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Body Wisdom and Why Bad Food Tastes GoodMold Avoidance
Peanut butter (store bought) and other nut butters can't be detoxified by adding vitamin C due to the mixing problem, even if you stir it in thoroughly. Make your own. Making your own peanut butter is a great adventure (see the Recipes chapter). Mix it with home made preserves, honey, marmalade, not very homogeneously so the bright colors and individual flavors stand out in contrast. Having three or four such spreads in the refrigerator will give your children the right perspective on food - homemade is better. Store bought jams are sweeter and brighter in color but strangely low in flavor and often indistinguishable from each other. Let your children eat the polluted foods that friends and restaurants serve (but not rare-cooked meats) so they can experience the difference. Their livers are strong enough to detoxify occasional small amounts. Tea is quite moldy if purchased in bags. Although I used to recommend single herb teas (tea mixtures have solvents), I can now only recommend single herb teas from fresh sources in bulk (see the Sources chapter). This also gets you away from the benzalkonium chloride and possibly other antiseptics in the bag itself. When you get them, store them in their original double plastic bag. These herbs are so fresh, you'll only need half as much to make a cup of tea. Use a bamboo strainer (non metal). Bake the strainer occasionally or put through the dishwasher to keep it sterile. Figure 52. Packaged herb tea is moldy and polluted with solvents. Get yours in bulk from an herb company. It comes as a surprise that pure, genuine maple syrup has the deadly aflatoxin and other molds. You can often see mold yourself, as a thin scum on the surface or an opaque spot on the inside of the glass after the syrup has stood some time, even in the refrigerator. Some mold spores were in it to begin with. Others flew in. After some time they grew enough to be visible. In my testing, aflatoxin can be cleared with vitamin C but sterig and others need to be treated with a high temperature as well. Fortunately, this is easy to do with a syrup. Heat to near boiling while in the original jar with the lid removed. Keep refrigerated afterwards.
The mold in our hot cereals can be spotted. Pick out all dark colored, shriveled bits. This represents most of it. Add honey, and salt while it's cooking-this raises the boiling temperature and detoxifies more. At the end, turn off heat and add a sprinkle of vitamin C powder. Rolled oats never showed molds in my testing, although they have their characteristic fungi, too. Don't let grains mold on your shelves simply from aging. Nothing should be more than six months old. Remember you can't see or smell molds when they begin. Molds must have a degree of moisture. As soon as you open a cereal grain, put the whole box in a plastic bag to keep moisture out. This keeps out weevils too, so you won't have to put the box in the freezer later to kill them. Anything that is put in the refrigerator or freezer and then taken out develops moisture inside. Store cereals in kitchen cupboards or the freezer. Figure 53. Three safe flavorings. No government agency can test for all of these mycotoxins in all of our foods. Production and storage methods must be better regulated so as to be fail-safe. Simply sending inspectors out to look into the bins at grain elevators is not sufficient. Crusts of mold, sometimes several feet thick, that form on top of grain bins can be simply shoveled away before the inspector arrives. The humidity and temperature of stored grain should be regulated, requiring automated controls. This would soon be cost effective, too, in terms of reduced spoilage losses and higher quality prices earned. I believe that zear, aflatoxin and ergot require special regulations. Products that are imported should be subjected to the same tests as ours. Test results should be on the label.
The Cure for All Diseases by Topic
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AbstractElectricity can now be used to kill bacteria, viruses and parasites in
minutes, not days or weeks as antibiotics require. Notice to the Reader from Dr Hulda ClarkThe opinions and conclusions expressed in this book are mine, and unless expressed otherwise, mine alone. The opinions expressed herein are based on my scientific research and on specific case studies involving my patients. Be advised that every person is unique and may respond differently to the treatments described in this book. On occasion we have provided dosage recommendations where appropriate. Again, remember that we are all different and any new treatment should be applied in a cautious, common sense fashion. The treatments outlined herein are not intended to be a replacement or substitute for other forms of conventional medical treatment. Please feel free to consult with your physician or other health care provider. I have indicated throughout this book the existence of pollutants in food and other products. These pollutants were identified using a testing device of my invention known as the Syncrometer. Complete instructions for building and using this device are contained in this book. Therefore anyone can repeat the tests described and verify the data. The Syncrometer is more accurate and versatile than the best existing testing methods. A method for determining the degree of precision is also presented. However at this point it only yields positive or negative results, it does not quantify. The chance of a false positive or a false negative is about 5%, which can be lessened by test repetition. It is in the public interest to know when a single bottle of a single product tests positive to a serious pollutant. If one does, the safest course is to avoid all bottles of that product entirely, which is what I repeatedly advise. These recommendations should be interpreted as an intent to warn and protect the public, not to provide a statistically significant analysis. It is my fervent hope that manufacturers use the new electronic techniques in this book to make surer products than they ever have before. Copyright NoticeThe Cure For All Diseases Copyright 1995 by Hulda Regehr Clark, Ph.D., N.D. Permission is hereby granted to make copies of any part of this document for non-commercial purposes provided this page with the original copyright notice is included. Published in the United States by ProMotion Publishing
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