As the days get longer (and in this area of the country, much hotter) thoughts turn to swimming prospects, and inevitably to bathing suits. While it’s easy to ignore weight loss goals while bundled in coats and boots, once again at this time of year, they tend to move up in priority.
So let’s dust off an excellent tool that will help jumpstart your quest to attain your perfect weight for your frame – and this year’s bathing suit. Food journaling.
Please don’t groan. The whole experience can now be much less labor intensive than years ago. In the past you could only write in your daily entries manually and then you had to research the nutrient content in a separate way. I’m so grateful to our original Renew HOPE Foundation clients who tracked their foods carefully during the years we offered those programs. The data we gathered multiplied in value later as we gathered research for Skinny Gut Diet.
Fortunately, with the wonderful apps available to anyone with a computer or cell phone, the information gathered by the participants in our Skinny Gut Diet project was considerably less tedious. Today digital options for recording your daily eats abound, even including photo journaling.
I thoroughly enjoyed the discussion of food journaling recently in the Wall Street Journal. While very useful for identifying food allergies and triggers for gut symptoms, far and away food journals are most commonly used for weight loss.
The article points out a number of interesting studies that validate food journaling as a great tool in support of your weight loss goals.
Over the years I have observed those most successful in food journaling are consistent and accurate, carefully logging their foods until the habit is established. Then the accountability factor kicks in. As weeks go by, “aha” moments are joyfully attained and real and lasting change takes place.
So why do a large number of people find the process, whether computerized or handwritten, nothing but a tiresome chore? Truth is, it takes more than a just few days to achieve those “aha!” realizations, and far too often the commitment to journaling ends in the length of time it takes fish to spoil in the refrigerator!
I appreciate the study info provided by My Fitness Pal stating that people who have friends on the app and connect regularly seem to lose twice as much weight as those who don’t connect with friends. Personally I think that interpersonal support is critical for almost everything in life. Another Power Tool – Sharing with Others!
By the way, My Fitness Pal was the app we were able to edit and use in Skinny Gut Diet and we continue to appreciate it in our community today. Because Skinny Gut Diet focuses on counting nutrients rather than calories, it was fortunate that the program allowed changes to be made regarding nutrients tracked.
I also really liked the suggestion in the article to write out what you plan to eat before eating it. It seems the process can be a deterrent to poor choices. Planning ahead has always been the cornerstone of success – for me at least. Great idea!
Some people enjoy merging food journaling with exercise tracking. It seems to help them to maintain interest. Others are best engaged when they can comment on emotional and physical experiences and relate them back to food choices.
In Skinny Gut Diet we used food journaling as one of our Power Tools. Have you had success with journaling in the past? I’d love to hear your experiences!
P.S. My Skinny Gut Diet book in E-Book format is only $1.99 until May 22nd. Order Yours Today.
According to the National Institutes of Health (NIH), iron deficiency is the single most prevalent nutritional deficiency worldwide. Its primary symptom is extreme fatigue. Iron deficiency accounts for anemia in 5% of American women and 2% of American men and impacts nearly 3.5 billion people around the globe. Additionally, children, vegetarians and blood donors are at increased risk.
The most common treatment for this type of anemia is oral supplementation with iron. Unfortunately a program of iron supplementation commonly results in constipation or other types of gastrointestinal discomfort. As you know, gut issues are always an interesting topic for me. With iron therapy, it’s critical to manage the gut since constipation will only increase overall toxicity and magnify the debilitating exhaustion symptoms of anemia.
When I saw the article “Can a Pan Add Iron to Your Diet?” in the Wall Street Journal, it immediately caught my eye.
There has been some thought that cooking with cast iron could potentially add iron to your food. I’m always seeking easy, inexpensive and accessible solutions to any issue. Interestingly, there are a lot of factors that impact how therapeutic your cast iron skillet might be. So let’s take a quick closer look:
- If you’re cooking acidic foods like apples or tomatoes in your cast iron, more iron will become soluble and available for absorption, so it’s good to cook with acidic foods. Acid dissolves iron.
