50 ways to love your liver: Home remedies to detox and keep the life in your liver

Your liver is your body's primary organ of detoxification; when it's not well, neither are you. The human liver filters drugs, nutrients and toxins from the body, produces bile to help digest fats, and removes toxic bilirubin from the blood. Home remedies, foods and alternative treatments keep your liver happy and keep your body healthy.

Foods that strengthen the liver

· Organic foods supply nutrients without pesticides and chemicals
· Vegetables such as broccoli and cabbage increase liver enzymes to flush carcinogens
· Beets and carrots promote increased liver function with beta-carotene
· Healthy fats such as olive, coconut and flax seed oils protect against gallstones
· Garlic and onions activate liver enzymes flushing toxins
· Dark chocolate -- 85 percent cocoa or better -- provides antioxidant protection against cirrhosis
· Drink half your weight in ounces daily in filtered, fluoride-free water
· Avocados and walnuts provide glutathione to cleanse toxins
· Apples are high in pectin removing toxins from the digestive tract, protecting the liver
· Two tablespoons of lemon juice daily with water alkalizes the blood and detoxifies
· Non-GMO lecithin supports the liver and gallbladder in fat digestion
· Leafy green vegetables stimulate the flow of bile

What damages the liver?

Some foods and additives flood the liver with chemicals, interfering with its ability to adequately clear the body of toxins.

· Genetically modified foods (GMOs)
· Trans fats and hydrogenated oils
· High fructose corn syrup
· Sodas loaded with chemicals and artificial sweeteners
· MSG, a food additive and flavor enhancer found in almost all processed foods
· Alcohol, especially if you have liver disease
· Processed and fast foods devoid of adequate nutrition
· Soy-based foods, unless fermented
· Medicines that can overload the liver causing long-term damage.

Lifestyle

Lifestyle changes support the digestive system, helping to strengthen liver function and lessen the burden on detoxification.

· Regular exercise stimulates digestion
· Chew food well to release digestive enzymes
· Encourage sweating to remove toxins through the skin, relieving the liver
· Maintain intestinal health by avoiding toxin buildup in the bowel
· Avoid smoking cigarettes
· Use chemical-free, cleaning and personal care products
· Avoid chemical yard and bug sprays

Liver treatments

Herbs, supplements and homeopathic remedies repair damage and maintain liver health. Consult a natural health practitioner for dosing guidelines.

· Milk thistle fights oxidation and free radicals, reversing cirrhosis
· Burdock root cleanses the liver and assists detoxification
· Green tea is high in catechins that support liver function
· Dandelion is a natural detox flush
· Turmeric reduces inflammation relieving symptoms of cirrhosis
· Cinnamon reduces blood levels of glucose and fructose slowing development of fatty liver disease
· Aloe vera is a digestive tonic and pain reliever
· Alpha Lipoic Acid possesses antioxidant properties; supporting healthy liver function
· Activated charcoal protects the liver by absorbing toxins
· Ayurveda suggests cleansing the liver with highly alkaline sugarcane or pomegranate juice
· Mix turmeric powder with milk and drink daily
· Chewing fennel seeds after meals aids digestion
· Avoid supplementing with iron unless under medical supervision

Homeopathic remedies

· Nux vomica -- Indicated for enlarged livers due to alcohol abuse
· Carduus marianus -- Indicated for jaundice, headache, nausea, vomiting and a white tongue. Relieves gallstone colic.
· Natrum Sulphuricum -- Dissolves gallstones and relieves hepatitis
· Ammonium muriaticum -- Used for pinching, shooting pains in the upper right abdomen
· Taraxacum -- Indicated for hardened livers, accompanied by jaundice, bilious diarrhea, and gastritis
· Chelidonium -- Indicated for an enlarged live, sharp stitching pains worse on the right side extending to the right shoulder blade
· Rumex Crispus -- Stimulates digestion and cleanses the gallbladder and bile ducts
· Bryonia -- Relieves stitching pains in the right side of the abdomen made worse with movement. Relieves jaundice brought on by anger.
· Podophyllum -- Used to increase the flow of bile and relieve congestion and jaundice accompanied by diarrhea

Read More

Does the zalat days what is really in the vaccines?

Have you ever wondered what's really in vaccines? According to the U.S. Centers for Disease Control's vaccine additives page, all the following ingredients are routinely used as vaccine additives:

• Formaldehyde - A "pickling" chemical used to preserve cadavers. It's highly toxic to the nervous system, causing blindness, brain damage and seizures. The U.S. Department of Health and Human Services openly admits that formaldehyde causes cancer.

• Aluminum - A light metal that causes dementia and Alzheimer's disease. You should never inject yourself with aluminum.

