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The Eczema Detox provides a vibrant new approach to tackling eczema which focuses on providing recipes that are low in chemicals, as well as detailed information on how to cater for a variety of dietary and skin sensitivities. Author Karen Fischer knows what it’s like to suffer from severe skin conditions, and brings a personal approach to her methods which make them clear and easy to implement in your own daily life.
More than 90 percent of eczema sufferers are sensitive to a range of artificial chemicals, but did you know natural food chemicals also trigger eczema? This is why regular detoxes and healthy eating programs, which are rich in phytochemicals, can cause itchy, red, flaky skin. The Eczema Detox shows you how to cut your total chemical load and create healthy skin from the inside out. The three effective programs are designed to suit a range of individuals, from babies to adults, with mild to severe skin rashes including eczema, dermatitis, psoriasis, dandruff, hives, rosacea, and more.
Based on a decade of intense research and first-hand experience working with hundreds of skin disorder patients, The Eczema Detox features 50 delicious low-chemical recipes, the worst and best foods for eczema, the do’s and don’ts of skin disorder supplements, and more. If you have tried everything and you still have skin rashes, The Eczema Detox is the answer you’ve been wishing for.
From the Publisher
Papaya Nice Cream
Papaya is a digestive aid that promotes healthy gut flora.
Half a medium papaya provides 100 percent of your body’s daily vitamin C needs, plus folate, betacarotene, magnesium and vitamin B5 for clear skin. This Nice Cream has a sublime, smooth consistency of whipped sorbet.
Place the frozen papaya pieces into a food processor. Add the syrup and milk and blend on medium speed. Scrape the sides down and blend again. You should not need to add more milk if blending for a couple of minutes on medium speed (not high) but add a tablespoon extra if needed.
The consistencey should be of soft serve – if you would like it to be firm, place it in the freezer for an hour or more.
Leftovers can be placed into ice block moulds and stored in the freezer for 2–3 days.
Serves 2, preparation time 5 minutes (plus overnight freezing time)
1 medium-sized papaya (skin removed, chopped and pre-frozen overnight) (a)
1 tablespoon pure maple syrup or rice malt syrup (brown rice syrup) (optional)
1 tablespoon rice milk or Cashew Nut Milk (p. 184)