Home Remedies For Treating Liver Disease

Home Remedies For Treating Liver Disease What Is Liver Disease? Any disturbances in liver function that can lead to an illness of a person is known as liver disease. The liver is the organ responsible for a number of critical functions in the body. When they get injured or diseased it will affect the proper functioning of the body. Liver disease is otherwise known as hepatic disease. The liver plays an important role in the metabolism of sugar, fat and iron. It produces bile which helps in fat digestion. It is also involved in protein production and the production of blood clotting factors. Symptoms of liver diseases include fatigue, weakness, weight loss, nausea, vomiting, yellow discoloration of the skin known as Jaundice etc. It requires more than 75% of the liver tissues to be damaged to affect the function of the liver. The liver can easily regenerate the damaged cells but if more and 75% of the cells are lost, it may not be able to meet the needs of the body. Some liver problems can be treated with home remedies. Some may require medication and liver failure may require liver transplant. Home Remedies to Treat Liver Disease 1. Milk Thistle This herb is effective for a wide variety of liver diseases. There are evidences suggesting that this remedy is beneficial for viral hepatitis, cirrhosis, alcoholic hepatitis, the toxicity caused by chemicals, mushrooms etc. • Take 900 milligrams of this remedy twice a day at mealtimes. 2. Apple Cider Vinegar This remedy helps to detoxify the liver. If taken before meals, it will help in metabolizing fat easily • Mix one tablespoon of apple cider vinegar in one glass of water • Add one teaspoon of honey to this mix • Drink this mixture three times a day to cleanse the liver 4. Amla or Indian Gooseberry This is one of the richest sources of vitamin C and it helps to keep the liver function at optimal level. Studies have proved that amla has liver-protective functions. • You can eat 4-5 raw amlas a day • Instead you can use them in salads or grate them and eat with curd and salt. 5. Licorice This is an excellent remedy for non-alcoholic fatty liver conditions. This remedy is used in siddha preparations to cure liver ailments. • Powder the licorice root • Make a tea by pouring boiling water into the powder • Keep it for a few minutes and strain the liquid • Consume this tea once or twice a day. 6. Turmeric Turmeric has antiseptic properties and also acts as an antioxidant. They can improve the liver health considerably. The antiviral action of turmeric prevents the multiplication of viruses causing hepatitis B and C • Include turmeric in your cooking • You can mix ½ tsp turmeric with milk and drink it every day • You can take half teaspoon turmeric mixed with 1 teaspoonful of honey everyday. 7. Flax Seeds The liver removes the hormones which are circulating in the blood. This causes strain for the liver. The phytoconstituents in flax seeds prevents the hormones from circulating in the blood and reduces the strain on the liver. • Use whole or crushed flax seeds on your toast or salads. • You can also use them along with your cereals. 8. Papaya Fruit Papaya fruit is an effective remedy for liver cirrhosis. This is one of the safest natural remedy for liver disease. • Add half teaspoon of lemon juice to two teaspoons of papaya juice and consume it every day • Take this mixture for three-four weeks to completely cure the problem. 9. Spinach and Carrot Juice This home remedy is also effective for liver cirrhosis • Mix half glass of spinach juice and half glass of carrot juice • Drink this natural juice every day for at least for three hours 10. Avoid Alcohol • If you want to keep your liver healthy avoid taking alcohol. Alcohol puts strain on the liver. 11. Avocados and Walnuts If you want to protect your liver from diseases include avocados and walnuts in your diet. • The glutathione present in avocados and walnut cleanses the toxins deposited in the liver 12. Apples and Leafy Vegetables Leafy vegetables stimulate the flow of bile and pectin present in the apple remove toxins from the digestive tract. This will help to protect the liver. 13. Drink Fluoride Free Water Drink plenty of fluoride free water. Water helps to cleanse your system. • Drink 10-12 glass of water daily to keep your liver healthy and free from toxins. 14. Exercise Regular exercise stimulates the proper digestion of food and the elimination of fat from the body. Exercise increases sweating which helps to remove the toxins through the skin. This relieves the strain on the liver. • At least 40 minutes of exercise for 5 days of the week is necessary to get the benefits. 15. Green Tea This is an excellent remedy for liver problems. Green tea contains high amount of catechins which supports the liver functions. • Drink 3-4 cups of green tea every day to get relief from liver disease and to protect your liver. Apart from these remedies, avoid the use of cigarettes and the excess use of iron supplements, if you want to protect your liver from diseases. Are you suffering from any kind of liver diseases? Are you looking for the home remedies to clear the toxins from the liver which are affecting the functioning of this organ? If you feel that your liver diseases is not a severe problem which requires immediate medical attention, you can opt for any of the above given home remedies. Not all home remedies work similarly for everyone, so by trial and error find out which one is effective for you.

