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As described in The Gerson Therapy, the enema coffee is made by adding three tablespoons of drip-grind (organic) coffee to one quart of boiling distilled water. After boiling uncovered for three minutes, the mixture is covered and simmered for fifteen more minutes.
Hot water is added to replace what was lost through boiling. The quart solution is then strained and allowed to cool to body temperature. The individual should have a comfortable place to lie down for the administering of the enema. It’s best to lie on the right side with legs pulled up towards the chest.
Caffeine-sensitive individuals can easily use the enema without ill effects provided the enema bag or bucket is not placed more than eighteen inches above the end of the insertion tube, to prevent systemic absorption of the caffeine.
If retaining the enema for twelve to fifteen minutes is too difficult, then a series of two or three enemas of shorter duration may be tried. Over time, it becomes easier to retain the enema for the full fifteen minute interval. Holding for more than fifteen minutes is not recommended since the caffeine may be absorbed systemically.
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