What’s Sluggish Liver

The liver is the largest organ in the body which performs different bodily functions, but if gets over burdened by various toxins, it shows symptoms of being a sluggish liver that we normally fail to recognize.
The liver is a vital body organ present below the diaphragm in the thoracic region of the abdomen. It performs a wide range of functions like detoxification, protein synthesis and production of biochemicals essential for digestion. It produces bile, an alkaline compound which helps in digestion through the emulsification of lipids. Liver also performs and controls different high-volume biochemical reactions involving highly equipped tissues for synthesis and breakdown of small and complex molecules. Some other functions performed by the liver are:
1. Generation of fats emulsifying substances
2. Glucose to glycogen conversion
3. Manufacturing of amino acids
4. Removal of toxic substances from the blood
5. Storage of vitamins and minerals
6. Maintaining proper levels of glucose in the blood
Causes for a Sluggish Liver
Causes for a sluggish liver can be due to different types of liver pathologies like:
Excessive accumulation of fat within the liver cells due to alcoholism, obesity, diabetes, drugs (like corticosteroids, tetracycline and aspirin) or elevated serum triglyceride levels can lead to impeding liver function.
Another cause is intrahepatic problems which occur due to over exposure to food additives, solvents (cleaning materials, formaldehyde, toluene, benzene, etc.), heavy metals (lead, mercury, cadmium, arsenic, nickel, and aluminum), and other toxins.
Viral infections of liver like hepatitis, inherited disorders like Gilbert’s syndrome, hyperthyroidism, consumption of anabolic steroids/estrogens/oral contraceptives are some other factors that can restrict the bile flow in the liver and cause impaired liver function.
Lack of physical activities, poor nutritious diet, aging, etc, are some other common causes for a sluggish liver functioning.
Symptoms of a Sluggish Liver
Here are some signs or indications that may help to identify if the liver is sluggish or not functioning properly.
For an average person approximately 80% of the cholesterol is generated by the liver. Therefore, if the liver is not functioning well there will be abnormalities in the level of fats in the blood stream like elevated LDL cholesterol and reduced HDL cholesterol.
A sluggish liver leads to poor digestion which causes elevated triglycerides (lipids containing three individual fatty acids bounded together in a single large molecule). The person may also experience bloating or gassiness and flatulence (a state of excessive gas in the alimentary canal), especially after the meals.
Since the liver plays an important role in eliminating toxins from the body and maintaining the efficiency of the body’s immune system, skin irritation or skin allergies is also considered as the first sign of liver damage. A person can be prone to develop rashes, psoriasis, eczema, boils or acne if the liver is removing the toxins out through the skin.
The liver also helps regulate blood sugar levels, hence signs that the liver is not maintaining blood sugar levels may include, loss of appetite, weakness or dizziness, nausea and vomiting.
The liver filters out mutated hormones, therefore the symptoms in women may include heavy or clotted menstruation, irregular periods, fibroids in breast or uterus, hot flashes, cysts on ovaries, mood swings or any menopausal problems.
Chronic fatigue, headaches, fever, constipation, jaundice, gallbladder disease/gallstones, hair loss, etc., are some other common sluggish liver symptoms. However, the best ways to avoid impairment or sluggishness of the liver is to clean it up with a detox, and eating diet low in fat and high in fiber and water. Avoiding alcohol and processed or foodchem junk foods and incorporating plenty of fruits and vegetables in your daily diet along with lean protein foods like fish, tofu, legumes, etc., will surely minimize the risks of having any kind of liver infection/disorder.

