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Natural diuretics: what herbs and foods are best?
Natural diuretics are an essential part of healthy living, increasing the flow of urine and aiding the removal of fluids from the body.
Found in natural foods and herbs, they can help remove excess fluids, although excessive consumption could mean the loss of important vitamins and minerals.
Therefore nutritional supplements are helpful in preventing the loss of vital electrolytes.
Diuretics are frequently used to prevent bloating or water retention and can be prescribed medically to minimise these conditions.
However, more and more people are now resorting to natural foods and herbs which exhibit these properties rather than relying on pills.
Used in moderation they can be a great aid in flushing out toxins and keeping the body regular.
But what natural foods and herbs are best to try?
Often herbal teas with ingredients such as green tea, fennel, dandelion, nettle and cranberry are a simple way to consume naturally diuretic substances and can be used to season food, as well as put in hot drinks.
Used as a condiment apple cider vinegar is also a top natural diuretic, which helps maintain potassium levels and is easily added into salad dressing.
Other diuretic foods with high water content can increase urination and assist in flushing out toxins. These include watermelons and cucumbers, the latter of which is rich in sulphur and silicon and can stimulate the kidneys into removing uric acid quicker and more effectively.
Artichokes and watercress are both good at this, as is asparagus, which contains asparigine, a chemical alkaloid known to boost kidney performance and help remove bodily waste.
Brussels sprouts can also stimulate the kidney, while cabbage and beetroot aids in breaking down fatty deposits, especially those occurring around the abdominal region.
Tomatoes, carrots and lettuce too are common foods known for their diuretic properties, and can be seasoned with garlic and horseradish - both of which help deconstruct fat and speed up your metabolism.
Posted by Matilda Jones
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