- If you cook with water (not frying in oil) there will potentially be more iron transfer occurring.
- If you love your skillet and over the years you’re thrilled that it’s become covered in oil and offers you a more non-stick surface, your gourmet pan will provide you with wonderful delicacies, but it won’t transfer much iron into your food. The patina-like finish won’t allow the iron to break down.
- A nearly new pan will transfer more iron that one that has been used regularly.
With this information in mind, here comes the Lucky Iron Fish! Check this out. This is an iron ingot in the shape of a fish that is recommended for use in soups or boiled with drinking water. It’s also suggested to include acids, such as citrus juice or vinegar along with your fish in your soup pot or dinner pan for the reasons explained above.
A research project followed 304 Cambodian women over the course of a year. The study was reported in the journal Tropical Medicine & Surgery. Regular use of the Lucky Iron Fish increased hemoglobin concentration in the blood (an important marker of anemia), compared with a control group that didn’t use the ingot. Anemia in the 3 villages studied dropped by 46%! That’s darn impressive.
The company has a vision of a Lucky Iron Fish in every pot for those populations where anemia is prevalent. For every fish a person purchases, one is donated to a community in need. There’s something very heartwarming about this.
It’s important to be aware that even when iron is transferred to food, certain conditions don’t allow it to be easily absorbed by the body. FYI – the type of iron in meat, called heme iron, is easiest for our bodies to absorb (now you see why vegetarians are more susceptible to anemia). However it’s reported if you ingest vitamin C at the same time as non-heme iron (the type from the cast iron pans or the Lucky Iron Fish), the iron is much more available to be absorbed by the body.
Of course, this makes total sense. Whether you’re adding vitamin C, vinegar, citrus juice, tomatoes (all are acids) as you cook in an unseasoned cast iron pot or pan or you choose to simply drop in the Lucky Iron Fish ingot – you just may have a recipe for increased energy and a ‘gentle on the gut’ restoration of your iron reserves over time – in addition to a delicious meal.
Keep it in mind. I’ll bet you know someone who is diagnosed anemic. Lucky Iron Fish – maybe this year’s different kind of birthday gift?
Gardening naked. I have to be honest, it never occurred to me. Just the idea of bug bites where you normally would never get them. I can imagine that you’d definitely want to stock up on natural insect repellent! I guess that’s what makes life so interesting – people express such different ideas!
I was reading in our local paper that Saturday is World Naked Gardening Day. This celebration marks its 12th year – birthed in 2005 in Seattle by a philosophy teacher named Mark Storey. He taught social justice at Bellevue College and talked about civic activism with his students. Civic activism is mainly noted for the misery it causes in actions like roadblocks and strikes. He was interested in doing something that would make people smile and was curious if doing something good could actually effect change.
After polling people on activities they enjoy, or dream of doing naked (bedroom pursuits notwithstanding), he found that swimming naked came in first. Interestingly, gardening naked came in second. World Naked Gardening Day was born!
Quoting Mark “Anything that makes the world more food-friendly or flower-pretty and helps get people comfortable with their bodies is good. We wanted to make it fun; no one cares how you do it and no one owns it. You can pot plants naked in your Manhattan kitchen or rake leaves in your back yard. Then tell people about it.”
Admit it, you’re smiling, so Mark’s project is a success! As for gardening naked, I really don’t think it’s my style, but to each his or her own.
Here at Vital Planet we are gardening in a much different way. Florida offers sandy soil and lots of insects, along with beautiful beaches and sunshine. Let’s just say we’re not known for ease in gardening. So we’ve decided to give our veggies the best opportunity they can have for nourishment using hydroponics.
With the help of our friends at Urban Oasis Farm we are expanding our garden – to farm proportions! Yesterday we were planting – beans, parsley, lettuces, cucumbers, tomatillos – the list continues (with our clothes on).
