Detox Diets

Detox diets by the Pola Natural Medicine Clinic and integrated cosmetics-
The western lifestyle we live exposes us to many toxins. An unbalanced diet, food coloring, medication and stress we experience as part of the rat race we are in, can lead to an accumulation of toxins in our bodies. This can lead to fatigue, exhaustion, heaviness, headaches and other pain.

At Pola Natural Medicine we offer you the best and most natural way to cleanse your body.

At Pola Natural Medicine we offer body contouring treatments in an effective and smart method.

The fat cells are not damaged and do not move to other areas. There are no dimples or distortion of the body. This is the only method that also works on cellulite and stretch marks. There are many studies on fat cells and it is a known fact that the body dissolves fat quicker in areas where there is less fat.
Ours is the only method in the world that can dissolve fat cells in difficult areas, without causing damage to tissue and fat. The method tightens the skin to the muscle, activating all of the muscles, contouring and lifting the buttocks. It is important to note that our machine is a registered patent and cannot be found anywhere else. As a clinical nutritionist and naturopath, Pola also accompanies the nutritional side of the process if necessary. The spring is here and we are here at your service.

Good metabolism is also a vital part of living a healthy lifestyle. More specifically, when we want to lose weight, we need to "clean" the body from inside in order to enable it to lose weight properly.
Detoxing menu- 12 days- from Pola Natural Medicine
In the morning on an empty stomach, drink 2 cups of water with lemon (at least a quarter lemon in each cup).

Week 1 (5 days)-
5 meals a day of 5 Tablespoons of rice (only brown rice- round, wild, basmati… they are all fine, as long as the rice is brown), steamed onion (to steam an onion, put chopped onion with 3 tablespoons of water and one tablespoon oil in a pot, cover and simmer on a low fire).
Green vegetables-zucchini, lettuce, cucumber, parsley, coriander, etc.
2 apples a day are allowed.

Week 2 (4 days)-
5 meals a day of 5 tablespoons of rice with mung. Add mung beans (soaked in water and preferably sprouted), a tablespoon of mung for every portion of rice.

Week 3 (3 days)-
Add one sweet potato (medium size) a day, 4 meals a day of rice with mung, 5 tablespoons per meal and during the day add another meal of sweet potato.
Additional instructions: Drink a lot of water, green tea, non-sweetened herbal tea.
One green apple in the morning (before 11).
Seasoning: Turmeric, a little bit of salt, olive oil (apple vinegar no more than one tablespoon a day), lemon. For seasoning the salad, it is recommended to add half a teaspoon of lemon and half a teaspoon of vinegar, olive oil and a bit of salt.
It is recommended to drink an infusion of thistle/ nettle/ dandelion, boil a tablespoon of the blend with 3 cups of water. You can also purchase a ready made cleansing formula , to mix with water and drink.
**The infusion and formula are just a recommendation.

Recipes
Brown rice with mung beans (5 portions)
1.5 cups brown rice (round, wild, basmati, as long as they are brown)
1 teaspoon turmeric
1 onion (steamed)
3-4 zucchini cut in cubes
0.5 tablespoon olive oil
The rice and mung can be soaked in water 2-8 hours before cooking in order to improve their nutritional value and to shorten cooking time but this is not required.
Steam onion in heavy pot, add the zucchini and mix, after several minutes add the rice and the spices, continue steaming and then add 2.5 cups of boiled water. Bring to a boil and lower the heat. Cover the pot and wait 35-40 minutes. After half an hour of cooking, using a spoon check if there is any water at the bottom of the pot. When there is no more water, turn of the flame. Cover the pot, preferably with a thin towel and wait 20 minutes.
Stage 2:
After steaming the onion with the zucchini, add a cup of soaked or sprouted mung beans.
Stage 3:
Cook the sweet potato in water or bake in the oven.
How to sprout- Making mung beans.
To make a bowl of sprouts, take a handful of mung beans (it looks like very little, I know), soak in water (in a deep plate or a bowl). It is important to put enough water, or to check after a few hours if there is a need to add more water. After the first time, you will know how much water to put.
The next day you pour the water out, the mung beans already take up much more space. Wash the beans, so they remain wet, this time leave them without water and cover. At this point it is preferable to transfer the mung to a flat tray, a baking pan, or similar.
Repeat this the next day.
You will see that the mung beans have sprouted. It is beautiful and a fun activity with children.
On the fourth day, you can add the mung to the rice, cook and eat.