Re: sanitizing your sprouter THREE VERY GOOD WAYS!

[Guest guest]

1) everyone NEEDS germs around them or their immune system begins to fail -- 99%

of all the stuff you THINK is around you kitchen isn't harmful.  Even the stuff

that the FDA says is harmful, isn't in the quantities you find it if you are

simply 'clean' in your work area.  You don't believe the FDA in many things,

why, all of a sudden do you believe them when they tell you about

microorganisms? -- because they scare you and you can't see  them.  So when it

comes to 'health' you don't belive them, but when it comes from 'hygene' you

do?  Seems strange.  Your body NEEDS small amounts of germs on a daily basis to

stay as healty and it can be -- and unless you DO have an auto-immune disease,

being exposes to even 'dangerous' germs in tiny amounts over time will keep you

FAR more healthy than living in a sertile bubble.

2) so you want 'clean' or 'sterile'?  They are two entirely different concepts. 

CLEAN  - use hot water and soap.  Use your dish-washer.  that will 'clean' your

seed sprounters of 99.9% of the 'bad' microorganisms that will bother you.  Use

'extended wash' and 'a sani-rinse if you don't have a plastic/nylon set.  If you

do, the 'sani' mode will produce enough heat to warp your plastic.

        If you have metal or want to use your dish-washer to clean and nearly

steralize, toss in ONE HALF CAP OF CLOROX - to the first rince cycle.  Wait

until the water is in, measure out HALF a cap from a clorx bottle and put in for

the first rinse.  That will normally rinse for 5-10 minutes to wet down and

mostly remove the food from other things in the dishwasher -- and do a darned

good job of cleaning it too -- sometimes to sterile, sometimes to simply

'very-very-clean'.

STERILE -- two very simple ways - Auto-Clave (wet hot steam under pressure, used

in most hospitals even today) and DRY HOT WITHOUT PRESSURE.

AUTO-CLAVE: use a Pressure cooker.  Depending upon the size, and make - put in

from 1 table spoon (Kuhn Rikon) to half a pint of water and bring to boil. Use

the plate that came with the Pressure Cooker, and heat it up to about 15 pounds

of pressure.  This should produce an internal temp of around 121*C (about 250*F)

and keep it there for about 20 minutes that will steralize it.

However you best be wearig latex gloves to remove them, otherwise they go right

back to carrying any germs that happen to be in or on your skin -- so 'Sterile'

is generally not a really GREAT idea.

OVEN - if you have non-plastic components, wash them in soap and water, and

rinse them off, then put them in your oven and turn it up to 400*F.  Wait till

the light goes off, and wait 20 minutes, -- they are now sterile.

METHOD TWO -- if you don't have a reactive metal - Al, Fe, or other ferrous

compound (use a magnet to find out) take you Stainless Steel and put two cap

fulls of clorox and ONE squirt from your dish detergent in your cleaned out dish

pan and let them set for about 10 minutes, turn them over and move them around

to get bubbles and such out or where they were and soak again.  Rise off very

well, and dry under a couple of seterile dish or hand towels - they are now

strile, until you toutch them with you fingers.

============================================

CLEAN:

" Clean is good enough unless you live in a Bio-Lab " - with a degree in biology

just wash them off with a hot soap and water solution, put them for about 2

minutes into a HOT water bath with some clorine (clorox) in it (two cap fulls is

MORE than enough, 1 cap full in a 3 gallon dish tub is MORE than enough -- then

rinse under SUPER HOT WATER - AND PUT them on a rack.  That is what most health

departments require to be 'sanitray' enough for large institutions -- to keep

bacteira from remaining on plates and cups and flatware. Dry off immeadeately -

now what? -- well WHERE you store it will present you with a problem unless you

have a 'clean room' and 'clean has 4 levels -- Bio Level (BL) 1-2-3 (suits and

resperatiors under pressure surrouned by a pressureised cleaning room to get

out, then a 'vacuum ring' where you exit from your shower and changing clothes,

and then, finally a BL-4 which is military viral research only and LASTLY a BL-5

that does not offically exist and is where the military tests both experimental

viral and gascious agents.

So 'steralizing' is pointless if you are simply going to re-infect things.  99%

OF THE TIME -- a solution soap and weak clorox followed by a hot rinse will do

the job.

