Food and Fluid Intake
24–48 Hours Prior
• Focus on light, easily digestible meals. Opt for fruits, vegetables, and soups, and avoid
heavy, greasy, or processed foods.
• Drink plenty of water to stay well-hydrated. Herbal teas and clear broths are also good
options.

On the Day of the Enema
• Stick to light meals, and avoid eating 1–2 hours before performing the enema.
• Continue to hydrate well, but avoid caffeine or other beverages that may dehydrate you.

Best Time of Day
Morning is typically ideal, since the digestive system is less active and you'll have the rest of
the day to feel refreshed and balanced. That said, evening works too — just make sure you
have some time to relax afterward.

Our recommendation for cleaning your enema kit, including the hose, is below.

Basic Cleaning (Before & After Each Use)
1 Rinse first: Start by rinsing all components with warm water to remove any residue.
2 Wash with detergent or vinegar: Use warm water with standard kitchen detergent or a
diluted white vinegar solution (1:1 ratio), and scrub the equipment thoroughly, including
the nozzle and tubing.
3 Flush the tubing: Fill the enema bag or bucket with your cleaning solution, then run it
through the tubing, opening and closing the yellow tap several times to clean all internal
surfaces.
4 Rinse thoroughly: Flush the system with clean water to remove any soap or vinegar
residue.
5 Dry completely: Hang or lay the components in a warm, preferably sunny area to air dry
before storing.

Periodic Deep Clean: Cleaning the Inside With 3% Hydrogen Peroxide
To prevent mold or for a deeper clean, hydrogen peroxide is highly effective:
1 Prepare the solution: Pour 3% hydrogen peroxide directly into your enema bag or bucket
until it's at least half full.
2 Flush through the system: Let the hydrogen peroxide run through the entire tubing,
opening and closing the yellow tap several times as it flushes.
3 Let it sit (optional): If you suspect mold or want an extra sanitizing soak, let the hydrogen
peroxide sit in the tubing and bag for 10–15 minutes before draining.
4 Rinse thoroughly: Flush again with clean water to remove any remaining peroxide.
5 Dry completely: Hang the components in a well-ventilated, warm area — sunlight is ideal
— until no moisture remains.

Cleaning Mold on External Surfaces
If you spot mold on the outside of your kit, 3% hydrogen peroxide works well here too:
1 Spray: Pour 3% hydrogen peroxide into a spray bottle and saturate any visibly moldy
areas.
2 Wait: Let it sit for 10–15 minutes to break down mold spores.

3 Scrub: Use a clean sponge or brush to scrub off any visible mold or staining.
4 Wipe clean: Wipe off residue with a damp cloth.
5 Dry: Let the surface air dry completely.

Boiling Water — Important Notes
• The silicone bag and silicone tubing can be safely cleaned in boiling water.
• The yellow tap and black valve should not be exposed to boiling water, as high heat will
damage their function.

Tip: Always ensure every part is completely dry before storing to prevent bacterial or mold
growth.

To keep your kit free of mold and bacterial growth between uses, follow these best practices
after cleaning.

Clean Thoroughly After Each Use
• Wash all components (bucket/bag, hose, nozzle, etc.) with warm water and a gentle,
non-toxic soap.
• Rinse thoroughly to remove all soap residue.

Sanitize
• Use a diluted white vinegar solution (1:1 ratio) or 3% hydrogen peroxide to sanitize
components.
• Let it sit for a few minutes before rinsing with clean water.

Dry Completely
• Hang the tubing vertically to let all water drip out.
• Dry the bucket or bag upside down on a clean drying rack or towel.
• Make sure every part is 100% dry before storing — moisture is the number one cause of
mold.

Disassemble
• Disconnect the tubing, nozzles, and other attachments to prevent moisture getting trapped
in connectors.

Store in a Clean, Dry, Well-Ventilated Area
• Avoid storing the kit in bathrooms or other humid spaces. A linen closet or drawer outside
the bathroom is ideal.

Periodic Checks
• Inspect the kit for moisture, mold, or odor monthly.
• Re-sanitize if needed before your next use.

1 Find the white connector end of the silicone hose — it's about 2 inches long and sits
opposite the end with the black valve and yellow tap. This is the end that attaches to the
enema bag.
2 Hold the bag in one hand and the connector in the other.
3 Angle the connector slightly and ease one edge into the bag's opening. As it starts to
catch, straighten the connector and push it in the rest of the way.

That's it — your enema bag is now assembled and ready to use.

Cleaning an enema catheter is straightforward. After each use:
1 Rinse: Flush warm water through the catheter and tubing right after use to clear any
residue.
2 Wash with soap and water: Use mild dish soap or hand soap, cleaning the outside and
flushing soapy water through the inside.
3 Rinse thoroughly: Flush plenty of clean water through to remove all soap.
4 Soak if desired: Some people soak the catheter in a diluted white vinegar solution (1 part
vinegar to 3 parts water) for a few minutes as a natural disinfectant.
5 Air dry completely: Hang it or lay it on a clean towel in a well-ventilated area. Don't store
it while still damp.
6 Store in a clean, dry place: A clean zip-lock bag or dedicated container works well.