Food List Of Gluten Free

Some people require a gluten free diet; this is mainly because they suffer from celiac disease. Celiac disease or Coeliac disease as it is called, is an autoimmune disease of the small bowel. This disease is one that is genetically predisposed and can occur in people of all age groups. When a person suffers from Celiac disease there are some symptoms like diarrhea and fatigue. Celiac disease occurs as a result of a reaction to gliadin, which is a gluten protein that is evident in wheat. When the body is exposed to gluten, the enzyme tissue called transglutaminase changes the protein and causes a reaction in the bowel area, which results in inflammation. This inflammation causes flattening of the small intestine lining and affects the absorption of nutrients, and the only way to treat this is with a gluten-free diet.
A gluten free diet is one that is completely free of ingredients containing gluten, these could be cereals made of wheat, barley, rye, oats and triticale. Though most people can digest oats, it is quite controversial. Though it may sound impossible to live a life that is gluten-free, it isn’t as difficult as it is made out to be. But you need to make sure that the foods you eat and indulge in are gluten-free. The best ways to make the change easier is to start going easy on the processed foods and eat more of the whole food products. This is safer as whole foods are made from the original ingredients of land and water, be it fruits, veggies, nuts or fish. Processed foods contain food additives, preservatives and fillers that could contain gluten and this is detrimental to your health.
Gluten Free Food List
Acacia Gum, Acorn Quercus, Adipic Acid, Adzuki bean, Agar, Alcohol of certain types, Alfalfa, Algae, Algin, Alginate, Almond nut, Amarnath, Annatto, Annatto color, Apple cider vinegar, Arabic gum, Arrowroot, Artichokes, Aspartame, Aspic, Ascorbic Acid, Baking soda, Balsamic Vinegar, Hyacinth bean, Lentil bean, Mung bean, Chickpea, Benzoic acid, Buckwheat, Additive free butter, Calcium carbonate, Calcium caseinate, Calcium chloride, Calcium phosphate, Calcium silicate, Camphor, Canola oil, Carob bean, Carob flour, Casein, Cassava manihot esculenta, Castor oil, Cheese, but check ingredients, Chestnuts, Chlorella, Citric acid, Corn, Cornmeal, Corn flour, Cornstarch, Corn syrup, Corn sweetener, Cortisone, Cotton seed oil, Cowitch, Cowpea, Cream of Tartar, Demineralized Whey, Distilled Vinegar, Eggs, Elastin, Ester gum, Fresh Fish, Flaked rice, Flax, Fructose, Fruits – dried and fresh, Gelatin, Glycolic acid, Gram flour, Corn grits, Guar gum, Hemp, Herbs, Honey, Hydrolyzed soy protein, Invert sugar, Kasha or roasted buckwheat, Keratin, Kudzu Root starch, Lactic acid, Lactose, Lanolin, Lecithin, Lipase, Locust bean gum, Magnesium carbonate, Maize, Waxy maize, Malic acid, Masa, Masa flour, Masa harina, Meat – fresh, Milk, Millet, Milo, Mineral oil, Mineral salts, Musk, Nuts except wheat, rye and barley, Oils and fats, Paraffin, Peas, Pea flour, Pepsin, Peru balsam, Petrolatum, Pigeon peas, Polenta, Potassium citrate, Potassium iodide, Potatoes, Potato flour, Prinus, Quinoa, Ragi, Rapeseed, Rennet, Rice, Rice flour, Rice vinegar, Rosin, Royal jelly, Sago palm, Saifun or bean threads, Scotch whiskey, Seaweed, Sesame seed, Sunflower seed, Soba only if 100% buckwheat, Sorghum, Sorghum flour, Soy, Soybean, Spices only pure, Succotash, Sucrose, Sweet chestnut flour, Tallow, Tapioca, Tarrow root, Tartaric acid, Tea, Teff flour, Urid beans, Urid peas, Vinegars except malt, Vanilla extract, Vanilla flavoring, Vitamin A, White vinegar, Wine, Wild rice, Yam flour, Yogurt only plain and unflavored.
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the Different Uses of Food Additives

The different uses of food additives include preserving freshness, intensifying flavors, altering certain food textures, binding ingredients together, and brightening food colors. Some kinds of natural additives are also sometimes applied to fruit, meat, and dairy products to prevent oxidation or early spoilage. Food additives are most common in processed foods that can be stored in freezers or pantries for long time periods.  Artificial additives can help increase the nutritional value of certain foods that would normally have smaller amounts of vitamins or minerals.
Preservatives, such as sorbic acid, are usually added to dairy products, baked sweets, and pickled vegetables to prevent harmful bacteria from thriving in these foods. Food distributors face frequent challenges in keeping their products as fresh as possible during the shipping process. Many types of food are transported over long distances to grocery stores, and a spoiled shipment results in lost money for both the distributor and the retailer. These types of chemical compounds also stop the growth of mold or fungus in products like bread and cheese.
The natural textures of certain foods are somewhat unappetizing to many people, and this problem can be solved with uses of food additives to smooth out or otherwise change these textures. Other artificial additives are designed to keep products like salt and grated cheese from clumping together. Compounds such as xanthan gum are mixed with puddings and pastry fillings during the production process to give them an even texture without ingredient lumps.
Some foods are rich sources of nutrition, but they are not normally known for having rich or interesting flavors. Specific uses of food additives can improve the taste of these foods and increase the likelihood of people buying them. Salt-derived chemical additives, such as monosodium glutamate (MSG), are frequently added to snack foods like potato chips to intensify their taste. Popular flavor-enhancing additives include sugar, vanilla extract, and citric acid to make foods like ice cream and yogurt taste sweeter and richer.
Additional uses of food additives(foodchem) can keep blended ingredients from separating when some foods are packaged after the mixing process. Some of these additives, including lecithin, act as emulsifiers in foods, such as sauces and salad dressings. Food coloring additives can be found in products like yellow butter to make them look more visually pleasing. Other synthetic ingredients, such as carrageen, are thickening agents in some fruit jams or preserves.

