The Benefits of Kelp

Kelp isn’t a new commodity. People have been harvesting and gathering seaweed for centuries. Some people groups are just becoming aware of its incredible value for our health while others have harvested it for centuries and have made it a part of their typical diet.

Nutrients: Sea kelp is a natural source of vitamins A, B1, B2, C, D and E, as well as minerals including zinc, iodine, magnesium, iron, potassium, copper and calcium. In fact it contains the highest natural concentration of calcium of any food - 10 times more than milk.

One tablespoon of dried kelp contains between one-half milligram and 35 mg of iron! This iron also has a measurable amount of vitamin C that increases the bioavailability of the iron. Kelp contains alginic acid, which protects the plants from bacteria where it grows, and in the body it can reduce radiation exposure and help with the prevention of heavy metals being absorbed in our bodies.

Key point here, kelp is the largest source of iodine, and iodine is critical in supporting our hormones that are made in our thyroid gland. It is also a key component in regulating the thyroid to produce healthy hair, skin and nails. It is essential for bone health, brain metabolism and our energy levels. Kelp has high amounts of calcium, magnesium, potassium along with antioxidants and phytonutrients, amino acids, omega-3 fatty acids too. 

Unfortunately, most of us are deficient in iodine. Iodine deficiency is a major cause of preventable mental retardation. It is especially damaging during pregnancy and in early childhood. ... estimates that globally, 86 per cent of the population used salt with any iodine in 2017 – this left about 1 billion without access to iodized salt in that same year.

Kelp Benefits: A Health Booster from the Sea

You already know to eat your daily servings of vegetables, but when is the last time you gave any thought to your sea vegetables? Kelp, a type of seaweed, is chock full of good-for-you nutrients that can benefit your health and possibly even prevent disease.

Already a staple in many Asian cuisines, this type of sea algae is a natural source of essential vitamins, minerals, and antioxidants.

What Is Kelp?

You may have seen this marine plant at the beach. Kelp is a type of large brown seaweed that grows in shallow, nutrient-rich saltwater, near coastal fronts around the world. It differs slightly in color, flavor, and nutrient profile from the type you may see in sushi rolls.

Kelp also produces a compound called sodium alginate. This is used as a thickener in many foods you may eat, including ice cream and salad dressing. But you can eat natural kelp in many different forms, including:

• raw
• cooked
• powdered
• in supplements

Nutritional Benefits

Because it absorbs the nutrients from its surrounding marine environment, kelp is rich in:

• vitamins
• minerals
• trace elements
• enzymes

According to nutritionist Vanessa Stasio Costa, M.S., R.D.N., C.D.N., kelp “is often considered a ‘superfood’ due to its significant mineral content. It’s especially concentrated in iodine, which is important for optimal thyroid function and metabolism.”

The National Institutes of Health (NIH) say that seaweed such as kelp is one of the best natural food sources of iodine, an essential component in thyroid hormone production. A deficiency in iodine leads to metabolism disruption and can also lead to an enlargement of the thyroid gland known as goiter.

But beware of too much iodine. Overconsumption can create health issues, too. The key is to get a moderate amount to raise energy levels and brain functioning. It is difficult to get too much iodine in natural kelp but this could be an issue with supplements.

Stasio Costa also notes that kelp contains notable amounts of:

• iron
• manganese
• calcium
• magnesium
• copper
• zinc
• riboflavin
• niacin
• thiamin
• vitamins A, B-12, B-6, and C

The benefits of these vitamins and nutrients are substantial. B vitamins in particular are essential for cellular metabolism and providing your body with energy. According to UCSF Medical Center, kelp has more calcium than many vegetables, including kale and collard greens. Calcium is important to maintain strong bones and optimal muscle function.

Disease-Fighting Abilities

Since inflammation and stress are considered risk factors for many chronic diseases, Stasio Costa says including kelp in one's diet could have numerous health benefits. Kelp is naturally high in antioxidants, including carotenoids, flavonoids, and alkaloids, which help to fight against disease-causing free radicals.

