Cleansing and Detoxifying the Master Cleanse
There are many fasting and fruit cleanses out there. I personally have done at least 10 master cleanses and 6 liver gallbladder flushes. I did not experience the release of stones many report doing the gallbladder flushes but I did feel a release of toxins. I did experience decreased gut inflammation which was my first indication of food sensitivities and I began looking at non-inflammatory diets. However, that being said ‘I would NOT recommend this cleanse,’ it took me years to recover the minerals I lost during this detox. I also have seen people who do more than a couple of weeks having signs of electrolyte imbalance, which can become a serious problem
I embarked on doing so any master cleanses and liver gallbladder flushes because I had very high toxic levels of mercury, alumininum and uranium on hair analysis laboratory analysis. After doing all of these cleanses my toxicity levels dropped in half, however, I also had created a deficiency of good minerals.
According to what I have read with regard the Master Cleanse, you do not have to supplement with minerals during this process because of the grade B/C maple syrup containing minerals. In retrospect I don’t feel this is the case.
Most detox programs, as in infrared saunas, a good cocktail of vitamins and minerals is recommended. I am providing the information on the master cleanse for those patients who want to use this cleanse, but I recommend caution and a good supplement.
The Master Cleanse aka Lemonade Diet by Stanley Burroughs
The Purported Purpose according to the book:
- to dissolve and eliminate toxins and congestion that has formed in any part of the body
- to cleanse the kidneys and digestive system
- to purify the glands and cells throughout the entire body
- to eliminate all unusable waste and hardened material in the joints and muscles
- to relieve pressure and irritation in the nerves, arteries, and blood vessels
- to build a healthy blood stream
- to keep youth and elasticity regardless of our years
When To Use It
- when sickness has developed
- when the digestive system needs a rest and a cleansing
- when obesity has become a problem
- when better assimilation and building of body tissues is needed
Follow the diet for a minimum of 10 days or more – up to 30 days. [I would not recommend more than 10 days.] The diet has all the nutrition needed during this time. Three to four times a year will do wonders for keeping the body in a normal healthy condition. The diet may be undertaken more frequently for serious conditions.
How To Make It
- 2 Tbsp. lemon or lime juice (approx. ½ lemon)
- 2 Tbsp. genuine maple syrup (not maple flavored sugar syrup)*
- 1/10 Tsp. cayenne pepper (red pepper) to taste
- water to fill 10 oz. glass – medium hot (spring or purified water)
Combine the juice, maple syrup, and cayenne pepper in a 10 oz. glass and fill with medium hot water. (Cold water may be used if preferred.)
Use fresh lemons or limes only, never canned lemon or limejuice nor frozen lemonade or frozen juice. Use organic lemons when possible.
How Much To Drink
- It varies on body weight – that having been said, you should drink it throughout the day – you shouldn’t feel hungry, whenever you do feel hungry make sure you have some mixture to drink. Most people will drink approximately 8 to 10 ten ounce glasses a day. You should also be drinking purified water. I personally like Trinity water as it is the most alkaline water I have tested. Many of the bottle waters are actually acidic despite their label claims – you can test it with pH paper.
- You can vary the maple syrup by reducing it a bit if you want to loose more weight. For example, if you drink approximately 8 ten oz. glasses per day – (you 2 tbsp syrup and 2 tbsp lemon in each) – that’s 1 cup of grade B maple syrup equals 800 calories, plus the calories from the lemon juice (20 calories per medium lemon).
* The maple syrup is a balanced form of positive and negative sugar and must be used, not some “substitute”. There are three grades of maple syrup. Grade A is the first run – mild in taste, and with fewer minerals than the other grades. Grade B is the second run with more minerals plus more maple taste. It is more suitable for the diet and less expensive. Grade C is the third run with even more minerals and still stronger taste of maple and slightly less pleasant for most people, although acceptable in the diet. It is lower in price. As Grade C is less expensive it can be used as an excellent sweetening agent in preparing foods. The strong maple flavor blends very well. The maple syrup has a large variety of minerals and vitamins. Naturally the mineral and vitamin content will vary according to the area where the trees grow and the mineral content in the soil. These are the minerals found in average samples of syrup from Vermont: Sodium; Potassium; Calcium; Magnesium; Manganese; Iron; copper; Phosphorus; Sulfur; Chlorine and Silicon. Vitamin A, B1, B2, B6, C, nicotinic acid and Pantothenic acid are also present in the syrup. Some uniformed operators of the sugaring of the maple syrup do use formaldehyde pellets, run through polyethylene tubing but there are many more that don’t. Search out and demand the kind not using formaldehyde.