Fighting Toxin Build-up Within the Body
Various complex biochemical reactions taking place within the body lead to
production of waste products that must be eliminated from the body. Adding up to
this, the environment also contains harmful substances that we inhale or swallow
and must get rid off. Sometimes the medication we take to do us good need to be
cleared from our system before they accumulate and do us harm. The general term
given to this process is called "Detoxification". It is necessary in some cases
to build up a person's energy and nutrients before starting an intensive
detoxification treatment for it might send them "over the edge".
Detoxification is carried out by enzymes produced from the information
stored within our genes. Many separate genes are involved but there are two
distinct steps in the overall process and knowledge of them lets us understand
the principles at work. They are termed Phase I and Phase II.
In phase I: the enzymes involved are called 'activators'. They
alter the chemical your body needs to remove, by adding single nitrogen or
oxygen molecules. This very small change makes it easier for the next phase
In Phase II: enzymes called 'excretors' take over. They bind the
altered chemical to a small substance called glutathione. This makes it
possible for your body to remove the substance, as it becomes water soluble.
Diet plays an important part in Phase II of the detoxification process.
Follow these practical guidelines to prevent toxic build up within the body and
elimination of toxins if present.
Include at least one serving of cruciferous vegetables (such as
broccoli, cauliflower, radish, kale, turnip, rutabagas, brussels sprouts,
watercress, and cabbage) each day in diet.
Eat garlic or onions on a daily basis
garlic or onions on a daily basis, either as seasoning in your main meal or raw
in your sandwich filling. These foods referred to as 'allium' vegetables are
capable of increasing the activity enzymes involved in phase II of
detoxification process (a process also known as enzyme induction). They help in
flushing OUT potential toxins from the body more rapidly. Aim at eating two
to five cloves of garlic a week. Ideally garlic should be eaten every day
together with at least one member of the onion family. More example of allium
vegetable are chives, leeks, spring onion, shallots.
Choice for Snack
Take raw vegetables to work as part of a snack or lunch.
Choice of Nibbles
In the evenings, make raw vegetables part of your choice of nibbles
using humous made from chickpeas as a dip.
Include oily fish such as tuna, salmon or mackerel in your diet at
least twice a week.
Meat and Poultry
lean cuts of meat and poultry, choose smaller portions, reduce the frequency
of meat-based meals, and pay particular attention to how you cook. Red meats
cooked at high temperature form toxic substances such as heterocyclic aromatic
amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs). These can have a
negative effect on health. Smoked meat and fish are another source of toxins,
including nitrosamines. All of these chemicals may be further changed into even
more toxic by-products by overactive detoxification enzymes.
a higher proportion of plant proteins over animal ones. Sources of proteins
from milk, eggs, tofu and organ meats, such as liver, have very little or no
heterocyclic aromatic amines (HCA-toxin) content even when cooked. Look at using
pulses as an alternative source of protein. They include chickpeas, a wide range
of lentils, split peas and a vast range of beans from the black-eyed to the
broad, butter and kidney. Try using soya products such as beans, milk, cheese
and tofu. Adding them to a pasta sauce or soup will add up to the flavour of the
Use seeds (sunflower, pumpkin or sesame) and nuts (brazils, cashews,
peanuts, walnuts, hazelnuts or almonds) as a snack, either by themselves or with
yoghurt or fruit.
A boiled egg offers excellent protein quality, is portable, cheap and
can be used as a snack, filling or topping and has little or no heterocyclic
aromatic amine (HCA) content.
Meat and Vitamin C
smoked fish and meats whenever possible but if the occasion does arise,
accompany the food with one high in vitamin C (lemon juice or tomatoes) which
helps neutralise the effect of the nitrosamines.
When cooking animal proteins remember the following practical tips:
Temperature is the most important factor in the production of HCAs.
Frying, chargrilling, broiling and barbequing produce the largest
amounts of HCAs when the cooking temperature is increased from 200°C to
250°C (392°F to 482°F).
Oven roasting and baking use lower temperatures, therefore producing
lower levels of HCAs.
Gravy made from dripping contains substantial amounts of HCAs and should
be avoided whenever possible.
Stewing, boiling and poaching all use temperatures below 100°C (212°F)
producing very few HCAs.
Meats that are partially cooked in a microwave first and then finished
off by other methods have lower levels of HCAs. Research has shown that meat
microwaved for two minutes before further cooking reduces the HCA content by
about 90 per cent.
Foods cooked for a long time (ie well done or very well done) by all
methods will form more of the chemicals.
Sources of proteins from milk, eggs, tofu and organ meats, such as
liver, have very little or no HCA content even when cooked.
In short a diet with a higher proportion of plant proteins over animal ones
is recommended. Cruciferous vegetables need to be made an essential part of
daily diet for they contain phytochemicals called glucosinolates which promote
the 'excretor' part of the detoxification enzyme system, thus enhancing the
removal of toxic substances from the body. They and the Allium group vegetables
increase the activity of Phase II excretor enzymes.
NOTE: This is a process. It doesn't happen overnight. It is a gradual
change in lifestyle. As cleansing is happening on the physical and psychological
levels at the same time, it is advisable that the detoxification program be done
under the supervision of a trained health-care practitioner.
Dated 25 October 2012