Re: Was Air Cleaners now Cleaning Produce-

[Guest guest]

>>On Behalf Of Christ

No, but maybe I will give it a try. Most vitimans seem to do nothing

for me at best. I hate swallowing pills. I try to eat a ballanced

diet but that is a problem in it's self becuase I seem to react to

food a lot of the time. I won't eat carrots or celory or lettuce that has

been in my fridge

more than four or five days becuase I am starting to think that the

slim or bacteria that grows on produce makes me sick.

After ten years of being sick I have come to the conclusion that the

things I react to are almost always organism's. Dust, Dust mites,

mold, bacteria.>>>>

Hi :

I'm getting ready to go to my weekly organic vegetable co-op. What I've

learned to do is wash and prepare my vegetables when I come home and they

last easily in the refrigerator for over a week and don't grow the nasties.

Carrots have been a problem and with my " sniffer " can often smell mold on

the carrots so I avoid them. " Here's what I do:

1. Rinse them well with water and remove any debris.

2. Spray them with plain white vinegar (the real vinegar, not synthetic)

and drug store hydrogen peroxide. I let that sit for a few minutes and then

rinse off and give the root veges a good scrubbing. It doesn't matter

which you use first - you can spray with the vinegar then the hydrogen

peroxide, or with the hydrogen peroxide followed by the vinegar. You won't

get any lingering taste of vinegar or hydrogen peroxide, and neither is

toxic to you if a small amount remains on the produce. Or you can soak them

in a sink full of water and about 4-8 ounces of this mixture for 30 minutes

if you want. http://www.mercola.com/2001/jul/21/vinegar.htm

3. Once vegetables are picked they begin to lose nutrients. While there is

no way to avoid this loss--other than growing the vegetables yourself and

eating them right from the vine--you can easily increase the staying power

of your vegetables by storing them properly.

The key is to keep as much air away from the vegetables as possible once you

get them home. To do this, simply squeeze as much air as you can out of the

bag that holds the vegetables and then seal it. The bag should look like it

is vacuum-packed. I do this by holding the bag against my chest and running

my arm over the bottom of the bag to the top, which bleeds the air out of

the bag. This will double or triple the normal storage life of the

vegetables.

It's more work than just putting the vegetables into the refrigerator;

however I've found the produce last longer, taste better and don't

deteriorate as quickly.

PS: If you don't like pills, you can purchase quality milk thistle seeds by

the pound, grind them well in a coffee grinder and take 1 tablespoon 3 times

a day. That's what I do. The standardized extracts of milk thistle are

needed for acute poisonings and acute toxicity; however for a regular,

gentle liver care the ground seeds work very well. Another good herb to

consider are schizandra berries in a tincture form.

Rosie

[Guest guest]

I learned about the vinegar/peroxide disinfectant on a bunny group

and have been using this for countertops and litterbox cleaning ETC

but never thought about for veggies and fruits too. Cool! Will

start spraying them too. I have spray bottles in every room with

vinegar and a few with peroxide. I learned these together work great

for stain removal on carpets too. People always look at my cart at

store when full of greens for bunnies and gallons of white vinegar.

When they ask what I'm doing with all that vinegar, I say drink it.

then say natural disinfectant!

Rhonda

>

> >>On Behalf Of Christ

> No, but maybe I will give it a try. Most vitimans seem to do

nothing

> for me at best. I hate swallowing pills. I try to eat a ballanced

> diet but that is a problem in it's self becuase I seem to react to

> food a lot of the time. I won't eat carrots or celory or lettuce

that has

> been in my fridge

> more than four or five days becuase I am starting to think that the

> slim or bacteria that grows on produce makes me sick.

> After ten years of being sick I have come to the conclusion that

the

> things I react to are almost always organism's. Dust, Dust mites,

> mold, bacteria.>>>>

>

>

> Hi :

> I'm getting ready to go to my weekly organic vegetable co-op. What

I've

> learned to do is wash and prepare my vegetables when I come home

and they

> last easily in the refrigerator for over a week and don't grow the

nasties.

> Carrots have been a problem and with my " sniffer " can often smell

mold on

> the carrots so I avoid them. " Here's what I do:

>

> 1. Rinse them well with water and remove any debris.

>

> 2. Spray them with plain white vinegar (the real vinegar, not

synthetic)

> and drug store hydrogen peroxide. I let that sit for a few minutes

and then

> rinse off and give the root veges a good scrubbing. It doesn't

matter

> which you use first - you can spray with the vinegar then the

hydrogen

> peroxide, or with the hydrogen peroxide followed by the vinegar.