Antioxidant vitamins like vitamin C, and minerals like manganese and zinc, help to combat oxidative stress and may offer benefits to cardiovascular health. There have been many claims regarding kelp’s abilities to fight chronic disease, including cancer.

Recent studies have explored the role of sea vegetables in estrogen-related and colon cancers, osteoarthritis, and other conditions. Researchers found that kelp can slow the spread of colon and breast cancers. A compound found in kelp called fucoidan may also prevent the spread of lung cancer and prostate cancer. This doesn’t mean that kelp should be used to cure any diseases or be considered a guaranteed protection against disease.

Weight Loss Claims

In recent years, researchers have looked into kelp’s potential fat blocking properties. Because kelp contains a natural fiber called alginate, studies suggest that it may halt the absorption of fat in the gut. A study published in Food Chemistry found that alginate could help block fat absorption in the intestines by 75 percent. In order to reap the benefits of alginate, the research team plans to add the thickening compound to common foods such as yogurt and bread.

Kelp may have great potential for diabetes and obesity, although research is still preliminary. A study published in the journal Diabetes, Obesity and Metabolism found that a compound in the chloroplasts of brown seaweed called fucoxanthin may promote weight loss in obese patients when combined with pomegranate oil. Studies also suggest that brown seaweed may influence glycemic control and reduce blood glucose levels, benefitting people with type 2 diabetes.

In addition to its potential to slow down fat absorption in the gut, kelp is low in fat and calories.

How to Eat Kelp

Thankfully, you don’t need to go diving in the ocean to reap the benefits. Kelp is available in a variety of forms.

Nutritionist Lisa Moskovitz, R.D., C.D.N., C.P.T., recommends that you try to eat your nutrients, versus taking them in supplement form. She suggests including kelp in a balanced diet with plenty of vegetables, from both the land and sea. Kelp can be one small part of a broader healthy diet that includes a variety of unprocessed, nutrient-dense foods.

Moskovitz says that one of the easiest ways to incorporate kelp into your diet is to add an organic, dried variety into soups. You could also use raw kelp noodles in salads and main dishes or add some dried kelp flakes as seasoning. It is usually found in Japanese or Korean restaurants or grocery stores and can be enjoyed cold with oil and sesame seeds, hot in a soup or stew, or even blended into a vegetable juice.

Too Much of the Good Stuff?

Health advisers warn that ingesting concentrated amounts of kelp can introduce excessive amounts of iodine to the body. This can overstimulate the thyroid and cause harm. There are significant health risks to consuming excessive iodine. It’s important to only eat kelp in moderation, and it should be avoided by those suffering from hyperthyroidism.

Nutritionist Stasio Costa notes that because kelp and other sea vegetables take up minerals from the waters they inhabit, they can also absorb dangerous heavy metals such as arsenic, cadmium, and lead. She recommends seeking out certified organic versions of sea vegetables and to look for packages that mention that the product has been tested for arsenic.

Always consult a health professional before beginning any supplementation regime.

Brain Essentials

I attended a lecture on the connection between food and depression, and the information was amazing. By our eating habits, we are determining also our attitudes. Somewhere during the lecture we participants received a handout listing essential chemicals for feeding and maintaining a healthy brain. Here is the list, which appears to be taken from a book entitled "Nutrition for the Brain" (page 61).

BRAIN ESSENTIALS

tryptophan: pumpkin, sesame and sunflower seeds, tofu, cauliflower, walnuts, flaxseed and grapes

tyrosine: watermelon, almonds, lentils, whole grains (wheat and oats), bananas, lima beans, avocados, seaweed (spiraling), and dry roasted soy beans

no cholesterol: whole grains, fruits, vegetables and nuts

iron: seaweed, soy beans, pumpkin and sesame seeds, cashews, raisins and sun-dried tomatoes

thiamine: macadamia nuts, pistachios, fresh green peas, edamame, navy beans and asparagus

choline and betaine: quinoa, spinach, green soybeans and beets

resvratrol: bilberries, blueberries, black grapes, peanuts and cranberries

omega-3: walnuts, pecans, red bell pepper, avocado, blueberries, romaine lettuce, spinach, flax, chia and hemp seeds

folate: black-eyed peas, pinto beans, black beans, chick peas, asparagus and spinach

B12: Red Star brand nutritional yeast, fortified breakfast cereals and plant based milks

__________________________________________________________________

The bottom half of the page had participants "make a salad" that would be rich in a particular nutrient, a very good hands-on activity for stimulating people in applying the info learned and also in utilizing it/testing it out with other participants.