natural foods to clean colon

[10 Foods To CleanseColon] Colon is the last and most important part of the #digestive system. It extracts the water and salt from solid wastes. To have a healthy digestive system then colon cleansing is very important. It also prevent colon cancer. Here we list the top 10 foods to cleanse the Colon 1. #Lemon : Citrus fruits are very effective in cleansing the colon, especially a lemon. Drinking a glass of lemon juice in the morning helps to cleanse and detox the body. 2. #Spinach : Spinach helps to protect the digestive tract from ailments and can cleanse the colon. 3. #Green #Tea : Green Tea is enriched with lot of health benefits. It will be good if we drink green tea to detox the liver. 4. #Legumes : Kidney beans and Lentils are good to cleanse the colon and promotes healthy digestive system. 5. #Whole #Grains : Grains are low in calories and cholesterol.You must include grains in your diet to cleanse the colon. Due to their high fiber content, it is also good for digestion. 6. #Avocado : The Omega-3 oils in the Avocado helps to cleanse the colon. The Omega-3 oils acts as a lubricant to the intestine walls and removes all the toxins and waste food particles. 7. #Fish : The Omega-3 fatty acids and oils in the fish helps to cleanse the system and also improves digestion. 8. #Garlic : Garlic is an herb which has lot of health benefits. It is also one of the foods for cleansing the colon. 9. #Fruit Juice : Fruit Juices are rich in fiber which helps in cleansing salts that detoxifies the system. So include fruit juices in your diet chart. 10. #Broccoli Sprouts : Broccoli Sprouts detoxifies the colon and keeps it clean. It also cleanse the liver and promotes healthy digestion.

Consuming sprouts is like eating live vegetable food. Think for yourself, how nutrient-dense a growing food could be…

Consuming sprouts is like eating live vegetable food. Think for yourself, how nutrient-dense a growing food could be… It is said that sprouts ‘represent the miracle of birth’. They are in the true sense, super foods. They are alkaline, whole, pure, and natural foods. It is inexcusable that though aware of their miraculous effects, we do not take full advantage of them. We scour departmental and organic stores, looking for health foods and recipes, but forget to eat ordinary sprouts on daily basis – considering them a poor cousin of high-fashion health foods. Sprouts are the cheapest and most convenient source of complete nourishment. They are food for long-term health and wellness. If consumed judiciously and chosen over other foods, they can prevent diseases and lifestyle-related ailments. Sprouting a seed enables it to produce an enormously enhanced bundle of nutrients. A sprout is at the transitional stage between seed and plant. It is, to put it simply, a baby plant. These are essentially pre-digested foods as the seeds’ own enzymes do most of the work. The nutritional changes that occur during sprouting primarily happen because complex compounds get broken down into simpler forms. This, added to development of some essential nutrients, constituents, and breakdown of anti-nutrients, makes the whole phenomenon of sprouting possible. Metabolic activity in dormant seeds is initiated as soon as they are hydrated during soaking. Sprouted seeds acquire natural increased digestibility and nutrients as compared to unsprouted seeds. They provide us with all the essential minerals and vitamins, and must ideally form a part of our daily diets. The sprouting process: On sprouting, grains, legumes, and seeds turn into super foods. They then become an extremely sound source of protein, fiber, and vitamin B. All edible grains, legumes, and seeds can be sprouted. The following are generally used for sprouting: Grains: Wheat (wheat grass is the sprouted form of wheat. It must be juiced. Soak hard wheat grains for 12 hours and then grow in soil. It will be ready in 12 days’ time), maize, ragi, barley, bajra. Seeds: Alfalfa seeds (sensitive to heat, ready in seven days), sesame seeds, radish seeds, fenugreek seeds (bitter in taste. To be mixed with milder sprouts to tone it down, ready in 9 days’ time), coriander seeds, pumpkin seeds, and musk melon seeds, groundnut. Legumes: Green gram, Bengal gram, chickpea, kidney beans, dried peas. Oats: (oat groats) to be used -- ready in 3 to 4 days), buckwheat, quinoas are foods which are lesser known as sprouts, but are at the same time, highly nutritious. They should be sprouted and consumed if readily available. Alfalfa is called the ‘father of all foods’ or the ‘king of sprouts’. It is highly rich in minerals like manganese and is also a rich source of vitamins A, B, C, E, and K. It also contains all the essential amino acids. Alfalfa contains most of the essential amino acids and has a higher concentration