Bile is a thick digestive fluid stored in the gall bladder. It is used to break down fats during digestion and turn them into fatty acids -- a substance which can be absorbed by the digestive tract. Bile is largely made up of cholesterol, bile salts, water and bilirubin, a product of red blood cells. You may have been advised by your physician to eat more choleretic (bile stimulating) foods as part of your treatment. You should consult a doctor's advice before making any changes to your regular diet.
Drink fresh squeezed lemon juice with hot water instead of your morning coffee. Lemon juice is a great way of cleansing the liver, stomach and bowels; it promotes bile flow and tastes great, too. The tart taste of lemon juice can help a little in replacing the caffeine kick of coffee.
Eat fruits high in antioxidants for your breakfast. The US Department of Agriculture at Tuffs University found that prunes, raisins, blueberries, blackberries, strawberries were all high in antioxidants. Add some of these fruits to your regular breakfast cereal or enjoy in a bowl on their own.
Include more artichoke in your regular lunchtime diet. This vegetable has been eaten since the Roman era and is known to benefit digestion, the liver and gall bladder. Artichokes are a choleretic, improving bile production and potentially relieving liver or gall bladder discomfort. Artichokes can be easily be included in many common recipes, including pastas and cakes.
The next time you cook beets, save the leafy green tops. After washing, beet leaves can be included in a salad or cooked or steamed on their own to make a liver-friendly dinner starter. Like artichoke, beet leaves are a choleretic good for stimulating bile production. Other bitter leafy salad greens are also great for your liver.
Add plenty of garlic to your evening meal. Garlic contains allicin, a sulphur-based compound which is required for maintaining a healthy liver. It also helps the body digest mercury and some food additives. Onions are also good for improving bile production.
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