Incredible Disease-Fighting Tea Tip [already in your kitchen]
Okuma’s Wu-Long Tea is the world’s number one fatburning diet tea.
It is the easiest, most convenient way to boost your metabolism, burn more calories, and shed fat faster.
Wu-long is 100% natural Oolong Tea; no fillers, no preservatives, and NO chemicals you can’t pronounce.
And did you know that there are hundreds of ways to make Wu-Long tea even MORE effective?
I’ve had DOZENS of raving Wu-Long tea fans ask me, “Stephanie, what can I ADD to Wu-Long to give it more flavor, and an even MORE healthful boost?
My #1 go-to add-on: LEMON
Wu-Long With Lemon Improves Liver Function
The key function of your liver is to regulate chemical levels in the blood.
The liver excretes a product called bile.
Bile helps to breakdown fats, preparing them for further digestion and absorption.
So add Lemon Juice to your Wu-Long tea to improve healthy liver function; lemon juice reinforces liver enzymes, normalizes levels of carbohydrates and increases the production of enzymes
Wu-Long is packed with antioxidants, and adding lemon juice will act as a liver detoxifier – revving up your fatburning potential.
Lemon Juice Enhances Urine production
Urinating is part of your body’s process to remove components cleaned by your kidneys and liver from your body.
Every year, people spend millions of dollars on natural diuretic products and teas.
But many of these products are filled with chemicals, preservatives, and artificial sweeteners.
Lemon Juice, however, acts as a natural diuretic.
Add lemon juice to your Wu-Long tea to increase your rate of urination, and thereby cleanse your body of unwanted toxins.
But it won’t dehydrate you!
That’s because lemon juice rehydrates your body and replacing fluids in your lymph system.
This Acidic Treat Actually Alkalizes Your Body?
Studies about disease prevention continually talk about alkalizing the body; or fighting acidity.
Here’s something fascinating: lemon, notwithstanding it’s acidity, actually makes your body more ALKALINE.
When your body is overly acidic, its systems can be weakened.
Alkalizing the body can help you resist disease.
Moreover, studies show that Oolong Tea is loaded with properties that restore your body’s organs, while slimming your waistline.
Lemon Juice Boosts Your Body’s Immune System
Lemon juice is packed with Vitamin C.
But if you really want to unlock the vitamin and mineral content in Vitamin C – grab a microplane and shave the skin into your tea.
The lemon rind is packed with exponentially more Vitamin C than in the juice, and it has even more of the sweet, zesty flavor.
Moreover, Vitamin C deactivates free radicals in your body that induce aging and promote disease.
Vitamin C is also great for the skin and will help in blasting those blemishes.
You’re WORTH The Very Best…
Okuma Nutritionals is devoted to bringing to light all the ways Nature has provided us with the tools to live well, fight disease, and feel great.
If you haven’t tried Wu-Long Tea because you’re accustomed to teas with artificial flavors – that’s totally OK – you CAN add *natural* flavors to your tea to make it taste exactly how you want.
Flavors that don’t come from a science experiment!
Add real, natural, disease-fighting ingredients to your Wu-Long tea so that it is packed with flavor AND alkalizing properties.
Don’t settle for grocery-store teas that contain suspicious ingredients, pesticides, and chemicals.
Drink Wu-Long, Okuma’s 100% Oolong slimming tea; grown high on the mountains of the Fujian Province in China – where it’s potency is measured by master tea growers.
Check out how you can qualify for a FREE box of tea with your order today…
[that’s a $47 discount!!!]
To Your Health & Vitality,
Excellent email ! I will start adding the lemon juice AND zest, to my tea today !!!
Thank yu again
Thanks, Sandra! Lemon zest is absolutely delicious – without that lip-puckering backlash that lemon juice can sometimes have. My husband and I made a *ton* of Avgolemono before he went into cancer remission. Bone broth and lemon are two of the best things for fighting cancer – and fat! Here’s a pic of our recent batch last week: http://instagram.com/p/gQ6uLxqfLJ/. My friend does his bone broth for 48 hours but you should be find starting it around 10 a.m. to be ready for a 6 p.m. dinner 😉
Would you share your broth recipe?
I have been drinking Wu-long tea for a while and love the flavor.
I also add blueberries, pineapple, orange, lemons, peach, any fruit to give a nice zing to it… some parsley and cilantro also taste great with the tea!
Hi Simone! My brother recipe is very simple. I start by sautéing one white onion and two whole bulbs of garlic in a pan. Once the onions are lightly browned, I add chopped carrots and celery, chicken legs and thighs, and tons of bones. I also add a some vinegar (about a quarter cup)- which helps bring out nutrients from the bones. I don’t generally add spices because I sometimes make mild soups like avgolemono, and other times I want to make a soup loaded with spices – like a mushroom soup I just adore. But I do add cracked black peppercorns, no matter what I do with the soup – I always love a little kick to it. When adding the celery, carrots, and bones I also add my Berkey filtered water (cold) and let the broth simmer all day – approximately 8 hours. I strain the broth and discard the celery, bones, chicken, carrots, and peppercorn. A friend of mine uses the chicken to cook with so we don’t waste it – but I find that I’ve pretty much extracted all the nutrients that are in the chicken and now it’s pretty lifeless – and tasteless! When bringing the stock to a boil I may add some acidity and parsley. What kind of bones do I use? Well, the best way to get great stock is to go to the butcher and ask for bones for stock. He or she will know what you’re looking for. The best are “knuckle bones”, or bones with joints. The collagen and marrow from the bones are highly desirable. In fact, when your stock is chilled, it will solidify because of the collagen. The first time I saw this it freaked me out – I thought it was because of fat content! But when my mother in-law grabbed a slice of lemon and smeared the chilled soup on it – she assured me that it was because of the healthful properties of collagen. Come to think of it – that may be my next blog post!! I’m shocked at how beneficial collagen is to the body – and how incredible it is for fighting cellulite – which I’m always doing!! Does anybody else have a great stock or bone broth recipe or tip they can share?
Thanks much for the recipe.
My mom always made bone soup at home and we always ate the marrow bones and clear gelatin for the collagen.
In Rio de Janeiro, Brazil, where I’m from, there is a natural pharmacy that also makes body lotion, some pills and some sweets like mochi with marrow bones.
I make some fish broth once in a while. I buy the whole fish ( I love the black cod ), use the head, spine, everything but the fillets with pretty much the same veggies you do… I boil them for several hours and have very little to remove from afterwords Mason Jars filled all the way to the top are the best way to keep them.
I also have a nice yard with fruits, herbs and veggies that enjoy taking care of and eating from.
Looking foward to read more..
Sorry, the comment form is closed at this time.