As everyday impurities find their way into our bodies, we can be left feeling tired or out of balance. Yogi’s blend of purifying herbs is specifically formulated to support the body’s natural cleansing processes and leave you feeling refreshed. Traditional Chinese herb Rhubarb Root joins Yellow Dock, used in Western herbalism, to help eliminate impurities. Organic Hibiscus infuses bright notes, and superfruit Açai Berry imparts a fruity flavor and supplies antioxidants to help combat the effects of free radicals. Enjoyed as a part of your regular wellness program, Berry DeTox is a perfectly sweet blend that is sure to leave you feeling revitalized.*
*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.
To get the most out of every cup, bring water to boiling and steep 5 to 10 minutes. For a stronger tea, use 2 tea bags. Drink 1 to 3 cups anytime during the day, up to 10 tea bags a day. Berry DeTox can be used every day for up to 30 days. Pause up to 1 week before resuming.
Ginger Root, the underground stem, or rhizome, of the plant Zingiber officinale, has been used in many herbal traditions since ancient times. In Ayurveda, ginger is known as the wonder herb, and it's no wonder, since Ayurveda uses ginger for a wide variety of conditions, including supporting digestion. Historically, ginger root was one of the most respected herbs for supporting joint health. Ginger has also been traditionally used to support healthy peripheral circulation, so it can help warm up cold hands and feet, and will also promote sweating when that is needed.
Botanically-speaking, fennel seeds are not seeds, but are the fruits of the sweet fennel plant, an herb that has been cultivated for culinary and medicinal use for thousands of years. In India, fennel seeds are routinely chewed after meals to support digestion and to act as an herbal mouth freshener.
Hibiscus is a large genus of about 200 flowering plants native to warm, temperate, subtropical and tropical regions throughout the world. Used as a primary ingredient in many herbal beverages, hibiscus flower is also used by herbalists to support bowel function and urination. In Traditional Chinese Medicine, hibiscus is used to support skin health.
Orange peel, as with all citrus peels, is used in traditional herbal medicine to support the digestive system. Traditionally, citrus peel was used to support normal function in the chest and diaphragmatic region. Citrus peel is pungent, bitter and warm.
Yellow dock (Rumex crispus) is leafy-green plant distinguished by its yellow carrot-shaped root. In herbal medicine, it has a long history of use as a detoxifying herb, as well as to support the skin and liver; for those purposes it is often combined with dandelion root. A mild laxative, it contains anthraquinone glycosides, the active ingredients also found in senna leaf. A rich source of iron, yellow dock root has been traditionally used to supply iron to the diet.
Natural and organic flavors are derived from natural sources such as spices, fruit, herbs, roots, or many other plants or foods, whose significant function in food is flavoring.
Rhubarb Root (Rheum palmatum) is a cold herb that is traditionally used to support bowel elimination. It has been used as a detoxifying herb for the entire body.
Honeybush is indigenous to the cape area of South Africa, where it has been used for centuries to make a beverage and a medicinal tea. Similar to the famous rooibos, also native to South Africa, honeybush brews into a delicious tea with a pleasant, mildly sweet taste and aroma, somewhat like honey. Honeybush tea is caffeine free and supplies antioxidants.
Açai (aa-sigh-EE) is a grape-sized, deep-purple berry that grows atop palm trees in the Amazon region of Brazil. Açai berries supply antioxidants, (especially anthocyanins), amino acids, essential omega fatty acids, fiber and protein.
Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family native to subtropical and tropical South America and Central America. The leaf is used primarily as a sweetener in South America. Locals there use it as a substitute for sugar for those who can't use sugar. Various glycosides, including stevoside - which is about 100 to 200 times sweeter than sugar - provide the sweetness. It is widely used as a non-sugar sweetener in other areas of the world, particularly in Japan.
See Amla Fruit