It was a beautiful spring Florida day – probably one of the last relatively cool ones we will enjoy. Starting some crops from seeds as well as others from starter plants, we hope soon to be gathering veggies from our garden for lunch and dinner on a daily basis.
Our goal is to offer an example of growing your own food in the community. In the future we may even be able to water the plants using water we filter directly from the pond behind our building! We will be able to provide fresh produce for all our employees, their families and beyond.
As our farm is located along a public bicycle path, like Mark, we too hope to make people smile as they pass by. Gentle, graceful civic activism. Naked or clothed, lets garden together!
Research is near and dear to my heart. Both when I design supplement formulations as well as when I educate through books and talks, I pride myself on making sure that the information I share is as grounded in scientific study as it can be.
I was delighted to read a recent article in the Wall Street Journal titled “Carrying the Torch for Basic Research” that quotes Elizabeth Blackburn, winner of the Nobel Prize in medicine in 2009 and president of the Salk Institute for Biological Studies. The post shared that Dr. Blackburn is helping to identify which research questions are on the horizon for scientific review.
In my mind, what she’s doing is in the “most critical decisions for the future” category. Many years ago, medical research was done to learn how the world and our bodies functioned, and researchers looked for any way to improve wellbeing. Funding was scarce, and research was expensive. Colleges would receive endowments from philanthropic individuals and organizations. Competition for the money was fierce. Seeming failures, which always precede success, were expensive and depressing.
Then came the era of the pharmaceutical companies. Research monies began to flow. Although on the surface, clinical studies were funded to learn about healing one condition or another, far too soon the financial endowments became directed toward very specific outcomes, engineered to develop yet one more drug that could produce a financial fortune, and perhaps a modicum of relief to a percentage of patients. Rarely were future health repercussions considered seriously.
In the natural products industry, it’s been much more difficult to find research dollars. We have always been interested in looking at the core biological processes that become imbalanced, creating a condition of un-wellness. We are then committed to identifying natural ways to redirect those systems toward health.
Here’s the bummer. There is no money to be made from researching natural ginger, or maybe milk thistle or licorice. Not unless the substance is molecularly changed in some way so a patent can be given to a company for a “new” product. Those slight changes offer yet more foreign substances to our bodies – yet another unique “can of worms”!
Yet modern medicine demands that we in the supplement industry offer proof of the efficacy of our offerings. They are smacking their lips to get their hands on every natural substance to find a way to make it “better”. Fortunately, the National Institutes of Science have funded the Human Microbiome Project and we are now understanding so much more about those amazing probiotics that live within. Additionally, the positive effects of omega-3s have proven health benefits that are irrefutable.
Dr. Blackburn thankfully states “If you want to make a big impact, you have to go all the way through to understanding disease processes, though the impulse is to treat.” She continues to offer an example of looking at a form of diabetes to observe how the immune cells interact with the body in that condition. Her focus throughout the article seemed to be immune system directed, which I believe is where the answers are nestled. And that brings us, as always, back to the gut.
I look forward to Dr. Blackburn’s new projects highlighting neuroscience, genomics, and immunity. Her questions are process oriented, not focused on creating a new drug. This may not be the answer to our country’s twisted medical research, but it’s definitely a step in the right direction.
It’s heartening to know that such a brilliant thinker like Dr. Blackburn is at the prow of at least one major research facility.
For the time being let’s all continue to enjoy natural, unprocessed foods along with supportive natural supplements like probiotics and omegas. Let’s exercise our bodies with movements that bring us joy along with good circulation. We can live our research, exhibiting the health benefits that humans have enjoyed throughout the ages and around the world – and we’ll enjoy watching the clinical studies catch up with what we already know!
I really enjoyed sharing information about pet supplementation in a recent episode of Pet Talk on National Geographic Wild. I was featured in a segment on Episode 3 that originally aired March 4th. I believe it’s still available for viewing, and I think you’d really enjoy it, especially if you’re an animal lover like me. Interesting information about many different animal species.
