4 minute read
Herbal
The Forgotten Organ of Detoxification
IMAGE BRYDIE THOMPSON
Spring is traditionally the season when we feel like cleansing away the winter cobwebs and lightening ourselves up. This moves in time with the days getting longer and warmer, naturally drawing us to the lighter green leaves and vegetables that start to spring up, offering us their cleansing properties.
Many of us embark on liver cleanses and detoxes at this time of year in an attempt to jump-start the cleansing process. Generally, we think of the classic liver herbs to help us, such as St Mary’s thistle, dandelion, globe artichoke and the likes when it comes to a cleanse. However, even though the liver is considered the primary organ of detoxification, the gastrointestinal tract (GIT) must not be underestimated, as it is a major site for dealing with toxic burden. Over the course of a lifetime, the GIT processes more than 25 tonnes of food, which represents the largest load of antigens and toxins confronting the human body. Therefore, before we start to increase the mobilisation of toxins through the liver, we want to make sure our bowels are moving daily and completely to prevent the waste being reabsorbed through a sluggish bowel. The increased prevalence of bowel issues stems from many facets of 21st century diet and lifestyle: food intolerance, dehydration, stress, EMF, pharmaceutical medications, radiation and nutritional deficiencies. Frequent antibiotic use disrupts the normal, protective microflora and can allow for the colonisation of opportunistic pathogens. These combined factors result in alterations in bacterial metabolism as well as the overgrowth of potentially pathogenic microorganisms which may release toxic by-products that play a role in many chronic and degenerative diseases. One of the first steps for optimal gut health is to make sure we are getting enough fibre, both to feed our microbiome and improve gut motility or transit time, alongside gut healing and prebiotic nutrients. For example, the smoothie recipe below is perfect for warmer spring days to support gentle detoxification and gut health.
By Natalie Jacques Naturopath & Medical Herbalist
BHSc, AdvDip Herb Med, AdvDip Naturopathy The Herbal Dispensary 07 825 7444 6 Wallis Street, Raglan www.raglanherbaldispensary.nz
GUT HEALING AND DETOXIFICATION SUPPORT SMOOTHIE:
1 dessert spoon of ground flaxseeds 1 tsp of psyllium husks ½ tsp of St Mary’s thistle powder ¼ tsp of ginger root powder 1 tsp of greens powders (either spirulina, wheatgrass, barley grass or a combination) 1 dessertspoon of flaxseed or hemp oil ½ banana 1 kiwifruit ¼ cup of pineapple (frozen) water & ice for desired consistency I like to have my smoothies in the morning, as it is a nice way to break an overnight fast, especially if you are doing intermittent fasting. However, they can be enjoyed any time of the day. This is a start to good gut health, but depending on what is going on for you, you may need to investigate further by looking at food intolerances, identifying if an overgrowth of yeasts or bacteria is present. A good quality probiotic, with additional nutrients including L-glutamine, zinc carnosine and/or soothing and anti-inflammatory herbs such as turmeric, licorice and marshmallow could also be considered.
Homegrown Happiness
WORDS VICKI RAVLICH-HORAN
Growing up, my father always had a vegetable garden bursting with fresh veg. One year the tomatoes reached the roof of the house! They were probably fed by his compost, which he made not to divert food from landfill but to provide nutrients for his garden. He learnt these, what he would call, basic skills, from his mother.
I’d like to say I have followed in his footsteps, but if you saw the state of my lemon tree in the last edition, you will know my gardening forays are more stumbles than strides. And I am sure I am not alone, which is why a book like Homegrown Happiness is the perfect addition to the coffee table. Elien Lewis is a blogger with an Instagram following north of 27,000, which goes to prove I’m not the only one who didn’t pick up those gardening skills from my parents. An advocate for low-maintenance, no-dig gardening, Elien says, “This book is everything I am passionate about—food, gardening, foraging and low waste.” With an ever increasing population and booming property prices, Elien admits sections are getting smaller and can be far from ideal for gardening, hers being no exception. “My own garden,” Elien says, “is small and terraced. The majority of it is south-east facing and it is obstructed by hills and trees, which limit sunlight.” Even with a far from ideal section, Elien manages to grow or forage something fresh for her table. The key to success, Elien believes, is getting stuck in and experimenting. “The process of trial and error,” Elien says, “is a positive thing.” Thankfully her book gives you a good base to start from, including how to compost among other things. Interspersed with the gardening tips are Elien’s favourite seasonal recipes that draw on her ‘root to tip’ philosophy, resulting in a low carbon footprint and minimal waste. These recipes include family dishes like Kumara Gnocchi and Pumpkin and Potato Gratin with Crispy-Fried Sage as well as interesting recipes like LactoFermented Nasturtium Seeds and Beetroot Powder. This is the perfect book for anyone wanting to connect more with their food, especially if this includes learning to grow more of it.
