The lemon detox has been around for more than half a century but renewed interest has been generated in the diet program after the internationally celebrated American singer, song writer and actress Beyonce announced her secret of going on a lemon detox diet where she lost 10 kilos for the movie Dreamgirl. This kind of diet is known as the Master cleanser and many say it is very effective in breaking down toxins that have built up in the body.
The Lemon Detox diet first became famous when Stanley Burroughs, the creator of the diet and author of “The Master Cleanse” recommended it for the healing of stomach ulcers.
In his book he talked about how he first came to test this diet on a patient who suffered from stomach sores for three years. Left with no other recourse, the patient approached Stanley who recommended that he undertake the cleanse diet. After eleven days, the patient was totally healed leaving doctors amazed. Many other cases followed and the results were consistent curing the patients within ten days. Of particular note also was that those undergoing the Master Cleanse also experienced a reduction in weight.
The diet plan is very strict and involves drinking a lemon juice mixture and not eating any food for up to two weeks and sometimes more. The person on the lemon detox diet is only allowed to consume the Master Cleanse elixir to keep hydrated; this comprises six or more servings of lemonade everyday.
There is another option added to the lemonade, which is a Salt Water Flush of two teaspoons salt mixed in 200 g of water in the morning and warm herbal tea at night.
The diet offers enough nutrients to keep one energized and to cleanse the body of unwanted toxins. If you are looking to lose anywhere from 12 to 20 pounds in just two short weeks with a Detox that has been around for years and you want to jump start your metabolism, the Lemon Detox Diet will get your body off to a great start.
Dietitian Sara Abduljawad said she tried the diet herself and it worked like a miracle but she suggests that women eat healthy along with the diet. “All you need is to take half a glass of very cold water and squeeze in the juice of half a lemon leaving the pulp and seeds out. You should add two tablespoons of pure Maple Syrup and a pinch of cayenne pepper or ground ginger to that and stir it well,” she said. “Then you should fill up the other half of the glass with cold water, stir and enjoy,” she added.
Abduljawad said there is no scientific evidence that one might need to go on any kind of detox diet and she did it only to test it herself. “If you want to cleanse your body you should eat healthy, quit smoking and trust your liver to do its job,” she said. “This diet is unbalanced and is very dangerous for your body because it can rob your intestines of healthy bacteria that aid digestion and boost immunity,” she added.
The dietitian says this kind of diet can induce rapid weight loss which may result in losing lean muscle. “We sometimes don’t understand why people and especially women cannot follow a healthy meal plan and instead choose to go on an all liquid diet,” said Abduljawad. “The lemon diet lacks essential nutrients such as calories, protein, carbs, fiber, vitamins, minerals and fat. This is why I don’t recommend it because every diet should either contain the essential nutrients or the person should take supplements,” she added.
Fitness expert and personal trainer Salah Mansour said fasting and detoxing is risky. In the long term one should eat fewer carbs, less sugar, fat and hit the gym everyday.
“Lean muscle and fluids and not belly fat are the first to go in starvation diets. Usually when one starves their body they end up bingeing on unhealthy foods high in sugar and fat,” he said. “Any diet should contain protein because your body will have to get protein from other sources which will lead it to burn your own muscle mass leaving your body with high fat and low muscle,” he added.
Manour said if women want to lose weight fast for a special occasion they should exercise more and go on a low-calorie balanced diet because quick weight loss doesn’t last and in many cases the lost weight returns with added kilos.
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The lemon detox diet: A quick weight loss plan
The lemon detox diet: A quick weight loss plan
Recipes for Success: Chef Aljawharah Al-Salem offers advice and a cereal bar recipe
DUBAI: At Kimpton KAFD Riyadh, pastry chef and chocolatier Aljawharah Al-Salem is hoping to contribute to a new chapter in Saudi Arabia’s evolving culinary story. One of the Kingdom’s most promising pastry talents, Al-Salem studied at Ecole Ducasse — Ecole Nationale Superieure de Patisserie in France and George Brown College in Toronto.
She has honed her expertise in French pastry and chocolate in kitchens including Le Meurice in Paris, Hotel X Toronto, and Richmond Station. Today, Al-Salem channels that experience into innovative chocolate creations at Kimpton KAFD Riyadh.
“Our menus are designed to celebrate Saudi flavors while presenting them in a modern, refined way,” Al-Salem tells Arab News. “We wanted to create dishes that feel familiar to locals but also surprise international guests. You’ll find traditional ingredients like dates, saffron, cardamom, and local honey, but paired with global techniques and presentations. It’s a balance between heritage and innovation.”