Shortly after the filming I came across an article in the Wall Street Journal named “Burning Question: Can Kissing Your Dog Make You Sick?” I had to laugh because one of the companion segments on the Pet Talk episode addressed exactly the same situation.
Doris and her boyfriend Mark were the guests in the dog-kissing segment along with Doris’ two dogs, Buddy and Miss B. According to Doris, Miss B “is the best kisser in the whole wide world”. I must say I had never considered kissing a dog with the open mouthed intensity that Doris demonstrated. Mark had reached a point where he was no longer interested in kissing Doris (imagine that!). However Doris states that the unconditional love she receives from her canine friends “makes her day worth living”. It was certainly a thought provoking stalemate, and it was also interesting to see the reactions that Doris’ exuberant kissing created on the faces of the hosts of the show and also the audience. It’s probably the same face you have right now.
Bacterial swabs were taken from the throats of both Doris and Mark to determine if there was any harmful bacteria growing there that might have originated from the dogs. Although no disease-causing pathogenic bacteria were detected, Doris’ swab did reveal a type of bacteria that is not normally found in the mouth. Instead that particular bacteria is generally found only in the intestine. Although there was no way to prove it, the general consensus seemed to be that the bacteria was transferred to Doris from one of the dog’s mouths after they licked their own feces (dogs do like to clean all areas!) and then found it’s way into Doris’ mouth from a very affectionate kiss. Eeek!
Another true story was shared with the audience about a roundworm found in a different dog-kissing person. It seems the larvae of the worm traveled up into the lung of the dog, was coughed up into the dog’s mouth and then transferred to the human through a smooch.
I’m thinking perhaps open mouth kissing might be best avoided with our four legged friends! What do you think?
A good awareness point that was made in the WSJ article is to be sure and wash your hands after throwing a ball for your dog, as the saliva could be transferred from your hands onto your face and perhaps contain bacteria best avoided.
Additionally, it’s possible that sleeping with your dog could transfer fleas or other infection. However if you have a healthy dog that is currently maintained on flea and tick meds regularly, your risk is very low.
There is no one who loves dogs more than I do on this planet, so I totally understand the occasional kisses and close contact. Ultimately, simple washing with soap and water after you may have received that affectionate lick will generally eliminate contamination. However, please don’t allow your pet to lick an open wound. The potential there is for a parasite or germ to sneak directly into your bloodstream.
I’m looking forward to filming more segments of Pet Talk in the upcoming year. Please keep an eye out and let me know how you like them!
Reducing your risk of heart disease may have just become a bit more fun. A new study done by researchers from China explores the actual mechanism of how a compound found in red wine, resveratrol, may reduce the risk of heart disease.
Resveratrol, found in peanuts, grapes, red wine and some berries has been touted as a health promoting substance, which supports cardiovascular health and infers anti-atherosclerotic benefits. However understanding exactly how that takes place has been murky and debated.
This study has uncovered evidence that the protective effect of resveratrol actually closely involves the gut microbiome – the extensive community of microbes that inhabit the digestive system of each of us.
Specifically, it seems resveratrol is able to inhibit gut bacteria from creating a compound called TMA. TMA is required to produce TMAO – an inflammatory compound well known to contribute to the development of atherosclerosis. The concept is that the less TMA produced = less atherosclerosis in your blood vessels = better cardiovascular health!
In my book Skinny Gut Diet we actually conducted our own small research project on gut bacteria right here in sunny Florida. We observed that when people in our group increased their ratio of Bacteroidetes (we called these the “Be Skinny” bacteria) to Firmicutes (our nickname was “Fat” bacteria) by shifting their eating habits and using digestive supplementation, weight reduction was the happy result. We used comparative Comprehensive Stool Analysis testing to measure the shifting bacterial ratios over time.
In the recent study I mentioned above, the principal investigator Dr. Man-tian Mi said, and I quote “we found that resveratrol can remodel the gut microbiota including increasing the Bacteroidetes-to-Firmicutes ratios, significantly inhibiting the growth of Prevotella, and increasing the abundance of Bacterioides, Lactobacillus, Bifidobacterium, and Akkermansia in mice.”
