Liver Diet Recipes

Featured Protocol

Liver Flush Recipe

The classic Dr David Jubb and Dr Stewart Blaikie style liver and gallbladder flush. This flush recipe is also very similar to Dr Hulda Clark and Andreas Moritz's protocol as well. Follow the timing carefully and consult a qualified practitioner before starting — especially if you have gallstones, diabetes, or any chronic condition.

Ingredients

Extra Virgin Olive Oil
1 cup (cold-pressed, organic)
Lemon / Grapefruit Juice
1 cup, freshly squeezed
Food-Grade Epsom Salts
4 tbsp dissolved in 3 cups filtered water
Niacin (Vitamin B3)
50–100 mg, flush form
Organic Coffee (Enema)
2 tbsp ground, brewed in 1 quart filtered water
Castor Oil Liver Pack
Cold-pressed castor oil + cotton flannel + hot water bottle

When to Take Everything

1
Day Before — All Day
Eat light: fresh fruit, raw veggies, and plenty of water. No fats, dairy, or animal protein after noon.
2
2:00 PM
Apply castor oil liver pack over the right rib cage for 45–60 minutes with a warm hot water bottle.
3
6:00 PM
Drink 1st dose of epsom salt water (¾ cup). Sip slowly.
4
8:00 PM
Drink 2nd dose of epsom salt water (¾ cup).
5
9:45 PM
Take 50–100 mg niacin B3 to dilate vessels and boost bile flow.
6
10:00 PM
Shake 1 cup olive oil with 1 cup lemon/grapefruit juice and drink within 1 hour. Lie down immediately on your right side, knees to chest, for 20 minutes.
7
6:00 AM (Next Day)
Drink 3rd dose of epsom salt water.
8
8:00 AM
Drink 4th and final dose of epsom salt water.
9
10:00 AM
Perform a coffee enema to assist elimination of released stones and toxins.
10
12:00 PM
Break the flush with fresh juice, then a light fruit meal. Return to normal eating slowly.

⚠️ Educational use only. This protocol is not medical advice. Speak with a qualified healthcare practitioner before attempting any cleanse, particularly if you have gallstones, gallbladder issues, or take medications.

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