How to Make the Body’s Command Center     Happy

How to Make the Body’s Command Center Happy


Typically our food supply and lifestyle do not support a healthy liver. I wrote this to help me keep on task.  I hope it offers you some benefit as well.  

Here are lists to aid you in valuing and nourishing your liver!

The Liver -The Command Center for the Body

Supports almost every organ in the body
Regulates levels of most of the main blood chemicals
Produces energy by breaking down food into glucose
Helps rid the body of waste and toxins
Produces bile to help digest fat
Produces many essential amino acids and proteins needed for growth and repair of all bodily tissues and metabolic processes
Vital role in fighting infections
Able to regenerate, but extensive damage can impair this function

Help Me!

  • Organic foods help decrease the toxic burden. Some common toxins in your food: herbicides, growth hormones, and pesticides
  • Sulfur foods! Garlic and Onions
  • Cruciferous veggies increase the levels of glucosinolate (important for liver metabolism)
  • Beets are a super food (betaine) for the liver (betaine is a methyl donor which is important to protect against fatty liver)
  • Whole grains for detoxification. (B vitamins in whole grains aid in methylation and create the master antioxidant, glutathione)
  • Shitake Mushrooms
  • Nutrients that support methylation and thus liver function:
    • B2 (yeast, organ meats, oily fish, whole grains, avocados, millet, wild rice)
    • B6 (lightly cooked animal products, whole grains, legumes, nuts)
    • B12 (meat, dairy, fish, B12 supplements for vegans)
    • Folate (raw green, liver, sweet potatoes, bean sprouts)
    • Magnesium (leafy greens, dried apricots, avocados, most nuts and grains)
    • Zinc (oysters, whole oats, pumpkin seed, pecans, brazil nuts)

Hurt Me

• Poor diet and lack of exercise
• Proton Pump Inhibitors (long lasting reduction of gastric acid production)
• Corticosteroids (any of a group of steroid hormones produced in the adrenal cortex or made synthetically)
• Estrogen containing drugs
• Excessive alcohol (decreases glutathione, leading to toxic build up in the bloodstream and tissues)
• Processed foods including: smoked and cured foods
• Food allergens or sensitivities
• Harsh household chemicals, soaps, and shampoos
• Anger
• Unresolved or continuous stress

Liver Imbalances may show up as;

  • Skin discorders
  • Irritable bowel syndrome
  • Chronic allergies
  • Autoimmunity
  • Chronic inflammatory disorders
  • Hepatitis
  • Cirrhosis
  • Gallstones



You Might Even Like these Collard Greens!

They have a couple of unusual ingredients that make them especially tasty.  First the usual:  good quality bacon, chopped onions, garlic and then…… simmer them in beer with finely chopped raw beets and a sprinkle of red pepper flakes. Since my husband brews we usually have a keg on tap, but if not you could substitute vegetable broth or chicken broth.  The result  with beer was spectacular and you might even like them.  This takes about an hour from start to finish.  The picture is what they look like in the beginning, just after they “break down”.  They turn a dull green and are tender when ready to eat.  


Julia’s Zippy Collard Greens
Julia Parsell
1 lb Collard Greens, organic and fresh

3 slices good quality bacon

1 onion, chopped

4 cloves garlic, minced

1 1/2 cups good quality beer of choice

1 medium beet, scrubbed, julienned, chopped

Cook bacon, set aside to cool.  Add some olive oil if necessary and then the chopped onion.  Cook until the onion is translucent, then add the garlic and toss with the onion for a few seconds.  Add the collard greens and keep stirring them until they break down (wilt a bit).  Add the beer and beets.  Let come to a slight boil, then reduce heat to a slow simmer and cover.  I use a large carbon steel frying pan, but any large pan (non-aluminum) will work fine.  Do some other things while they simmer for about 45 minutes.  They make a perfect side and are great the next morning with eggs.  Enjoy!   I served them with the Colorful Chili and cornbread for a Sunday, late afternoon meal.