Parasites and their preferred foods

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These foods are considered essential for the development or proliferation of certain parasites. For this reason, Dr. Hulda Clark recommended temporarily eliminating them during the antiparasitic program, especially in cases of chronic disease or cancer.

• Ascaris lumbricoides: dairy, cucumber, kiwi, pumpkin, zucchini, melon, quercetin; consumes vitamin B12 and iron
• Ascaris megalocephala: meat (including turkey and chicken)
• Clonorchis sinensis: oats
• Dirofilaria: lactose
• Eurytrema pancreaticum: pineapple, lemon, chicken, cinnamon, coconut, raw broccoli, lettuce, melon, pork fat
• Echinoporyphium recurvatum: dairy
• Fasciola hepatica: gluten
• Onchocerca: corn, linoleic acid
• Paragonimus: chicken, lemon, lettuce, pineapple, melon
• Plasmodium (malaria): wheat, chicken, lemon, lettuce, pineapple, melon, oats, parsley, guava, tea
• Fasciolopsis buski: onion, garlic, aloe vera, asparagus, leek, lentils, bread
• Gastrothylax: cinnamic acid (cinnamon)
• Strongyloides: potatoes
• Eurytrema pancreaticum (pancreatic parasite): gallic acid, lemons
• Human liver fluke: oats

By eliminating these foods for three weeks, most parasites are deprived of their nourishment. Afterward, foods can be reintroduced gradually, one per week. Oils should also be removed until the body has digested accumulated fats, since these serve as food for most oncoviruses released by parasites—viruses that grant immortality to cancer cells and bacteria. Digestive enzymes such as pancreatin or other enzyme supplements help eliminate them.

Parasites also trigger food allergies, which in turn lead to inflammation, bacterial invasion, and viral infections.