Do you wish to avoid the e coli and other dangers?

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One of the greatest personalities ever in 27 years living in the Albuquerque, New Mexico, area was Hazel Parcells, who taught nutrition and healing in a variety of ways. But one of her most basic methods was her Parcells Oxygen Soak. The research being done indicates that "organic" produce often contains amounts of natural pesticides produced by the plants themselves when stressed by weather or insect invasions. So even organic produce can contain pesticides. The Parcells Oxygen Soak is the answer to buying the best produce you can find, preferably organic, then cleansing it to revitalize it, remove pesticides, toxins, chemicals, fungi, and bacteria, including bioterrorism threats. And with today's e-coli and staph threats, this simple inexpensive method of cleansing and revitalizing food is a must to safeguard your family's health. The Parcells Oxygen Soak can revive foods, remove pesticides, toxins, chemicals, and fungi and bacteria from food, as well as help preserve food in your refrigerator for much longer. Around the world, it is the essential means of sanitizing food in out-of-the-way places. Foods include:Eggs (the porous shells can absorb pesticides and salmonella) Meats (which can be a heavy carrier of toxic materials: growth hormones, antibiotics and poisons in the foods that animals consume) Fruits and vegetables, including sprouts and herbs The benefits of this oxygen food treatment are:- Fruits, herbs and vegetables will keep longer - The wilted will return to a fresh crispness - Colors will restore (unless soaked longer than recommended times) - Flavor and texture will be enhanced - Meat, fish and foul will be tenderized - Dangerous additives will have been removed. Recipe & Application Add 1 teaspoon of Clorox™ bleach to 1 gallon of water. Separate foods into the following groups and soak for indicated time (mix fresh soaking water for each group): Leafy vegetables- 5-10 minutes Root and heavy-fiber vegetables- 10-15 minutes Fruits, thin-skinned fruits (berries)- 5 minutes Fruits, medium-skinned (peaches, apricots)- 10 minutes Fruits, thick-skinned (apples, citrus)- 10-15 minutes Eggs- 20-30 minutes Meat/poultry/ fish, thawed- 10 minutes per pound Meat/poultry/ fish, frozen- 15-20 minutes per pound Frozen meats/poultry/ fish – except ground meats – will not lose any juices in the soak, and they can remain in the soak until thawed. After the soak, place food in a fresh water rinse for 5-10 minutes. The fresh water introduces new oxygen into the food. Let the food drain well before refrigerating. Caution: Do not use more bleach than recommended and do not soak longer than times given. Background In the 1950s at Sierra States University in California, Hazel Parcells, ND,conducted an experiment with shriveled, discolored lemons meant for the compost pile. She placed them into a sink full of water into which she put a small amount of bleach. Within one-half hour the lemons had taken on a fresh appearance and the room smelled of fragrant lemon. Parcells portioned them out and placed them in a freezer. For the next three years they were tested for freshness and nutritional value in every class she taught. Through the third year they retained their freshness, moisture, tartness and rivaled fresh lemons, even in nutritional value. The sodium hypochlorite – the chlorine part of "chlorine" bleach – is an oxygenator and interacts with the natural chemicals in the lemons originally used by Dr. Parcells. Testing showed that the bleach actually cleaned the lemons, eliminating fungi, bacteria and other foreign material on them that might have contributed to earlier than normal deterioration. Parcells found that Clorox bleach worked the best of all bleaches because of the manufacturer' s high quality procedures and filtration. She spent the next few years experimenting and refining her methods with different foods. She used the bleach soak for forty years, with nary a complaint, and lived to be 104 years old, passing in 1996. The Parcells Oxygen Soak is registered with the Smithsonian Institution under "Simplified Kitchen Chemistry," and is used around the world with great success, having been adopted by health departments of many governments. You can learn more about the late Hazel Parcells by visiting her center's website: http://www.Parcells Center.com.