On Saturday, November 15, 2003, at 11:22 AM, micki wrote: > The Parcells Oxygen Soak is registered with the Smithsonian Institution > under > "Simplified Kitchen Chemistry," and is used around the world with great > success, > having been adopted by health departments of many governments. > You can find out more about the late Hazel Parcells, see her center's > site: > > > www.ParcellsCenter.com. > > This reminds me of how some people treated contaminated water where I used to live. Because the town water supply wasn't reliable, most people had a large open topped tank in the kitchen that they refilled every day when the water was running. The original source of the water was suspect, and a lot of people would get occasional stomach problems. I was an outsider so I got some bug every month or two! At night before bed the thing to do was put a few drops of bleach into the tank. That was enough to get rid of most of the bugs. I suppose it didn't do much to the spore forming bacteria but it made a big difference. Overnight the bleach evaporates out, it is more volatile than water, and the water is safe to drink. You don't want to swallow even very dilute bleach though, it messes up you natural gut flora so you have to let the water sit overnight before using it. I do much the same with the chlorinated city water I drink now. Either I boil it or let it sit overnight in an open container. That is supposed to get most of the chlorine out. I never thought to bleach soak my food, that might have saved me a lot of trips to the Doc for drugs! I have some old carrots in the fridge now. I'll try it and see how well it revives them.