of calcium than milk. The lesser explored sesame seed sprouts are also said to be great source nutrients. They too, contain most of the essential amino acids and are high in vitamin E and vitamin B complex, apart from other nutrients. The sprouting process Firstly, one has to ensure that the seeds, legumes or grains will easily sprout. (For instance, soyabeans are said to become sour and do not sprout too well; and wheat has to be grown in soil). The seeds should be thoroughly washed and then soaked in fresh water overnight. The time span of soaking is mostly 12 hours, though it depends on the size of the seeds. Next morning the seeds should be rinsed and the water drained off. Soaking turns the seed soft and laden with water. They eventually germinate and become sprouts in two to three days’ time, depending upon the temperature and humidity. One should not soak the seeds for a longer period than required, as the seeds may rot and ferment. After they sprout, they should be stored in a refrigerator. Nutritional Benefits: The ISS (International Speciality Supply, USA) is a company that supplies sprouts to many countries. It describes in detail, the nutrient changes which occur during the process of sprouting. On sprouting, there is a tremendous increase in nutrients as compared to the dried embryo. The vitamins, minerals and protein content substantially increase with a simultaneous decrease in caloric and carbohydrate content. Pulses and seeds show a very low water content. This, however, tends to increase tenfold when converted into sprouts. The ISS elaborates that sprouted green gram (mung beans) have an 8.3 percent increase of water content over dried beans. Hence the nutritional value of sprouted and dried mung beans can be compared by multiplying the analyzed nutrients of sprouted mung beans by the factor of 8.3. Based on this criterion, the changes found in sprouted mung beans when compared with the figures for the beans in the dried state are as follows: Energy content - calories Decrease 15 percent Total carbohydrate content Decrease 15 percent Protein availability Increase 30 percent Calcium content Increase 34 percent Potassium content Increase 80 percent Sodium content Increase 690 percent Iron content Increase 40 percent Phosphorous content Increase 56 percent Vitamin A content Increase 285 percent Thiamine or Vitamin B1 content Increase 208 percent Riboflavin or Vitamin B2 content Increase 515 percent Niacin or Vitamin B3 content Increase 256 percent Ascorbic acid or Vitamin C content An infinite increase The increase in protein availability is of great significance. It is a valuable indicator of the enhanced nutritional value of a food when sprouted. The amazing fact is that sprouts are a food -- very easily available to all sections of society, and yet the biggest storehouse of all nutrients. The reduction in carbohydrate content indicates molecules being broken down during sprouting to allow absorption of atmospheric nitrogen and re-formation of amino-acids. The resultant protein is the most easily digestible of all proteins available in foods. Grains, legumes are nowhere even near to be considered a source of vitamin C. However, when sprouted, they reveal significant quantities of this vitamin. The infinite increase in Vitamin C or ascorbic acid derives from their absorption of atmospheric elements during growth. Sprouts supply food in a pre-digested form -- food, which has already been acted upon by enzymes and simplified. During sprouting, much of the starch is broken down into simple sugars such as glucose and sucrose by the action of the enzyme ‘amylase’. Proteins are converted into amino acids and amides. Fats and oils are converted into simpler fatty acids by the action of the enzyme lipase. Also, during sprouting there is s reduction in the gas producing quality of beans. Mainly oligosaccharides have been held responsible for gas formation. As the process of germination ends and sprouting begins, the content of oligosaccharides is reduced by 90 percent. The content of fiber and water increases tremendously, which is a boon for a healthy digestive system. Sprouts are a good source of chlorophyll, said to have anti-bacterial and anti-inflammatory properties. They are highly beneficial foods for losing weight too. They keep one full for a long time and also prevent over-eating as one feels satisfied on consuming just a handful. Sprouts are an extremely inexpensive method of obtaining a concentration of protein, vitamins, minerals and enzymes. Eating sprouts is the safest and best way of getting the advantage of complete nutrition. Cooking with Sprouts: Sprouts could be eaten in various ways, other than just the standard salads that we generally know of. They could be used in the following ways: To make hummus to be used as dips, for