Avocado as a Protection Against Liver Damage

Pizza or a serving of steak on weekends.  Burger and fries with friends.  Buttery popcorn during your movie night.   We never really think about the damage these foods can do to us.  Nor do we put priority in protecting our liver unless it’s already too late to reverse the damage.

How Food Affects Our Liver

What we eat has a great impact on the health of our liver.  To understand this better, we need to know how our liver works and why certain foods affect it in ways that’s hard to imagine.

The liver has a big job to do – as many as 500 jobs known to science.  But to make it simple, the liver is the one that processes nutrients, stores glucose, minerals and vitamins the body needs to function.

It also acts as a filter, transforming toxic substances to make it less toxic and water soluble so it can be easily removed from the body as urine.

But in order for the liver to do its job, it needs help.  Minerals, antioxidants such as beta-carotene, gluthatione and Vitamins C and E, phytochemicals and amino acids are all key players in helping the liver work.

Saturated fats found in dairy products like ice cream and butter, cold cuts like salami and sausages make the liver work doubly hard as they are harder to break down or digest.

The Role of Avocado as the Liver’s Ally

Glutathione, as what was mentioned earlier, is one of liver’s little helpers.  Our body naturally produces gluthathione, however, its level decreases as we grow older.

Research shows that this creamy, tropical delicacy aids the body in producing glutathione.  In fact, eating an avocado or two a week significantly help those who have liver illnesses by rebuilding damaged liver cells and it form new cells.

Recent studies also exhibits avocado extracts as a promising treatment even for viral hepatitis.  Herbal medicines made from avocado leaves can also be used to clear internal obstructions in patients with liver problems.

Pizza, burger and fries may taste good, but it’s hard on our livers.  We may not feel its negative effects now, but time will come that it will catch up on us.

It’s about time we think little about the nutrients of the food we eat, not just how it tastes like.

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