The earliest known use for activated charcoal was recorded in 3750 B.C. It was during this period of earth’s history that Egyptian and Sumerian metallurgy was revolutionizing the metal works industry with the introduction of bronze—an alloy of tin, zinc, and copper dependent upon carbon, or activated charcoal, for the purpose of atomic oxygen-reduction and elemental extraction.
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While MoldBlogger already provides various sources on the topic of the anti-fungal diet, the focus of this article is to suggest anti-inflammation-specific foods you can quickly incorporate into your routine now that will help reduce the unbearable symptoms without halting the much-needed work of inflammation.
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The human body is equipped with self-healing mechanisms that work in conjunction with nourishment, hydration, as well as energy use (exercise and sleep). If the body is poorly supplied these necessities, it will respond – over time – with poor maintenance and an overall degradation of the entire system. If it is adequately supplied, these same self-healing mechanisms are capable of killing cancer cells, fighting infectious diseases, even combating the aging process, and so much more.
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My last post on Radishes: An Anti-fungal Powerhouse, explored one beneficial food in the battle against mold and exposure symptoms. Nature provides many similar fungus-fighting foods and herbs. One of these battling edibles is dill weed. Dill has been used as both a spice and medicine and is especially known for its antimicrobial and anti-fungal properties.
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Dealing with mold in the body can be an overwhelming process. If you have had a long-term exposure to toxic molds, it is important to not only remove yourself from the exposure permanently, but to also treat the spores that may still be causing symptoms in your body. There are many different treatments and foods to consume or avoid. Today I will be exploring the anti-fungal properties found within the radish.
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