List of the best foods to detoxify the body from toxins

The benefits of detoxifying and cleansing the body go far beyond just helping the body recover from a weekend of unhealthy eating. In fact, regularly flushing out toxins helps eliminate harmful substances that gradually accumulate in the blood and digestive system, which in turn can trigger problems and diseases in the body.

An overload of toxins and unhealthy substances can jeopardize health, ranging from minor issues to life-threatening conditions, from bad breath and acne to depression and the risk of cancer. There’s no reason to overload the body’s own detoxification systems, so contributing to your own cleansing has many advantages. While many people choose to eat healthy, organic, whole foods, there is still a risk of harmful chemicals seeping into the body; everything from aluminum-containing deodorants, food packaging, to the quality and origin of your groceries is something that can affect your health over time.

Even some foods and dietary supplements considered healthy may not necessarily be so, as many rice varieties and protein powders, for example, those imported from Asia, contain high levels of lead, cadmium, and even tungsten. Many people unknowingly ingest all kinds of toxins day in and day out, and these accumulate in the body over time, potentially negatively impacting health.

To aid the body in the detoxification of harmful substances, regular detox is beneficial. Here’s a closer look at the foods that can best detoxify our bodies so that, over time, we can hopefully become as healthy as possible.

Green plants with a lot of chlorophyll
Chlorophyll, which is what gives vegetation its green color, may have the ability to prevent carcinogens from being absorbed into the body. Look for parsley, arugula, green beans and spinach, which are excellent sources of chlorophyll.

Chlorophyll helps oxygenate the body and has excellent properties for removing waste products and toxins such as heavy metals that disrupt the body’s natural processes. In addition, green juice has properties that balance the body’s acidity level (pH value), making the body more alkaline. Chlorophyll is known to improve wound healing, cleanse the colon, fight free radicals (oxidation), and enhance oxygen circulation. A study at Oregon State University found that chlorophyll in green vegetables provides protection against cancer when tested against the lower levels most likely found in our daily environment. ”There is substantial epidemiological and other clinical evidence showing that chlorophyll and its derivative, chlorophyllin C34H31CuN4Na3O6, can protect against cancer,” says Tammie McQuistan, a research assistant working with George Bailey, professor emeritus at the Linus Pauling Institute at OSU. The strength of chlorophyll has also been demonstrated by its application in eastern China, where contamination of grains and nuts is very common. Due to contaminated grains and nuts, many Chinese people have suffered from liver damage and cancer. After supplementation with chlorophyllin at 300 mg (100 mg three times daily), the incidence of liver cancer in this population decreased significantly. Further investigation into the antioxidant and antimutagenic properties of chlorophyll is being conducted by Chinese researchers.

Turmeric
One of the key components of this popular spice is a group of chemical compounds called curcuminoids, of which one is known as curcumin. Curcumin has been shown to aid in detoxifying the liver and reducing inflammation throughout the body. However, the content of curcumin in turmeric is not very high, accounting for only about 3% of its weight. Turmeric has many health benefits and is easy to incorporate into your cooking. This spice can reduce inflammation, combat depression, lower the risk of heart disease and diabetes. It is also frequently studied for certain properties that may assist in defeating cancer. Researchers from around the world have found that turmeric can positively impact more than 581 different diseases and conditions. It is one of the most well-supported spices we have on the planet.

Alzheimer’s is the most common neurodegenerative disease in the world and a leading cause of dementia. Unfortunately, there is currently no effective treatment for Alzheimer’s. However, there may be good news on the horizon, as curcumin has been shown to cross the blood-brain barrier. In Alzheimer’s disease, inflammation and oxidative damage are known to play a role. Curcumin has demonstrated positive effects on both of these factors. An important aspect of Alzheimer’s disease is the accumulation of ”tangles” of protein called amyloid plaques. Studies suggest that curcumin can help clear away these plaques. Whether curcumin can truly slow down or reverse the progression of Alzheimer’s disease needs to be studied more thoroughly.

Ginger
Like turmeric, ginger is also a root. The health benefits of ginger are well-documented. This herb is particularly effective at soothing digestion but can also assist in inhibiting inflammation and generally strengthening the immune system. Ginger tea can be used for colds, sore throats, and upset stomachs. Simply simmer some sliced ginger in water for 5 minutes, let it cool slightly, and drink. You can also add a little honey for flavor.