The Fat Flush Foods is an excellent book by Ann Louise Gittleman. I came across it while researching the best way to cleanse my body right ...
1 "bottom line" tip is to wash off toxic chemicals and preservatives. This also helps our fruits, vegetables and meats stay fresh longer. Win win win.
Here's how - 3 Step Process:
* Step 1 - Add 1/2 teaspoon of regular 'ol Clorox per 1 gallon of purified water. (I'm using tap until I get my filtered water set up.)
* Step 2- Soak away according to this schedule:
Leafy vegetables 15 minutes
Root, thick-skinned, or fibrous vegetables 30 minutes
Fruits 30 minutes
Poultry, fish, *meat and eggs 20 minutes
*don't place ground meat in the bath. Frozen meat can be thawed in a Clorox bath. Allow for 20 minutes for up to 5 lbs of meat.
* Step 3 - Soak again for 10 minutes in clear water and rinse.
This is an easy routine to get into ... I do it on Sunday nights then make up my veggie bags for the week. Doing more of less keeps it simple.
Till tomorrow ... eat well, feel well and find something that makes you giggle and guffaw. Why?
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