Getting the inside of the hose fully dry is key to preventing mold and bacterial growth between
uses.
1 Unscrew and disconnect the yellow tap.
2 Remove the enema tip.
3 Clean the hose with diluted vinegar, detergent, or 3% hydrogen peroxide and warm water.
4 Gently flick the hose to break up any airlocks and shake out as much water as possible.
5 Hang or place the hose and parts somewhere warm — over a door near a window works
well — until fully dry.
6 To speed things up, hold a kitchen funnel to the hose opening and blow warm air through
it with a hairdryer.
7 Reassemble the hose.
8 Store it in the PE drawstring bag.

Removing air from the hose before you begin ensures a smooth, comfortable start to your
enema.
1 Connect the hose to the enema bag with the yellow tap switched off, so water can't flow
yet.
2 Hang the bag at the location where you'll be doing the enema, and place a towel
underneath.
3 Add your enema water to the bag.
4 Lift the hose as high as possible, so it runs straight up out of the bag.
5 Open the yellow tap. The water won't flow yet since the hose is held so high.
6 Slowly lower the hose, letting the water begin to enter it.
7 Keep lowering the hose as the water progressively fills it, until it reaches the tip. A little
spillage is normal here — that's what the towel is for.
8 Turn the yellow tap back off.
9 The hose should now be mostly full of water rather than air.
10 You're ready to perform your enema.

It's completely normal for a small amount of air to remain in the hose, particularly in the short
section between the non-return valve and the tip. This won't affect your ability to perform the
enema.

It's possible for mold to develop inside your enema hose if it isn't dried properly after use. Any
product left in a wet, dark environment can grow mold over time, and hose tubing is no
exception.
If this happens, the best solution is to clean the hose thoroughly with 3% hydrogen peroxide.
Bleach can also work, but it isn't our preferred method.
If the mold doesn't fully clear or you'd rather start fresh, we also sell replacement hoses.

The white connector is designed to fit tightly, so removing it by hand can be difficult and often
takes a fair amount of strength.
The easiest way to remove it is to simply cut it off — trim the silicone hose just adjacent to the
white connector, and it will separate cleanly.

Technically, coffee doesn't “go bad” the way perishable food does, so there's no strict expiry
date beyond what's printed on our pouch. What does happen over time is that the aroma and
flavor gradually mute. Since our enema coffee is specialty-grade arabica — genuinely good to
drink, not just to brew for an enema — that's worth keeping in mind.

Everyday Storage
• Keep it sealed: Store the coffee in its original pouch, which is designed to limit exposure
to oxygen, light, and moisture — the three things that mute flavor fastest.
• Keep it cool, dark, and dry: Room temperature (around 68–77°F / 20–25°C) in a pantry
or cupboard is ideal. Avoid direct sunlight and heat sources like a stove or oven.
• Limit how often you open it: Each time the bag is opened, fresh oxygen gets in and
speeds up staleness, so try not to leave it open longer than necessary.

For Longer-Term Storage
Our coffee supplier's guidance lines up with general best practice: for drinking coffee, an
airtight container at room temperature is best. For enema use, where you may be working
through a larger bag more slowly, freezing is a good option — as long as it stays in an airtight
container the whole time.
• Always use an airtight container: Whether at room temperature or in the freezer, an
airtight, opaque container protects the coffee far better than a bag that's been opened and
resealed repeatedly.
• Freezing is fine, if sealed properly: The key risk with freezing is frost building up inside
the container, which introduces moisture and dulls flavor. An airtight seal prevents this.
• Portion it out before freezing: Split the coffee into smaller airtight batches so you only
thaw what you'll use. Repeatedly opening the same container in the freezer lets moist air
in each time, encouraging frost.
• Let it come to room temperature before opening: This helps prevent condensation
from forming directly on the coffee once it's out of the freezer.

Coffee stored past its best is still safe to use — storing it well simply keeps the flavor and
aroma at their best for as long as possible.

Before administering a coffee enema, make sure your coffee solution has been strained
thoroughly to remove all grounds. Leftover grains can cause a blockage, particularly in the
non-return valve (the black and white component).
We recommend two straining methods below. Option A is the more thorough choice if you
have an ultra-fine mesh strainer on hand. Option B works well as an alternative if you don't.

Option A: Straining With an Ultra-Fine Mesh Strainer (Recommended)
1 Brew your coffee on the stovetop as recommended.
2 Set an ultra-fine mesh stainless steel strainer over a funnel, clean pot, or glass bowl.
3 Slowly pour the coffee through the strainer, letting it drain fully.
4 Discard the grounds caught in the mesh, and rinse the strainer clean.
A stainless steel mesh (not a standard kitchen strainer) catches fine coffee particles that
settling alone can miss, giving you the cleanest result and the lowest risk of blockages. It's
also easy to rinse clean and reuse, without the lint or bacteria concerns that come with cloth.
Avoid paper coffee filters — they can shed fibers into the liquid.

