An untreated fatty liver, which is a possible sign of liver disease, can lead to permanent liver damage. A fatty liver is unhealthy and can proceed to liver inflammation, hardening or scarring of the liver, or cirhossis. But with proper treatment and care, a healthier liver can regenerate itself.
Instructions
Make a Fatty Live Healthier
1. Diagnose the actual cause of the condition. In all circumstances patients must stop drinking alcohol. Although not all fatty liver conditions are alcohol related, a damaged liver cannot process alcohol. Alcohol will certainly speed up the process towards liver deterioration. On the way to a healthier liver, if you do nothing else, you must stop drinking.
2. Weight loss is central to making a fatty liver healthier. The buildup of fat in the liver starts to diminish as a result of weight loss. As fat is reduced from the body. It is also reduced from the liver.
3. Avoid drugs and other medications. This is important in treating a fatty liver. Because a damaged liver is weakened, drugs, certain vitamins, herbs and even environmental chemicals, such as paint and chlorine, can cause extra strain on the organ.
4. Change your diet and nutritional choices to make a fatty liver healthier. The liver works hard at destroying toxins, cleansing the blood and removing waste products. An inflamed liver needs rest. Eating less fat, such as fatty cuts of meat and fried foods, gives the liver the added rest it needs.
5. Eat more organic foods. They contain less pesticides for which the liver would have to metabolize. Eating free range meat is also advantageous to making a fatty liver healthier.
6. Take important amino acids, such as N-acetyl cysteine and Sam-e, to help restore health to a fatty liver. These supplements protect the liver and prevent inflamation.
7. Consume protein aides to promote proper liver function. But remember, red meat should be limited to only once per week. Chicken and turkey are highly recommended, but the greatest source of protein comes from fatty fish such as, salmon, halibut, herring and mackeral.
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