When asked about her favorite dish on the menu, she said: “My favorite is the Saudi Tiramisu. It’s close to my heart because it tells the story of Saudi hospitality on a plate. Every time I prepare it, I feel I’m honoring my roots but also pushing boundaries in how Saudi cuisine can be presented.”
Here, she discusses her love for olive oil and fatty burgers, and shares a recipe for nut and spice cereal bars.
When you started out, what was the most common mistake you made?
Rushing the process. In the beginning, I wanted everything to be perfect and fast, but great food takes patience. Whether it’s proofing dough or tempering chocolate, time is often the secret ingredient.
What’s your top tip for amateur chefs?
Don’t be afraid to experiment. Recipes are guidelines, not rules. Start with fresh ingredients, taste as you go, and enjoy the process rather than worrying about the result — especially if you have tiny hands helping you in the kitchen. Cooking together makes the food taste even better.
What one ingredient can instantly improve any dish?
Good quality olive oil. It adds depth, richness, and balance whether you’re cooking or finishing a dish. For us, in the region, olive oil carries cultural as well as nutritional value.
When you go out to eat, do you find yourself critiquing the food?
It’s impossible not to notice details, but I try to focus on the overall experience rather than just picking faults.
And what’s the most common issue you find in other restaurants?
The most common issue I notice isn’t about flavor; it's about consistency. A dish might be great one day and average the next. Consistency is the true test of a kitchen.
What’s your favorite cuisine or dish to order?
As much as I admire fine cuisine, after a long shift nothing hits the spot like a fatty smash burger. It’s the kind of food that doesn’t require perfection, it just delivers pure comfort, and that’s exactly what a chef craves after hours of precision in the kitchen.
What’s your go-to dish if you have to cook something quickly at home?
If I need a quick meal, I go for a one-pot pasta — sorry, Italians! It’s fast, comforting, and feeds the whole family.
What customer request or behavior most annoys you?
I wouldn’t say it annoys me, but sometimes people come in with a closed mindset — wanting things only the way they know them. I believe part of dining out is trusting the chef and being open to new flavors and experiences. Life is too short to only stick to what you know.
What’s your favorite dish to cook and why?
I love cooking saleeq. It’s comforting, deeply flavorful, and brings people together. In Saudi culture, saleeq is often served at big gatherings, so it also feels symbolic of our hospitality.
What’s the most difficult dish for you to get right?
Pastry is always humbling. It requires absolute precision and patience. You can’t improvise with baking the way you can with savory cooking, so it keeps me sharp.
As a leader, what are you like?
I believe in discipline, but not in shouting. A kitchen should be built on respect and teamwork. I lead by example. If my team sees me as focused, organized and calm, they mirror that energy. At the end of the day, food tastes better when it’s prepared in a positive environment.
Chef Aljawharah’s nut and spice cereal bars
Yield: 10 bars (30 × 40 cm tray, 1 cm thick)
Ingredients
• 180 g Rolled oats, lightly toasted
• 100 g Puffed rice (or puffed wheat)
• 60 g Puffed quinoa (or toasted quinoa)
• 40 g Almonds, roasted & chopped
• 40 g Pistachios, roasted & chopped
• 30 g Pumpkin seeds, toasted
• 30 g Sunflower seeds, toasted
• 30 g Dried cranberries
• 20 g Candied orange peel, finely diced
• 2 g Ground cinnamon
• 1 g Ground cardamom
• 1 g Fine sea salt
Binding syrup:
• 80 g Brown sugar
• 80 g Local Honey (or date Molasses)
• 40 g Water
• 25 g clarified butter
• 10 g Cocoa powder
Finishing:
• 100 g Dark chocolate 64–70%
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Method
1. Toast cereals & seeds: Spread oats, puffed quinoa, pumpkin seeds, and sunflower seeds on a tray. Toast at 150°C for 10–12 min until lightly golden.
2. Prepare syrup: Cook sugar, honey, and water together to 113°C. Off the heat, stir in butter paste and cocoa powder.
3. Combine: In a mixing bowl, combine toasted cereals, puffed rice, nuts, seeds, dried fruit, candied peel, and spices. Pour in the hot syrup and mix well to coat.
4. Mold: Spread mixture evenly into a 30 × 40 cm tray, 1 cm thick lined with silicone mat/parchment. Press firmly to compact.
5. Bake: Bake briefly at 160°C for 6–8 min to stabilize the bar. Cool completely at room temperature.
6. Cut & finish: For home cooks, Cut into 10 bars. Dip bases in melted dark or drizzle across the top then refrigerate to set the chocolate. For professional use, dip in tempered chocolate or place in molds then top it with tempered chocolate. Crystallize at 17°C before unmolding.