Action: Make a fruit or vegetable salad using the ingredients listed above...

tryptophan _______________________________________________________
tyrosine _________________________________________________________
iron ____________________________________________________________
omega-3 ________________________________________________________
thiamine ________________________________________________________
choline and betaine ________________________________________________
resveratrol _______________________________________________________
folate ___________________________________________________________
B12 ____________________________________________________________ 

All recommended food items, e.g. nutritional yeast, tofu, etc, aren't good for people with candida; however, there are excellent choices here to boost brain energy and help overcome depression, something that people with candida often have because of the excessive toxins within the body which are continually transported through the blood and lymph and affecting mental clarity.

White Flour as a Toxin: 5 Facts

5 Secrets about White Flour That Will Shock You

The standard American diet is a diet of chronic disease and death. Our food supply has been killing us slowly. White flour has been killing you! 

In 1910, the Federal District Court of Missouri declared bleached white flour unfit as human food. But, unfortunately, according to H.W. Wiley, first chief of the Food and Drug Administration, the enforcement of this law was “halted through the political influence of the flour millers” and “no notice of violations has since been made by the FDA.” Mr. Wiley’s book “The History of a Crime Against the Pure Food Law” discusses this case. (Reference here) Nowadays, flour is made from wheat that is being treated with fungicides, pesticides, and insecticides from seedling to storage. Since then approximately 60 different chemicals have been approved to bleach flour.

Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar – Your Brain’s Silent Killers

 1. Bleached Flour has no nutrients.

The manufacturers of white flour first remove the wheat seed’s bran, its 6 outer layers, and the germ which contains 76% of the vitamins and minerals. 97% of the dietary fiber is also lost.” It removes all Vitamin E, 50% of calcium, 70% phosphorus, iron, magnesium and B vitamins.

2.  Added Potassium Bromate

After removing all the layers and nutrients, flour is bleached, preserved, and aged with chlorine dioxide. It is further whitened by adding chalk, alum, and ammonium carbonate to make it look and feel more appealing to the consumer. An anti-salting agent called sorbitan mono-saturate is added in the final stage. Potassium bromate is also added to white flour. It is very powerful oxidizer that damages cells. Bromate is considered a category 2B carcinogen (= possibly carcinogenic to humans) by the International Agency for Research on Cancer (IARC). Potassium bromate has been banned in most of the developed countries in 1994 including all countries in European Union (chlorine, bromates, and peroxides in food is banned in the EU), UK, Canada.

3.  White flour is a natural insecticide

Did you know that if an insect gets into the bag of white flour and starts eating it, that insect will die from consuming it? White flour is a natural insecticide because it kills any insect that attempts to live off of it.

4.  Contains L-cysteine

This non essential amino acid is added to most conventional baked goods to speed industrial processing. L-cysteine is found in the majority of pizza doughs, cookies, pastas, pastries and fast food buns.

It can be synthesized in a laboratory but cheaper production methods include duck feathers and human hair. Besides human hair, other sources of L-cysteine include chicken feathers, cow horns and petroleum byproducts. Most of the L-cysteine comes from China where there’s a history of poor regulation. It is disgusting and scary.

5. White flour contains diabetes-causing contaminant alloxan

White flour contains alloxan. It is what makes your bread look fresh and clean. Studies show that alloxan destroys the beta cells of the pancreas. Alloxan’s harmful effects on the pancreas are so severe that the Textbook of Natural Medicine calls the chemical “a potent beta-cell toxin.” Unfortunately, knowing that alloxan is so toxic for your body, the FDA still allows companies to use it when processing foods we ingest. Fortunately, studies have found that the effects of alloxan can be reversed with vitamin E. According to Dr. Gary Null’s Clinicians Handbook of Natural Healing, vitamin E effectively protected lab rats from the harmful effects of administered alloxan.

