bivonic
05-25-2005, 07:57 AM
I have a 28 page document on this, anyone ever try it? Essentially it is a 10-12 day fast, drinking just lemonade:
Follow the diet for a minimum of 10 days or more—up to 40 days and beyond may be safely followed for extremely serious cases. 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 conditions. The diet may be undertaken more frequently for serious conditions.
• 2 Tablespoons lemon or lime juice (approx. ˝ lemon)
• 2 Tablespoons genuine maple syrup (Not maple flavored sugar syrup)
• 1/10 Teaspoon cayenne pepper (red pepper) or to taste
• Water, medium hot
Maple Syrup Grading:
Grade A, Grade B, and Grade C
USDA Grade A maple syrup is the most popular grade for everyday use as a topping on pancakes, deserts, and other foods. It is usually made throughout most of the short syrup production season. Grade B syrup is generally made towards the end of the season, as the weather warms towards spring and the trees end their winter dormancy. USD3A Grade B syrup is much darker and has a stronger flavor, which makes it more suitable for flavoring and cooking purposes. It is thought that this late season syrup contains more minerals. Grade C syrup is no longer an official USDA syrup grade. For those of you looking for Grade C maple syrup, it is now called Grade B. In other words, Grade B & C are the same.
I can post more if anyone is interested.
Follow the diet for a minimum of 10 days or more—up to 40 days and beyond may be safely followed for extremely serious cases. 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 conditions. The diet may be undertaken more frequently for serious conditions.
• 2 Tablespoons lemon or lime juice (approx. ˝ lemon)
• 2 Tablespoons genuine maple syrup (Not maple flavored sugar syrup)
• 1/10 Teaspoon cayenne pepper (red pepper) or to taste
• Water, medium hot
Maple Syrup Grading:
Grade A, Grade B, and Grade C
USDA Grade A maple syrup is the most popular grade for everyday use as a topping on pancakes, deserts, and other foods. It is usually made throughout most of the short syrup production season. Grade B syrup is generally made towards the end of the season, as the weather warms towards spring and the trees end their winter dormancy. USD3A Grade B syrup is much darker and has a stronger flavor, which makes it more suitable for flavoring and cooking purposes. It is thought that this late season syrup contains more minerals. Grade C syrup is no longer an official USDA syrup grade. For those of you looking for Grade C maple syrup, it is now called Grade B. In other words, Grade B & C are the same.
I can post more if anyone is interested.