I first became interested in glutathione after hearing a talk on the subject by Dr, Mark Hyman, Director of Functional Medicine, The Cleveland Clinic. Recently I discovered that not one, but two friends, are receiving IV Glutathione to treat toxic mold exposure. According to Dr Hyman, it is a master detoxifier, and the mother of all antioxidants! Toxins stick to the Glutatathione molecule and are eliminated through normal detoxification pathways.
Glutathione is produced and recycled in the body unless the toxic load is too great. Enemy number one is alcohol! Unfortunately supplementing orally is considered mostly ineffective as Glutathione on its own is poorly absorbed, but it is possible to include Glutathione boosting foods in your diet. The benefits are many, including its ability to reduce cell damage in alcoholic, and non alcoholic fatty liver disease!
The following foods and supplements are recommended to increase production of Glutathione in your body:
- Sulfur containing foods like onion, garlic, cruciferous vegetables (cauliflower, broccoli), kale, cabbage, watercress
- Vitamin C. Cauliflower is rich in Vitamin C. One cup contains 77% of the RDI
- Selenium. Brazil nuts. 6-8 nuts provides 544 mcg! Other sources include eggs, seafood, beef, pork, poultry. Both sunflower seeds and brown rice provides 19 mcg of selenium or 27% RDI
- Foods naturally rich in Glutathione: Spinach, Avocado, Asparagus,
- Milk Thistle. The active compound in Milk Thistle, Silymarin, increases glutathione.
- Turmeric. The curcumin in Turmeric assists the restoration, or recycling, of glutathione.
This extremely simple Curried Cauliflower Soup ticks the boxes to give your Glutathione stores a boost. Cauliflower is a sulphur containing food and contains a ton of Vitamin C, the onions also fall into this category. If you are not a vegetarian or vegan and want to include additional sulfur, use Chicken broth instead of vegetable stock or water. Turmeric is a feature of most curry powders. The one I use in this recipe is called Vadouvan which is a lovely sweet and flavourful but mild French curry blend, but any curry powder will do.
- 2 Tbl butter or oil
- 1 large onion ( 1 to 1½ cups) coarsely chopped
- 1 Tbl curry powder (less if using a spicy curry)
- 4 cups broth (chicken or veg) or water
- 4 cups coarsely chopped cauliflower
- Salt and pepper to taste
- Optional toppings: chopped cashews, cilantro, unsweetened shredded coconut, currants
- Sauce the onion in butter or oil in a deep saucepan or French/Dutch oven over medium/high heat until translucent, 5 - 7 minutes
- Add curry powder and cook for 30 seconds until fragrant
- Add vegetables and broth or water, bring to boil
- Reduce heat and simmer uncovered for 30 minutes or until vegetables are tender
- Puree soup with an immersion blender or regular blender
- Note: If pureeing with stand blender make sure to only fill ⅔ full and vent the top before blending hot liquids!
- Add salt and pepper to taste