References:

http://www.indymedia.org.uk/en/2006/08/347999.html 

http://proliberty.com/observer/20050718.htm 

http://www.vrg.org/blog/2011/03/09/l-cysteine-in-bread-products-still-mostly-sourced-from-human-hair-duck-feathers-hog-hair/ 

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1969479/?page=2

Foods with Good Fats

The word is out. Fat—or at least “good fat”—is not something you should shun from your diet. Monounsaturated fat, a staple in the Mediterranean diet, is the “good fat” that may actually help you lose weight, whittle your middle, keep blood sugar levels in check, lower harmful LDL-cholesterol and much more. According to the American Heart Association, no more than 25%-35% of your total calories should come from fat–and in an ideal world all those calories should be from “good fats.” Following are a dozen good-for-you fats that you could incorporate into your diet.

Pine Nuts (1 oz): Approx 5.3 grams of Good Fat  

Most commonly associated with pesto, pine nuts are also delicious when added to salads, vegetable dishes or baked into bread. With 5g of monounsaturated fat per one-ounce serving, pine nuts help to lower bad LDL cholesterol and prevent heart disease and strokes. They’re also rich in iron—great news for those following a vegetarian or vegan diet. Looking to shed a few pounds? Pine nuts may help, since they contain pinolenic acid, a specific fatty acid that helps you to eat less by suppressing your appetite.

Olive Oil (1 tablespoon): Approx 9.85 g of Good Fat

Just one tablespoon of olive oil contains about 10g of monounsaturated fat, and only 2g of saturated fat. Due to its high monounsaturated content, olive oil is a terrific option for boosting heart health. Use regular olive oil to sauté a variety of colorful veggies or you can even bake with it. Extra virgin olive oil is made from the first pressing of the olives and contains the highest antioxidant levels, but these also start degrading sooner when exposed to heat and light. To make the most out of your purchase, use the more expensive extra-virgin kind for drizzling and homemade salad dressings.

Peanut Butter (1 tablespoon): Approx 3.3 g of Good Fat

With close to 4g of monounsaturated fat per 1-tablespoon serving, peanut butter provides a hearty dose of fiber, as well as other important vitamins and minerals. Studies have shown that people who regularly include nuts or peanut butter in their diets are less likely to develop heart disease or type 2 diabetes—compared to those individuals who rarely eat nuts. Spread natural, unsalted peanut butter on crunchy apple slices or add it to a smoothie. A word of caution: Peanuts are grown underground and are known to be highly moldy and inflammatory. People with candida should avoid these nuts.

Avocado (1/5th medium avocado): Approx 3 g of Good Fat  

They’re delicious, creamy and luscious, so what’s not to love about avocados? A 1-oz. serving contains approximately 3g of fat, and 75% of that fat comes from the “good” monos and polys. Avocados also contain nearly 20 different vitamins, minerals and beneficial phytonutrients including vitamin E, folic acid, fiber and carotenoids like lutein and zeaxanthin. Avocados have been shown to act as a nutrient-booster, so you can absorb more of the fat-soluble beneficial carotenoids in plant foods. In addition to your favorite guacamole, try fresh avocados on salads, sandwiches or toast, on top of your tomato or in veggie soup.

Hazelnuts (1 oz): Approx 12.9 g of Good Fat

With nearly 13 grams of monounsaturated fat per ounce, hazelnuts may help to reduce the risk of cardiovascular disease. Besides being a heart-healthy choice, hazelnuts are also rich in manganese and copper, vital minerals for iron absorption and bone formation, respectively.

Flaxseed Oil (1 tablespoon): Approx 2.5 g of Good Fat

A rich source of soluble fiber, with almost 3g of monounsaturated fat per tablespoon, studies suggest that flaxseed oil may benefit individuals with heart disease and aid in cancer prevention. Use this slightly nutty tasting oil to make salad dressings, add to soups and smoothies for an extra boost of nutrition, or stir into your favorite pasta sauce for an added dose of good-for-you fat. Since flaxseed oil turns rancid rather quickly, be sure to refrigerate it after opening, and avoid exposure to light. When purchasing flax seed oil, look for the cold-pressed variety, since it has been processed at a minimum temperature to preserve its integrity. Flaxseed oil is not heat stable, so try to eat it raw.