Effects of Food Additives

Common effects of food additives include protection against many foodborne diseases, longer product shelf lives, and flavor enhancement. While these chemical ingredients have benefits, health experts also sometimes point out a few specific negative effects of food additives such as increased weight gain, possible malnutrition, and higher chances of developing food allergies to some of these artificial ingredients. Some types of artificial additives also add brighter colors to some foods. Many processed foods are made with large amounts of preservatives as a matter of convenience to consumers. These foods are often pre-cooked and frozen so that they can be heated quickly in a microwave oven.
Preservation is one of the key effects of food additives. Several different chemical ingredients such as sodium nitrate are mixed with some foods to stop the growth of harmful bacteria and prevent the products from spoiling after only a short time in storage. These additives are especially common in cured meats such as sausage and bacon. Various anti-microbial compounds and antioxidants are reported to lower the risks of contracting serious illnesses such as E coli bacterial infections. These types of preservatives are also considered economically sound measures that result in less food waste due to spoilage.
One of the more frequent effects of food additives is a more consistent texture in foods that contain several different ingredients. Separation can often happen in foods such as cakes and some salad dressings, which are prone to this problem if left to settle over time. Some additives known as emulsifiers prevent this problem and keep the mixtures even in these foods.
Enhanced flavors are additional effects of food additives, and many manufacturers add them to a wide range of products such as snack cakes and potato chips. One common additive is called monosodium glutamate (MSG) that some culinary experts report as the source of a fifth distinctive flavor called umami that is separate from natural salty, sweet, sour, or bitter tastes. Although MSG and similar additives can make many foods taste better, nutritionists often caution that these additives(foodchem) in large amounts can lead to weight gain and reduced ability of the digestive system to absorb needed nutrients.
Various dyes are added to processed foods in order to give them a more appealing look. Marketing experts often point out that the most appetizing-looking foods tend to sell more in both grocery stores and restaurants. Some studies have linked excessive consumption of certain food coloring to increased risks of cancer.

Carrageenans Application Function

Carrageenans (E407) are a family of linear, sulphated polysaccharides extracted from red seaweeds. The name is derived from a type of seaweed that is abundant along the Irish coastline near the village of Carrageenan. Gelatinous extracts of carrageen seaweed (also known as Irish moss) have been used as food additives for hundreds of years.
There are three main commercial classes of carrageenan:
Kappa – strong, rigid gels. Produced from Kappaphycus cottonii
Iota – soft gels. Produced from Eucheuma spinosum
Lambda – form gels when mixed with proteins rather than water, used to thicken dairy products. The most common source is Gigartina from Southern Europe.
All are soluble in hot water, but in cold water only the Lambda form (and the sodium salts of the other two) are soluble.
When used in foodchem products, carrageenan has the EU additive E-number E407.
APPLICATION FUNCTION
Chocolate milk: Cocoa suspension and mouth feel.
Ham injection: Improve succulence, yield and slice ability.
Nappage: Provides a transparent flexible glaze that eliminates syneresis.
Hot fill Dairy dessert:  Gelling agent and syneresis control. Provides body and creaminess.
Instant mousse: Viscosity control, improves foam structure and body.
Thickened milk drinks: Suspends insoluble materials, improves mouthfeel and helps stabilise emulsions. food thickeners.
Oil free dressings: Suspends particulates, improves texture and mouth feel.
Ice Cream & Sorbet: Whey off protection. Texture modification.
Flans: Gelling agent and syneresis control.
Processed cheese: Gelling agent. Allows reduction in dairy protein levels. Cost reduction.
Ground meat emulsions: Improves succulence and yield. Prevents shrinkage upon cooking.

