See also – my liver flush with no gallbladder or epsom salts article and photo.
It is a myth that you must use Epsom salts when doing a olive oil and lemon juice liver flush. You don’t need the Epsom salts. I know this by experience. I have done more than one successful liver flush without Epsom salts and passed many stones without pain or any problems.
When you drink a glass of water, you gallbladder secretes bile. It’s very sensitive. Therefore, if you drink the recommended Epsom salts and water four and two hours before the olive oil and lemon juice, you interrupt your bile build up in the liver and gallbladder for later which you want at it’s highest capacity in order to do a very successful flush. Olive oil itself will lubricate your bile ducts and help them expand.
Most liver flushes recommend you not drink or eat after 2pm on the day of the flush. A fruit breakfast and lunch is recommended avoiding anything with oil in it. The reason for this is that you are building up a lot of bile in the liver and gallbladder ready to secrete in large quantities when you consume the olive oil fat it causes the liver to freak out and push out hard a lot of bile to deal with the olive oil.
Epsom salts tastes disgusting. Why would you put something so foul in your mouth? It tastes worse than the most bitter herbs.
Here is why you are fine with just the olive oil as noted in this article:
“OLIVE OIL AND THE HEPATO-BILIARY SYSTEM
One of the effects of olive oil on the hepato-biliary system is that it is a cholagogue, ensuring optimal bile drainage and full emptying of the gall bladder. Another effect is that it is cholecystokinetic, i.e. it stimulates the contraction of the gall bladder, which is extremely helpful in the treatment and prevention of disorders of the bile ducts. It stimulates the synthesis of bile salts in the liver and it increases the amount of cholesterol excreted by the liver.
In short, owing to its beneficial effect on the muscle tone and activity of the gall bladder, olive oil stimulates the digestion of lipids, because they are emulsified by the bile, and it prevents the onset of gallstones.
OLIVE OIL AND THE PANCREAS
When consumed, olive oil produces a small amount of secretion by the pancreas, making this organ “work” little, but efficiently and enough to carry out all its digestive functions. Olive oil is recommended in diseases where pancreatic function has to be maintained, such as pancreas failure, chronic pancreatitis, cystic fibrosis, malabsorption syndromes, etc.
OLIVE OIL AND THE INTESTINES
Owing to the sitosterol it contains, olive oil partially prevents cholesterol absorption by the small intestine. It also stimulates the absorption of various nutrients (calcium, iron, magnesium, etc.).
Olive oil, therefore, is a fat that is digested and absorbed really well. It has choice properties and a mild laxative effect that helps to combat constipation and bad breath.
Dr Richard Schulze now explains why you do not need epsom salts: