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.