I am often recommending liver herbs for my patients/clients. For most people today the daily chemical exposure is far more than you can imagine. Our livers have the job of filtering and processing these chemicals and, just like an oil filter in your car, it can get clogged and sluggish. Herbs can do an amazing job at healing and helping the liver regain optimal function.
The following is an excerpt from an article written by Fred Liers, PhD. It is a thorough instructional on how to cleanse the liver with herbs and juices. The full article can be accessed from the link:
There are many ways to cleanse the liver. And there are many ways to juice for health. However, the combination of juicing with liver cleansing provides what is probably the most effective means for liver detoxification for health and healing, as well as improved liver function.
Detoxifying the liver is important these days by any measure. Our environment presents our bodies with the job of detoxifying numerous toxins. These toxins accumulate inside the body and damage our health. The liver is our primary organ of detoxification, responsible for more functions than science can describe.
We therefore look to the liver when considering how best to detoxify ourselves. Any actions you take to detoxify your liver will pay you back handsomely in better health. Or at least in a cleaner liver, which equates to more effective liver function, a greater capacity to detoxify, and (ostensibly) a less toxic you.
Performing a liver cleanse regularly (ideally 3–4 times per year, i.e., once per season) not only allows your body to eliminate many of these toxins, but also keeps your liver and other organs of detoxification in good condition, prepared to continue doing their jobs well…and keep you well.
MORNING LIVER / GALLBLADDER DRINK RECiPE
(Use organic or wildcrafted ingredients whenever possible)
8 ounces citrus juice (orange, grapefruit, and/or lemon/lime)
8 ounces purified water
1 clove garlic (and then add 1 clove per day)
1 inch ginger
1 tablespoon olive oil (and then add 1 tablespoon per day)
Juice the citrus separately and then place all ingredients into a blender. Blend until smooth. Drink.
Note: citrus juice is best to use in spring and summer. In winter, you can substitute fresh apple and/or grape juice.
RECIPE FOR LIVER / GALLBLADDER TEA: Use two parts dandelion root and one part of each of all the other ingredients. You can obtain these herbs at your local natural foods store or from Pacific Botanicals (www.PacificBotanicals.com) and/or Blessed Herbs (www.BlessedHerbs).
Dandelion root, burdock root, Pau D’arco inner bark, cinnamon bark, cardamom seed, licorice root, fennel seed, Juniper berries, ginger root, clove buds, black peppercorns, uva ursi leaves, horsetail herb, orange peel, and parsley root and/or leaf.
Mix all ingredients in a large bowl. Then place into glass jars (or other suitable containers) for storage.
Another option is to purchase liver tea premixed. Liver teas can be purchased at your local natural food store. One good brand is Yogi Tea, which makes a “Detox” tea and “Peach Detox” tea that include many of the ingredients listed above. You can use 2 or 3 teabags to brew a stronger tea in lieu of making your own tea. [Longlife Tea also makes a good Detox tea]
As noted above, it is best to include a liver tincture right into your liver tea. You will do this at least three times daily by adding two droppers of liver tincture into your liver tea. You can also take the tincture in a little water or directly into your mouth, if you prefer.
There are several good brands of liver tincture. I prefer to make my own liver tincture, but my favorite commercially available formula is Dr. Schulze’s L-GB Formula.
If you wish to make your own liver tincture, here is a good recipe. Milk thistle seed (eight parts or 40%), Oregon grape root (two parts or 10%), dandelion root (two parts or 10%), Wormwood (one part or 5%), gentian root (one part or 5%), Chaparral (one part or 5%), Black Walnut (one part or 5%), Ginger Root (one part or 5%), Garlic (one part or 5%), Fennel Seed (one part or 5%). Note: parts apply to weight, not volume.
Assemble the fresh herbs. Put them into a blender in the proper proportions. (You can mix them in a bowl first if it fills more than the blender can accommodate at once.) Then add enough 80 to 100-proof vodka to cover the herbs. Then pour the resulting herbal vodka mixture into a mason jar and let it steep for at least 14 days, and possibly many months. Shake it at least once or twice per day.
Sometime after a minimum steeping time of 14 days, strain the mixture through cheesecloth or a t-shirt into a large bowl, and then pour the tincture back into jar(s) and store in the dark. Ideally, start this process on a new moon, and strain the finished tincture during the full moon. That’s a 14-day cycle. If you wait longer, the tincture will be stronger, but sometimes you can’t wait. If you do wait longer, still strain it on (or near) a full moon because the tincture will contain more of the active ingredients.
To continue reading this article go to: