When it comes to food, we all naturally like sweet or salty tastes. Because, of all the tastes the human body can process, the most difficult to appreciate are bitter-tasting foods.
The liver digests sweet foods, while the kidneys excrete salty foods. When we eat an excess of either, the organs are overloaded. If the sweet foods contain trans fats, the liver cells get damaged, which leads to the serious condition of a fatty liver.
However, foods with a bitter taste increase the body’s vata element (moves toxins), and decrease the pitta (fire) and kapha (water) elements. The vitamins and minerals in these vegetables also nourish and revitalise the liver.
This explains why sprouted methi seeds are given to patients of diabetes, while a mix of karela juice and aloe vera juice is a potent anti-obesity and anti-diabetic drink, and dandelion juice is an age-old, highly-effective remedy for liver problems.
