Walnuts to Support the Liver

More from Jonathan Benson on Foods to Naturally Cleanse the Liver

 

Walnuts

Walnuts, which contain high levels of l-arginine, an amino acid, glutathione, and omega-3 fatty acids, also help detoxify the liver of disease-causing ammonia. Walnuts also help oxygenate the blood, and extracts from their hulls are often used in liver-cleansing formulas.

 

 

As many of my clients will know,if you are working to address gut ecology, any nuts, including walnuts, can only be included in the diet if they are bought in their shells and freshly cracked. Leon Chaitow wrote in his book, 'Candida Albicans, Could Yeast be Your Problem?', that, “All nuts, unless freshly opened by you will contain some degree of mould, and certainly a degree of rancidity of the natural oils. Eat current season nut, freshly opened by yourself, or else avoid them.”

 

Of all nuts, walnuts tend to be the easiest to find still in their shells, and as October progresses, we are seeing fresh nuts flood into our super markets and green grocers.  This is a great opportunity for those following a yeast-free protocol to enjoy the benefits of fresh nuts in their diet. Look out too, for fresh cob nuts ( a type of hazel nut) which grow wild in some areas of England.

 

 

Not only do walnuts support liver-cleansing, and taste great, but they are also a rich source of monounsaturated fats, reported to support heart health, and an excellent source of those hard to find omega-3 fatty acids. Manganese is also found in good levels within Walnuts, together with copper, potassium, calcium, iron,magnesium, zinc, selenium, and vitamin E. Bowls of uncracked walnuts, provided with nutcrackers, are a fine way to end a meal, and make an easy dessert alternative for clients avoiding fruit and dairy. While the walnuts are in season, try cracking them into salads and cooked vegetables for extra nutrients and crunch.

 

 

When purchasing whole walnuts that have not been shelled, choose those that feel heavy for their size. Their shells should not be cracked, pierced or stained, as this may be a sign of mould development actually on the nut itself, which renders it unsafe for consumption.