You won't

> get any lingering taste of vinegar or hydrogen peroxide, and

neither is

> toxic to you if a small amount remains on the produce. Or you can

soak them

> in a sink full of water and about 4-8 ounces of this mixture for 30

minutes

> if you want. http://www.mercola.com/2001/jul/21/vinegar.htm

>

> 3. Once vegetables are picked they begin to lose nutrients. While

there is

> no way to avoid this loss--other than growing the vegetables

yourself and

> eating them right from the vine--you can easily increase the

staying power

> of your vegetables by storing them properly.

> The key is to keep as much air away from the vegetables as possible

once you

> get them home. To do this, simply squeeze as much air as you can

out of the

> bag that holds the vegetables and then seal it. The bag should look

like it

> is vacuum-packed. I do this by holding the bag against my chest and

running

> my arm over the bottom of the bag to the top, which bleeds the air

out of

> the bag. This will double or triple the normal storage life of the

> vegetables.

>

> It's more work than just putting the vegetables into the

refrigerator;

> however I've found the produce last longer, taste better and don't

> deteriorate as quickly.

>

> PS: If you don't like pills, you can purchase quality milk thistle

seeds by

> the pound, grind them well in a coffee grinder and take 1

tablespoon 3 times

> a day. That's what I do. The standardized extracts of milk

thistle are

> needed for acute poisonings and acute toxicity; however for a

regular,

> gentle liver care the ground seeds work very well. Another good

herb to

> consider are schizandra berries in a tincture form.

>

> Rosie

>

[Guest guest]

On Behalf Of Rhonda

>>I learned about the vinegar/peroxide disinfectant on a bunny group

and have been using this for countertops and litterbox cleaning ETC

but never thought about for veggies and fruits too. Cool! Will

start spraying them too. I have spray bottles in every room with

vinegar and a few with peroxide. I learned these together work great

for stain removal on carpets too. People always look at my cart at

store when full of greens for bunnies and gallons of white vinegar.

When they ask what I'm doing with all that vinegar, I say drink it.

then say natural disinfectant! Rhonda>>>>

Proud of you Rhonda!!!!!!!!! I've told so many about the vinegar and

peroxide in place of bleach or other disinfectants and most just don't

believe it will work--sigh! It's also healthier for us long term. Just

make sure you have real white vinegar and not the synthetic. Heinz still

sells real vinegar. I buy it in 1 1/2 gallons at Costco and lol I stock up

since Costco is so far from me and I get stares also. Good time to share

with others the uses of vinegar.

Let's face it our produce is not " sterile " and depending upon length in

storage and how stored and harvested more things will grow on them so why

not take a few minutes to wash them once we get them home. I do the same

with the vegetables and herbs I grow in my organic garden since I have a

very rich and live soil full of healthy microbes for the plants.

Off to vege-cop. Hope you are feeling better today.

Rosie

[Guest guest]

How do they make synthetic vinegar? I usually buy store brands which

are cheaper. Will look at ingredients and what will it say if

synthetic?

Rhonda

>

> On Behalf Of Rhonda

>

> >>I learned about the vinegar/peroxide disinfectant on a bunny

group

> and have been using this for countertops and litterbox cleaning ETC

> but never thought about for veggies and fruits too. Cool! Will

> start spraying them too. I have spray bottles in every room with

> vinegar and a few with peroxide. I learned these together work

great

> for stain removal on carpets too. People always look at my cart at

> store when full of greens for bunnies and gallons of white

vinegar.

> When they ask what I'm doing with all that vinegar, I say drink

it.

> then say natural disinfectant! Rhonda>>>>

>

> Proud of you Rhonda!!!!!!!!! I've told so many about the vinegar and

> peroxide in place of bleach or other disinfectants and most just

don't

> believe it will work--sigh! It's also healthier for us long term.

Just

> make sure you have real white vinegar and not the synthetic. Heinz

still

> sells real vinegar. I buy it in 1 1/2 gallons at Costco and lol I

stock up

> since Costco is so far from me and I get stares also. Good time to

share

> with others the uses of vinegar.

>

> Let's face it our produce is not " sterile " and depending upon

length in

> storage and how stored and harvested more things will grow on them

so why

> not take a few minutes to wash them once we get them home. I do

the same

> with the vegetables and herbs I grow in my organic garden since I

have a

> very rich and live soil full of healthy microbes for the plants.

