The Liver-Kidney Connection: Antioxidant Foods

If your liver is not happy, you won’t be either. That asks your kidneys to eliminate more waste which can overload them.

These particular clients were never told their kidneys were “running out of steam” yet it was obvious from their labs!

What can cause this?

1. Low antioxidants needed for robust liver function
2. Diabetes (and it’s medications)
3. High blood pressure puts a strain on the kidney filtration system
4. Heart disease
5. Poor circulation
6. Infections (especially urinary tract)
7. Certain medications, especially non-steroidal anti-inflammatory (NSAIDS) and some antibiotics
8. Obesity, smoking

Both liver and kidney issues develop gradually without noticeable symptoms ;-(

How can you know? Schedule an appointment and let me do a functional medicine evaluation of your labs.

Let’s get these systems optimal and you feeling great so you can enjoy everything you want to do and contribute to your loved ones and society.

Download the Rainbow Foods handout here (http://synergynutrition.info/wp-content/uploads/2020/09/Rainbow-foods-for-Organs.pdf)

After running holistic-based clinical trials for nearly 4 decades and designing individualize clinical nutrition programs for nearly 2 decades. I love working towards health.

Here is a good list of foods to emphasize including which antioxidants are prevalent based on food colors. Also some links to recipes (although I know you both are good cooks), mostly on ournutritionkitchen.com. Hope this helps (I think I’ll make a handout soon.)

One of the best ways to get antioxidants is through food. Colors in fruits and vegetables can identify antioxidants, which include:

• Red/Purple = Anthocyanins, polyphenols, resveratrol
• Red = Lycopene
• Orange = Beta-carotene
• Orange/Yellow = Cryptoxanthin, flavonoids
• Yellow/Green = Lutein, zeaxanthin
• Green = Indoles, sulforaphanes, lutein
• White/Green = Allyl sulphides, quercetin

Here are 10 colorful, high-antioxidant foods that help kidneys:

1. Cranberries

Cranberries add a distinctive zing to muffins or scones, smoothies, and other recipes. Enjoy dried cranberries sprinkled on a salad or on their own as a snack (caution, most dried cranberries are sweetened–either buy unsweetened or look for apple juice sweetened). You can also drink unsweetened cranberry juice (note: is very tart).

2. Plums

Black plums are higher in antioxidants than red. Look for plums that have a fairly firm to slightly soft feel. Pit and freeze plums and add them to smoothies, eat raw…

3. Blueberries

Blueberries are classic additions to pancakes, buckwheat hot breakfast, and these breakfast bars are amazing and even freeze well. When they’re in season, enjoy a bowl of fresh blueberries.

4. Blackberries/raspberries

Sprinkle fresh berries on your cold breakfasts, use frozen ones in smoothies or use berries in unexpected ways to bring out the flavor of meats, including this recipe for Raspberry Wings. (not my recipe, I’ll have to try it)

5. Garlic

This tiny antioxidant powerhouse is available in fresh, bottled, minced or powdered form to use in almost any recipe.

6. Apples

Apples have more antioxidants with the peel on, so just wash and enjoy for the perfect snack, or chop and add to chicken or tuna salad. You can also bake them in any number of ways. Some options here.

7. Strawberries

Add fresh strawberries to salads, or use fresh or frozen strawberries pump up antioxidant power smoothies like this one but any “signature” blend works.

8. Red Bell Peppers

Eat red bell peppers raw with dip as a snack, or mix them into tuna or chicken salad and serve on crackers or bread. Roast peppers and use them as a topping on sandwiches, chop them for an omelet or add them to kabobs on the grill.

9. Red cabbage

Ounce for ounce, cooked cabbage contains more antioxidants than raw. Steam, or boil (don’t microwave) red cabbage for a nutritious side dish. Here are a few recipe ideas from Our Nutrition Kitchen:

Beet slaw–just add some red cabbage

Sautéed red cabbage with apples–this is from Primal Palate

10. Red leaf lettuce

The red or purple color that distinguishes red leaf lettuce from the ordinary kind contains small amounts of the powerful antioxidants beta-carotene and lutein. Wash leaves carefully and use within three days for the best taste. Go beyond the salad and use these to make wraps, on Mexican night…

Bonus: Adding spices such as cinnamon, curry powder, pepper, oregano and turmeric to food adds more than flavor; they are concentrated sources of antioxidants and can contribute to your intake, even when consumed in small amounts