Bitter melon contains many biologically active ingredients such as charantin, vicine, momordicin, flavonoids and polyphenol compounds.
These substances have antioxidant properties, helping to reduce cell damage caused by free radicals - an important mechanism in the progression of fatty liver and hepatitis.
Nutrition experts recommend using bitter melon in the form of juice or diluted smoothies instead of concentrated preparations.
Materials:
1 fresh bitter melon (about 150-200 g).
300-400 ml of boiled and cooled water.
A few slices of lemon or a few mint leaves to reduce the bitterness (optional).
How to do it:
Wash bitter melon, cut it in half, remove seeds.
Slice thinly and soak in diluted salt water for about 10 minutes, then rinse with clean water.
Put bitter melon and water in a blender and blend until smooth.
Strain through a sieve if you want to make it easier to drink or keep the residue to take advantage of fiber.
You can add a few drops of lemon juice to enhance the flavor, but you should not add sugar.
Keeping the fat helps increase fiber, which is beneficial for the digestive system and supports blood sugar control, a factor closely related to liver health.
Although rich in nutrients, experts do not recommend drinking too much bitter melon juice.
For healthy people, you can drink about 150-250 ml, 2-3 times per week as part of a diverse diet. Do not drink instead of filtered water or use continuously in large quantities for a long time.
Bitter melon has a bitter taste and contains many biological active ingredients, which can cause digestive discomfort in some people if used on an empty stomach. Experts recommend drinking it about 30-60 minutes after meals to reduce stomach irritation and help the body absorb nutrients better.
Pregnant women, people with a history of hypoglycemia or those being treated with hypoglycemic medication should consult a doctor before regular use.
Bitter melon juice should only be considered a supportive drink, and cannot replace medicine or treatments prescribed by a doctor.