Stay with me here, please. Essentially Dr. Mi is telling us that resveratrol helps to rebalance the ‘good guy-to-bad guy ratio’ of different bacterial species in the gut. The Chinese study was focused on the ratio of different species of bacteria as they related to cardiovascular disease specifically.
In Skinny Gut Diet, we were looking more at bacterial ratios and their impact on obesity and weight loss. Certainly obesity and heart disease sadly go hand in hand. Any food or substance that will lessen obesity is sure to improve cardiovascular health. Bottom line – substances like resveratrol, healthful diet and probiotics that positively impact your microbiome have the greatest potential to protect your health.
I never tire of reading innovative studies from around the world that deepen my understanding of how those helpful probiotics we have in our bellies function. From China to Florida, our research agrees. Heal your gut, heal your body – and in this case, your heart.
Today is a day for inspiration! I’m happy to share some really uplifting and heart-opening information with you about great things happening in the world of gardening.
In the resort town of Jackson, Wyoming two visionary women are creating not only a wonderful opportunity for the town but also a very large amount of organic produce. Veggies are a personal favorite of mine, as you know!
This exciting project began eight years ago when Penny McBride and Nona Yehia met at a party. Over time, the business Vertical Harvest was co-created.
Vertical Harvest uses hydroponic farming methods to grow various veggies in the harsh Wyoming winters, and all year round. The greenhouse itself is a three-story structure that has been constructed on a 4,500 square-foot downtown lot. Central to this greenhouse’s ability to produce a bounty of veggies is their use of the relatively new practice called vertical farming.
Construction presented some unforeseen issues, as always seems to happen when new designs are introduced. Overall, after much discussion with the town council and governmental agencies, it’s so wonderful to know that by early May greens will be growing and soon thereafter, the bountiful harvest will be sold to local grocery stores, restaurants and also in a retail shop. The perfect additional piece to this story is that the customized employment model chosen allows for 15 people with disabilities to work and be truly productive. What a worthwhile endeavor!
Of course, hydroponic growing is nothing new to Walt Disney World in Orlando, Florida. It’s astounding to tour the Land Pavilion there and see firsthand the gardens they’ve created and the food they constantly produce. Besides providing vegetables for the restaurants on site, there is ongoing research into vegetable species and growing practices and also wonderful opportunities available for those passionate about growing to intern in this fascinating place.
I clearly understand the value and joy of hydroponic gardening. I’ve been involved with two different systems myself for a number of years now.
Our biggest producer is this stackable vertical system, which uses coconut coir (instead of dirt) to stabilize the root system. The nutrient solution is provided to the plants a few times daily through a timer system. Next weekend we’re moving it to Vital Planet Company Headquarters so everyone here can enjoy the grow experience, and the yummy veggies. We’ll just walk outside and pick our salad for lunch!
We also have a Tower Garden. It’s a different type of system that allows the roots of the various plants to hang in midair. The roots are misted regularly throughout the day and night. This particular system was invented by a gentleman who had previously managed the hydroponic gardens at Disney. The plants are so vibrant and the root system so interesting that we’ve even used them as centerpieces at big events in the past.
Hydroponic growing insures that the plants are getting the nutrition they need to provide optimal vibrancy, and secondarily, the best nutrition for us. The phrase “Beyond Organic” has been used. That’s really a blessing for us, considering the soil here in Florida is mostly sand. And I must say, our hydroponic veggies are extremely delicious and beautiful!
Recently I came across a different type of tower system, which I’m sure at some point in the future we’ll try too. To me, the most appealing aspect of this grow system is sustainability. It seems to require little maintenance and makes use of worms and your kitchen scraps to create compost and self-fertilize. And no electricity is required!
So if you find any of this information interesting, I encourage you to go for it! It’s a truly wonderful experience for the family to walk outside and gather dinner from your own patio or backyard – even right in the city!
