alors ici et ailleurs trucs intéressants d'Angela:
"do be cautious however about the amount of sugars you consume if eating a lot of fruit - depending on the state of your colon, you could be doing more harm than good by eating large quantities of fruit, as you will be feeding harmful bacteria like candida."
"do try to keep fruits and vegetables separate when juicing, other than mixing in apples to vegetable juice, or you wil create digestive problems for yourself."
"a nice way to liven up your water is to grind down a vanilla pod in your coffee grinder and mix the powder with pure water in a blender. you can keep it in the fridge to drink from for a few weeks, topping up the water a little as and when necessary or alternatively freeze the mixture as ice cubles."
"remember to dehydrate (onions and garlic) or presoak them in oil at least overnight if you are sensitive to them completely raw"
"similar to the celery salt, simply take any leftover vegetable pulp from juicing and lay it out to dehydrate. when fully dried out, process in a coffee grinder or similar to make a fine powder you can use as raw "bouillon" to thicken and flavour soups and so on."
"one food I recommend to people to use is Umeboshi paste (salt pickled plums) - a versatile, tangy seasoning agent used widely in Japan and Macrobiotics. this reddish-pink paste or liquid, made simply from young plums fermented in sea salt, can be used as a replacement for salt/vinegar/other condiments in salad dressings, spreads, sauces, soups or with rice dishes/nori rolls and so on. it has very strong balancing qualities and is regarded as a form of medicine in Japan, where is is used widely to neutralise acidity in the body. is is especially useful for those with digestive disorders and on occasions when you may feel "spaced out", for instance after eating too much acid food. a little umeboshi paste - particularly when dissolved in Japanese "Bancha tea" - can do wonders for redressing ou pH balance."