How to do a (Gerson-style) Enema

Combine 3 tablespoons of organic coffee with one quart of distilled, filtered or bottled water. Use a saucepan of at least 1 1/2 quarts.

Bring mixture to a boil. Continue boiling for 3-5 minutes or until the froth has mostly boiled off.

Cover and simmer for 20 minutes. Then filter through a drip-style filter system. Let cool to room temperature.

It seems much easier to use an enema bucket than the enema bags. (see other article on where to get one). Fill the bucket (first closing clip around the plastic tubing) to 32 ounces.

I use rubber bands tied around the handles and put them over a hook on my bathroom wall. It can also be done on the shower rod. The bucket should end up about 3 1/2-4 feet from the ground. When the tube and catheter hang, they should actually be lying on the floor for the last 6-8 inches.

I also lay down several towels on the floor as I like to be comfortable. I have a timer and a book, usually music as well from a small portable radio.

Then use some sort of lubricant (I use castor oil)on the tip of the red catheter you will insert (this is a soft tube and should not hurt at all).

Insert tube and open clip. The coffee will slowly go in as long as you do not have the bucket too high. The higher the bucket, the faster the liquid enters.

Sometimes it is strangely difficult to get the liquid to flow. Practice will show you the best ways to get it moving.

I lie on my RIGHT side for this type of enema. Then I roll onto my knees and forearms to hold it in. I massage my abdomen in a clockwise direction, starting at the lower left and going across and up over the right side, across and then down the left. Etc.

Hold it in for 12-15 minutes (that is what the timer is for). It may not be easily done in the beginning but it is a learned skill.

For women, I suggest placing a tissue between your vaginal lips in case the release is very strong and bounces up. (Could happen).

Good luck. As you can see from some of the accompanying articles, it is usually very relaxing.

Ann Fonfa

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