Oil and citric acid Liver Flush Potion

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The choice of oil for a liver-flush should ideally be high quality oil that doesn't contain any chemical additives. Oils are often cloudy making them appear unappealing and oxidize quickly giving then a short shelf life; consequently they are clarified and preserved by the manufacturers with chemicals. High quality cold pressed virgin olive oil doesn't oxidize easily and is a firm cost effective favourite for liver flushing. This does not preclude the use of other oils and all oils are digested quickly. Human fat is our natural food store and contains a high proportion of oleic fatty acid. Unsaturated fats do not require complex digestive processing and are simple broken down into their molecules (micro-emulsification) and then simple absorbed through the walls of the intestines. When the essential fatty acids linoleic and linolenic are present in sufficient quantity within lecithin, the melting point of cholesterol which is normally solid becomes liquid below normal body temperature. Linolenic or alpha-linolenic (omega 3) is an essential fatty acid and is contained in oils including flaxseed oil (40%), Hemp seed oil (20%), wheat germ oil (7%), Canola (5%) and soybean oil (8%). Olive oil may contain a small amount of Linolenic oil up to 1% depending on variety. The table below shows oils and their fatty acid content.

Don't confuse the fatty acids linoleic and linolenic they have similar names and properties but a different molecular bond.

Oleic fatty acid induces a pancreatic secretion of protein enzyme and, to a lesser extent, of water and bicarbonate. This effect is similar to that of cholecystokinin. When Oleic fatty acid reaches the ileum in the small intestines it alters the transit flow of digested by triggering the ileum gate. All fats slow down the transit of food through the small intestine to allow for its complete digestion and to avoid Steatorrhoea (Poor absorption of fat). Oleic acid stimulates the enzyme Pancreatic Peptide YY3-36 to be released in the small intestines and ileum and this turns of the feelings of “hunger” and also starts the rapid refilling of the gallbladder in preparation for another meal. Interruption of these natural cycles interferes with the flow of bile and may lead to biliary stasis and the formation of sludge and stones. This is also why it is important to eat food that contains sufficient proportion of fat.

It would appear that oils high in mono-unsaturated Oleic fatty acid are very suited to liver flushing because of their rapid transit and absorbs ion in the gut. It may also be appropriate to mix together oils to obtain a blend optimised in oleic and linolenic fatty acids such as 3 parts olive oil to 1 part flaxseed oil.

Table showing the constituents of fatty acids by % of various fats/oils

Note: Macadamia Nut Oil which is not shown in the table is Oleic 54-63%, Palmitic 7-10%, Stearic 2-6% and Linoleic 1-3%

Citric acid is added to the oil as an emulsifier and because it oxidises so quickly and looses its potency it is best to use freshly squeezed juice from the fruit. The ratio of citric acid to oil or the citric acid content of isn't defined in the liver-flush protocols. Lemon and lime juice have a citric acid content of 3.2% (up to 8% volume of whole fruit) and grapefruit juice 1.3% by volume; both provide an adequate flush. Human experiments to measure gallbladder contraction have used a concentration of 3.5% citric acid. Organically grown fruit will have a high nutrient content that intensively farmed fruit. An equal amount of fruit juice and oil appears to provide adequate proportions for forming an emulsion.

Protocols vary about whether the oil and citric acid should be consumed separately or thoroughly mixed to form an emulsion may improve the flushing function. The stomach is a very efficient mixer and can form an emulsion quickly and effectively. It is my opinion that emulsification is a major factor of fat digestion and consequently consuming the oil and citric acid as an emulsion rather than separately may be more effective. To produce an emulsion put the juice and oil in a closed container, shake it violently and then drink it straight away.

Fat gives the stomach a problem because it does not dissolve but tends to congeal together in globules. The problem is solved by bile; half of which is attracted to oil and the other half to water. Bile gets between the molecules of oil and water forming a micro-emulsion. Most fat digestion begins in the duodenum, pancreatic lipase being one of the most important enzymes involved. Free flowing oils tend to coat the stomach lining and inhibit the gastric secretions.

Olive oil consumed on its own it doesn't result in an effective flush as far as I know and consequently the combination of both oil and acid is critical. The reason is that the stomach produces gastric acid in direct proportion to the amount of protein present in the ingested food. Oil doesn't contain protein so if oil was ingested on its own it would remain neutral as the bicarbonate in the saliva would neutralise the small quantity of acid in the stomach. It is very noticeable that the saliva glands produce copious amount bicarbonate in reaction to drinking citric acid. Consequently the liver-flush potion is a unique meal that intrudes a large quantity of infrequently encountered acid with oil into the duodenum.

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