Re: Liver cleanse Diet

When it comes to diet, it is by far more important what you should avoid, then it is what you should eat.

It is very important to avoid industrially processed foods, foods that contain preservatives , hydrogenated oil, margarine, hardened plant fat, white animal fat, Sugar and other concentrated sweeteners, aspartame, MSG, fried foods, heated oils, ...

In other words, eat foods you made from the scratch at your home, and avoid over-heating foods (frying).

Gallstones are large crystals of cholesterol found in bile.
Cholesterol is insoluble in water. Bile salts and lecithin are biological surfactants that serve as cholesterol transport vehicles. Lecithin enhance the solubility of cholesterol in bile nearly one million fold.

Eat at least 50% of your food non-heated (salad, juice, fruit, pickled vegetable., eggs, dried meat, dried fish, marinated fish, olive oil, cold pressed flaxseed oil + cottage cheese blend , cold pressed evening primrose oil, cold pressed sunflower oil, ...) There are many traditional ways of preparing foods without heating it, and it doesn't have to be vegetarian diet only .... it can be meat and fish and eggs, and yogurt, and sour cream ...(non-pasteurized)

Raw organic eggs are good source of lecithin. Lecithin prevents Gallstones formation.
Another good source of lecithin is Miso (Long time fermented soy paste) and Tamari (Long time fermented soy sauce). Tofu also contains a lot of lecithin. (Tofu should not be eaten frequently!) Make sure you are able to tolerate soy products, before you use them. Some people are unable to tolerate fermented soy products.


Unheated meat/fish/eggs are a source of protein containing Taurine, Arginine, Ornithine ...- amino acids that aids liver function and prevent gallstones. (Check your blood type to find which meat is good for you ...)

Salads, vegetable juices & fruit is a good source of a large spectra of enzymes, vitamins and minerals. Reddish juice and beat juice are known to prevent Gallstones formation and even help dissolve gallstones in some people. (Reddish juice and beat juice contain elements needed for Bile salts formation. )


BUT, do not believe that every person can prevent gallstones formation just by improving diet. It may take a little bit more for some people (changing lifestyle, relaxing more, changing life situation, avoiding anger, increasing physical activity, releasing stress, avoiding stress, avoiding vaccinations, avoiding antibiotic, avoiding medications, avoiding birth control pills, ....)

Sorry, this one is long ... I could go on and on ... :-)


Spirit

Dr. mercola on eggs:

Raw Eggs for Your Health-Major Update
By J. Mercola, D.O.

As many of you know, I am a fond proponent of using raw eggs as a major food in your diet.

Raw whole eggs are a phenomenally inexpensive and incredible source of high-quality nutrients that many of us are deficient in, especially high-quality protein and fat.

Eggs generally are one of the most allergic foods that are eaten, but I believe this is because they are cooked. If one consumes the eggs in their raw state the incidence of egg allergy virtually disappears. Heating the egg protein actually changes its chemical shape, and the distortion can easily lead to allergies.

So, if you have not been able to tolerate eggs before you will want to consider eating them uncooked.

But when one discusses raw eggs, the typical reaction is a fear of salmonella. So let me begin this update, my first that comprehensively addresses the immediate concern of nearly everyone who hears this recommendation.

"Well What About Salmonella? Won't I Get Sick If I Eat Raw Eggs?"

Salmonella is a serious infection, and it is believed that in the US over two-thirds of a million cases of human illnesses a year result from eating contaminated eggs. If you want more information on salmonella the Centers for Disease Control and Prevention has an excellent page on this disease.

So why on earth would any competent health care professional ever recommend eating uncooked eggs?

When you carefully analyze the risk of contracting salmonella from raw eggs, you will find that it is actually quite low. A study by the U.S. Department of Agriculture earlier this year (Risk Analysis April 2002 22(2):203-18) showed that of the 69 billion eggs produced annually, only 2.3 million of them are contaminated with salmonella.

So simple math suggests that only 0.003 percent of eggs are infected. The translation is that only one in every 30,000 eggs is contaminated with salmonella. This gives you an idea of how uncommon this problem actually is.

While it is likely that I will consume more than 30,000 eggs in my lifetime, most of you will not. However, inevitably someone out there will find a salmonella-contaminated egg, so it is important to understand how to seriously decrease your risk of infection.

Salmonella infections are usually present only in traditionally raised commercial hens. If you are purchasing your eggs from healthy chickens this infection risk reduces dramatically. Remember, only sick chickens lay salmonella-contaminated eggs. If you are obtaining high quality, cage-free, organically fed, omega-3 enhanced chicken eggs as recommended above, the risk virtually disappears.

But let's say that for some reason, even after following that advice, you still obtain an egg that is infected. What do you do? Well, before you eat eggs - raw or not -- you should thoroughly examine them for signs of infection. I have provided some guidelines at the bottom of this section for you to use in this process.


You might still be a bit nervous and say, "What if I follow these guidelines and still get an infection?"


Salmonella Is Generally a Benign Self-Limiting Illness In Healthy People

The major principle to recognize here is that if you are healthy a salmonella infection is not a big deal. You may feel sick and have loose stools, but this infection is easily treated by using high-quality probiotics that have plenty of good bacteria. You can take a dose every 30 minutes until you start to feel better, and most people improve within a few hours.

more here:
http://www.mercola.com/2002/nov/13/eggs.htm
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