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The 3 Food Groups that Cause Harm to the Spleen

by Michael King May 02, 2017

Energy levels, digestion, respiration, circulation, organ integrity, lymph, immune activity & nutrient assimilation are all improved by a healthy spleen.

One of the first signs of spleen stress  is the need to clear the throat frequently, drippy or swollen sinuses, becoming spacey or flighty, the loss of the ability to concentrate, or difficulty comprehending written material.

More extreme cases of spleen dysfunction will result in a melancholy depression, heavy or extremely weak extremities, cold hands & feet, alcoholism, loss of appetite, edema, bloated belly, and a high susceptibility to infections.

There are three basic food groups that push the spleen out of balance:

1. concentrated sugars, sweets, and an excess of fruits. Sweets combined with oils or fats further stress the spleen

2. alcohol (including beer, wine, hard liquor, liqueurs, kombucha, honey meade, jun, etc.)

3. stimulants like coffee, green/black tea, yerba mate, cacao, even an excess of hot peppers,

compounded of course by combining any of these in the same day or same meal.

It is also true that small quantities of these food groups do little but move the spleen slightly toward out of balance (being, at times, a positive health strategy), whereas, in greater amounts the spleen is harmed, thus prompting the side effects mentioned above. Continual excesses of these food groups over time can lead to the more serious conditions mentioned below.

Read the complete article:

The Little Known Impact of Your Spleen on Daily Life
A Surprising Overview of Spleen Functions and Symptoms

Michael King
Michael King

Michael King is a Life Enrichment Consultant, a natural intuitive, a researcher of Nature's most powerful healing resources the world over, the author of "Detoxify, Nourish & Build - Three Essentials for Vibrant Health" and the Vital Health News Updates - a periodic newsletter documenting the most life-building natural resources on the planet. Michael is also an advocate of sustainable gardening, environmental responsibility, and an architect of ways to increase global food production.

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