• Antibiotics - Chemicals that promote superbugs, which are deadly antibiotic-resistant strains of bacteria that are killing tens of thousands of Americans every year

.
There, the formaldehyde Fact Sheet completely neglects to mention formaldehyde in vaccines. This is the "dirty little secret" of government and the vaccine industry. It does state, however, that "...formaldehyde causes myeloid leukemia, and rare cancers including sinonasal and nasopharyngeal cancer."

• Monosodium Glutamate (MSG) - A neurotoxic chemical called an "excitotoxin." It causes brain neurons to be overexcited to the point of death. MSG is toxic even when consumed in foods, where it causes migraine headaches and endocrine system damage. You should NEVER inject MSG into your body. But that's what health workers do when they inject you with vaccines.

• Thimerosal - A methyl mercury compound that causes severe, permanent nervous system damage. Mercury is highly toxic to the brain. You should never touch, swallow or inject mercury at any dose. There is no safe dose of mercury! Doctors and vaccine pushers LIE to you and say there is no mercury in vaccines. Even the CDC readily admits vaccine still contain mercury (thimerosal).

In addition, National Toxicology Programs admits in its own documents that:

• Vaccinations "...may produce small but measurable increases in blood levels of mercury."

• "Thimerosal was found to cross the blood-brain and placenta barriers."

• The "...hazards of thimerosal include neurotoxicity and nephrotoxicity." (This means brain and kidney toxicity.)

• "...similar toxicological profiles between ethylmercury and methylmercury raise the possibility that neurotoxicity may also occur at low doses of thimerosal."

• "... there are no existing guidelines for safe exposure to ethylmercury, the metabolite of thimerosal."

• "...the assessment determined that the use of thimerosal as a preservative in vaccines might result in the intake of mercury during the first six months of life that exceeded recommended guidelines from the Environmental Protection Agency (EPA)..."

• ..."In the U.S., thimerosal is still present as preservative in some vaccines given to young children, as well as certain biological products recommended during pregnancy. Thimerosal remains a preservative in some vaccines administered to adolescents and adults. In addition, thimerosal continues to be used internationally as a vaccine preservative."

The report then goes on to say that the FDA studies thimerosal and somehow found it to be perfectly safe. It also states that vaccine manufactures are "working" to remove thimerosal from vaccines, but in reality it's still being manufactured right into the vaccines.

By the way, this report also reveals that the FDA requires preservatives like thimerosal only in so-called "multi-dose" vaccines -- vials that contain more than one dose of the vaccine. Drug companies could, if they wanted to, produce "clean" single-dose vaccines without any mercury / thimerosal. But they choose not to because it's more profitable to product mercury-containing multi-dose vaccines. As the report admits, "Preservatives are not required for products formulated in singledose vials. Multidose vials are preferred by some physicians and health clinics because they are often less expensive per vaccine dose and require less storage space."

So the reason why your child is being injected with vaccine boils down to health care offices making more money and saving shelf space!

"Mercury in vaccines is a conspiracy theory!

I've been told by numerous "skeptics" and doctors that there's no such thing as mercury in vaccines, and that any such suggestion is nothing more than a "wild conspiracy theory." That just goes to show you how ignorant all the skeptics, doctors and health professionals really are: They have NO CLUE what's in the vaccines they're dishing out to people!

All they have to do is visit this CDC vaccine additives web page, which openly admits to these chemicals being used in vaccines right now. It's not a conspiracy theory, it turns out. It's the status quo of modern-day vaccine manufacturing!

And just in case the CDC removes that page, here's a screen shot, taken October 22, 2012, showing exactly what was on the CDC vaccine additives page:

Read More

Pan-Roasted Salmon with Wild Mushrooms Is just wonderful

Pan-Roasted Salmon with Wild 

   Mushrooms Is just wonderful

Description

This wow was more an experiment in using the curry salt method of seasoning fish than a real recipe. Gordon Ramsay suggests using "curry salt" to season fish when pan-roasting or frying, because cooking fish quickly like this doesn't give it enough time to take on any colour. Curry salt gives the fish a deliciously appetising, warm golden glow and it doesn't taste of curry at all - it just tasted like perfectly-seasoned fish. !

Preparation

Rub the salmon with lemon juice and sprinkle with curry salt

Heat a little olive oil in a hot griddle pan (I love sear marks) to a very high heat, lay the salmon on and bring it down to 2/3 heat. Don't touch it

Heat some olive oil in another pan for the mushrooms. Add the mushrooms to the pan along with the garlic. Toss, add a little balsamic (some white wine would do nicely here too, I think) and season with freshly ground salt and pepper. Bring the heat down

When the salmon is 2/3 cooked the way up (you will be able to see the flesh colour change) flip it over. Again, don't touch it. It should sit there until it is done, which will take another couple of minutes, depending on the thickness of your fish

.Scatter the fresh parsley on the mushrooms. Serve with the salmon

In the picture I also added an onion in with the mushrooms but I don't think they added much. If I had let them caramelise and sweeten for a bit longer though, it could have been quite a tasty combination.

