> Hulda Clark says that the quality about grapefruit that makes it her juice
>of choice is that it alone of the citrus juices completely emulsifies the
>oil when they are mixed. This helps make the mixture more platable, and it
>stays down better. Lemon would have all the other desired qualities except
>the ability to emulsify the oil completely. The apple juice and other stuff
>(even classic coke is used in one flush recipe) have other but desirable
>qualities. I use The Clark Flush since it seems the easiest and is very
>effective. If I didn't have the grapefruit juice, I'd use fresh squeezed
>lemon juice.
>