Medical Reference Vitamin C (Ascorbic acid)

Vitamin C is a water-soluble vitamin, meaning that your body doesn’t store it. We have to get what we need from food, including citrus fruits, broccoli, and tomatoes.

You need vitamin C for the growth and repair of tissues in all parts of your body. It helps the body make collagen, an important protein used to make skin, cartilage, tendons, ligaments, and blood vessels. Ascorbic acid powder is needed for healing wounds, and for repairing and maintaining bones and teeth.

Vitamin C is an antioxidant, along with vitamin E, beta-carotene, and many other plant-based nutrients. Antioxidants block some of the damage caused by free radicals, substances that damage DNA. The build-up of free radicals over time may contribute to the aging process and the development of health conditions such as cancer, heart disease, and arthritis.

It’ s rare to be seriously deficient in Ascorbic acid, although evidence suggests that many people may have low levels of Ascorbic acid. Smoking cigarettes lowers the amount of Ascorbic acid in the body, so smokers are at a higher risk of deficiency.

Signs of vitamin deficiency include dry and splitting hair; gingivitis (inflammation of the gums) and bleeding gums; rough, dry, scaly skin; decreased wound-healing rate, easy bruising; nosebleeds; and a decreased ability to ward off infection. A severe form of Ascorbic acid deficiency is known as scurvy.

Low levels of Ascorbic acid have been associated with a number of conditions, including high blood pressure, gallbladder disease, stroke, some cancers, and atherosclerosis, the build-up plaque in blood vessels that can lead to heart attack and stroke. Getting enough vitamin C from your diet — by eating lots of
fruit and vegetables — may help reduce the risk of developing some of these conditions. There is no conclusive evidence that taking vitamin C supplements will help or prevent any of these conditions.

Ascorbic acid plays a role in protecting against the following:
Common Cold
Despite the popular belief that Ascorbic acid can cure the common cold, the scientific evidence doesn’t support the notion. Taking vitamin C supplements regularly (not just at the beginning of a cold) produces only a small reduction in the duration of a cold (about 1 day). The only other piece of evidence supporting Ascorbic acid for preventing colds comes from studies examining people exercising in extreme environments (athletes such as skiers and marathon runners, and soldiers in the Arctic). In these studies, foodchem Ascorbic acid did seem to reduce the risk of getting a cold.

Heart Disease
Some studies — though not all — suggest that Ascorbic acid, acting as an antioxidant, can slow down the progression of atherosclerosis (hardening of the arteries). It helps prevent damage to LDL (“bad”) cholesterol, which then builds up as plaque in the arteries and can cause heart attack or stroke. Other studies suggest that Ascorbic acid may help keep arteries flexible.

Results of scientific studies on whether Ascorbic acid is helpful for preventing heart attack or stroke are mixed. Ascorbic acid doesn’t lower cholesterol levels or reduce the overall risk of heart attack, but evidence suggests that it may help protect arteries against damage.

In addition, people who have low levels of Ascorbic acid may be more likely to have a heart attack, stroke, or peripheral artery disease, all potential results of having atherosclerosis. Peripheral artery disease is the term used to describe atherosclerosis of the blood vessels to the legs. This can lead to pain when walking, known as intermittent claudication. But there is no evidence that taking Ascorbic acid supplements will help.

The best thing to do is get enough Ascorbic acid through your diet. That way, you also get the benefit of other antioxidants and nutrients contained in food. If you have low levels of Ascorbic acid and have trouble getting enough through the foods you eat, ask your doctor about taking a supplement.

High Blood Pressure
Population based studies (which involve observing large groups of people over time) suggest that people who eat foods rich in antioxidants, including vitamin C, have a lower risk of high blood pressure than people who have poorer diets. Eating foods rich in Ascorbic acid is important for your overall health, especially if you are at risk for high blood pressure. The diet physicians most frequently recommend for treatment and prevention of high blood pressure, known as the DASH (Dietary Approaches to Stop Hypertension) diet, includes lots of fruits and vegetables, which are loaded with antioxidants.