>

> Off to vege-cop. Hope you are feeling better today.

>

> Rosie

>

[Guest guest]

Great advice Rosie!

I was thinking about buying some of that soap they sell for the same

purpose but would rather not use any chemicals.

Thanks

>

>Hi :

>I'm getting ready to go to my weekly organic vegetable co-op. What I've

>learned to do is wash and prepare my vegetables when I come home and they

>last easily in the refrigerator for over a week and don't grow the nasties.

>Carrots have been a problem and with my " sniffer " can often smell mold on

>the carrots so I avoid them. " Here's what I do:

>

>1. Rinse them well with water and remove any debris.

>

>2. Spray them with plain white vinegar (the real vinegar, not synthetic)

>and drug store hydrogen peroxide.

[Guest guest]

Rhonda,

This is great that you are able to use the white vinegar for general

disinfecting, because it works gets great as an

antifungal/antibacterial. I just wish I was aware of this years ago.

Plus anyone can get it and it doesn't cost much. It's not the same

as using the wine vinegar or the apple cider vinegar, because there

is too much fermentation that is taking place with those two and

this is the last thing that you need. I've got several articles from

doctors and other professionals on the use of white vineger for

EXTERNAL not internal use. I know my wife & I use it for just about

everything. It's definately not a cureall, but often it looks that

way. Hope it helps.

Take care,

KC

> >

> > >>On Behalf Of Christ

> > No, but maybe I will give it a try. Most vitimans seem to do

> nothing

> > for me at best. I hate swallowing pills. I try to eat a

ballanced

> > diet but that is a problem in it's self becuase I seem to react

to

> > food a lot of the time. I won't eat carrots or celory or

lettuce

> that has

> > been in my fridge

> > more than four or five days becuase I am starting to think that

the

> > slim or bacteria that grows on produce makes me sick.

> > After ten years of being sick I have come to the conclusion

that

> the

> > things I react to are almost always organism's. Dust, Dust

mites,

> > mold, bacteria.>>>>

> >

> >

> > Hi :

> > I'm getting ready to go to my weekly organic vegetable co-op.

What

> I've

> > learned to do is wash and prepare my vegetables when I come home

> and they

> > last easily in the refrigerator for over a week and don't grow

the

> nasties.

> > Carrots have been a problem and with my " sniffer " can often

smell

> mold on

> > the carrots so I avoid them. " Here's what I do:

> >

> > 1. Rinse them well with water and remove any debris.

> >

> > 2. Spray them with plain white vinegar (the real vinegar, not

> synthetic)

> > and drug store hydrogen peroxide. I let that sit for a few

minutes

> and then

> > rinse off and give the root veges a good scrubbing. It doesn't

> matter

> > which you use first - you can spray with the vinegar then the

> hydrogen

> > peroxide, or with the hydrogen peroxide followed by the vinegar.

> You won't

> > get any lingering taste of vinegar or hydrogen peroxide, and

> neither is

> > toxic to you if a small amount remains on the produce. Or you

can

> soak them

> > in a sink full of water and about 4-8 ounces of this mixture for

30

> minutes

> > if you want. http://www.mercola.com/2001/jul/21/vinegar.htm

> >

> > 3. Once vegetables are picked they begin to lose nutrients.

While

> there is

> > no way to avoid this loss--other than growing the vegetables

> yourself and

> > eating them right from the vine--you can easily increase the

> staying power

> > of your vegetables by storing them properly.

> > The key is to keep as much air away from the vegetables as

possible

> once you

> > get them home. To do this, simply squeeze as much air as you can

> out of the

> > bag that holds the vegetables and then seal it. The bag should

look

> like it

> > is vacuum-packed. I do this by holding the bag against my chest

and

> running

> > my arm over the bottom of the bag to the top, which bleeds the

air

> out of

> > the bag. This will double or triple the normal storage life of

the

> > vegetables.

> >

> > It's more work than just putting the vegetables into the

> refrigerator;

> > however I've found the produce last longer, taste better and

don't

> > deteriorate as quickly.

> >

> > PS: If you don't like pills, you can purchase quality milk

thistle

> seeds by

> > the pound, grind them well in a coffee grinder and take 1

> tablespoon 3 times

> > a day. That's what I do. The standardized extracts of milk

> thistle are

> > needed for acute poisonings and acute toxicity; however for a

> regular,

> > gentle liver care the ground seeds work very well. Another good

> herb to

> > consider are schizandra berries in a tincture form.

> >

> > Rosie

> >

>