Information on Coffee Enemas

Introduction:
One of the best liver cleansers is a coffee enema.  Coffee enemas were listed in the old medical literature “as a method of helping the body rid itself of toxins and accumulated waste products”.

A coffee enema is a low volume enema that stays in the sigmoid colon, the s-shaped last part of the large intestine. There is a special circulatory system between the sigmoid colon and the liver, called the “entero-hepatic circulation system”.  When the stool reaches this point, it is full of putrefied material and toxins.  These toxins are sent directly to the liver for detoxification rather than being circulated throughout the body. 

A coffee enema speeds up the emptying of the bowel, increasing the emptying speed of the liver ducts holding detoxified materials.  This allows the detoxification process to proceed at a faster pace. 

A coffee enema makes the liver empty the toxins it has accumulated in the bile ducts. The caffeine that is absorbed into the “entero-hepatic system” causes this unloading of toxins, allowing other toxins in the body to filter into the liver to be detoxified. 

Coffee enema does not wash out minerals and electrolytes.  Important nutrients have already been absorbed higher in the bowel, long before the food residue reaches the sigmoid colon. 

People who are sensitive to coffee or do not tolerate caffeine, do not usually have any problems with the coffee enemas, because the coffee stays in the sigmoid colon, and the caffeine goes only into the entero hepatic circulation system, and so it is usually safe to use. 

Two ways of taking coffee enemas:
1.       Bring ½ litre of quality water to boil, add 1 full soupspoon of ground (not instant), preferably organic coffee.  Let boil for 3 minutes and let stand and cool for 20 minutes.  Strain well.  Add to your enema water alternatively use only coffee.  Retain in the colon from 3 to 10 (max. 20) minutes. You can add ½ teaspoon of organic apple cider vinegar to alkaline the colon. Have a clean water enema prior to coffee enema for better results and tolerance. In case of discomfort, strong urge or cramp, eliminate immediately.

2.       Bring ½ litre of quality water to boil, add 2 flat teaspoons of ground (not instant), preferably organic coffee and continue to boil for 5 minutes. Turn off the heat and leave the pan on the burner. Add 1 tablespoon of unsulfured molasses.  Cool to a tolerable temperature. Strain well. Pour half of the coffee mixture into the enema bag. If possible retain the enema for 10 minutes.  Do not force yourself to hold it; when getting uncomfortable, empty your bowel. After emptying the bowel, repeat the procedure with the remaining half of the coffee mixture. 

Coffee enemas can be used without the unsulfured molasses if tolerance is a problem.  However after taking the enemas for several times, you will probably be able to tolerate it.  Molasses aid in retaining the enema and increases detoxification efficiency.

Should you feel “wired” or “hyper” as a result of coffee enemas, or if you have palpitations or irregular heart beats, reduce the amount of coffee by half. 

Use coffee enemas as often as needed; the usual frequency is around three times per week. Coffee enemas may be used at any time to clear chemical overloads and allergic reactions. 

Caution: People with gallstones should not take coffee enemas.

Videos to watch:

Why Coffee Enemas - Part 1?

Why Coffee Enemas - Part 2?