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Improving Liver Function Through Nutrition

Goals: To improve liver function by supporting regeneration of the liver cells, by means of dietary choices. To allow the client to enjoy good health.
 

Method: Learn why certain foods are suggested in the effort to help your liver regain its normal functions of digestion and elimination.

· Carbohydrates: These supply your body with easily available energy. The liver and thus your body can extract their energy easily and then concentrate on using dietary protein to build your organs and muscles.

· Fiber: This is the indigestible part of foods; especially found in plants. It aids in the elimination of bile which is made by the liver when you eat fatty foods/oils. The gall bladder stores and concentrates bile.

· Essential fatty acids: They are unsaturated fatty acids derived from seeds and nuts. They increase the ability of bile to breakdown cholesterol. Therefore, they help to maintain normal growth, your blood’s health, as well as that of your arteries, nerves, skin, and of your liver.

· Fats: These are the most concentrated source of energy in your diet. They are sources of fat-soluble vitamins A, D, E, and K. They are found in oils (the vegetable type that is cold pressed), nuts and seeds. Avocado is one of the few vegetables/fruits that is high in fats. While fats are abundant in dairy products and meats, these sources are not as desirable because of their polyunsaturated nature. Therefore it is recommended to minimize their use to only three times per week.

· Items to avoid: These put unwanted stress on the liver and slow the healing process. They include: alcohol, coffee, chocolate, cigarettes, cigars, and drugs.

· Protein: This is one of the most important foods for maintaining growth and development of all your body tissues. It is the major source of building materials for your muscles, blood, skin, hair and internal organs. Your liver will need to use extra protein whenever there is an increased metabolites, i.e., after surgery, hemorrhage, for wound healing, prolonged illness or fevers, liver disease or dysfunction.

How to select foods to help your liver regain its natural healthy functioning state:

Snacks and meals are very important in order to ingest enough calories to attain this goal. The following selections are to be made from the attached food list.

Select three to five fruits per day --good for snacks.

Select a protein for each of your three meals per day. Grains should be mixed with another protein, such as tofu, to improve their protein availability to your body. Limit meats to three per week, and use vegetable proteins, such as grains and beans (in combination).

Select at least two different vegetables for each meal. Concentrate on the orange/yellow vegetables which are rich in beta-carotene, which will be very liver-friendly. Consider eating beets daily.

Select a fat or oil or seed or nut with at least two of your meals. One teaspoon of oil or more. Nuts and seeds make excellent snacks and are easy to package and carry in plastic bags.

To prime the digestive organs every morning, take one tablespoonful of lemon juice, a pinch of ginger powder and put it in one cup of hot water. Drink this one hour before breakfast. You may add honey, molasses or maple syrup to ta


The foods that support the liver especially well are starred (*).

Fruits:

apples, apricots, bananas, berries, cherries, dates, cantaloupe, figs*, grapefruit, grapes (organic), raisins (organic), kiwi, lemons, mangos*, peaches*, pears, plums, papaya*, rhubarb, watermelon

Vegetable Proteins:

tofu*, beans*, lentils, kidney beans, soy beans, barley, brown rice*, buckwheat, corn, flax seeds, oats, quinoa*, rye, millet*, sesame

Animal Proteins:

beef, chicken, eggs, pork, seafood, fish, turkey

Dairy Proteins:

acidophilus milk, buttermilk, raw milk cheese, yogurt

Vegetables (Starchy):

artichoke leaves, beans (dried), corn, lentils*, peas*, parsnips, potatoes, pumpkin*, sweet potato*, squash*, yams*

Vegetables (non-starchy)

avocado, beans (green/yellow), beets*, broccoli, brussel sprouts, cabbage, carrots*, cauliflower*, celery, chives, cucumber, eggplant, garlic*, kale*, kohlrabi, mustard greens*, okra, onion, parsley, artichokes.*