Natural Liver Support

One of the reasons it is so important to support correct Gut Ecology is that unhelpful yeasts produce toxins,which may aggravate physical health in many ways, while also potentially influencing mental health and outlook.

 

The gut yeast Candida albicans is known to release at least 79 known toxins, so it is no wonder that someone whose gut ecology needs support may be feeling poorly, and struggling with depression, anxiety or panic attacks.

An additional problem is that as candida dies it releases even more toxins, (known as Herxheimer reaction or die-off) which may again have an impact on health while yeast levels are being brought under control.

 

For this reason, in supporting gut ecology I will take a slow and measured approach. Firstly a client introduces the dietary changes to starve the yeast, and commences a tailor-made supplement programme to support the immune system. This may cause an an initial increase in symptoms as the starving yeast releases extra toxins.  However, after about 4 weeks, things have usually settled down and the client feels ready to introduce the supplement to support friendly bacteria and a supplement to address yeast levels, such as caprylic acid.  Again, this must be introduced very slowly in order to minimise a build up of toxins from the dying yeast.  I generally suggest that a client starts with introducing the caprylic acid every other day for a couple of weeks, gradually building up to the full recommendation.

 

 

I will also suggest supplements which may be beneficial in supporting the liver while it has to deal with this increase of toxins. However, in addition to this it may be helpful to know of certain foods with a reputation of supporting the natural cleansing of the liver, in order to prevent those toxins from building up. 

 

Food Matters has an interesting article by Jonathan Benson, NaturalNews.com,  citing 7 Foods to Naturally Cleanse the Liver.  Some of these foods can easily be incorporated within my recommendations for balancing gut ecology,and so I will detail them over the next few days.

 

 

Benson writes:

The primary way in which your body expels toxins is via the liver, which detoxifies and cleanses your body by continuously filtering the blood of poisons that enter it through the digestive tract, the skin, and the respiratory system. But when your liver becomes overworked as a result of stress or excessive exposure to toxins, your entire system can be thrown off balance, and your health severely compromised.

Since the liver is also responsible for producing bile, another form of detoxification that is metabolically necessary for the breakdown and assimilation of fats and proteins from your food, it is exceedingly important that your liver be properly maintained. Without a well-functioning liver, your body will be unable to cleanse itself and absorb nutrients, which is a recipe for a health disaster.

“The thousands of enzyme systems that are responsible for virtually every body activity are constructed in the liver,” writes Dr. Karl Maret, M.D., about the importance of vibrant liver function. “The proper functioning of the eyes, the heart, the brain, the gonads, the joints, and the kidneys, are all dependent on good liver activity.”

“If the liver is impaired from constructing even one of the thousands of enzyme systems the body requires, there is an impairment in overall body function and a resultant greater metabolic stress on the individual.”

Following are foods you may want to begin incorporating into your diet in order to maintain a healthy liver.

 



 

1. Garlic

Garlic contains numerous sulfur-containing compounds that activate the liver enzymes responsible for flushing out toxins from the body. This bulbous relative of the onion also contains allicin and selenium, two powerful nutrients proven to help protect the liver from toxic damage, and aid it in the detoxification process.

 

 

Garlic is also known to have anti-fungal properties, but for many years it was thought that garlic may not be helpful in addressing yeast, since it killed off the friendly bacteria along with the pathogenic yeasts. However, research now shows that this is not the case, so garlic may be used freely in cooking.  However, if you are already using a supplement such as Caprylic acid to address gut ecology it would not be a good idea to introduce garlic in supplemental form, as this may kill off more yeast, leading to an increase in die-off toxins.

 

 

Need ideas to use garlic? Add a crushed clove into any sauces or soups you are cooking.  Try gently softening a red onion and two cloves of garlic over a low heat in coconut oil. Then stir in passata for a tasty and simple  tomato sauce.

 

 

Crush a small clove of garlic (roasted or raw for different flavours) into  4 tablespoons of olive oil and 1-2 tablespoons of lemon juice with a pinch of dried chives for a spicy salad and vegetable dressing suitable for using on a Nutritionhelp programme. Throw a handful of peeled garlic cloves into the pan when you are roasting vegetables such as red onion, pepper, courgette and butternut squash. There are plenty of simple ways that you can benefit from this versatile vegetable