Pistachios (1 oz): Approx 6.7 g of Good Fat  

About 90% of the fat in pistachios is healthy unsaturated fat, and research shows that when individuals with elevated cholesterol ate pistachios as a daily snack, their blood levels of antioxidants increased and harmful LDL-cholesterol levels declined, compared to those who did not eat pistachios. A serving of pistachios has 7g of monounsaturated fats, 4g of polyunsaturated fats and just 1.5g of saturated fat. Because nuts are calorie-rich, keep portions in mind: There are 49 pistachios in a 1-oz serving, and 30 pistachios contain about 100 calories. Enjoying pistachios as a snack instead of carb-rich options like crackers or pretzels is a smart swap. Pistachios provide more fiber and may also keep you feeling fuller longer. A word of caution: Pistachios are said to quite moldy and therefore inflammatory. People with candida probably should avoid these nuts.

Olives (10 large olives): Approx 3.4 g of Good Fat

Whether you are partial to green, black, purple or brown — all olive varieties are rich in monounsaturated fat. In fact, recent research shows that the monounsaturated fat found in olives can help to decrease blood pressure. As an added benefit, olives are also loaded with antioxidants, which may offer protection against heart disease, cancer, and other chronic conditions. Consider whipping up an olive tapenade as a sandwich spread or baguette topper, sprinkling chopped olives into a salad or adding olives to a tasty marinade for chicken or fish. A word of caution: People with candida should avoid the olives in vinegar or a brine (which is the majority of olives) as may trigger candida growth.

Walnuts (1 oz): Approx 2.53 g of Good Fat  

With nearly 3g of healthy monounsaturated fat per 1-oz serving, walnuts are also nutritional dynamos, packing a powerful punch of protein, fiber, magnesium, and phosphorus — all important nutrients for optimal health.

Sunflower Seeds (1 oz): Approx 3.07 g of Good Fat

Sunflower seeds are a true nutritional powerhouse packed with healthy fats, protein, fiber, minerals and phytochemicals. And, since almost 90% of the fat in sunflower seeds is the good unsaturated fat, they are a terrific choice for individuals suffering from high cholesterol or high triglycerides. Just 1 ounce of sunflower seeds provides 76% of the recommended daily allowance for vitamin E. Sprinkle sunflower seeds on top of a salad or simply roast in the oven for 5 minutes, until lightly browned. Sunflower seeds heaped on freshly steamed broccoli or salads is quite the treat. They also make good pate-dips for celery and carrot sticks or spreads for breads.

Almonds (1 oz): Approx 8.9 g of Good Fat

Reaching for a small handful of almonds will supply you with a tasty, protein-packed snack that contains 9g of monounsaturated fat per 1-oz serving — that’s about 23 whole almonds. This nutrient-dense nut is also a terrific source of vitamin E, magnesium and manganese, as well as a good source of fiber, copper, phosphorus and riboflavin. A 1-oz serving of almonds has a similar amount of antioxidants to one cup of green tea or ½ cup of steamed broccoli.

Sesame Seeds (1 oz): Approx 3 g of Good Fat

A delicacy in Asian cuisine, just one ounce of sesame seeds supplies 3 grams of heart smart monounsaturated fat, not to mention 35% of the recommended daily requirements for calcium. In addition to being a top source of monounsaturated fat, sesame seeds also contain two strains of beneficial fiber—sesamin and sesamolin—which have been shown to have a cholesterol-lowering effect. Sesame seeds are a terrific source of zinc, an essential mineral for producing collagen. Add protein-rich sesame seeds to baked chicken, fish or salads for a nice, nutty flavor and texture, use them to make homemade tahini, or incorporate sesame seeds into a unique spice blend, like this Middle Eastern Za’atar. A word of caution: People who have polyps, gastric disorders or other GI disorders probably should avoid sesame seeds as they are known to stick to the GI track.