04/1/16 0 Comments | Posted by Brenda Watson in Adults, Diabetes, Diet, Digestive Health, Fermentation, Human Microbiome, Inflammatory Bowel Disease, Obesity, Probiotics & Gut Flora, The Skinny Gut Diet
Over the last decade, a tremendous amount of research has been directed toward examining the family of bacteria and microbes we host in our digestive system known as the microbiome. From the multi-pronged Human Microbiome Project funded by the National Institutes of Health to the American Gut Project, the largest crowd sourced citizen science projects to date, valuable information is being gathered daily. You can even join the American Gut Project and learn what’s in your own gut.
Recently I came across an article in Science Daily discussing how our farming practices over the last 50 years have impacted our microbiome.
The prevalent research shows that the more diverse the bacteria in your gut are, the healthier you tend to be. And the more different types of plants you eat, the higher your gut microbiome diversity, also known as microbiotic richness. We’re right back to “eat your vegetables!” aren’t we? Grandma knew what she was talking about!
Sadly, our farming practices have been working against our microbiome by decreasing the numbers of crops that are regularly produced. And then many of us simply buy for our families what is in the grocery store that looks the nicest up front. We may buy the same vegetables year after year, believing we’re eating very well.
Today I’d ask you to consider the fact that many of our chronic diseases like type 2 diabetes, obesity and inflammatory bowel disease are directly associated with reduced microbiotic richness and therefore lack of diversity in the foods we choose to eat.
Believe me, I understand how it is. In our fast paced world we tend to grab our food as we go, and often find ourselves set in habitual patterns. We also may be following a particular dietary regimen and attempt to remain within strict guidelines. The good news is most dietary programs enthusiastically encourage eating as many veggies as you choose!
It does takes a plan and a bit of preparation time to gather good foods together in our crazy world. And it’s so worth it in the end. When you care for your microbiome, you’re supporting the very core of your health and happiness.
So today I’d like to encourage you to take a quick review of your vegetable eating habits. Think of something you haven’t eaten in a while like maybe parsley? Arugula? Red cabbage? Watercress? Sprouts? Edible flowers? Check out your local farmer’s market or maybe an oriental market for new ideas.
In Skinny Gut Diet I suggest having at least one fermented food daily. Fermented veggies of all types are extremely delicious, simple to make and come jam-packed with their own communities of gut-loving probiotics. Doesn’t get any better than that! A win for both your microbiome and your palate. Experiment!
What’s the most unusual veggie you’ve eaten lately? I’d like to hear from you!
If you’ve been feeling emotionally taxed (pun intended – yes, this is the season) and/or mentally foggy, I have a suggestion for you. Increase your intake of fermented foods containing those good bacteria, probiotics.
Recently I interviewed Dr. Emeran Mayer for my upcoming television special, Natural Breakthroughs with Brenda Watson. Dr. Mayer is professor of medicine at UCLA, a specialist in gastroenterology and is the director of the UCLA Centre for the Neurobiology of Stress. He has written several books that explore the brain-gut connection and in fact has a new book coming out in July that combines cutting-edge neuroscience with the latest discoveries on the human microbiome.
I wanted to share the results of a study that Dr. Mayer and his team conducted with 36 healthy women that may take the edge off your day. He divided the women into 3 groups that committed to drinking a specific beverage twice a day for four weeks. One group drank milk fermented with probiotics, the second drank milk without probiotics, and the third drank a non-milk product.
The women agreed to undergo functional magnetic resonance imaging of their brains before and after the four-week period. The test results of the group drinking the fermented milk positively affected the activity of brain regions that control the central processing of emotion, sensation and even task completion, compared to the other two groups. That’s certainly a direct gut-brain connection. And a calming and productive one at that!
Eating fermented foods on a daily basis is a core concept in the Skinny Gut Diet. Fermentation educator Donna Schwenk joined us during the filming of that public television special, and shared many simple recipes. Milk can easily be fermented to create kefir, a food that naturally offers a rich diversity of probiotic species. Kefir can be enjoyed as a beverage, or included as an ingredient of a wide array of other delicious treats, from ice cream to salad dressing to smoothies.