If you are super parinoid, use a pressure cooker for a super hot and super steam

environment or you can simply heat an object up to beyond he environmental

temperture in which even spores from a bacterial or fungal infection will die. 

It's not complicated -- and H202 is a VERY powerfull agent -- and a single drop

will put a hurt on you if even a single drop hits your skin -- think the kind

you get from your drug store (3% solution) and then think full strength at 100%!

(BTW, it won't kill off even 'most' of the spores unless you leave it on long

enough for it to eat through the proteen coatings -- and there is questio about

some virals being affected at all.

==========================================

BE REALISTIC

==========================================

Clean is good enough.  A hot oven will 'steralize' a plate or mesh that's been

cleaned.  If you have nylon or other plastic -- use a pressure cooker or a 'jar

canner' and keep it at 15 pounds for 20 - 30 minutes, or 20 pounds for 15-20

minutes.

A trip through hot soap solution in water (add a tiny amount of clorox if it

makes you happey), then a weak clorox solution in hot water (1 cap full per

gallon - since 20 drops per gallon, 5 drops per quart, will steralize water

enough to use in the field, and we are talking Vietnamese or other SE Asian rice

paddy water), then a rinse in hot water (180*F / 82.2*C) for a couple of minutes

and you'll have cleaned to the highest standared of every health department in

the US AND MOST OTHER COUNRIES -- THIS IS A GOLD STANDARD.

I can name a LOT of exotic chemicals you can use to clean - but Sodium

hypocloride (clorox) and water are just fine -- and to mix them up to go from a

heavy phenol (think pinesoul) to pure H2O2 -- but in all reality, Clorox is just

plain fine. 

Remember the very instant you toutch the sprouter without steril gloves, or put

someting non-strile in it, it's no longer sterile, and my bet is that the

problem came from the seeds! - though some environments are FAR more microbiol

than others.  I once lived in a place where a plate of veggies and rise would

turn into a green and gray pile of mold over night, and in two days had yellow,

red, and black mould growing on it.  I have also lived in a place where a plate

of veggies and rice would sit out overnight and be crackling dry in the morning

and by the next day be ready for re-hydration!

So it can be very VERY simple if you want it to be.  Troublesome corners - take

an old tooth brush and whttle it down to fit into that spot and even with a

single brissle, root around in that corner or along that seam. 

============================================

Unless you have an auto-immune system you REALLY don't want to be in a sterile

environment -- it will kill you.  You don't listen to the FDA when they tell you

what is and what is not safe, but suddenly you worship them when they tell you

what is clean and not clean.  Why would their standards change for that?  I live

on a septic tank, so clorox has VERY limited use in this house -- soap and water

and a nylon ball and sponge seem to have not killed me over 61+ years - nor did

it seem to kill my  Great Grandmother who live VERY healthy to 102 before she

died in her sleep. 

Don't be afraid of germs - you NEED THEM TO BE HEALTHY.  If you don't understand

about anti-bodies and immune systems, try to learn a little bit,  It will keep

your from being afraid of your own kitchen and the food you eat. 

Someone said they were terrified of plastic. That's a shame.  There are well

over 10, 000 kinds of plastic in use - from thin latex gloves (yes SOME people

are allergic to Latex, other people are allergic to Apples) to carbon bonded

plastics that are stronger than steel in many respects -- and to be afraid of

all that is a lot of fear and stress to carry around -- most counter tops are

'plastic', it's quite likely that if you live in a newer house you have SOME

plastic pipes in it, and if you have old Galv Iron, you may well have lead

solder holding those pipes together -- fear is where you look for it. 

I hope everyon looks to the Joy in their Lives, not the fears.

-- paul -

 

Dream Well. Travel Well.  May you Walk Your Path in Beauty.

" Somewhere, something incredible is waiting to be known. " Carl Sagan.

[Guest guest]

Thank you for your outstanding post. I found it very helpful.

