I have only one point of view.

When you have an identifiable toxin in your body, seek medical attention.

HTH.

On Mar 12, 6:42 pm, "ReNu Retreats" <gabrie...@renuretreats.com>
wrote:

Detoxification is a normal process of the human body.  Leafy green
vegetables are one example of foods that help the body in the
detoxification process.  See the following article.

Enjoy your day.
Roman

Roman Bystrianyk, "Leafy green vegetables reduces cancer risk", Health
Sentinel, August 11, 2006,

Epidemiological studies have shown the protective effect of
vegetables, particularly cruciferous vegetables, such as broccoli, are
protective against colon cancer. In Asia the lower incidence of
degenerative diseases, such as cancer and heart disease, are believed
to be due to the high consumption of fruits and vegetables. Green
vegetables are widely consumed in Asia and are a major source of
antioxidant and antioxidant like compounds. In addition, these green
vegetables contain compounds that aid in the body's natural
detoxification pathways to remove potential carcinogens.

A study in the World Journal of Gastroenterology, examines the
antioxidant and the detoxification inducing ability of green leaf
vegetables consumed in Asia.

Free radicals are generated in the body by many mechanisms including
response to inflammation, normal metabolism, and exposure to
radiation. At places in the body where there is inflammation the
immune system dispatches white blood cells, called neutrophils, to
fight infections. These neutrophils use hydrogen peroxide (H2O2) and
hypochlorous acid (HOCl) to kill foreign invaders such as bacteria and
fungus.

Although neutrophils use these chemical mechanisms quite effectively
to protect the body the resultant chemicals also can cause damage to
the body through oxidative stress. "HOCl and species derived from it
can oxidize lipids, proteins, DNA, and carbohydrates." In fact, the
generation of these chemicals in the body is "implicated in a wide
range of human diseases ranging from cancer and cardiovascular disease
to chronic inflammation."

Antioxidants help neutralize free radical damage to the body. However,
as they neutralize these free radicals the antioxidant levels in the
body are depleted. The depletion of antioxidants allows for other free
radicals to cause more damage that can lead to disease because they
"participate in the carcinogenesis by inducing genetic mutations."
Antioxidants have been shown to "reduce oxidant induced damage."

In this study the authors examined the ability of a variety of
vegetables frequently consumed in Asia, such as broccoli, Rorripa, Sio
Pek, Pa Po, Pheuy leng, and Choi Sum to help protect the body from
damage caused by free radicals. The authors also wanted to examine
detoxification mechanisms of these vegetables that help protect the
body in other ways.

The authors found that these cruciferous vegetables do in fact reduce
genetic damage from free radicals by being a "potent source of
antioxidants that may offer protection against oxidant induced damage
in human beings."

The authors also found that in addition to neutralizing free radicals
that there is a secondary mechanism of protection against oxidative
damage by stimulating the body's own detoxification mechanisms. "The
induction of phase 2 detoxification enzymes provides protection
against electrophilic [electron-deficient molecules] and oxidant
induced damage."

Cruciferous vegetables contain phytochemicals known as glucosinolates
that are converted in the body to bioactive substances called
isothiocyanates or ITCs. "ITCs are potent inducers of phase II
detoxification enzymes in mammals."

ITCs act to prevent cancer at three different stages. First, ITCs
prevent carcinogenic activation by stopping certain cancer promoting
enzymes. Second, they help with phase II enzymes that result in the
elimination of potential carcinogens from the body. Third, ITCs can
induce apoptosis, or cell death of damaged cells. These ITC mechanisms
are consistent with the results of many studies "which have suggested
a reduced risk of cancer, particularly of the gastrointestinal tract,
through the consumption of cruciferous vegetables."

Examining the vegetables they authors found that the different
vegetables had different effects on their ability to detoxify. Both
broccoli and Rorripa were found to be the strongest in helping to form
enzymes that help rid the body of carcinogenic chemicals.

The authors conclude, "Green leaf vegetables are potential sources of
antioxidants and phase II detoxification enzyme inducers in the Asian
diet. It is likely that consumption of such vegetables is a major
source of beneficial phytochemical constituents that may protect
against colonic damage."

SOURCE: World Journal of Gastroenterology, December 2005