Many celebrities have popularized the idea of cleansing. Some stars have tried the approach as a quick way to lose weight, while others have done it to feel healthy after overindulging.
And once people hear the hype and that the "famous and beautiful people" are doing it, everybody else wants to jump on the trends.
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The body detoxifies itself naturally, primarily through the action of the liver, kidneys and gastrointestinal (GI) tract.
These organs help remove toxins or harmful substances that should not be stored in the body, so we don't need to do a juice cleanse or follow a liquid detox diet to be healthy.
Cleansing is ineffective as a long-term solution to weight loss. A person may shed pounds in the beginning of a cleanse, but this is due to a loss of water, she said.
But the loss of water weight comes at the expense of a loss of muscle, which is a steep price to pay.
Marketers promote juice cleanses as a way to get rid of toxic overload, regaining balance after a period of unhealthful eating, or jump-starting wholesome habits.
But juice cleanses and liquid detox diets are not a healthful or safe approach to weight loss. There's no scientific research that it provides benefits in the short or long term, and it's not an overall healthy approach to eating.
A juice cleanse offers people a false sense of security that they are doing something beneficial, when in fact they're not.
You may lose a few pounds on the scale during the first days, but once you come off a cleanse, and eat food, you could gain all this weight right back.
Ocean water is full of mineral salts which enter through the rivers, passing through rock and soil. Water has a property of evaporation whereas salt does not, so a lot of salt is left behind.
Oceans are saline throughout the world, but the Mediterranean Sea is saltier. Many oceans are less salty due to the regular mixing of fresh river water.
The idea that food is safe to eat off the floor if you pick it up quickly is not accurate.
A study showed that in some cases, bacteria takes less than a second to transfer to food. The longer food was allowed to stay on a surface, the more bacteria was transferred to the food. The higher the moisture, the higher the risk of transfer.