RECIPES
Vegetables and Fruit
Most are sprayed with combinations of wax, dye, pesticide,
anti-sprouter, anti-mold, etc. Fast green (Food Green 3) is pres-
ent on most and brings with it the lanthanide elements. This
dye, plus lanthanides are water-soluble and penetrate the food
deeply. But double soaking in hot water for 1 minute removes
it. Even organic bananas, pears, grapefruit, and potatoes must be
double soaked this way.
Peel all vegetables
and fruit that can be
peeled. It is true that
the peel contains
beneficial nutrients
and roughage. But
safety is more impor-
tant. And since you
are now returning to
an “all natural” diet,
your nutrition will
already be much bet-
ter. Peeling lets you see fungus (mold) invasion that is other-
wise invisible. The mold in potatoes produces zearalenone.
Stick to Red and White varieties that have far less mold.
Lugol’s Food Sanitizer
1 drop Lugol’s iodine solution
1 quart/L water
Fill sink or bowl with the measured amount of water. Draw
a line here, so future treatments do not require measuring the
water. Add Lugol’s (1 drop per quart). Dip lettuce and spinach
so leaves are well wetted for one minute! Rinsing is optional.
Do not save the water for later use—it will lose its potency.