Steve

>

> 1) everyone NEEDS germs around them or their immune system begins to fail --

99% of all the stuff you THINK is around you kitchen isn't harmful.  Even the

stuff that the FDA says is harmful, isn't in the quantities you find it if you

are simply 'clean' in your work area.  You don't believe the FDA in many things,

why, all of a sudden do you believe them when they tell you about

microorganisms? -- because they scare you and you can't see  them.  So when it

comes to 'health' you don't belive them, but when it comes from 'hygene' you

do?  Seems strange.  Your body NEEDS small amounts of germs on a daily basis to

stay as healty and it can be -- and unless you DO have an auto-immune disease,

being exposes to even 'dangerous' germs in tiny amounts over time will keep you

FAR more healthy than living in a sertile bubble.

>

> 2) so you want 'clean' or 'sterile'?  They are two entirely different

concepts. 

>

>

> CLEAN  - use hot water and soap.  Use your dish-washer.  that will 'clean'

your seed sprounters of 99.9% of the 'bad' microorganisms that will bother you. 

Use 'extended wash' and 'a sani-rinse if you don't have a plastic/nylon set.  If

you do, the 'sani' mode will produce enough heat to warp your plastic.

>         If you have metal or want to use your dish-washer to clean and nearly

steralize, toss in ONE HALF CAP OF CLOROX - to the first rince cycle.  Wait

until the water is in, measure out HALF a cap from a clorx bottle and put in for

the first rinse.  That will normally rinse for 5-10 minutes to wet down and

mostly remove the food from other things in the dishwasher -- and do a darned

good job of cleaning it too -- sometimes to sterile, sometimes to simply

'very-very-clean'.

>

> STERILE -- two very simple ways - Auto-Clave (wet hot steam under pressure,

used in most hospitals even today) and DRY HOT WITHOUT PRESSURE.

>

> AUTO-CLAVE: use a Pressure cooker.  Depending upon the size, and make - put in

from 1 table spoon (Kuhn Rikon) to half a pint of water and bring to boil. Use

the plate that came with the Pressure Cooker, and heat it up to about 15 pounds

of pressure.  This should produce an internal temp of around 121*C (about 250*F)

and keep it there for about 20 minutes that will steralize it.

>

>

> However you best be wearig latex gloves to remove them, otherwise they go

right back to carrying any germs that happen to be in or on your skin -- so

'Sterile' is generally not a really GREAT idea.

>

> OVEN - if you have non-plastic components, wash them in soap and water, and

rinse them off, then put them in your oven and turn it up to 400*F.  Wait till

the light goes off, and wait 20 minutes, -- they are now sterile.

>

> METHOD TWO -- if you don't have a reactive metal - Al, Fe, or other ferrous

compound (use a magnet to find out) take you Stainless Steel and put two cap

fulls of clorox and ONE squirt from your dish detergent in your cleaned out dish

pan and let them set for about 10 minutes, turn them over and move them around

to get bubbles and such out or where they were and soak again.  Rise off very

well, and dry under a couple of seterile dish or hand towels - they are now

strile, until you toutch them with you fingers.

>

> ============================================

> CLEAN:

>

>

> " Clean is good enough unless you live in a Bio-Lab " - with a degree in biology

just wash them off with a hot soap and water solution, put them for about 2

minutes into a HOT water bath with some clorine (clorox) in it (two cap fulls is

MORE than enough, 1 cap full in a 3 gallon dish tub is MORE than enough -- then

rinse under SUPER HOT WATER - AND PUT them on a rack.  That is what most health

departments require to be 'sanitray' enough for large institutions -- to keep

bacteira from remaining on plates and cups and flatware. Dry off immeadeately -

>

>

> now what? -- well WHERE you store it will present you with a problem unless

you have a 'clean room' and 'clean has 4 levels -- Bio Level (BL) 1-2-3 (suits

and resperatiors under pressure surrouned by a pressureised cleaning room to get

out, then a 'vacuum ring' where you exit from your shower and changing clothes,

and then, finally a BL-4 which is military viral research only and LASTLY a BL-5

that does not offically exist and is where the military tests both experimental

viral and gascious agents.

>

>

> So 'steralizing' is pointless if you are simply going to re-infect things. 

99% OF THE TIME -- a solution soap and weak clorox followed by a hot rinse will

do the job.

>

> If you are super parinoid, use a pressure cooker for a super hot and super

steam environment or you can simply heat an object up to beyond he environmental

temperture in which even spores from a bacterial or fungal infection will die. 

