Search results
Results from the WOW.Com Content Network
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 ]
Stanley A. Burroughs (October 9, 1903 – June 16, 1991) was an American naturopath and promoter of pseudomedicine known for inventing the Master Cleanse or "lemonade" diet, which he published in his book The Master Cleanser. [1] [2] [3]
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.
Tar-water was a medieval medicine consisting of pine tar and water.As it was foul-tasting, it slowly dropped in popularity, but was revived in the Victorian era.It is used both as a tonic and as a substitute to get rid of "strong spirits".
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more
Autointoxication, a term coined in 1884 by the French physician Charles Jacques Bouchard, [3] is a hypothesis based on medical beliefs of the ancient Egyptians and Greeks and was discredited in the early 20th century. [4] Nonetheless, during the 2000s Internet marketing and infomercials of oral supplements supposedly for colon cleansing ...
[1] [3] Chase stated that raw fruit and vegetables soak up unexcreted waste like a sponge so should be consumed daily. The Chase method consists of fasting, consuming vegetable juice, bed rest and enemas. [3] [4] Chase was influenced by John Henry Tilden and aimed to eliminate human diseases through dietary methods. [4]
The Armed Forces Recipe Service is a compendium of high-volume foodservice recipes written and updated regularly by the United States Department of Defense Natick Laboratories and used by military cooks and by institutional and catering operations. It originated in 1969 as a consolidation of the cooking manuals of the four main services and is ...