Chances are, you've heard of (or possibly tried) some sort of “detox” or “liver cleanse” pill in the past. These things promise to flush toxins out of your body, leaving you healthier, more energetic, and generally more able to lead your life. It sounds good on paper, and the concept sounds compelling. However, science is a little less simple than it seems. Let's break it down:
There is no such thing as a detox pill
No over-the-counter food or pill you can buy will actively “flush toxins” from your body. The liver is the only way to eliminate toxins from your body without medical intervention. One of the many jobs of your liver is to safely process and eliminate toxins - and very, very few things are more effective than your liver in this regard. Something posing as a `` liver cleanse '' is, in a way, more precise than something describing itself as a `` detox '' supplement - but there are still issues with many treatments. saying `` liver cleanses '' ...
Your liver is healing
A lot of pills and supplements sold online promise that those who take them will completely heal their liver within a month, provided they follow some pretty basic guidelines for healthy living. And you know what? They're right! Take the pills for a month, plus other small changes like reducing alcohol, and your liver will recover more or less from any damage to it. And, what's more, you will seriously feel these improvements, your complexion will be better, you will have more energy, your metabolism will improve, your mood will improve - it's amazing how much a healthy liver can make you feel better. ! Sounds good, right? Well it is, but you could have saved the money you spent on the pills. The liver, you see, is self-healing. Unless you've sewn years and years of alcohol scars - in which case you really need to see a specialist - your liver is able to regenerate on its own. No pill can hasten the process - all it needs is a break to work its magic.
No one knows what 'toxins' are
Quick question: what are “toxins”? I'm willing to bet you confidently said something like “alcohol!”, “Sugar!” Or “salt!”. Internet Bonus Points if you said "heavy metal!" or "pollutants!" or “chemtrails!”. According to the rather vague, confidently touted theories of toxins, these things float around the body, damaging organs and making you wrinkled, spotty, and oily. The point is, no one seems to really want to define them, or what they do, or how they work, or anything like that. Medically, a "toxin" is something toxic. Alcohol is a good example, as it is certainly a toxin (medically defined), but the body can cope with it in certain amounts. People who talk about toxins act like it's some kind of slow-acting alcohol, gradually poisoning people by building up in the body. While it's certainly true that the wrong foods are bad for you and will kill you over time, the idea of toxin buildup (and therefore pill detox) is both scientifically suspect and simply too vague to address. Which is good for some unscrupulous food "gurus" because it allows them to classify just about anything as a "toxin" if they so choose.
The best 'detox' is a healthy lifestyle
So, to recap:
• Your liver is responsible for removing toxins from your body.
• Your liver heals itself, making it more efficient at its work if it has time.
• The concept of “toxins” is very vague. Those that exist for sure are processed by the liver.
Unfortunately for all quick fixers, the whole question of "detox" seems to boil down to two things: time and effort. If you want a clean body, you have to stop putting dirt in it. What is already there, your liver will be removed. All you have to do is stop replacing it. That means eating healthy, drinking plenty of water, and generally living the kind of boring, healthy lifestyle that we would all rather avoid on a pill. Obviously, your liver will cleanse your body a lot faster and more efficiently if it's healthy - but, to be honest, all your liver needs to be healthy is time and you stop it. rinse with alcohol. So, for true "detox," just live healthy. That's all. Save your pill money.
Article written by Anne Holster.
Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.
There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.
You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.
Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.
In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.
Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.
This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.
This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.
Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.
So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.
You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.
You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.
The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.
You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.
It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.