Bleach bath for Produce excerpt from Juice Fasting and Detoxification

[Guest guest]

I am reading Juice Fasting and Detoxification by Steve Meyerowitz, 1996. In

it he says that the Clorox bath is controversial but very effective and well

supported. " Clorox is purported to operate on an electro-magnetic level as

well. Whatever it is, it actually increases the color and flavor, returns

freshness to produce and destroys parasites and their eggs. Clorox works as a

chelating agent extracting pesticides and pollutants from the produce it

contacts...if you were to drink Clorox it would be considered a poison itself,

but Clorox

is a volatile liquid and turns quickly to a gaseous state upon contact with

air. If Clorox is there, you will smell it. If not it has turned in to a gas

and escaped leaving you with pure food " pg.49-50

 

I have to say given the choice-I'd opt for the Clorox bath. One half teaspoon

per gallon of water soak produce for 5-10 minutes, drain, soak again in

fresh water for 5-10 minutes. If you can still smell Clorox, rinse again and let

air dry.

 

 

 

[Guest guest]

Dear Group,

 

I do not know much about detoxifying vegetables, but on the surface

and without any real good hard data to back it up, I would never

consider using bleach on my food to try and detoxify it.

 

Chlorine is definately a toxin. It could be used as a disinfectant,

but it doesn't make sense as a nuetralizing or as a detoxifying

agent. With this kind of thinking, to detoxify or clean up our rivers

and lakes from chemicals all we need to do it dump them full of

chlorine. Sounds pretty ridiculous to me.

 

Chlorine has been shown to be carcinogenic and suspect in a myriad of

conditions of disease. Why would I want to put it on anything that

goes into my body? That is what part of this list is about, getting

people to stop putting poisons in there bodies.

 

I have read accounts where some people wont even use it in there

households for cleansing and disenfecting. I would think that vinegar

would be good for disenfecting and safe.

 

Most studies that I have read by people who I respect are very

unhappy that it is the primary way to disinfect water in the USA.

They cite other ways to do it much safer and less harmful to the

health of the people who drink it.

 

If anyone thinks that chlorine can be used to detoxify food, I would

be very interested to take a look at the scientific studies and then

I would still be very suspect about them unless, I knew who did them

and why, and could collaborate them with others.

 

As for me this, I categorize this in the very bad information file

until, I am presented with a lot more evidence to show otherwise.

 

Frank

 

 

 

 

 

 

, susbarb1@a...

wrote:

> I am reading Juice Fasting and Detoxification by Steve Meyerowitz,

1996. In

> it he says that the Clorox bath is controversial but very effective

and well

> supported. " Clorox is purported to operate on an electro-magnetic

level as

> well. Whatever it is, it actually increases the color and flavor,

returns

> freshness to produce and destroys parasites and their eggs. Clorox

works as a

> chelating agent extracting pesticides and pollutants from the

produce it

> contacts...if you were to drink Clorox it would be considered a

poison itself, but Clorox

> is a volatile liquid and turns quickly to a gaseous state upon

contact with

> air. If Clorox is there, you will smell it. If not it has turned

in to a gas

> and escaped leaving you with pure food " pg.49-50

>

> I have to say given the choice-I'd opt for the Clorox bath. One

half teaspoon

> per gallon of water soak produce for 5-10 minutes, drain, soak

again in

> fresh water for 5-10 minutes. If you can still smell Clorox, rinse

again and let

> air dry.

>

>

>

[Guest guest]

Frank,

You are right, I know that vinegar would be good for disenfecting and safe. I

have heard white is just as effective as the apple cider vinegar. I use apple

cider vinegar literally for everything. But lets not get crazy here. When

rinsing your fruits and veggies are you using the best water possible or are you

rinsing from tap water? I cannot afford to be that compulsive. I rinse in tap

water but drink distilled and eat only organic when possible. I think that is

compulsive enough.

 

Jane

[Guest guest]

Do you have anything of to show me the chemistry involved? I only

read of your opinion or this author.

 

 

On the face of these posts they appear to me to be misinformation.

 

It just doesn't make much sense to me although I am no expert on

clorine, but everything that I have read in the past certainly points

to an opposite conclusion.

 

Pestacides are toxic sunstances. I would assume and hope that the

bulk of the pesticide would be on the outside of the vegetable or

fruit, although I would also expect that some are taken up or

absorbed somehow, and are also inside of the food, but hopefully in

smaller quantities.

 

I would assume the best way to get the pesticides off would be to

break the chemical bonds that hold it together and make it adhere to

the food. I am sure that there are a lot of other less toxic

substances that could do that. Probably most vegetable washes with

some kind on mild soap or detergent could do it.

 

If you have anything that shows that the chemistry involved that

chlorine will neutralize all of these different pestacides please

post that.

 

Even if it did, you still have the issue of the toxicity of the

chlorine and the unhealthy destruction of food and enzymes caused by

the chlorine.

 

Chlorine is a toxic substance. It can be absorbed into food. It will

destroy any enzymes and probably most vitamins present in the food.

I do not see how putting one toxic substance over another could be

beneficial. Just on the surface, to me this adds another layer of

poison to the pesticide already present.

 

You also wrote:

( " Whatever it is, it actually increases the color and flavor, returns

> freshness to produce " )

 

This also on the surface sounds so ridiculous as to almost be

laughable.

 

I cannot imagine bleach as a flavor enhancer. Returns freshness? In

what way and how? I don't think so. You make it sound as if we could

take old food and revitalize it. Chlorine is a strong toxin. I do not

believe it can be used in any way similar to what you state.

 

I just hope there are not any people in the group who would take this

type of advice to heart without a lot more evidence to back it up.

 

Frank

 

 

 

 

 

, susbarb1@a...

wrote:

 

 

> I am not talking about disinfecting produce. I understand that

there are many

> great natural products that can do this. I am talking about

dystroying

> pesticides in produce.

> It seems that bleach does this, and is not residual

 

, susbarb1@a...

wrote:

> I am reading Juice Fasting and Detoxification by Steve Meyerowitz,

1996. In

> it he says that the Clorox bath is controversial but very effective

and well

> supported. " Clorox is purported to operate on an electro-magnetic

level as

> well. Whatever it is, it actually increases the color and flavor,

returns

> freshness to produce and destroys parasites and their eggs. Clorox

works as a

> chelating agent extracting pesticides and pollutants from the

produce it

> contacts...if you were to drink Clorox it would be considered a

poison itself, but Clorox

> is a volatile liquid and turns quickly to a gaseous state upon

contact with

> air. If Clorox is there, you will smell it. If not it has turned

in to a gas

> and escaped leaving you with pure food " pg.49-50

>

> I have to say given the choice-I'd opt for the Clorox bath. One

half teaspoon

> per gallon of water soak produce for 5-10 minutes, drain, soak

again in

> fresh water for 5-10 minutes. If you can still smell Clorox, rinse

again and let

> air dry.

>

>

>