Why we DO need to detox

Posted: March 15, 2017

I get *really annoyed* when doctors and sometimes dieticians and even nutritionists say there is ‘no need to detox because our bodies are perfectly capable of doing it themselves.’

That would be true, if we didn’t give our bodies more toxins than they can cope with – so for two million years of evolution, there wasn’t a problem. But now, with diesel fumes, heavy metals, pesticides, plastics and more to contend with, our bodies can do with a bit of extra help.

(I have read about a woman who was chronically ill who had a series of low-level saunas at a detox clinic and who started to absolutely stink of pesticides, as her cells began to release stored chemicals via perspiration. She had grown up next to a farm, and remembered planes spraying crops during her childhood.)

Doing a juice cleanse or fast gives the body a chance to release toxins from fat cells, where they tend to be stored. The toxins then have to be processed by the liver, hopefully neutralised, and then expelled. The liver can really do with some extra help with this, since there are two phases of liver detoxification, and ultra-nasty ‘intermediate metabolites’ can build up in its ‘in-tray’ after Phase I of detox; these need to be neutralised and put through Phase II before they do us any harm.

If a cleanse isn’t for you, a fantastic way of helping the liver to slow down Phase I and speed up Phase II, so that those metabolites don’t build up, is to eat CRUCIFEROUS VEG – that’s cabbage, broccoli, brussels sprouts, and cauliflower. (These have actually been found to prevent tumours in rodents exposed to radiation).

So – eat them raw, put them in smoothies, stir-fry for a short time, or lightly steam them.
On Monday I did a juice and smoothies cleanse using a combination of FastBlast, which is made by a former employer of mine, and green smoothies. All I can say is my insides feel like they’ve had a good wash, and I feel a whole lot better for it. I recommend! (Please, always consult an expert practitioner before cleansing if you have any underlying issues).

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Since it's so hot, it's a good time to eat as much of this riDICulously delicious raspberry ripple ice cream as possible. I had to eat two bowls full just now as it kept melting whilst I took the photo. It's easy and fun to make - it's best if you have an ice cream maker (you can get a simple one for about £40).

INGREDIENTS: cashews, soya milk, coconut oil or manna, 1 lemon, vanilla, sea salt, maple syrup/agave syrup, 1 tin creamy coconut milk, 1 small tin coconut cream (optional), berries, cornflour.

- soak 1 cup cashews for a minimum of 2 hours (overnight is good)
- bring to a simmer 1/2 cup soya milk + 1 tin coconut milk + 2 tbsp coconut cream (optional - if your coconut milk is really creamy you may not need it) + a squirt or two of agave/maple syrup
- take a little out and mix it with 1 level tbsp corn flour to a paste, add it back, and simmer gently for 5 mins
- put the soaked cashews in a nutribullet or vitamix type blender with the rest of the ingredients + 2 tbsp coconut oil or coconut manna + the juice of 1 lemon + a pinch of salt + 1/2 tsp vanilla and blend until smooth. Cool for an hour.
- put it an ice cream maker and churn for 20-25 minutes
- just before the end add raspberries or any other berries - you can squash them up with a fork and add a squirt of agave or maple syrup if you want it sweeter.

You can get the full recipe (this is a simpler version) from Health Nut Nutrition's blog - it's called 'strawberry cheesecake icecream with a graham cracker crumble'.
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