Guest guest Posted August 2, 2008 Report Share Posted August 2, 2008 Hi, Wondering is it ok soak seafood with hydrogen peroxide then rinse it out then proceed cooking? read Dr. 's book many diseases coming from pathogens. When I soak my frozen shrimp, boys! it bubbled lots foams. even I tried rinse soak again three times, it still has lots foam. I tried washing it with meat or veg. it does not have much foam. One day I tried soak it with AMMS,then put H202 the foams deminish almost 80 percents. One can tell how strong MMS is capable of killing bad crittles. Remember some members like to eat everything raw and said all food frozen 14 days, all pathogens dead. I am not sure it apply to seafood. Just don't know am I too picky or does it need more cautious when choosing to eat seafood? love folks feedback. Helen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2008 Report Share Posted August 5, 2008 Q: If we use h202 on food, aren't we also destroying any good bacteria? How can we ferment without them? And does h202 kill enzymes also? >but the key is ONLY FOOD GRADE! That brown bottle drugstore >stuff must be avoided if you're trying to avoid a wide variety of >stabilizers, heavy metals, etc., etc......... Food Grade is made " safe " for us by the FDA by adding tin.Might want to check out this website: www.h202-4u.com 35% Food Grade Hydrogen Peroxide (Also 50% Food Grade H2O2) [....*....]. Also used to spray inside of foil lined containers for food storage - known as the aseptic packaging system. [...*...additional information removed for FDA compliance] [Contains stabilizers, additives, and impurities dependent on manufacturing and dilution process. --e.g. This Food Grade Hydrogen Peroxide is Stabilized using tin based formulations ] 35% Technical Grade Hydrogen Peroxide Used for waste water treatment and the disinfection of potable water, cosmetics, and laundry applications. [...*...additional information removed for FDA compliance] [May contain a small amount of phosphorus to neutralize any chlorine in the water it is combined with.] MATERIAL SAFETY DATA SHEET & Technical Details: Hydrogen Peroxide (20 to 40%) I did muscle testing for myself on the three types --- brown bottle junk, food grade, and technical grade (which I have). On a scale of 1 - 10, I got a 1 on brown bottle, a 2 on food grade, and a 10 on technical grade. Definitely have to use extreme caution when diluting 35% h202 down to 3% for home usage! Must read and follow the safety info! Laree Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2008 Report Share Posted August 5, 2008 Hi, Laree She wasn't fermenting the seafood. The food-processing world is an either/or proposition, but in WAPF-style eating, you have to consider various applications. We weren't talking about ALL food, for example. Simply scrubbing veggies with water, is a good enough method to remove excess dirt, etc., in preparation of fermenting. You're right to guess that if you soaked veggies in H202, that you wanted to ferment, you would kill off the bacteria that you needed to make a good ferment. I use H202 on non-ferment veggies (stir-fry, fresh salads, etc.) when I am dubious about their origins. Feces-covered chicken eggs is another good candidate for H202 sanitation. For our CSA produce, truthfully, I barely even run water over it. What's a little sand and dirt when it's on biodynamic, sustainable, synthetic chemical-free food. Sharon On Tue, Aug 5, 2008 at 10:20 AM, Laree Kline <lareekline@...> wrote: > > Q: If we use h202 on food, aren't we also destroying any good bacteria? How > can we ferment without them? And does h202 kill enzymes also? > > >but the key is ONLY FOOD GRADE! That brown bottle drugstore >stuff must be > avoided if you're trying to avoid a wide variety of >stabilizers, heavy > metals, etc., etc......... > Food Grade is made " safe " for us by the FDA by adding tin.Might want to > check out this website: www.h202-4u.com 35% Food Grade Hydrogen Peroxide > (Also 50% Food Grade H2O2) [....*....]. Also used to spray inside of foil > lined containers for food storage - known as the aseptic packaging system. > [...*...additional information removed for FDA compliance] [Contains > stabilizers, additives, and impurities dependent on manufacturing and > dilution process. --e.g. This Food Grade Hydrogen Peroxide is Stabilized > using tin based formulations ] 35% Technical Grade Hydrogen Peroxide > Used for waste water treatment and the disinfection of potable water, > cosmetics, and laundry applications. [...*...additional information removed > for FDA compliance] [May contain a small amount of phosphorus to neutralize > any chlorine in the water it is combined with.] MATERIAL SAFETY DATA SHEET & > Technical Details: Hydrogen Peroxide (20 to 40%) > > I did muscle testing for myself on the three types --- brown bottle junk, > food grade, and technical grade (which I have). On a scale of 1 - 10, I got > a 1 on brown bottle, a 2 on food grade, and a 10 on technical grade. > > Definitely have to use extreme caution when diluting 35% h202 down to 3% > for home usage! Must read and follow the safety info! > > Laree > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2008 Report Share Posted August 5, 2008 What is wrong with storing H202 in dark bottles? -- Life is too short to wake up with regrets. Love the people who treat you right. Forget about the ones who don't. Believe everything happens for a reason. If you get a second chance, grab it with both hands. If it changes your life, let it. Nobody said life would be easy. They just promised it would be worth it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2008 Report Share Posted August 5, 2008 Hi, There's nothing wrong with storing diluted 35% food grade or 17% food grade H202 in dark bottles. When I refer to not using " brown bottled H202 " , I'm referring to the H202 that can be purchased from Wal-Mart, Walgreen's, the grocery store, etc. - it's loaded with heavy metals, contaminants, preservatives, etc., and should not be used internally or for sanitizing food. The only brand I've seen of the " junk " H202 comes in a " brown bottle " - my way of always referring to it. If someone has purchased the 3% dark brown bottle H202, and they toss out the H202 and fill it up with food-grade H202, that works just fine. Sharon On Tue, Aug 5, 2008 at 4:14 PM, <slethnobotanist@...