I got this Apple Persimmon Parasite Cleansing Juice I got from Heinerman's Encyclopedia of Healing Juices. For those of you who didn't see my post on the Facebook page or read some of the previous posts, this book is my juicing bible. Even though it was written decades ago, and some of the information is slightly out of date, it remains the most comprehensive book about the healing power of juices I have read.
When I found out I had intestinal parasites a couple of months ago, I turned to my juicing bible for support. It turns out un-ripe persimmons have been incredibly effective in various parts of Africa for getting rid of intestinal parasites. The nasty taste is apparently as repelling to parasites as it is to us! I recently did a parasite cleanse and found this juice incredible. I can personally attest to it's effectiveness.
Note: ripe persimmons are not effective for ridding the body of parasites. For the most potent parasite cleanse, drink 1/2 cup of straight persimmon juice on an empty stomach morning and night until all intestinal parasites have been cleared out of the intestinal tract. This can be weeks. If you can't drink the bitter juice straight, mixing it with equal parts of fresh apple juice is a tasty alternative. The powerful laxative properties in the apples make for a "parasites be gone!" cleansing party!
I highly recommend daily colonics whilst engaging in a parasite cleanse to help expel the little beasts. You can also don't want the toxicity staying in your body or allowing the parasites to lay eggs in your intestinal tract. Intestinal parasites are extremely common, and can exist in you body for decades. They feed on the nutrients and alkaline buffers in your tissues and organs and wreak havoc in your system, leading to malabsorption of nutrients and disease.
For those of you not familiar with persimmons, they are an interesting fruit native to Japan and China. In the U.S, the Hachiya persimmon is grown in California, and they have a short season from about October to January. Persimmons range in color from light yellow-orange to dark red-orange depending on the species and variety. However, the most commonly consumed persimmons look like a deep orange-colored tomato. When ripe, they have a waxy thin skin and a thick pulp-like jelly.
The Hachiya persimmons are edible in their crisp firm state, but the high tannin content gives them a chalky, astringent, bitter taste. The tannin levels reduce as the fruit matures and the flavor sweetens when allowed to ripen after harvest.
Persimmons contain valuable Vitamin A, C, K, as well as calcium, iron, magnesium, potassium, phosphorus, and sodium. Unripe persimmons also contain naturally occurring fluoride, which makes it a wonderful natural dental aid. In Africa, the unripe fruit is cut in half and rubbed on the gums to prevent gingivitis and correct pyorrhea. It also helps clear up cold sores and canker sores, and blisters on the mouth.
Unripe persimmon juice is also a very powerful topical solution for minor cuts, bleeding gums, and to prevent the worsening of varicose veins. Simply dab the juice onto the skin with a cotton pad.
For those of you not concerned about parasites, allow your persimmons to fully ripen and blister, and mix them with leafy greens for a sweet delicious juice that is fabulously cleansing.