Diet and Health FAQ

Tagged As: Healthy Liver Diet

Question:
I was wondering if any of you had tried The Liver Cleansing Diet from the book by Dr Sandra Cabot? If so how was it and what do you think of it. I am currently using triple anti-oxidant therapy. A treatment devised by Dr Burton Berkson. MD Phd. Have any of you heard of that?. I know a few people are trying it here in New Zealand. Can anyone provide information about a healthy liver diet?

Answer:
You can find a lot of information about healthy liver diet in The Healthy Liver & Bowel Book, 1999; By : Dr. Sandra Cabot, MD ISBN 0967398304 ($19.95);Published by SCB International Inc. http://www.liverdoctor.com ;liver disease - dysfunction | sandra cabot fatty hepatitis weight excess cirrho . How To Have A Healthy Liver-Principles for a Healthy Liver * Think Raw 30 - 40% of diet should consist of raw vegetables and fruits. The best example are dark green leafy vegetables, orange, yellow, purple and red colored fruits and vegetables. * Oil Not Grease Avoid full-cream dairy products, margarines, processed vegetable oils (hydrogenated fats), deep fried foods, non-fresh foods that contain rancid fats, preserved meats, animal skins, fatty meats. Avoid animal milks substitute with oat, rice, almond or soymilk. Eat essential fatty acid food-cold pressed vegetable and seed oils, avacados, fish (especially salmon, tuna, sardines, herring, sablefish, flounder, trout, bass, mackerel), shrimp, prawns, crayfish, raw fresh nuts and seeds such as flaxseed (linseeds), sunflower seeds, safflower seeds, sesame seeds, hemp seeds, alfalfa seeds, pumpkin seeds, and legumes (beans, peas and lentils). Spirulina, evening primrose oil, black currant seed oil, borage oil and lecithin contain healthy oils to help the liver. Replace butter and margarine with tahini, humus, pesto, tomato paste or relish, freshly minced garlic, cold pressed oil (chili or other natural spices), nut-spreads, fresh avacado, cold pressed olive oil or honey. * Think Natural Consume a diverse range of proteins from grains, raw nuts, seeds, legumes, eggs, seafood, free range chicken (without the skin), lean fresh meats. It is safe to be a strict vegetarian, however you may need to take supplements of B12, iron, taurine and carnitine to avoid poor metabolism and fatigue. * Let Food Be Your Medicine Many diseases can be overcome by eating healing foods that contain powerful medicinal properties. The healing substances found in certain foods or therapeutically active chemicals are known as phytochemicals. Some examples are: Olive oil, tomatoes, legumes, broccoli, beetroot, red and green peppers, red onions, paprika, cranberry, soya beans, red clover, soy, beans, peas, lentils, ginger root, chili, garlic. * Watch That Sweet Tooth Use natural sugars from fresh fruits and juices, dried fruits, honey, molasses, fruit sorbets, fruit cakes, fruit jams, carob, date sugar, maple sugar, syrup or rice syrup. Avoid white refined sugar, fizzy drinks, cakes and biscuits made from refined sugars. * Rehydrate Your Body Drink large amounts of fluids such as water, raw juices and teas (green, herbal and regular weak tea). Aim for 2 litres (about 2 quarts) of fluid daily. Water filters with sub-micron, solid carbon block filters are able to remove parasites and many toxic chemicals. * Go Organic Organic food is sometimes called biodynamic food, and is produced without synthetic herbicides, insecticides, fertilizers, post-harvest fungicides, antibiotic growth-promoters, or size enhancing hormones. They are also free from artifical preservatives, colorings, flavorings, or additives, and should not contain irradiated or genetically modified ingredients. * Keep Your Bowels Moving Avoid constipation by having plenty of fiber in unprocessed food, raw fruits and vegetables. Grind flaxseed (linseed), sunflower seeds and almonds in a coffee grinder to a fine powder, take 2-3 tablespoons daily. This powder can be added to smoothies , vegetables, soups, cereals, and fruit salads. * Be Gourmet Not a Gourmand Be selective and aim for food taste and quality unstead of quantity. Chew slowly. Donot overeat. * Pamper Your LIver Foods to increase nutrients benefical to liver function: + Vitamin K-green leafy vegetables, alfalfa sprouts + Arginine-beans, peas, lentils, carob, oats, walnuts, wheatgerm, seeds. + Antioxidants-raw juices from carrot, celery, beetroot, dandelion, apple, pear, green drinks like wheatgrass and barley-grass juice, fresh fruits-particularly citrus and kiwi fruit. + Selenium-brazil nuts, brewers yeast powders, kelp, brown rice, molasses, seafood, wheatgerm, whole-grains, garlic, onions. + Methionine-legumes, eggs, fish, garlic, onions, seeds, meat. + Natural sulphur compounds-eggs (free range), garlic, onions, leeks, shallots, cruciferous vegetables such as broccoi, cauliflower, cabbage, brussel sprouts. + Essential fatty acids-seafood, cod liver oil, fish oil, sardines, salmon, mackeral, tuna, trout, mullet, blue mussels, calamari, tailor, herring, blue eye, cod, gemfish. Fresh avocado, fresh raw nuts and seeds, legumes (beans, peas, lentils), wholegrains, wheatgerm, green vegetables (spinach, green peas, green beans), eggplant, cold pressed vegetable seed and vegetable oils, freshly gound seeds, (flaxseeds), evening primrose oil, black-currant seed oil, star flower oil. * Practice Good Hygiene To avoid overloading the liver avoid eating foods that are contaminated with high loads of unfriendly or dangerous (pathogenic) micoorganisms. + Only purchase fresh foods, avoid foods that look moldy or too old. Avoid processed, preserved, smoked, pickled, mishandled or poorly stored foods. + Do not let food stand in warm temperatures for more than two hours. + Hot foods should be cooled quickly at room temp, then refrigerated. Donot eat food that has been cooked, cooled, and reheated more than once. + Refrigerate raw meat, seafood and chicken to reduce bacterial multiplication. + Defrost poultry, seafood, meat in a microwave oven or overnight in refrigerator. + Cook all poulty, seafood, meat thoroughly to reach 70 degrees C (158 F) to kill bacteria. + Store raw meat, poultry at lower levels in refrigerator to avoid their juices contaminating other foods. + Refrigerate eggs and foods containing eggs, discard eggs with cracks. + Avoid nuts with mold on shell, kernel or with bitter taste. + Boil 5 minutes all tap water for drinking, cooking or food preparation