Treating your foods to rid them of poisonous sprays, bacteria, fungi, and heavy metals. As you know, most of our produce is laced with insecticides and chemical fertilizers, gassed to induce ripening, and treated to preserve shelf-life.  Furthermore, industrial wastes are turning up in agricultural water and end up in the plants.  In addition to that, produce often has molds, fungi, and parasites, or parasite eggs on it.

There is a simple procedure to protect yourself and your family from this, and it should be used before any produce goes into your refrigerator. It’s called the CLOROX SOAK or the HYDROGEN PEROXIDE (H202) SOAK.  Basically it means to soak all your fruits, vegetables, eggs, and meats in a Clorox or H202 solution for a few minutes. Frozen meats may be soaked later, except ground meat, which does not have a suitable texture.

Note: an extract from fermented grapefruit seed such as Systemic’s SC Formula can also be used. The grapefruit seed extract contains a powerful antifungal, anti-candida, anti-mold, anti-bacterial agent. but nothing yet to be found works as well and costs as little as simple Clorox, plain, unscented.

There are many advantages to this treatment: Fruits and vegetables will keep much longer before molding or wilting, flavors are improved, color is improved, nutritional value will not be compromised, and you will not end up eating chlorine or peroxide.

Note:  Regarding eggs – this is a soak, not a scrubbing. The viscid coating on eggs (provided by the hen) protects the eggs and should not be scrubbed off. Just soak the eggs and let them dry.

Here’s the procedure:

Use only Clorox – the regular Clorox bleach – not any other brand. Only Clorox is made in stainless steel containers and bottled without the opportunity for oxidation with the plastic bottle.  Upon opening the bottle, it is best to transfer the Clorox to a glass container so there is no oxidative reaction with the plastic container after it is opened.  Use one teaspoon of Clorox to one gallon of cool tap water in your sink.  Into this bath place your fruits, vegetables, eggs and meat.

Note: Using more Clorox is not better.

The procedure makes something similar to a homeopathic potentization of the Clorox. the action of the Clorox is said to be magnetic, which means that its strong negative charge will pull the toxin’s positively charged molecules out of the produce.  Too much Clorox can cause oxidative damage to tender vegetables (sprouts, etc.), so measure accurately.  For people who are chlorine-sensitive (environmentally sensitive), a solution of hydrogen peroxide (H202) will accomplish much of what the Clorox can do.

People who prefer the hydrogen peroxide soak ususally use the 35% food grade H202 and dilute it to 1% with the water in the sink.

The general time of soaking is 10 minutes. Leafy vegetables and thin-skinned fruits will require 10 minutes. Roots, eggs and meats will require 15 minures. Do not leave items in longer than 15 or 20 minutes.

Some people separate their produce into 4 categories and soak them separately.

The categories are:

1) vegetables. sprouts, apples, peaches, bananas, and citrus

2) roots and potatoes

3) eggs

4) meats

Freshen the soak solution each time.   Soaking times increase accordingly:  Category 1 is 10 minutes. Category 4 is 15 minutes.

People often forget to soak their eggs. Eggs rate very high an an allergy-causing food, due to the pesticide sprays used around the pens. Eggshell is actually very porous and eggs can absorb many toxic sprays from their environment.  Salmonella bacteria is also usually present i the egg.  By soaking eggs in the Clorox bath for 15 minutes, you will find they have a better flavor and, when cooked properly at 180 to 200 degrees F, they lose their tendency to create allergies.

After the produce soaks in the Clorox or H202 solution, then soak it in the tap water for 10 minutes to remove any Clorox. then rinse under the tap and lay out on a terry cloth towel to dry.  When dry, put in food storage containers, and then into the refrigerator.

Many people cut the ends off celery and lettuce before soaking so each stalk and leaf can soak and be cleansed prior to putting them into the refrigerator.  This furnishes a ready supply of salad and snack materials.

Meats need to soak the longest time as they are carriers of many toxic materials, including antibiotic shots, steroids, drugs, sprays, and ingested toxins.  Fish can have a high mercury content and simply soaking helps remove some of these toxic substances.  The magnetic action caused by the Clorox pulls some of the heavy metals out of produce.

Clorox soaking of all produce should become a standard procedure for your home.  There are many seemingly incurable conditions affecting people today, all caused by the massive accumulation of environmental poisons.  This is a simple safeguard to avoid many of the sprays, metals, and insecticides, as well as bacteria and fungus.

Excerpt from “Conquer Candida and restore your immune system” by Dr Jack Tips

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