Healthy soil and sustainable growing

[three feathers <threecrowfeathers@yahoo.com>]

elderberryjam <elderberryjam@zippytech.com> wrote:
>  How did I ever guess this was going to happen???
>
> http://www.nytimes.com/2006/12/09/nyregion/09produce.html?_r=1&th&emc=th&oref=slogin

LOL..........your crystal ball must have been fully charged  :-)  

I have "tall suspicions" that this problem with our produce was "engineered" ..........growers and produce associations are being herded into demanding govt. control quite easily it seems, after the spinach and green onion incidents........something our govt. is quite happy to step in and do

Am wondering if the following information is something we should be doing, as a "second line of
 defense," to protect us from the produce problems we seem to be having---would it be enough to stop e.coli?

threefeathers

How to Remove Toxins in our Food


Add 1 teaspoon of Clorox “original bleach* to 1 gallon of water. Separate foods into the following groups and soak for indicated time (make a fresh soak 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.

 

*Cautions: Do not use more bleach than recommended and do not soak longer than times given.

  http://www.compwellness.net/eJournal/1999/0830.htm 


Donadaghovi AiSv Nv wa do hi ya do
(Til next we meet, Walk in Peace)
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