Herbs and spices such as garlic, dandelion leaf, nettle, and parsley. The most potent spice is curcumin from the turmeric plant, a staple in Indian cuisine.
By: Dr. James Forsythe
Caution: Avoid genetically modified foods, whose long-term safety is unproven; GMOs are becoming especially common in soybeans and corn.
- * Greens such as kale, spinach, broccoli, beet tops, and all dark green leafy vegetables in both whole and juice form; also nopal cactus, nettle leaf, and cabbages
- * Maca root from the Andes and maca root juice
- * Mushrooms, in particular these: reishi, cordyceps, maitake, chaga, mesima, lion’s mane, turkey