sandwich fillings (sprouted chickpea is best suited for this). To make healthy vegetables and curries. To be crushed lightly and added to pancakes, or used as a filling for pancakes. To prepare a variety of stir fries. To cook and serve with rice. To be added to yoghurts. To be juiced up (wheat grass is a sprout). To be dried and turned into malt. This is called malted flour. It is especially given to babies in the form of porridge as it is easily digestible and has a high nutrient density. Ragi malt (Red millet malt) is very commonly prepared in southern India. It’s highly rich in calcium and iron, and is relished by all age groups. The dry ragi sprouts are roasted with wheat, green mung dal, and almonds, and are then ground and cooked with milk and sugar. Malted multigrain flours are also readily available. They can be had as porridge, they can be mixed in flour, or can be added to various food preparations. Consuming sprouts is like eating live vegetable food. Think for yourself, how nutrient-dense a growing food could be… It is said that sprouts ‘represent the miracle of birth’. They are in the true sense, super foods. They are alkaline, whole, pure, and natural foods. It is inexcusable that though aware of their miraculous effects, we do not take full advantage of them. We scour departmental and organic stores, looking for health foods and recipes, but forget to eat ordinary sprouts on daily basis – considering them a poor cousin of high-fashion health foods. Sprouts are the cheapest and most convenient source of complete nourishment. They are food for long-term health and wellness. If consumed judiciously and chosen over other foods, they can prevent diseases and lifestyle-related ailments. Sprouting a seed enables it to produce an enormously enhanced bundle of nutrients. A sprout is at the transitional stage between seed and plant. It is, to put it simply, a baby plant. These are essentially pre-digested foods as the seeds’ own enzymes do most of the work. The nutritional changes that occur during sprouting primarily happen because complex compounds get broken down into simpler forms. This, added to development of some essential nutrients, constituents, and breakdown of anti-nutrients, makes the whole phenomenon of sprouting possible. Metabolic activity in dormant seeds is initiated as soon as they are hydrated during soaking. Sprouted seeds acquire natural increased digestibility and nutrients as compared to unsprouted seeds. They provide us with all the essential minerals and vitamins, and must ideally form a part of our daily diets. The sprouting process: On sprouting, grains, legumes, and seeds turn into super foods. They then become an extremely sound source of protein, fiber, and vitamin B. All edible grains, legumes, and seeds can be sprouted. The following are generally used for sprouting: Grains: Wheat (wheat grass is the sprouted form of wheat. It must be juiced. Soak hard wheat grains for 12 hours and then grow in soil. It will be ready in 12 days’ time), maize, ragi, barley, bajra. Seeds: Alfalfa seeds (sensitive to heat, ready in seven days), sesame seeds, radish seeds, fenugreek seeds (bitter in taste. To be mixed with milder sprouts to tone it down, ready in 9 days’ time), coriander seeds, pumpkin seeds, and musk melon seeds, groundnut. Legumes: Green gram, Bengal gram, chickpea, kidney beans, dried peas. Oats: (oat groats) to be used -- ready in 3 to 4 days), buckwheat, quinoas are foods which are lesser known as sprouts, but are at the same time, highly nutritious. They should be sprouted and consumed if readily available. Alfalfa is called the ‘father of all foods’ or the ‘king of sprouts’. It is highly rich in minerals like manganese and is also a rich source of vitamins A, B, C, E, and K. It also contains all the essential amino acids. Alfalfa contains most of the essential amino acids and has a higher concentration of calcium than milk. The lesser explored sesame seed sprouts are also said to be great source nutrients. They too, contain most of the essential amino acids and are high in vitamin E and vitamin B complex, apart from other nutrients. The sprouting process Firstly, one has to ensure that the seeds, legumes or grains will easily sprout. (For instance, soyabeans are said to become sour and do not sprout too well; and wheat has to be grown in soil). The seeds should be thoroughly washed and then soaked in fresh water overnight. The time span of soaking is mostly 12 hours, though it depends on the size of the seeds. Next morning the seeds should be rinsed and the water drained off. Soaking turns the seed soft and laden with water. They eventually germinate and become sprouts in two to three days’ time, depending upon the temperature and humidity. One should not soak the seeds for a longer period than required, as