There are many nuts and seeds that are available in the market and are rich in good-for-you fats. Here is a useful chart to refer to when trying to alternate nuts (and flavors) and trying to pack in those nourishing fats.

Modified from 18 Fat-rich Foods that Are Good for You

Fingernail Analysis, part III

8 Health Warnings Your Fingernails May Be Sending 

Source

Your eyes may be the window to your soul, but, in many ways your, nails are the window to what’s going on inside your body. Here are some common nail problems and what they mean: 

Take a good look at your fingernails and you may notice subtle variations in the texture or color; white spots, a rosy tinge, rippling or bumps in the surface to mention a few. These imperfections may not look like much to you, but it’s more important than you might think to maintain healthy fingernails. That’s because to the trained eye, nails can provide valuable indications about your overall health. 

Hold a hand level with your nose about a foot out from your face and scrutinize each one. Look at the grooves, curves, ridges and dips. Notice how thick or thin they are and if there are any stark differences. Are your nails are chipped or broken. Make a note of the color of the nail itself, the skin under it as well as the skin around the nail. You need to get into the habit of knowing your nails and any changes that can occur. Changes are a good indication of the onset of several health problems. Here are 8 of the most common nail issues:

1. RIDGES: Healthy nails should have no obvious ridge lines and should be virtually smooth to the naked eye. Ridges can indicate several health issues including:

• Inflammatory arthritis
• Iron deficiency
• Lupus (with red lines at the base of your nails)

Don’t ignore these ridges by using a nail buffer to smooth the surface – these are warnings to be noticed!

2. THICK NAILS: It is fairly obvious is you have a thickening of the nails and they can have several causes including:

• Thick/separated nails can indicate thyroid disease or psoriasis
• Thick/rough-surfaced nails can be a sign of fungal infection
• Unusually thick nails could be a symptom of a circulation problem
• Thick nails alone could even signal lung disease

Thickening is fairly easy to notice when it first appears but please note that allergic reactions to some medications manifest themselves as thick nails!

3. DISCOLORED NAILS: A healthy nail bed should be pink with a slight pinky white moon shape at the base. Streaks of any other stronger shades or colors can indicate health issues, as can nails that are tinged by other colors such as:

• Dark stripes towards the top of the nail are associated with aging and congestive heart failure
• Blueish tinge to the nails can be a sign of depleted oxygen levels in your blood
• Green nails are usually a sign of a bacterial infection
• White nails indicate liver disease, such as hepatitis
• Red streaks on the nail bed could be a warning of an infection of the heart valves
• Dull nails in general mean a deficiency of vitamins

Inspect your nails when they are clean and you should know when the color changes.

4: PITTED NAILS: Sometimes small dips can just be the result of a bash to the hand in general, but sometimes more attention should be paid as they can be a symptom of:

• Zinc deficiency (usually the pit will form a line across the middle of the nailbed)
• Connective tissue disorder
• Psoriasis
• Alopecia areata, which is an autoimmune disorder that results in hair loss

Learn the difference between an injury related imperfection which should not last too long, and a potential disease related imperfection which will not clear up.

5. DRY AND BRITTLE NAILS: Healthy nails should not require cuticle oil and moisturizers as they should maintain themselves. Excessively dry or brittle nails can be a sign of a hormonal balance problem or a bacterial infection.

• Thyroid disease can result in brittle, dry nails that also crack and split very easily
• Fungus can cause nails to become dry or even crumbly and is a common problem

Both these potential problems can be treated and the nails will return to good health once a full growing cycle has passed (hand nails grow at about 1 mm per week so on average the full life cycle of human nail is about 6 months). 

6. CONCAVE OR SPOON SHAPED NAILS: What are known as ‘full spoon’ nails are very soft and curve upwards with the dip being pronounced enough to hold a drop or two of liquid. This usually is an indication of:

• Heart disease
• Iron deficiency (usually from anemia)
• Hypothyroidism
• Hemachromatosis, which is a liver disorder caused by the body absorbing too much iron

If medical intervention clears up the root cause then the nails will return to a normal healthy shape with time.

