Soaking Them for All Their Worth

Soaking Them for All Their Worth

by K. Shane Neifert D.C.

 Hazel Parcells N.D. was an instructor for the Sierra States University in California during the 1950′s.  She was conducting experiments in nutrition and food preparation.  One day she performed an experiment with old lemons.  She used a small amount of liquid Clorox in a sink filled with water and soaked the fruit.  After a half of an hour the fruit had returned to fresh appearance and odor.  After cutting the lemons up and freezing them Parcells tested the lemons over the next three years and found that they maintained their freshness and nutritional values as compared to fresh lemons.  The beginning of the Clorox soak for food detoxifying was begun. 

The Clorox bleach works by using sodium hypocloride as an oxygenator.  The chemical reaction eliminates the natural breakdown of the food by destroying fungus and bacteria.  The Parcells Oxygen Soak can revive foods, remove pesticides, toxins, and chemicals from food, as well as help preserve food in your refrigerator for much longer. 

Parcells performed many experiments and came up with the best times for a variety of foods to be soaked to receive the maximum benefits.  As she found success with her detoxification process she conducted educational lectures and spread the news of her accomplishment.  Many countries and foreign travelers have used this method to clean their food supply.  The method is currently listed in the Smithsonian under “Simplified Kitchen Chemistry”.  

The Parcells Oxygen Soak can be used with eggs (the porous shells can absorb pesticides and salmonella), meat (which can be heavy carriers of toxic materials: growth hormones, antibiotics and poisons in the foods the animals consume), and the flavor and texture are improved, meat being tenderized, including fish and foul; even frozen meats will not lose any juices in the soak, and they can remain in the soak until thawed – except ground meats.   

Clorox bleach worked best of all bleaches because of the manufacturer’s high quality procedures and filtration.  Parcells spent the next few years experimenting and refining her methods with different foods.  She used the Clorox bleach soak for forty years, with nary a complaint.  She lived to be 104 years old, just passing on in 1997.  

Formula:  Add 1 teaspoon of regular unscented Clorox bleach to 1 gallon of water.  Separate foods into the following groups and soak for the 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.  medium-skinned fruits (peaches, apricots) 10-15 minutes. ; Eggs 20-30 minutes.; Meat/poultry/fish (per pound), thawed, 10 minutes.; frozen 15-20 minutes.  Do not use more bleach than recommended and do not soak longer than times given.  After the soak, place food in a fresh water rinse for 5-10 minutes.  The fresh water introduces new oxygen into the food. 

Storage:  Let the food drain well before refrigerating.  The benefits of this oxygen food treatment are: fruits and vegetables will keep longer; the wilted will return to a fresh crispness, colors will restore (unless soaked longer than times recommended), flavor is enhanced and the dangerous additives will have been removed.

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