I am on my first day off of my first cleanse and I just read not to use Hain Sea Salt . This is the salt that I had used. It was nasty and took much determination to get it down. Is this the only reason not to use it or is there something else? It's too late for me now but maybe a response will help others.

I made our drinks every night, enough for that day and it worked great for us. But I've never tried to do it any other way (and this was our first MC) so I don't know if it would have tasted ... or worked ... any differently.

Roses - I just suffered through an entire Master-Cleanse on that nasty salt, too. I'm totally getting the other stuff next time.

I have brought to work in a gym bag lemons, bottles of water, bottle of cayenne, measuring spoons, and a lemon juicer before! But it is a drag. So this fast, I make up quart glass bottles of the complete recipe. A quart bottle holds 3 servings. I never refrigerate because I don't like cold drinks, and my experience and undersating is that drinks that are not room temperature require your system to expel energy to bring the drink to the body's temperature (either hot or cold drinks), so it is harder on the system if drinks aren't room temperature. I've never had any issue with the drink tasting funny or the lemon juice going bad because it's not refrigerated. However, I haven't drunk cold juices/drinks in years...I leave the juice in the refrigerator for storage, but I pour the glass and let it sit out to come down to room temp, so my system is used to this.

Yeah, the enzyme action could make a difference. Maybe only in degree of cleanse or speed of progress more than totally not worth it unless it's fresh. I don't know though, as I hadn't thought of that...and haven't looked at the book in awhile cause I've MC'd so many times I don't look at it much anymore. The FAQ includes a recipe for a large quantity...is this misleading and should be changed, or leave as is?