Fermented vegetables are my personal favorite. Although cabbage is certainly a versatile crowd favorite, I really enjoy culturing different veggies like asparagus, broccoli and carrots. Through the ages, fermenting has been used around the globe to extend the life of foods, and without direct awareness at the time, people’s lives were improved too. There are even some great tools that make fermenting easier than you can imagine, and great fun too!
Although some people in our germ-phobic society may be worried about the safety of fermenting, when we ferment produce whether we use salt or a starter culture, the probiotic lactobacilli predominate, crowding out potential bad guys in the process. It’s interesting to note that improperly washed raw veggies out of our gardens or from the store can actually contain harmful microbes and can potentially create more issues than their fermented counterparts.
Adding more probiotics in any form into your daily routine is a sure winner – for a healthier gut and a sharper brain!
In terms of your health, one of your very best friends is your liver. It works tirelessly for you, performing myriad critical functions, keeping your body pure of toxins and harmful substances. It supports nearly every other organ in the body in some way.
We are all besieged daily by various substances that are foreign to normal body function. Pesticides, petrochemicals, plastics – and I’ve just mentioned a few that begin with “p”. Sadly, there are certainly toxins that begin with all of the other letters of the alphabet as well.
I was reading an article discussing a paper published in the European Journal of Medicinal Chemistry. It stated that more than 10 percent of the world’s population suffers from some form of liver disease. It also mentioned that many of these people choose natural remedies instead of pharmaceuticals as their therapy. Glad to hear that.
Liver cleansing is near and dear to my heart and I’ve been using herbal formulations for decades to support healthy liver function. What’s really remarkable about these herbs is that they are time and tradition tested across our globe, and found to be safe and effective, without the harmful side effects that we regularly encounter with man-made chemical medications.
So now let’s celebrate some natural herbs that can provide you with protection against liver cancer and various other forms of liver damage. Yes, there is a lot you can do to safeguard this essential ally of your health.
- Turmeric, whose active ingredient is curcumin, has been extensively used in traditional Asian medicine to treat gut issues, arthritis, and low-energy or fatigue. It demonstrates anti-inflammatory, antioxidant, and anti-cancer properties. No wonder it gets such great press as one of the world’s healthiest foods!
- Skullcap, active ingredient wogonin, has shown positive results in studies relating to Hepatitis B and C, as well as various forms of alcoholic and non-alcoholic fatty liver disease. Interestingly, it has also been used in the treatment of a wide variety of nervous conditions, including epilepsy, insomnia, and anxiety.
- Licorice Root, active ingredient glycyrrhizin, exhibits powerful anti-inflammatory and anti-viral properties. In Chinese medicine licorice root has long been used to protect liver function and also to combat tumors, and is widely recognized as a go-to support in cases of chronic hepatitis.
- Resveratrol is known widely for it’s anti-aging properties. It’s not surprising that it also protects the liver, helping to guard against the damage caused by free radicals and inflammatory processes. Resveratrol elevates levels of glutathione and promotes antioxidants in the body. It shines as a great liver-supporting herb.
- Milk Thistle, active compound silymarin, is probably the most well researched supportive herb for the liver. Used medicinally for over 2,000 years and appreciated as a strong “liver tonic” worldwide, it is used extensively in preventing and even reversing liver toxicity caused by toxins and drugs. And if you heard that milk thistle should be avoided due to its possible effect on estrogen, disregard that information. Although some parts of the plant contain phytoestrogens, clinical evidence shows no significant effects on estrogen levels, and in fact is potentially beneficial for estrogen dominant conditions such as breast cancer.
There are many excellent liver cleanse formulas that contain most if not all of these fine herbs. As I discuss in my book, Gut Solutions, a liver cleanse is recommended for everyone. Always remember – Good Liver, Great Life!