emulsified,

I, too, have completed several liver flushes that have been of considerable benefit. Perhaps don't pay too much attention to the LF 'put-downs' posted by the omniscient one, as the results of the 'flush' speak for themselves. However, I do understand your curiosity as to the mechanisms by which these good post-flush feelings are brought about – I tried to work it all out for myself a while back. I remember that during one of my liver flushes I passed semi-solid 'stones' – they were gritty when I crushed them against the toilet bowl and measured 2-3 mm across (at the time I attributed their 'grittiness' to calcification). I recall that after another flush, I felt absolutely exhilarated and strangely free from negative emotion – if the liver is the seat of emotion, the liver flush may explain this effect. I remember another time when I had just finished a liver flush and had to call people on the phone to release my energy and enthusiasm! It was a physically and psychologically exhilarating experience that I wanted to share.

Posts from 'expert/s' who try to play down the therapeutic effects of the flush, will not in any way detract from the benefits (obvious to those who have performed successful flushes), despite repeated attempts at undermining the process using reductionistic anatomical formulae. The fact that 'scientific discoveries' are ongoing and commonplace shows that there is still much we do not know about life processes; these include interactions between mind and body / emotions and organs. Purely anatomical explanations simply do not address or adequately explain the profound effects of the liver flush which are reported by many.

I have not greatly delved into the physical mechanisms of the flush (rather, I have just accepted that it works for me), but I think that perhaps the biliary tubing is rendered temporarily patent by this procedure, allowing healthy flow of bile and chi (ki, prana etc). The more ethereal energies that then pass freely through associated meridians, in addition to any other energies that are now able to move freely, contribute to that feel-good sensation and improved vitality that so often results.

Ingredients for Dahl:

• ·         50 ml vegetable oil
• ·         1 tsp of black mustard seeds
• ·         50 g of butter
• ·         4 onions, peeled and roughly diced
• ·         1.5 bulbs of garlic, peeled and finely diced / minced (I guess that’s about 10 cloves?)
• ·         A ‘knob’ of ginger, minced (i.e. a 2 – 3 cm bit of ginger … not a male appendage)
• ·         1 Packet of ‘Special Mix’ – dry-roasted and ground to powder (see below)
• ·         1 Packet of ‘Special Blend with Leaf’
• ·         2 L of salt-reduced chicken stock liquid
• ·         500 g of yellow channa dhal, washed well, soaked for 3 – 24 hours, and strained
• ·         1 tin of Leonardo Capriccio Italiano peeled tomatoes, a bit mashed up
• ·         2 bottles of quality red wine

Ingredients for Special Raita:

• ·         A small tub of natural yoghurt
• ·         25 ml vegetable oil
• ·         1 level tsp of desiccated coconut
• ·         ½ cup of finely chopped coriander leaves (wash them well first)
• ·         1 clove of garlic, minced
• ·         1 small green chilli, finely diced (less if you can’t handle the heat)
• ·         5 drops only (about 1/5 of a teaspoon) of white vinegar (don’t use too much or it will taste bad)
• ·         The juice of 1/4  of a lemon
• ·         A pinch of salt and a dash of pepper
• ·         Mix the whole lot up with a spoon and leave in fridge for a few hours / overnight before consuming

Directions for Dahl:

• ·         Put Bollywood movie on and start drinking the wine now :)
  
• ·         Place oil in a large, thick-based pot, and heat to medium – high
• ·         Take black mustard seed and drop into oil, stirring
• ·         When mustard seeds are aromatic and greyer in colour (should only take a few seconds if oil is hot enough), turn the heat down to low-medium and add the butter and onion together, stirring immediately.
• ·         10 seconds after, add garlic, ginger, special mix, and the special blend with leaf, and stir until the onion is soft – about 10 minutes. Don’t let the onion or garlic burn or dhal will taste like shit
• ·         Add the chicken stock liquid, the yellow channa dahl (which has been washed well, soaked, and strained of all water), and the tinned tomatoes
• ·         Stir well and bring to a simmer. Then turn down to the lowest possible heat and stir every 20 minutes or so, for 60 – 90 minutes, until dhal is soft. Dhal should resemble baby poo – like a puree but not as runny as a soup. Cook it as long as you need to, to get that baby poo look
• ·         Taste dhal for seasoning (salt, pepper, acidity – add a squeeze of lemon juice if you think it needs it)

Serve Dhal with Basmati Rice and Raita

Special mix: 4 tsp cumin seeds, 2 tsp fennel seeds, ½ tsp sea-salt, 1 tsp peppercorns, 1 dried chili, dry roasted and ground

Special blend with leaf: 3 tsp coriander powder, 1 bay leaf and 6 curry leaves

be happy now