A liver flush is used to stimulate the elimination of wastes from the body, open and cool the liver, increase bile flow and improve overall liver functioning. It also helps purify the blood and the lymph. I recommend doing liver flushes for ten days in the spring and again in the fall. Here’s how to make a liver flush, which tastes much better than it sounds. Garlic contains strong antioxidant principles and also provides important sulfur compounds that the liver uses to build certain enzymes.
- 1 cup citrus juices, fresh-squeezed (Orange and grapefruit juices are good, but always mix in some lemon or lime)
- 1 to 2 cloves garlic, fresh-squeezed
- Small amount fresh ginger, fresh-squeezed
- 1 tablespoon high-quality olive oil
- 2 cups herbal tea (I likeHerbal Cleansing Tea)
- Mix the citrus juices together to make 1 cup of liquid. The final mix should have a sour taste—the more sour, the more cleansing and activating. This mixture can be watered down to taste with spring or distilled water.
- Add 1 to 2 cloves of garlic, plus a small amount of fresh ginger.
- Mix in 1 tablespoon of olive oil. Blend (or shake well in a glass container) and drink. Follow the liver flush with two cups of cleansing herbal tea.
- Drink the liver flush in the morning; do not eat any other food for one hour.
Beth Baugh has been the managing editor for ten books on botanical medicine and has been involved in the herb industry for almost thirty years. Christopher Hobbs, L.Ac., is the author of Herbal Remedies for Dummies (IDG, 1998) and many other books. Together, Christopher and Beth have an herbal correspondence course called Foundations of Herbalism; visit
for more information.
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