Ingredients

boneless salmon fillet juice of half a lemon curry salt (1/3 curry powder to 2/3 salt) 2 varieties of mushroom, whole one clove of garlic, finely chopped splash of balsamic vinegar handful of fresh flat leaf parsley, chopped

Read More

Miscellaneous Fungal Diseases

------------------------------------------------------------------------------------------------------------

As for other types of disease, fungal infections probably are

more common causes of disease in wild birds than is currently recognized. Also, the similarity in gross lesions produced by some fungi mask the detection of less common

fungi as disease agents. Numerous types of disease-causing

fungi in addition to  Aspergillus fumigatus and Candida

albicans have been isolated from birds; most isolations have

been from poultry and wild birds being maintained in captivity. Enhanced disease surveillance that is often associated

with privately owned birds and greater opportunity to detect

disease in confined birds are reasons for these findings rather

than any known differences in the occurrence of fungal diseases in free-ranging and captive birds. Many of the reported

infections appear to have been opportunistic invasions by

the fungi involved. The important points are that many fungi

are capable of causing disease in birds but their collective

impacts do not rival A. fumigatus as a single cause of disease

in wild birds. Nevertheless, it is important to be aware of the

diversity of pathogenic or disease causing fungi

Infectious diseases caused by fungi have been grouped

into categories that represent their involvement within the

.host

Trichophyton gallinae is the primary cause of ringworm,

or fowl favus, in birds, and has been reported in poultry and

several species of wild birds in addition to companion animals, humans, and other mammalian species. T. gallinae is

widely distributed geographically, and infection by this fungus is a striking example of a cutaneous mycos(Fig15

Ringworm in birds is highly contagious, and it is transmitted

by direct bird-to-bird contact or by contact with a contaminated environment. The fungus can remain viable at room

temperature in infected scales or skin lesions that slough from

the body for up to 1 year. Microsporum gallinae is another

widely distributed fungus that is a significant cause of ringworm in birds and mammals

Dactylaria gallopova causes a subcutaneous mycosis reported for poultry. This fungus is found in warm habitats

such as hot springs and thermal soils. The fungi generally

enter the body at a traumatized or injured site and may then

invade other sites following fungal establishment and growth

D. gallopova is not contagious, but it can invade the brain

following its spread from the site of infection. Death is the

outcome when the brain is invaded

Aspergillus niger is another fungus within the genus Aspergillus that has caused bird deaths

As noted in the Introduction of this Section, disease due

to infection of tissues is only one aspect of the potential impacts of fungi. The added issues of mycotoxins (see Section

6, Biotoxins), allergic responses, and other aspects of fungal

diseases make fungi an important area for consideration in

the management and stewardship of free-ranging bird populations

Read More

Avian Influenza

Synonyms
Fowl pest, fowl plague, avian influenza A.
Wild birds, especially waterfowl and shorebirds, have long
been a focus for concern by the poultry industry as a source
for influenza infections in poultry. Human health concerns
have also been raised. For these reasons, this chapter has
been included to provide natural resource managers with
basic information about avian influenza viruses.
Cause
Avian influenza is usually an inapparent or nonclinical
viral infection of wild birds that is caused by a group of
viruses known as type A influenzas. These viruses are maintained in wild birds by fecal-oral routes of transmission. This
virus changes rapidly in nature by mixing of its genetic components to form slightly different virus subtypes. Avian influenza is caused by this collection of slightly different
viruses rather than by a single virus type. The virus subtypes
are identified and classified on the basis of two broad types
of antigens, hemagglutinan (H) and neuraminidase (N); 15 H
and 9 N antigens have been identified among all of the known
type A influenzas.
Different combinations of the two antigens appear more
frequently in some groups of birds than others. In waterfowl,
for example, all 9 of the neuraminidase subtypes and 14 of
the 15 hemagglutinin subtypes have been found, and H6 and
H3 are the predominant subtypes. In shorebirds and gulls,
10 different hemagglutinin subtypes and 8 neuraminidase
subtypes have been found. Many of the antigenic combinations of subtypes are unique to shorebirds. H9 and H13 are
the predominate subtypes. More influenza viruses from shorebirds infect waterfowl than chickens. Hemagglutinin subtypes H5 and H7 are associated with virulence or the ability
to cause severe illness and mortality in chickens and turkeys.
However, two viruses with the same subtype antigens can
vary in virulence for domestic birds.
Species Affected
Avian influenza viruses have been found in many bird
species, but are most often found in migratory waterfowl,
especially the mallard duck (Fig. 22.1). However, the only
mortality event known in wild birds killed common terns in
South Africa in 1961. This was the first influenza virus from
marine birds and it was classified as subtype H5N3. Other
wild birds yielding influenza viruses include various species
of shorebirds, gulls, quail, pheasants, and ratites (ostrich and
rhea). Experimental infections of domestic birds with viruses

Read More