Campbell - Souping: The New Juicing: Detox, Cleanse & Weight Loss

The juice cleanse has long been in the mainstream of modern health food, growing in bounds from its previous place in the secret caches of health gurus and yogis. These days everyone is aware of the virtues of fresh fruits and vegetables and the irreplaceable anti-oxidants they can supply. Even the corner gas station is todays supplier of fresh-pressed juices.

But now a new craze is quickly obsessing with the health virtuosos of America! The concept of souping is pretty basic instead of consuming versions of the kale and carrot and beet recipes, some soupy additions are thrown into the mix, like chicken broth and broccoli puree. However, the entire souping enterprise still boils down to a basic liquid diet.

And of course the marketing behind it preaches nourishment and not deprivation. Instead of using plastic or glass bottles of juice, many of the soups are presented in appealing bowls and perhaps decorated with an attractive organic garnish. And the soups can be served hot or cold and can tout their organic ingredients. And instead of losing the vegetable pulp or the fiber youre getting the entire vegetable.

Also it ends up being much more cost effective since there is no necessity to buy expensive and up-to-date juicers with all the bells and whistles. Another appeal of souping is the multitude of recipes available on the Internet or recipe books that can be replaced with organic veggies and fresh vegetable juices.

Five days of soup sounds more do-able and attractive than guzzling down green liquid kale and cauliflower for the same amount of time. But for folks who undoubtedly screw up their faces at the mere thought of drinking your vegetables but find warm savory soup to be infinitely more appealing plus still get the benefit of the cleanse, the appeal of souping seems to make a lot of sense.

When you decide to heal yourself via juicing- hunger is a daily shadow and no matter how many jars of kale and carrot you end up consuming. And your uncomfortable stomach will torture you with its rumblings. It is used to nourishment in the form of solid foot so, in this way, souping introduces some actual bulk into the mix including actual fiber and protein that should put a curb on that appetite for hours. If you have managed, in the past, to survive a five-day juice cleanse, souping may seem like a veritable breeze.

Winter invites the right feel for souping as the thought of warmth from a bowl is very appealing. The brusque weather already dictates to our psyche to eat warm, comforting foods so the thought of making thick stews into thick and colorful bisques is not a stretch. In actual fact, the deliciousness of the cleanse definitely lessens the sacrifice and some people may actually look forward to it. Not many people will rush to do something if it is not appealing.

But the variety of soups now available from every day to the more exotic ones like curried lentil and kale, wild mushroom bisque and Moroccan chickpea and tomato might not sound like something that youd look forward to on a cheat day but they are superbly alluring in themselves. Plus, when you actually make the soup at home you can incorporate the flavors of your personal tastes, not to mention individual and flavor-inducing spices and therefore, customize the end product to your liking.

And more to the point is the undeniable fact that getting more vegetables into the diet is a super way to get a power punch of nutrients and antioxidants that you probably would never get otherwise. Plus the fact that Flu season is still here and those germs are on the lookout for any run-down soul with low resistance, it is of superb wisdom to probably get a little more vitamin C and manganese, B vitamins, magnesium, etc. from all the vegetables. But keep in mind that souping is simply being used as a cleanse when it is incorporated singly into the diet. It is also a darn wonderful unit of gourmet food when eaten before a meal or with other food as well.