The tea contains the following herbs: marjoram, cat’s claw, comfrey root, fennel seed, chicory herb, uva ursi, hydrangea root, gravel root, marshmallow root and golden rod. According to Andreas Moritz’s ‘Amazing LIver and Gallbladder Flush’, this tea helps to break down kidney blockages caused by dehydration, poor diet, weak digestion (liver) or stress. If I have gallstones in my gallbladder or intrahepatic stones in my liver (and all the signs show that I have) then I may also have stones, sand or grease in my kidneys. Although I do not at this moment suffer from kidney pain, I had a stye on my lower eyelid recently, which is one of the signs to look out for if you have kidney problems (any protrusions, bumps or red or white pimples on the skin under the eyes can signal kidney stones forming).
These herbs should be taken for a period of 20-30 days and they help dissolve all kinds of kidney blockages including oxalic acid, phosphate and amino acid stones. Three tablespoons of the herbs should be soaked in two cups of water overnight and then brought to the boil in the morning and the liquid should be strained and drunk throughout the day.
Believe me, it tastes really bad (to start with), but then incredibly, by the time the first cup is finished, the herbs start to taste very sweet. How is this possible?
After three days, the only change I can detect is that I smell just as bad as the tea. Really bad. I can only assume that because I am now completely infused in the herbs and even sweating them out of my body, my kidneys must be having a good spring clean.
I bought the kidney tea herbs from here. They have been prepared by Andreas Moritz himself and feature in his book: ’Amazing LIver and Gallbladder Flush’. He recommends that the kidney tea be drunk before a liver cleanse is carried out.
