Plants To Detoxify The Liver By Drinking
The liver is the largest organ in the body after the skin and we only have one. It is located under the diaphragm and crosses the abdominal cavity longitudinally, its function is: detoxification, synthesis and storage. It functions as a large treatment plant, recycling plant and compound reuse. Its proper functioning is essential for life, so the less you work the better. It is a prodigious organ because it recovers and regenerates, except for exceptions or illnesses.
Detoxifies, collects, filters and eliminates toxins from our body’s own waste or from ingesting: alcohol, fats, drugs, tobacco, drugs, pollution, etc. Also unresolved issues or troubles. It is responsible for the metabolism of carbohydrates, lipids and proteins, secreting bile, vital for our digestion. Avoid bleeding from the clotting process. It is a container of vitamins and carbohydrates, storing energy in the form of sugar to distribute it to the rest of the body as needed.
MARIAN THISTLE: Hepatoprotective, reduces the production of free radicals, antioxidant, diuretic, moderate hypertensive, aging.
ARTICHOKE: Activates the production of bile, hepatoprotective, diuretic, lowers cholesterol, eliminates free radicals, gout, rheumatism, anorexia, arteriosclerosis, gallstones, fluid and urine retention, antioxidant.
DANDELION: liver protector, diuretic, cleanser, moderate laxative, liver failure, slow digestions, constipation, overweight, rheumatism, skin diseases, gallstones and kidney stones.
ARENARIA: Diuretic, cystitis, edema, rheumatism, hypertension, fluid and urine retention, uric acid.
BOLDO: Digestive, diuretic, digestive stimulant, purgative, induces sleep, hepatitis, liver colic, stones, digestive disorders, anti-inflammatory, uric acid, overweight. It should not be consumed for long periods of time. Bitter taste.
PIPERITA MINT: Flavoring, antiseptic, oral analgesic, digestive, gas, fatigue, induces appetite, vomiting, clears the mind, headaches. Pleasant taste and fresh smell. We add it to counteract the bitter taste of boldo.
Way of making the infusion:
We mix the six plants in a large, clean and dry container. With dry hands we remove them well. As it will be left over, we make two halves with the mixture. Part of the mixture is stored in a large jar to use daily, and another is kept tightly closed in a cool, dry place for later.
In a saucepan we put a liter of water to boil, and at the boiling point we remove it from the heat and add two well heaped tablespoons. We cover until it cools down because it has volatile properties and they would be lost.
When it is cold we filter it with a strainer and put it in a glass bottle. The dose we have to take is four cups a day from Monday to Friday per person, sweetened with honey or brown sugar.
We break from the healthy habit on the weekend but control the diet. In this way its properties will be absorbed, assimilated and eliminated. To start over the following Monday.
Accompany with all the exercise that we can do, at least one hour walking dynamically, if it can be accompanied better to give support.