>

>

> It's not complicated -- and H202 is a VERY powerfull agent -- and a single

drop will put a hurt on you if even a single drop hits your skin -- think the

kind you get from your drug store (3% solution) and then think full strength at

100%! (BTW, it won't kill off even 'most' of the spores unless you leave it on

long enough for it to eat through the proteen coatings -- and there is questio

about some virals being affected at all.

>

> ==========================================

> BE REALISTIC

> ==========================================

>

> Clean is good enough.  A hot oven will 'steralize' a plate or mesh that's been

cleaned.  If you have nylon or other plastic -- use a pressure cooker or a 'jar

canner' and keep it at 15 pounds for 20 - 30 minutes, or 20 pounds for 15-20

minutes.

>

> A trip through hot soap solution in water (add a tiny amount of clorox if it

makes you happey), then a weak clorox solution in hot water (1 cap full per

gallon - since 20 drops per gallon, 5 drops per quart, will steralize water

enough to use in the field, and we are talking Vietnamese or other SE Asian rice

paddy water), then a rinse in hot water (180*F / 82.2*C) for a couple of minutes

and you'll have cleaned to the highest standared of every health department in

the US AND MOST OTHER COUNRIES -- THIS IS A GOLD STANDARD.

>

> I can name a LOT of exotic chemicals you can use to clean - but Sodium

hypocloride (clorox) and water are just fine -- and to mix them up to go from a

heavy phenol (think pinesoul) to pure H2O2 -- but in all reality, Clorox is just

plain fine. 

>

>

> Remember the very instant you toutch the sprouter without steril gloves, or

put someting non-strile in it, it's no longer sterile, and my bet is that the

problem came from the seeds! - though some environments are FAR more microbiol

than others.  I once lived in a place where a plate of veggies and rise would

turn into a green and gray pile of mold over night, and in two days had yellow,

red, and black mould growing on it.  I have also lived in a place where a plate

of veggies and rice would sit out overnight and be crackling dry in the morning

and by the next day be ready for re-hydration!

>

> So it can be very VERY simple if you want it to be.  Troublesome corners -

take an old tooth brush and whttle it down to fit into that spot and even with a

single brissle, root around in that corner or along that seam. 

>

> ============================================

>

> Unless you have an auto-immune system you REALLY don't want to be in a sterile

environment -- it will kill you.  You don't listen to the FDA when they tell you

what is and what is not safe, but suddenly you worship them when they tell you

what is clean and not clean.  Why would their standards change for that?  I live

on a septic tank, so clorox has VERY limited use in this house -- soap and water

and a nylon ball and sponge seem to have not killed me over 61+ years - nor did

it seem to kill my  Great Grandmother who live VERY healthy to 102 before she

died in her sleep. 

>

>

> Don't be afraid of germs - you NEED THEM TO BE HEALTHY.  If you don't

understand about anti-bodies and immune systems, try to learn a little bit,  It

will keep your from being afraid of your own kitchen and the food you eat. 

>

>

> Someone said they were terrified of plastic. That's a shame.  There are well

over 10, 000 kinds of plastic in use - from thin latex gloves (yes SOME people

are allergic to Latex, other people are allergic to Apples) to carbon bonded

plastics that are stronger than steel in many respects -- and to be afraid of

all that is a lot of fear and stress to carry around -- most counter tops are

'plastic', it's quite likely that if you live in a newer house you have SOME

plastic pipes in it, and if you have old Galv Iron, you may well have lead

solder holding those pipes together -- fear is where you look for it. 

>

>

> I hope everyon looks to the Joy in their Lives, not the fears.

>

> -- paul -

>

>

>

>

>

>

>  

> Dream Well. Travel Well.  May you Walk Your Path in Beauty.

>

> " Somewhere, something incredible is waiting to be known. " Carl Sagan.

>

>

[Guest guest]

,

I think everything you write is absolutely fascinating. I learn a lot from

reading your posts.

I now know what STERILE actually means.

lol

Melody

[Guest guest]

Bravo!!!! Carlin -- who still gives one of the best definitions of an

immune system and the importance of giving it practice -- would have been very

proud of you!!

Considering our species' entire history on this earth, we somehow survived even

worse conditions until now...

Well said. Again, bravo! I'm saving this posting!!