7. CLUBBED NAILS: This is when the skin around the nail bed can appear inflamed or unusually puffy. This can mean:

• Liver disease
• Lung disease, especially if you already have trouble breathing
• Inflammatory bowel disease
• AIDS

Most of these health issues will often have already given you other symptoms but the corresponding nail condition can help with diagnosis.

8. SPLIT NAILS: Often our nails split if we have injured them. But when no trauma has occured but the nail flakes away layer by layer it can be a result of several issues:

• Chronic malnutrition
• Deficiency of Vitamin C, folic acid or proteins
• Split nails together with a pitted nail bed can indicate psoriasis

Eating a healthy well balanced diet can eliminate many of these causes. 

Obviously our fingernails will not be the only signs of these diseases, but they can provide confirmation or else the motivation to seek further medical attention.

Strong, healthy nails reflect a strong, healthy you. Share with anyone you know may need to pay attention to their nails.

To read the former postings on fingernail analysis, go to: 

Fingernail Analysis, part I
Fingernail Analysis, part II

Recognizing the Symptoms of Liver Disease

People with candida (as well as cancer) often have a compromised liver from all the toxins that the liver is trying to eliminate from the body, and from all the toxin killers like grapefruit seed extract, oregano oil, colloidal silver, etc that are used for die-off and the die-off itself. The liver needs to be paid attention to and cared for as a slightly compromised liver can be healed with proper diet but once the liver is scarred (e.g. cirrhosis), the liver is too damaged to heal.

Here is an interesting article on identifying symptoms that could reflect damage to the liver or liver disease itself:

Knowing the Symptoms of Liver Disease Could Save your Life

Knowing how to recognize the symptoms of liver disease can save your life. As with so many illnesses and diseases, liver disease, if spotted early enough, can be arrested, and cured (providing the causes have been identified and are avoided in the future), and your liver can fully recover, growing new healthy tissue to replace any that has been damaged, just as long as the disease has not been allowed to progress too far – hence the importance of knowing what the warning signs to look out for.

An organ and a gland

Your liver is the largest internal organ (and also the largest internal gland) that you have in your body. In a healthy adult, a normal liver will weigh somewhere between 3 - 3.5 pounds and it plays a crucial role in a number of body system functions.

The functions of the liver

The key functions of the liver are to detoxify your blood, and to enhance your digestive system by creating bile, which helps to break down the fats that you consume into small pieces, making them easier for your small intestine to absorb. But that’s not all. Here is a quick summary of what your liver does for you:

• detoxes the blood, filtering out any harmful and unwanted substances like drugs and alcohol

• produces bile to aid digestion

• stores some of the body’s vitamins and iron

• stores glucose

• converts glucose into sugar that the body can use when the body’s sugar levels become depleted

• processes hemoglobin, insulin and a variety of other hormones

• converts ammonia into urea, an essential ingredient for healthy metabolism

• eliminates old red blood cells, which produce fecal matter which is normally brown in color. This is why when your stools are discolored (i.e. not brown); it can be an indication there is something wrong with your liver function.

Without a healthy liver, any holistic health lifestyle will become severely compromised, and depending on the nature and severity of disease, could prove fatal, which is why it’s so important to be able to detect and interpret the early symptoms of liver disease.

Hepatic disease

Liver disease is also sometimes referred to as hepatic disease. When any type of hepatic disease affects up to three quarters of your liver tissue, that’s when a significant increase in liver function can be detected.

The causes of liver disease

Liver disease can be brought about in a number of different ways:

• its cells may be inflamed, as with hepatitis

• the passage of bile may become obstructed, as in cholestasis

• a build-up of cholesterol may occur

• the flow of blood to the liver can be damaged

• the tissue of the liver may be attacked and damaged by toxins

Alcohol abuse and cirrhosis of the liver

The most common cause of liver disease in North America is alcohol abuse. The final stage of liver disease (when the liver sustains severe scarring and cannot regenerate replacement tissue) is known as cirrhosis of the liver, and this is responsible for approximately 25,000 deaths per annum here in North America.