the seeds may rot and ferment. After they sprout, they should be stored in a refrigerator. Nutritional Benefits: The ISS (International Speciality Supply, USA) is a company that supplies sprouts to many countries. It describes in detail, the nutrient changes which occur during the process of sprouting. On sprouting, there is a tremendous increase in nutrients as compared to the dried embryo. The vitamins, minerals and protein content substantially increase with a simultaneous decrease in caloric and carbohydrate content. Pulses and seeds show a very low water content. This, however, tends to increase tenfold when converted into sprouts. The ISS elaborates that sprouted green gram (mung beans) have an 8.3 percent increase of water content over dried beans. Hence the nutritional value of sprouted and dried mung beans can be compared by multiplying the analyzed nutrients of sprouted mung beans by the factor of 8.3. Based on this criterion, the changes found in sprouted mung beans when compared with the figures for the beans in the dried state are as follows: Energy content - calories Decrease 15 percent Total carbohydrate content Decrease 15 percent Protein availability Increase 30 percent Calcium content Increase 34 percent Potassium content Increase 80 percent Sodium content Increase 690 percent Iron content Increase 40 percent Phosphorous content Increase 56 percent Vitamin A content Increase 285 percent Thiamine or Vitamin B1 content Increase 208 percent Riboflavin or Vitamin B2 content Increase 515 percent Niacin or Vitamin B3 content Increase 256 percent Ascorbic acid or Vitamin C content An infinite increase The increase in protein availability is of great significance. It is a valuable indicator of the enhanced nutritional value of a food when sprouted. The amazing fact is that sprouts are a food -- very easily available to all sections of society, and yet the biggest storehouse of all nutrients. The reduction in carbohydrate content indicates molecules being broken down during sprouting to allow absorption of atmospheric nitrogen and re-formation of amino-acids. The resultant protein is the most easily digestible of all proteins available in foods. Grains, legumes are nowhere even near to be considered a source of vitamin C. However, when sprouted, they reveal significant quantities of this vitamin. The infinite increase in Vitamin C or ascorbic acid derives from their absorption of atmospheric elements during growth. Sprouts supply food in a pre-digested form -- food, which has already been acted upon by enzymes and simplified. During sprouting, much of the starch is broken down into simple sugars such as glucose and sucrose by the action of the enzyme ‘amylase’. Proteins are converted into amino acids and amides. Fats and oils are converted into simpler fatty acids by the action of the enzyme lipase. Also, during sprouting there is s reduction in the gas producing quality of beans. Mainly oligosaccharides have been held responsible for gas formation. As the process of germination ends and sprouting begins, the content of oligosaccharides is reduced by 90 percent. The content of fiber and water increases tremendously, which is a boon for a healthy digestive system. Sprouts are a good source of chlorophyll, said to have anti-bacterial and anti-inflammatory properties. They are highly beneficial foods for losing weight too. They keep one full for a long time and also prevent over-eating as one feels satisfied on consuming just a handful. Sprouts are an extremely inexpensive method of obtaining a concentration of protein, vitamins, minerals and enzymes. Eating sprouts is the safest and best way of getting the advantage of complete nutrition. Cooking with Sprouts: Sprouts could be eaten in various ways, other than just the standard salads that we generally know of. They could be used in the following ways: To make hummus to be used as dips, for sandwich fillings (sprouted chickpea is best suited for this). To make healthy vegetables and curries. To be crushed lightly and added to pancakes, or used as a filling for pancakes. To prepare a variety of stir fries. To cook and serve with rice. To be added to yoghurts. To be juiced up (wheat grass is a sprout). To be dried and turned into malt. This is called malted flour. It is especially given to babies in the form of porridge as it is easily digestible and has a high nutrient density. Ragi malt (Red millet malt) is very commonly prepared in southern India. It’s highly rich in calcium and iron, and is relished by all age groups. The dry ragi sprouts are roasted with wheat, green mung dal, and almonds, and are then ground and cooked with milk and sugar. Malted multigrain flours are also readily available. They can be had as porridge, they can be mixed in flour, or can be added to various food preparations.