Gillian McKeith's Food Bible (237 page)

HEPATITIS

There are several different types of hepatitis, including hepatitis A, B, non A, non B, and C. All types of hepatitis involve some degree of inflammation of the liver, usually triggered by a viral infection. The liver generally becomes enlarged and tender. Digestion, absorption of nutrients, and detoxification all suffer. All types of hepatitis are contagious and can become chronic.

General symptoms include fatigue, fever, nausea, vomiting, dark urine, headaches, poor appetite, aches and pains, light-colored stools, abdominal pain, and jaundice (yellowing of the skin and whites of eyes due to increased bilirubin in the blood). Diagnosis usually involves a blood test for increased liver enzymes followed by measurement of antibodies to the viruses in the blood. The causes and symptoms of each type may differ slightly.

Hepatitis A, sometimes referred to as acute infectious hepatitis, is usually transmitted by the fecal-oral route. It is caused by a virus that can be contracted by eating contaminated shellfish that
have been living in polluted waters. It can also be spread through contact with infected persons and sharing of food, clothing, towels, etc. The virus grows in the intestines and can be passed out via the bowel.

Hepatitis A is contagious up to four weeks before symptoms appear and for a week or two afterward. Once you have had it, you are immune to it. Many people may have it without symptoms.

Hepatitis B is spread through contact with infected blood or body fluids. It can, thus, be transmitted by sexual contact, blood transfusions, and contaminated needles. The symptoms include aches, pains, fatigue, jaundice, and general malaise. However, it is possible to have hepatitis B and be asymptomatic.

Hepatitis B can become chronic and liver damage and death can occur. It has an incubation period of up to six months.

Hepatitis C can also be transmitted via the blood in the same ways that hepatitis B is spread. It is commonly transmitted via blood transfusions, although testing for infected blood is improving.

Those with hepatitis are more susceptible to other liver diseases later in life.

Action plan

The aims of treatment should be to inhibit viral reproduction, repair the liver, improve bile flow, and improve immune function.

EAT/DRINK

All vegetable juices will be beneficial in healing and nourishing the liver. A good combination would be chard, carrot, beet, and fennel. Celery, kale, radish, cabbage, and parsley can also be included in juices.

Grape juice. Grapes contain blood-purifying and anti-inflammatory properties. The juice is particularly useful for liver disorders such as hepatitis, as the properties are released from the fibrous skins that can be hard for the digestive system to break down.

Well-cooked oats. These are particularly beneficial for those who are frail and have a poor appetite.

Fruits and vegetables. A one- to three-day cleanse where only fruits, vegetables, fresh juices, herbal teas, and potassium broth are eaten can speed recovery.

Artichokes. Globe artichokes can improve bile flow and relieve liver congestion.

AVOID

Saturated fats found in red meat, processed meats, margarine, processed foods, and dairy products. These put a strain on the liver and bowel and slow recovery.

Caffeine, alcohol, sugar, salt, and refined carbohydrates. Again, these can all give the liver extra work without supplying nutrients needed for recovery.

Hot spices such as chiles.

HERBS AND SUPPLEMENTS

Sprinkle lecithin granules on your food. Lecithin aids fat digestion and absorption and supplies some essential fats.