The classic symptoms of liver disease

The most frequent and common symptoms of liver disease include:

• bad breath

• black circles beneath the eyes

• bad body odor

• brown blemishes on the skin

• coated tongue

• discolored stools

• flushed facial appearance

• inflamed palms and soles of feet

• swollen eyeballs

• jaundice, the yellowing of the skin which can often also be evidenced in the whites of the eyes

• nausea

• pain, which is felt in the uppermost right hand quadrant of the abdomen

• increased tendency to perspire excessively

Some people also suffer from fatigue and weight loss.

These symptoms of liver disease relate to hepatic disease in general, but there are also many different, specific, illnesses or diseases that affect the liver, and each of these has its own specific symptoms.

Gallstones

The symptoms of liver disease that are associated with gallstones, include pain in the upper right quadrant of the abdomen, vomiting (from having eaten a fatty or greasy meal), and if the gallbladder itself becomes infected, this may also bring about a fever.

Cirrhosis of the liver

As hepatic disease progresses and reaches the stage of cirrhosis, the following symptoms of liver disease may often appear.

• a tendency to bruise more easily - because the liver is no longer able to efficiently clot the blood

• itchiness - the result of bile salts being deposited in the skin can cause itching

• enlarged male breasts - a condition known as gynecomatia and can be brought about by upsetting the balance of sex hormones, and an increase in the hormone estradiol in particular

• erectile dysfunction - the upsetting of the balance of sex hormones can also bring about a reduction in sex drive and cause the testicles to shrink.

• feeling confused - feelings of confusion arise when the levels of ammonia in the bloodstream become too high. This ammonia is normally removed from the bloodstream by a healthy liver, but when liver health is compromised, the sufferer may experience feelings of confusion.

• feelings of lethargy - also potentially brought about by the increase in blood ammonia.

• decrease in muscle tissue - a compromised liver will also reduce its production of proteins, and this can lead to the wasting of muscle.

• swollen stomach veins - because blood pressure becomes increased with a cirrhotic liver, the blood flow to the liver can become compromised, possibly resulting in a swelling to the veins around the stomach area.

The unusual metabolization of fats

Another of the prime symptoms of liver disease is the abnormal metabolization of fats (your metabolism), which can manifest itself in the following ways:

• elevated levels of LDL cholesterol and triglycerides, at the same time as decreased levels of HDL cholesterol.

• hypertension or blood pressure caused by your blood vessels becoming blocked by fatty deposits, potentially leading to stroke and heart attack.

• fatty tumors and lymphomas developing in the skin

• significant weight gain that could lead to obesity

• difficulty in losing weight, even though you may be dieting

• a sluggishly slow metabolism

• bloated stomach

• the appearance of cellulite

• developing a roll of fat around the upper abdomen a.k.a. your own armchair.

Symptoms to look for with your digestive system

The symptoms of liver disease can also be seen in relation to the digestive system and can include things like:

• constipation

• hemorrhoids

• indigestion and/or reflux

• the inability to tolerate alcohol

• the inability to tolerate fatty food

• irritable bowel syndrome

Symptoms relating to blood sugar levels

The symptoms of liver damage that relate to blood sugar include things like:

• developing a craving for sweet things

• unstable levels of sugar in the blood, also known as hypoglycemia

• the onset, in later life, of type II diabetes

Symptoms relating to your immune system

Poor liver health can also affect your immune system in which case the symptoms of liver disease to watch out for include:

• developing new allergies such as asthma, hay fever, and hives

• excessive itching

• developing skin rashes

• an increased incidence of autoimmune disease

• developing fibromyalgia

• an increase in the incidence of viral and bacterial infections

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Spot the symptoms of liver damage and give your liver the chance to recover

The health of your liver is not only crucial for a continued holistic health lifestyle, but is essential for any type of healthy lifestyle. The power of the liver to heal itself from many diseases brought about by alcoholic or non-alcoholic fatty liver is quite amazing, provided that the disease is spotted early, so knowing what the potential symptoms of liver disease are, as discussed above, and keeping a watchful eye out for them is absolutely crucial.