> wrote: > What is wrong with storing H202 in dark bottles? > > > -- > > Life is too short to wake up with regrets. > Love the people who treat you right. > Forget about the ones who don't. > Believe everything happens for a reason. > If you get a second chance, grab it with both hands. > If it changes your life, let it. > Nobody said life would be easy. > They just promised it would be worth it. > > -- When the people fear their government, there is tyranny; when the government fears the people, there is liberty. - Jefferson Deut 11:15 He will put grass in the fields for your cattle, and you will have plenty to eat. Check out my blog - www.ericsons.net - Food for the Body and Soul Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2008 Report Share Posted August 5, 2008 Yes, I realized she wasn't fermenting the fish, but there was some talk about using h202 in sprouting, which didn't make sense to me since it takes bacteria to sprout. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2008 Report Share Posted August 5, 2008 Hi Sharon, > Hi, > There's nothing wrong with storing diluted 35% food grade or 17% food grade > H202 in dark bottles. When I refer to not using " brown bottled H202 " , I'm > referring to the H202 that can be purchased from Wal-Mart, Walgreen's, the > grocery store, etc. - it's loaded with heavy metals, contaminants, > preservatives, etc., and should not be used internally or for sanitizing > food. I wasn't referencing your comments, just thinking out loud. I have rarely used H202 but think I'm going to add it to my shopping list. Thanks for the info. -- Life is too short to wake up with regrets. Love the people who treat you right. Forget about the ones who don't. Believe everything happens for a reason. If you get a second chance, grab it with both hands. If it changes your life, let it. Nobody said life would be easy. They just promised it would be worth it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2008 Report Share Posted August 5, 2008 On Tue, Aug 5, 2008 at 9:17 PM, <slethnobotanist@...> wrote: > *Hi Sharon, > * > * I wasn't referencing your comments, just thinking out loud. I have > rarely used H202 but think I'm going to add it to my shopping list. > Thanks for the info.** > > -- * > * * Hi, ! Gotcha on the thinking out loud. If you do any germinating or sprouting, imo, H202 is a Must Have because of the aflatoxin reduction, in addition to the oxygenating, decreasing the conversion time by a good 35%, if not more. Sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2008 Report Share Posted August 5, 2008 Hi, Laree I'm the one who uses H202 for sprouting and have used it for nearly 20 years. I grow all my own grains/seeds/legumes for my flock of 8 parrots and have studied it extensively. In the case of sprouting, H202 not only kills the aflatoxins on the grains/seeds/legumes, but also serves as an oxygenator, decreasing the time it takes to germinate. It does NOT inhibit the sprouting. It behaves quite differently, however, in a fermenting situation when in contact with lactic acid. Sprouting takes bacteria? Nope. Fermenting takes bacteria. Sprouting is a totally different process. HTH. Sharon On Tue, Aug 5, 2008 at 8:56 PM, Laree Kline <lareekline@...> wrote: > > Yes, I realized she wasn't fermenting the fish, but there was some talk > about using h202 in sprouting, which didn't make sense to me since it takes > bacteria to sprout. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2008 Report Share Posted August 5, 2008 P.S. If you think in terms of H202 as a powerful chemical that can be manipulated or honed toward an end-goal, depending on dilution rate, it might give a clearer picture. When I use H202 to sanitize sprouts, I'm using 1 oz of the 3% solution to every 8 ozs of water. If I were to use the 35% strength, I would absolutely kill every ounce of life in the seed/grain/legume and nothing would germinate. You must know your purpose, your goal, when using this type of substance. HTH. On Tue, Aug 5, 2008 at 10:18 PM, Sharon son <skericson@...> wrote: > Hi, Laree > I'm the one who uses H202 for sprouting and have used it for nearly 20 > years. I grow all my own grains/seeds/legumes for my flock of 8 parrots > and have studied it extensively. In the case of sprouting, H202 not only > kills the aflatoxins on the grains/seeds/legumes, but also serves as an > oxygenator, decreasing the time it takes to germinate. It does NOT inhibit > the sprouting. It behaves quite differently, however, in a fermenting > situation when in contact with lactic acid. Sprouting takes bacteria? > Nope. Fermenting takes bacteria. Sprouting is a totally different process. > HTH. > Sharon > > > On Tue, Aug 5, 2008 at 8:56 PM, Laree Kline <lareekline@...> wrote: > >> >> Yes, I realized she wasn't fermenting the fish, but there was some talk >> about using h202 in sprouting, which didn't make sense to me since it takes >> bacteria to sprout. >> >> Quote Link to comment Share on other sites More sharing options...
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