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Telman Views: 158,244
Published: 17 years ago
This is a reply to # 180,637

I shall sit on the fence

I am not going to be pulled in to a debate on the liver support forum.

Eggs yolks in a cholagogue (Meaning increases bile flow) broth of stewed dandelion roots were used in England in the olden days to cure difficult gallbladder problems. However, one has to take into account that England didn't have easy access to olive oil and citrus fruit.

Hmm! The cold pressed sunflower oil looks a good alternative to olive and macadamia nut oil and is quite reasonably priced.

Eggs don't suit every one and are a trigger for my biliary colic. It was for me and an excruciating attack would last for hours until I learnt that Epson salt could stop it. That brings Epsom Salt back into the equation and although it can be argued that evidence supporting its ability to dilate the bile ducts is difficult to find it does stop or alleviate biliary pain. Consequently it is prudent to have some handy even if you didn't use any in a flush protocol.

Raw eggs don't suit everyone and unfortunately the poultry and egg industry in many parts of the world have been contaminated by intensive farming and in particular the salmonella bacteria. If one is going to consume several raw eggs then they need to be uncontaminated. Due to this risk factor I wouldn't advise pregnant women to adopt this protocol. The Chinese use a hospital gallstone removal protocol that uses fried eggs after the biliary system is paralysed to build up pressure for several hours. It is not as effective as a basic Liver Cleansing potion.

Another point to consider is that we Liver Flush for different reasons. Some as a tonic for good health and vitality, some to see if the protocol can help in relieving a chronic condition, some to decongest the liver after years of excess, some to cure a specific condition of the biliary system, some to get rid of stones and end biliary misery and lets not forget those on the mammoth quest of curing cancer and HIV. The Liver Flush protocol one chooses needs to fit the requirements and have support.

In the main this group feeds of the valuable and published works of Hulda Clark , Kelly, but also Lewis, Cabot and Sensiblehealth and variation thereof (I am sorry if I have not mention someone). The group will struggle to support an untried unpublished and relatively different protocol. So if anyone is going to try it then make sure that the originator is around to provide ongoing support.

Here's an interesting recipe that I found, which appears very tasty:


2 egg yolks
Vinegar 25 ml (Can use lime or lemon juice instead)
mustard - mild English sq (May like to use ground ginger)
Sunflower or olive oil (room temperature) 300 ml


Place the egg yolks, vinegar and mustard (approx. 1 tsp) into a bowl and combine well with a whisk
Continue whisking and very slowly add the oil; a little at a time until completely combined
Once all the oil is added continue whisking for one minute to ensure a complete emulsion
Correct seasoning with salt and white pepper (turmeric may have a greater choleretic effect)
If the sauce is too thick it may be thinned with a little boiling water, if too thin whisk in more oil

Chef's Tip

Sometimes the emulsion will not work, when this happens we say the sauce has split or curdled, mayonnaise will curdle or split for a variety of reasons:

The oil is too warm or too cold
The oil was added to quickly
The whisking was insufficient
The yolks were stale
This can be corrected by one of two means:

A little boiling water is placed into a bowl and the curdled mayonnaise slowly whisked into it
A fresh egg yolk and a little vinegar or water is placed into a bowl and the curdled mayonnaise slowly whisked into it.

Enjoy and bon appetite . . . . .


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