1. Choose easy-to-eat vegetables with few natural toxins
People with liver disease should prioritize light fruits and vegetables for the digestive system such as squash, squash, carrots, su su, squash, etc.
These are foods rich in vitamins, soluble fiber, aid digestion and put less metabolic pressure on the liver.
2. Prioritize fresh, well-cooked vegetables
Raw or unwashed vegetables can easily contain bacteria, parasites, pesticides, causing infection or poisoning for people with weak liver.
Therefore, you should choose organic vegetables or vegetables of clear origin, wash them thoroughly and cook them before eating.
3. Limit pickled vegetables, melons
The health website American Liverpool Foundation recommends that pickled vegetables contain a lot of salt and nitrates, which cause water retention and increase the burden on the liver.
People with fatty liver and cirrhosis should avoid it even more because it can easily make the disease worse.
4. Eat cruciferous vegetables and oxalate-rich vegetables in moderation
Broccoli, kale, cabbage are very nutritious, but eating too much can produce a lot of gas, causing bloating and indigestion.
Spinach ( spinach) contains a lot of oxalate, if overused, it will increase the risk of gallstones and the filtered load on the liver.
5. Be careful with herbs and spicy spices
Raw garlic, onions, chives, herbs with strong essential oils if eaten in large quantities will irritate the liver, even increase liver enzymes.
Patients should only consume it as a spice and not eat too much.
