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1. Organic, leafy green vegetables

By Christina Pirello

Raw or cooked, in soups, salads, or juices, greens like kale, collards, watercress, arugula, spinach, bok choy, and broccoli (to name a few) are jam-packed with chlorophyll, which helps rid the body of environmental toxins and works to protect the liver.

Lightly diuretic, leafy greens, especially watercress and arugula, work with the liver to flush out toxins while their rich mineral content keeps you strong.