Many diseases can be successfully prevented by expelling mucus and parasites from the intestines.
Approximately 100 tons of food and 40,000 liters of fluid pass through the intestines over 70 years, which means that 4.5 kg of fecal residue and toxic waste accumulate in the stomach every year, polluting the blood and potentially causing serious health problems!
The accumulation of waste in the intestines can lead to many problems, such as:
- Kidney and liver diseases,
- Diabetes,
- Frequent constipation,
- Metabolic disorders,
- Hearing and vision problems,
- Skin, hair, and nail problems,
- As well as various other diseases such as arthritis and others.
Only a small part of the intestine, 40-50 cm, can be cleaned with an enema, while the use of special equipment during intestinal treatment is expensive, time-consuming, and can damage the intestinal mucous membrane.
On the other hand, the intestines can be completely cleansed using flaxseed for 3 weeks; it preserves the intestinal microflora and removes mucus, fecal deposits, and parasites!
Flax will help you:
- Burn fat and quickly normalize weight,
- Regulate lipid metabolism,
- As well as cholesterol levels,
- Help your body detoxify.
It is especially effective for:
- Gastritis, colitis, duodenal or stomach ulcers,
- Inflammatory diseases of the upper respiratory tract and gastrointestinal tract,
- Overweight and lipid disorders,
- As well as infections, cystitis, urinary tract diseases, and pyelonephritis.
The Cleansing Procedure is as Follows:
Every morning for 3 weeks you should consume this for breakfast:
- Week 1: 1 tablespoon of flaxseed flour and 100 ml of kefir
- Week 2: 2 tablespoons of flaxseed flour and 100 ml of kefir
- Week 3: 3 tablespoons of flaxseed flour and 150 ml of kefir
You should also drink 2 liters of water daily, and for best results, consume honey with water. If you cannot find flaxseed flour, you can finely grind flaxseeds to your liking.
This colon cleansing procedure should be performed once a year.
The Ancient Origin and History of Flaxseed
Flaxseed, derived from the flax plant (Linum usitatissimum), is one of the oldest cultivated crops in human history, with its origins firmly rooted in the Fertile Crescent. Archaeological evidence suggests that the flax plant was already being utilized as far back as 30,000 years ago, although widespread cultivation began much later. The earliest definitive evidence of domesticated flax appears in ancient sites in the Near East, particularly in regions that are now Syria and Turkey, dating to around 8,000 BC. Initially, the plant was valued primarily for its fibers to produce linen textiles, which became the preferred fabric of ancient civilizations, including Mesopotamia and Egypt.
As flax cultivation spread globally, its seeds began to gain recognition for their nutritional and medicinal properties. By the time of the ancient Greeks and Romans, flaxseed was a well-known remedy. The “Father of Medicine,” Hippocrates, wrote about using flaxseed to relieve abdominal pain, while the Roman Emperor Charlemagne was so convinced of its health benefits that he mandated its consumption by law across his empire. Thus, over millennia, the use of flax transitioned from a critical source for textiles (linen) to a valued food and therapeutic agent, underscoring its historical importance as a dual-purpose crop that profoundly influenced early agricultural and health practices.
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