As far as eating mice, I recall reading that wonderful book: “Never Cry
Wolf” about the exploits of a researcher out in the northern tundra, and
as a part of an experiment to see how the wolves were surviving without
caribou, he put himself on a diet of the local arctic mice and did
remarkably well.



Here is a description of the method for soaking foodstuffs:

The Parcells Oxygen Soak can revive foods, remove pesticides, toxins,
chemicals,
and fungi and bacteria from food, as well as help preserve food in your
refrigerator for much longer. Around the world, it is the essential means of
sanitizing food in out-of-the-way places.

Consuming organically grown foods is wonderful.  But here is a recent
quote from the Organic Trade Association. The growth (organic food
industry) has, in part, leaned on consumers'
assumptions that organic produce is "more healthy" and that it's wholly
free of disease-causing pesticides and herbicides. Unfortunately, such
confidence has been misplaced, says Holly Givens, a spokeswoman for the
Organic Trade Association. While tests have shown that most organic fruits
and vegetables have lower levels of synthetic pesticides, they still show
some contamination, either from chemicals seeping in from previously
contaminated soil, blown in from adjacent fields or from contaminated
rainwater.



Foods include:

*Eggs (the porous shells can absorb pesticides and salmonella)
*Meats (which can be a heavy carrier of toxic materials: growth hormones,
antibiotics and poisons in the foods that animals consume)
*Fruits and vegetables, including sprouts and herbs

The benefits of this oxygen food treatment are:
Fruits, herbs and vegetables will keep longer
The wilted will return to a fresh crispness
Colors will restore (unless soaked longer than recommended times)
Flavor and texture will be enhanced
Meat, fish and foul will be tenderized
Dangerous additives will have been removed.

Application
Add 1/2  teaspoon of Clorox 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.


Caution: Do not use more bleach than recommended and do not soak longer than
times given


Background
In the 1950s at Sierra States University in California, Hazel Parcells, ND
conducted an experiment with shriveled, discolored lemons meant for the
compost
pile. She placed them into a sink full of water into which she put a small
amount of bleach. Within one-half hour the lemons had taken on a fresh
appearance and the room smelled of fragrant lemon. Parcells portioned
them out
and placed them in a freezer. For the next three years they were tested for
freshness and nutritional value in every class she taught. Through the third
year they retained their freshness, moisture, tartness and rivaled the fresh
lemons even in nutritional value.
The sodium hypochlorite  the only chlorine part of "chlorine" bleach  is an
oxygenator and interacts with the natural chemicals in the lemons originally
used by Dr. Parcells. Testing showed that the bleach actually cleaned the
lemons, eliminating fungi, bacteria and other foreign material on them that
might have contributed to earlier than normal deterioration.
Parcells found that Clorox bleach worked the best of all bleaches
because of the
manufacturer's high quality procedures and filtration. She spent the
next few
years experimenting and refining her methods with different foods. She
used the
bleach soak for forty years, with nary a complaint, and lived to be 104
years,
passing in 1996.
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.


A Simple Water Treatment for Potable Water


Place a gallon jug full of potable water  cleansed, tap, bottled,
distilled or
filtered  water in full-spectrum light (such as the sun) for at least 30
minutes. The light will clean out most chemicals, pollutants and the
germs found
in our drinking water sources. It also adds energy and life to water
that has
been boiled, bombarded with chemicals  yours or the water company's  or
sifted
through previously-used filters.
Use several jars in a line, putting each newly filled jar at the end of the
line, furthest away from the light source. Artificial full-spectrum light
sources should be no more than 12 inches away from the water jar.
A full-spectrum light duplicates the light spectrum of the sun and look like
florescent light tubes and bulbs and start at less than $40. They can be
purchased at most enlightened hardware and health stores as well as
Ott-Lite see
link below. They also make excellent "grow" lights indoor plants, such
as house
plants, herbs and vegetables.
Source: Live Better Longer, by Joseph Dispenza, HarperCollins, New York,
Copyright © 1997, Reprinted with Permission, via Well Being Journal,
North Bend
WA (425)888-9393, Nov/Dec 1998.