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Master Cleanse (also called the lemonade diet or lemon detox diet) is a modified juice fast that permits no food, substituting tea and lemonade made with maple syrup and cayenne pepper. The diet was developed by Stanley Burroughs , who initially marketed it in the 1940s, and revived it in his 1976 book The Master Cleanser . [ 1 ]
He developed a modified juice fast diet called the "Master Cleanse" that permits no food, substituting tea and lemonade made with maple syrup and cayenne pepper. He initially marketed it in the 1940s, [ 5 ] and revived it in his 1976 book The Master Cleanser .
In case you missed it, detoxing your diet is a hot trend. Everything from juice cleanses, to calonics, to fasts have become everyday phrases when it comes to trend diets and detox strategies.
Detoxification (often shortened to detox and sometimes called body cleansing) is a type of alternative-medicine treatment which aims to rid the body of unspecified "toxins" – substances that proponents claim accumulate in the body over time and have undesirable short-term or long-term effects on individual health.
1 serving Roasted Cabbage Salad with Lemon-Garlic Vinaigrette. Evening Snack (95 calories) 1 medium apple. Daily Totals: 1,796 calories, 85g fat, 102g protein, 171g carbohydrate, 43g fiber, 1 ...
Juice fasting became a growing trend in the United States because of Norman W. Walker and Jay Kordich who worked to transform the juice drink into a diet. [3] [4] Walker is considered to be one of the founders of the juice cleanse trend because of his technological contributions to the juicing process and his promotions of a raw food diet.
More than 4 million Americans gouged by credit repair companies including Lexington Law and CreditRepair.com will soon collectively receive $1.8 billion in refund checks, the Consumer Financial ...
The infusion made by mixing water with maesil-cheong is called maesil-cha (plum tea). It can be made by simply mixing plums and sugar together, and then leaving them for about 100 days. [7] To make syrup, the ratio of sugar to plum should be at least 1:1 to prevent fermentation, by which the liquid may turn into maesil-ju (plum wine). [8]
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