Most liver cleansing methods involve drinking olive oil, not pleasant for anyone, and the ever-popular Epsom salt. Two formidable foes indeed! And while the results are worthwhile, it's not exactly fun.
If you'd rather take it slow and easy but still get the job done, you can. One option to consider is the humble legume.
Legumes or "dried beans" come from plants producing seeds in a pod, including kidney beans, lentils, black beans, split peas, chick peas, and others.
Legumes are little powerhouses of nutrition that are high in protein and fiber but low in fat. They're versatile and satisfying, making them wonderful allies in the quest to lose weight, improve health, or simply balance the family budget. But what makes legumes ideal for gentle liver cleansing is their ability to stop the recycling of toxic bile,
When you eat a meal, your gallbladder excretes bile to break down fat. Any extra bile recycles through the intestinal walls and back to the liver.
That bile is toxic from what your liver filtered out of the blood the first time. It's meant to leave your body. But send it back, and you get concentrated sludge that clogs ducts and forms gallstones.
Nutritionist Karen Hurd's liver cleanse leverages the soluble fiber in legumes to bind toxic bile, making it impossible to recycle. This gradually thins the bile, melts stones, and even lowers cholesterol.
All you do is eat a half cup of legumes six times during the day for a total of three cups a day.
Space the servings throughout the day to absorb as much bile as possible, and even the largest stones dissolve in just six to eight weeks.
My favorite way to cook legumes is with a crock pot. This saves money over canned and eliminates the excess sodium and bisphenol A (BPA).
Just rinse the beans, removing any foreign debris, then soak them overnight. Soaking makes the nutrients much more bioavailable.
For each cup of beans, add around 3 cups water. Cook on high 3-5 hours depending on the type. When tender, season and enjoy! Any extras can be refrigerated or frozen.