by Kelley Herring
Every day your liver processes and disarms hundreds, if not thousands of toxic compounds that make their way into your body. While many of these toxins are unavoidable (like those found in the air due to pollution), many are a direct result of our own choices—in diet, alcohol consumption and use or application of chemical substances.
The liver has a big job in neutralizing these harmful compounds. But the good news is that certain foods—like earthy, crimson-hued beets—can make your liver’s load a little lighter.
A recent study published in the journal Carcinogenesis found that beet fiber increases the activity of two important antioxidant enzymes in the liver, glutathione peroxidase and glutathione-S-transferase. Because the liver is the body's primary detoxification center, free radicals are generated when toxic substances are broken down and eliminated. Glutathione peroxidase and glutathione-S-transferase serve as the body's antioxidant defense system, acting as bodyguards for liver cells.
The earthy flavor and unique texture of beets makes them a culinary standout in any dish. Roast beets and slice over fresh organic mesclun, chop and sauté with greens or puree baked beets and pears for a sweet and delicious side dish. Your liver will love you for it.
Troubled by Toxins?
This common food additive is one of the best known excitotoxins – substance that literally stimulate the neurons to death, causing brain damage of varying degrees. And it’s found in everything from protein bars to soups and sauces.
Manufacturers try to hide it from consumers by calling it 15 other sneaky names! Learn what they are so you can avoid brain drain. See p. 14 of Your Kitchen Cleanse.
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