The more fat “marbling” there is running through a steak, the more it’s worth. And for a good reason… it tastes better.
But while fat marbling is great for the grill, there’s another place you definitely don’t want to find it. And that’s in your OWN “meat,” specifically in your liver. Because a fatty liver is downright dangerous.
You won’t see the fat, of course. In fact, you won’t even know it’s there. But it will slowly and silently increase your risk of chronic disease and early death.
But if you’re a little on the larger side… especially if you have or are at risk for diabetes… there’s a good chance you’ve got as much marbling in your liver as a prize cut of Kobe beef.
But exciting new research reveals how to trim the fat without a trip to the butcher’s counter. (Yikes!) And all you’ll have to do is visit another part of the supermarket.
Protect your LIVER and your LIFE
Nonalcoholic fatty liver disease doesn’t get nearly as much attention as it deserves.
It doesn’t help that it has a long name and an awkward abbreviation. How do you even pronounce NAFLD?
But there’s another reason it doesn’t get much attention. NAFLD is mostly linked to liver disease, including cirrhosis and liver cancer.
They’re deadly illnesses, sure. But, let’s face it, they’re not conditions most people even give a second thought, much less worry about. Most folks focus on the “biggies” such as breast cancer, heart disease, and diabetes. But the liver? Nah.
But here’s something else we all DO all worry about. And that’s a heart attack and stroke.
Which means it’s time to start giving NAFLD some attention too. Because the liver condition has been directly linked to the gummed-up arteries and blood vessel problems that lead to heart attacks, strokes, and more.
That’s where the new study comes in. It reveals a way to cut the risk of ALL of those conditions at once, from cirrhosis and liver cancer to heart attack and stroke, by giving your liver the weapon it needs to melt away that dangerous marbling.
And, believe it or not, you’ll find it in the PRODUCE AISLE.
Melt away killer organ fat
Turns out a key compound found in many tasty veggies has the power to fight fatty liver disease.
It’s called indole, and it’s not actually IN the vegetables by itself. You make it appear, with your own simple form of magic.
When you chew, grind, dice, chop, or cut certain veggies – including broccoli, Brussels sprouts, cabbage, cauliflower, and some greens such as kale and mustard greens – you create a chemical reaction.
That reaction transforms a compound in the vegetables called glucobrassicin into that all-important indole.
Tests on animals found that raising indole levels led to two critically important changes in the liver…
- LESS fat
- LOWER inflammation levels
Then, experiments on humans found that folks with lower levels of indole in the blood – in other words, people NOT eating enough of these veggies – had higher levels of fat in the liver.
They’re planning more tests to see if they can confirm more directly that higher indole can lead to lower levels of fat in the liver. But why wait?
These are perfectly healthy (and delicious) additions to your diet. And many of them are proven to fight cancer, too. So go ahead and hit the produce aisle TODAY.