The Ultimate Guide to Purification and getting your Energy back!
The purification system that I use takes just 3 weeks to boost the elimination of natural toxins from your body. As these toxins leave, people report feeling lighter and more energetic along with experiencing better sleep and weight loss!
This self-directed purification is similar and can be accomplished over a two year period with step-by-step instructions that will be outlined here in the Purification Corner every month!
Step 25: Add cruciferous vegetables,
Broccoli, cauliflower, kale, brussel sprouts, cabbage. This family of vegetables is very helpful for the liver, providing the sulfur and antioxidants the liver needs to do it’s job of detoxing the body.
Sulfur is used to build MSM which is used to build Glutathione which is an anti-oxidant on steroids. Glutathione helps detox some of the more harmful by-products which helps with anti-aging effects and fights inflammation.
Step 26: Add seaweed.
This plant that wraps the outside of sushi is the best source of iodine and a great source of calcium, magnesium, and iron. Enjoy it in salads or even dried.
- Arame: is a Japanese kelp that is typically dried, cut into thin strips, and added to soups and salads. Arame contains 100 to 500 times the amount of iodine found in shellfish, is high in iron and vitamin A, and has 10 times the calcium found in milk. Traditionally, arame is used in cooking in Japan, China, Korea, and Indonesia. It’s usually soaked before cooking, and can double in size when cooked.
- Hijiki: has the highest calcium content of all seaweeds, with more than 10 times the calcium found in milk. Hijiki is also high in iron (about eight times the iron found in beef), magnesium, and vitamin A. Hijiki is available dried and is usually cooked to rehydrate before eating. It’s good in salads or stir-fried with other vegetables.
- Kombu: is a member of the kelp family, and contains enzymes that help to break down the natural sugars found in beans, making them easier to digest. Try cooking beans with a piece of kombu to make it easier for the body to absorb the beans’ nutrients and less likely to cause gas. Kombu has 100 to 500 times the amount of iodine found in shellfish. Add a 2- to 4-inch strip of kombu to a pot of beans, soups, or brown rice.
- Nori: is typically used as a sushi wrap and is very high in protein, with 100 grams of nori containing 30 to 50 grams of protein. Nori also contains high amounts of calcium, iron, potassium, vitamins E and K, and more vitamin A per serving than carrots.
- Wakame: is another member of the kelp family. It’s also high in calcium—second only to Hijiki. It’s high in iron, protein, and other trace elements, and vitamins A, C, E, and K. Wakame is often used in salads.