Hepatitis C Support Group
Hepatitis C is a blood-borne viral disease which can cause liver inflammation, fibrosis, cirrhosis and liver cancer. The hepatitis C virus (HCV) is spread by blood-to-blood contact with an infected person's blood. Many people with HCV infection have no symptoms and are unaware of the need to seek treatment. Hepatitis C infects an estimated 150-200 million people worldwide.
I got hold of a book a while back called "Our Earth Our Cure" which had a lot to do with healing properties of clay which I didn't get in to but they had a salad that was supposed to be good fir your liver. That I got into. You chop up some fresh cabbage for a salad. Slice thin one or two cloves of garlic and mix it in. Then you mix one tsp olive oil and one tsp lemon juice and pour it over salad. Season with sea salt and it's ready. It's not to everyones taste but I'm going to start eating it again and see if my liver numbers improve. I hope everyone is doing ok.
Now that sounds like a tasty salad.... your giving me a great idea. I'm a big sald guy myself.
Are we starting a Stone Salad thread? LOL.
I just can't do beets...... i have tried to sneak up on them, cut'em chop'em, blend'em and honey i just can't get them down..........
Artichokes antioxidant punch may be one of the reasons that their consumption has been linked with improved heart health. Antioxidants protect against the oxidation of cholesterol, thereby warding off arteriosclerosis. Concentrated in the leaves of the artichoke, the antioxidants cynarin and silymarin help support healthy liver function.
****************These phytonutrients may boost the regeneration of liver cells and decrease blood cholesterol levels by speeding up its excretion. Because of artichokes benefits for the liver, it has long been considered a remedy for treating hepatitis.***************
Health Benefits:
- contain high levels of antioxidants, which help prevent heart disease, cancer and birth defects
- boost the regeneration of liver cells
- improve digestion
- contain potassium, vitamin C and folic acid
The thorny thistle can actually improve digestion as well. Studies suggest that artichokes help control blood sugar in those with diabetes. Artichoke extracts have been shown to alleviate the symptoms of irritable bowel syndrome. A natural diuretic, artichokes are high in insoluble fiber, which helps regulate the digestive tract. The high fiber and low calorie count (60 calories in one medium globe artichoke) make artichokes attractive for dieters.
Artichokes promote general health with their balance of nutrients. They are high in potassium, which protects against kidney stones. They are also a good source of folic acid, which is especially important for women of childbearing age since deficiencies have been linked to birth defects. The vitamin C in artichokes adds to their cancer-fighting potential.
Whether dipped in melted butter or stuffed with seafood and breadcrumbs New Orleans style, artichokes lend themselves to a variety of dishes. Just dont pair your artichoke with a glass of wine; youll be disappointed. The phytochemical cynarin has a peculiar effect on the taste buds, bringing a sweet flavor to anything you taste afterwards and ruining the true taste of your chosen wine. Pass on the vino. Toast to the artichoke instead.
i think someone would probably have to tie my hands up and shove them down....... believe me i have tried.
http://chowhound.chow.com/topics/559139
Beet recipes for a hater?
We got a couple beets in our CSA basket this week. I have never cooked beets, and have maybe eaten them once. My husband has declared that he does not like beets. Can anyone recommend a good recipe for beets to prepare for someone who does not like them?
****One of the many replies.........
I used to be firmly entrenched in the "I hate beets" camp until I saw a gentleman grilling them on a PBS cooking program 15 years ago. I can't remember his name (not Raichlen) but has a serious rep in the food industry and said that grilled beets were one of his favorite items off the grill - loaded with sugar with a nice caramelized surface. I picked up a few very nice beets at the produce market, sliced them to varying thicknesses (they unintentionally turned out this way out of my lowly skills), grilled them to varying levels of doneness, and I must say that I packed up my tent and left the "I hate beets" camp for good.
I would suggest peeling (with a potato peeler) then slicing the beets on the thinner side - the thinner the better in this case - the somewhat pronounced taste of beets that turn off many will be muted this way. After slicing, brush with a simple marinade of olive oil, balsamic vinegar (the cheap stuff), salt, pepper, and some minced garlic, even a light dose of dried herbs (we like herbs de Provence). Set the slices on a medium hot grill and let them sit until each side is caramelized. The thinner ones (1/8") will obviously cook faster, but if you want, let them go beyond what you think will be done. They will somewhat dry out and be closer to a chip, where the sweetness shines and just a hint of the beet taste will show. I found these to be appetizing even to our kids who were also beetaphobes. They now eat grilled beets as well, thick or thin - of course, preferring the thin ones. A dab of creme fraiche, labne, plain yogurt, or sour cream is a nice touch as well...
out of my mouth and across the table they went.