Option B: Triple Straining (No Strainer Needed)
1 Brew your coffee on the stovetop as recommended.
2 Once brewed, let the coffee solution settle for a few minutes so the sediment sinks to the
bottom.
3 Gently decant the coffee into another pot or glass bowl, stopping before any sediment
transfers into the clean container.
4 Repeat steps 2 and 3 two more times, so you triple-strain the coffee in total.
This method relies on gravity rather than a strainer, so it's a handy option if you don't have an
ultra-fine mesh strainer on hand. Keep in mind very fine coffee silt can stay suspended even
after three decants, so it's worth checking your equipment periodically for buildup.
Whichever method you choose, thorough straining is the best way to prevent flow restrictions
or blockages in your enema equipment.

Why isn't water flowing through my enema kit?
If water flows fine on its own but stops once the kit is reassembled, the most common cause is the non-return
(check) valve — the small black-and-white section along the tubing. This valve only allows liquid to flow in one
direction, so if it's turned around, water can't pass through it.
Try the steps below in order:
1. Check the valve orientation. The black half of the non-return valve should face toward the tip (the exit end you
insert). If it's facing the other way, flip it around and reattach.
2. Check the hose direction. The end of the tubing with the tip, non-return valve, and tap is the exit end. This end
should point away from the bag or bucket, not toward it.
3. Rinse the valve thoroughly. If you've used coffee or another additive, fine particles can collect inside the valve
and block flow even when it's facing the right way. Rinse it under running water and check for any visible
residue.
4. Test without the valve. Remove the black non-return valve from the tubing and see if water flows freely without
it. If it does, the valve itself may be faulty — contact us and we'll help arrange a replacement.

Correct vs. incorrect valve assembly
Correct assembly
The black half of the valve faces the tip (exit end). Water flows freely in this direction.

Incorrect assembly
The valve is reversed, with the black half facing away from the tip. This blocks flow.

Still having trouble after trying these steps? Contact our support team and we'll be happy to help.

Our silicone tubing is manufactured to the following dimensions:
Measurement | Metric | Imperial
Outer diameter | 11.0 mm | 0.43 in
Internal diameter | 7.6 mm | 0.30 in

These dimensions apply to the full length of tubing used across our enema kits.

There's no single required side. Lying on the left side is common, but you can also lie
on your back, your right side, or even stand up, whatever position is most
comfortable for you.

Why do different protocols recommend different sides?
It depends on the goal. The left side follows the natural path of the colon, while the
right side, used in protocols like Gerson therapy, targets fluid toward a specific part
of the colon for a particular therapeutic purpose. For general use, there's no single
right or wrong side.

Do I need a catheter?
Not for a standard enema. Gerson protocol pairs the right-side position with a
catheter, inserted several inches past the sphincter, to help route the solution
further up toward the ascending colon. If you'd like to try this approach, we carry
catheters in 2, 5, and 10 packs.

What matters most for positioning?
Comfort. You'll ideally be holding the enema for around 15 minutes, so choose
whatever position lets you stay relaxed and still for that stretch of time.

Is this the same for water and coffee enemas?
Yes, the same positioning guidance applies to both water and coffee enemas.

Our enema kits include two types of tips — five shorter flexible tips and two longer flared
nozzles. Both do the same job of transferring water into the colon, but they feel quite different
to use. Which one you choose comes down to personal preference and comfort, not function.

Shorter Flexible Tip
Since this tip comes pre-assembled on the hose, it's a good place to start. Insert it far enough
to allow water to flow — generally around 2 inches. Don't insert it past the tip's total length.

Longer Flared Nozzle
Thanks to its shape, the flared nozzle can be easier to retain, since the end is slightly thicker
than the shaft. Once inserted 2–3 inches, it will naturally stop going in any further unless you
push past that point — that resting position is exactly where it's meant to sit.

Note: Hold the tip or nozzle in position while the water or coffee is being infused. Once
infusion is complete, you can remove it.

There isn't a single official body that certifies silicone as “medical-grade,” so rather than
pointing to a specific label, we rely on independent testing that verifies exactly what's in the
material.
Our silicone has been tested by SGS, one of the world's leading independent testing and
certification companies, for Substances of Very High Concern (SVHC) under the EU's REACH
regulation — a list covering 235 substances known to pose risks to human health. The result:
no SVHC substances were detected above the regulatory threshold, confirming a clean,
high-purity material.
This level of purity is consistent with what's expected of silicone used in medical and
food-contact products, even though the test itself isn't a formal medical device certification.
For full transparency: we don't run batch-by-batch testing ourselves. We rely on our
manufacturer's ongoing testing and quality control, backed by the SGS report referenced
below.
SGS Test Report No. SHAAF23007904407, dated June 16, 2023. Available on request.

We don't currently provide lab test results, because we don't rely on batch-by-batch testing to
manage quality. Instead, we manage mold and mycotoxin risk through strict sourcing and
roasting controls.
Our green coffee importers reject any shipments that show signs of mold, and our
manufacturer conducts further inspections before roasting. Both the importer and
manufacturer operate under FSMA (Food Safety Modernization Act) certification and are
regularly inspected by the FDA.
Coffee is roasted at high temperatures (420–460°F / 215–240°C), which effectively kills molds
and microorganisms, and when brewed, the boiling process adds another layer of protection.

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