Hydrogen Peroxidase and Vinegar Spritz:
Fill one spray bottle with regular 3% Hydrogen Peroxidase and another with plain white vinegar or apple cider vinegar. Spritz the foods; vegetables (leafy greens as well), fruit (yes, berries too), meat, chicken and fish, let the spary work a minute or so, then rinse off with water. If there is any residue left, this is not toxic for you.
You can also sanitize cutting boards and counters with this combination.
Clorox Soak:
The Clorox procedure was created by Hazel Parcells, N.D., D.C., Ph.D., for neutralizing both infectious agents and food sprays. Clorox supposedly kills every known type of virus and its strong negative charge magnetically pulls out the positively charged toxins.
1.Use ½ teaspoon Clorox to 1 gallon of water, preferably from a clean source. Use the original formula of Clorox only and not any other brand.
2. Place the foods to be treated into the bath according to the chart below. Make separate bath for each group.
Food Group Treatment Time
Vegetables
Leafy Vegetables 15 minutes
Root vegetables, thick-skinned or
Fibrous vegetables 30 minutes
Fruit
Thin-skinned (berries, peach, plums) 15 minutes
Thick-skinned (apples, citrus, bananas) 30 minutes
Chicken, fish meat, eggs 20 minutes
3. Remove foods from the Clorox bath and place in clean water for 10 minutes. Dry all foods thoroughly and store.
The Hydrogen Peroxide (H2O2) soak:
For people who are chlorine sensitive, use 35% food grade H2O2. Add 4 oz. to 1 gallon of water. Proceed as above.
