thank you! and a question about mold

[Guest guest]

I ordered the trienza and the no phenol (for fruit snacks).

Thank you all for your help. Hopefully this latest blow to my wallet

will be worth while! BTW does anyone out grow the need for enzymes?

I have one more question. We are dealing with mold issues here.

Anyone know if enzymes will help with mold intolerances? It sure would

be nice to have a glass of wine seeing as though I could use one. Err

I mean it would be nice if my son could eat packaged foods and

leftovers!

Thanks,

Shirley

[Guest guest]

> I ordered the trienza and the no phenol (for fruit snacks).

> Thank you all for your help. Hopefully this latest blow to my wallet

> will be worth while! BTW does anyone out grow the need for enzymes?

My son no longer needed digestive enzymes, at about round 50 of ALA

chelation.

Dana

[Guest guest]

I found out the kind of answer to this by trial and error. I was told not to

serve leftovers that grow mold or yeast like potatoes, rice, fruits - you get

the idea. I will serve meat the next day. The Japanese say that rice should

never be held till later because it starts fermenting almost immediately at the

microscopic level.

 

One thing that helps a lot to retard spoilage of produce is to soak them in a

solution of a capful of bleach and a squirt of dishwashing liquid in a sink of

cool water for about 30 mins. I soak all produce including lettuce, grapes,

oranges, etc when I come home from the store - it kills bacteria and molds on

the surface and cleans off any sprays the store put on, or handling dirt from

the store. You would be very surprised at the dirt on the bottom of the sink

even from apples, pears and grapes.  I notice that my produce lasts a lot longer

in the refrigerator too.

[Guest guest]

I found that the packaged foods couldn't come back into our diets on even a

once in a while basis, till I'd worked on GI tract issues for almost 2 yrs, even

now ( and I think its because we haven't chelated ), if they get too much I see

yeast and bacteria flares.  We still use enzymes but its a lot less and less

expensive enzymes than before.

But I think my kids GI tracts were pretty wrecked and needed a long healing

time. Also think we had bacterial overgrowth way down deep where its hard to get

to.

[Guest guest]

Bleach and dish washing liquid! is that not trading one bad for another? What

about vinegar or somthing safer...3%HP may not be bad

From: <alyricss@...>

Subject: Re:thank you! and a question about mold

Received: Wednesday, January 21, 2009, 4:49 PM

I found out the kind of answer to this by trial and error. I was told not to

serve leftovers that grow mold or yeast like potatoes, rice, fruits - you get

the idea. I will serve meat the next day. The Japanese say that rice should

never be held till later because it starts fermenting almost immediately at the

microscopic level.

 

One thing that helps a lot to retard spoilage of produce is to soak them in a

solution of a capful of bleach and a squirt of dishwashing liquid in a sink of

cool water for about 30 mins. I soak all produce including lettuce, grapes,

oranges, etc when I come home from the store - it kills bacteria and molds on

the surface and cleans off any sprays the store put on, or handling dirt from

the store. You would be very surprised at the dirt on the bottom of the sink

even from apples, pears and grapes.  I notice that my produce lasts a lot longer

in the refrigerator too.

[Guest guest]

what is 3%HP, what does the HP stand for

Re:thank you! and a question about mold

Received: Wednesday, January 21, 2009, 4:49 PM

I found out the kind of answer to this by trial and error. I was told not to

serve leftovers that grow mold or yeast like potatoes, rice, fruits - you

get the idea. I will serve meat the next day. The Japanese say that rice

should never be held till later because it starts fermenting almost

immediately at the microscopic level.

One thing that helps a lot to retard spoilage of produce is to soak them in

a solution of a capful of bleach and a squirt of dishwashing liquid in a

sink of cool water for about 30 mins. I soak all produce including lettuce,

grapes, oranges, etc when I come home from the store - it kills bacteria and

molds on the surface and cleans off any sprays the store put on, or handling

dirt from the store. You would be very surprised at the dirt on the bottom

of the sink even from apples, pears and grapes. I notice that my produce

lasts a lot longer in the refrigerator too.

[Guest guest]

Hydrogen perioxide. yes , I recommend to my pts to use Chlorox bleach (red and

blue label) . you use fresh cold water in a dishpan and I to 2 caps of chlorox

and soak vegetables 15 to 20mins. then pour off that water and replace with

fresh water and let soak equal time. I use hydrogen peroxide for meat. and

rinse. it makes the vegetables and greens last 2-3x as long, tastes fresher and

cuts down on expense if you can't afford or find organic. chlorox does a

special process with their bleach that it ends up as an oxgenator. linda rn

Re:thank you! and a question about mold

To:

<mailto:%40>

Received: Wednesday, January 21, 2009, 4:49 PM

I found out the kind of answer to this by trial and error. I was told not to

serve leftovers that grow mold or yeast like potatoes, rice, fruits - you

get the idea. I will serve meat the next day. The Japanese say that rice

should never be held till later because it starts fermenting almost

immediately at the microscopic level.

One thing that helps a lot to retard spoilage of produce is to soak them in

a solution of a capful of bleach and a squirt of dishwashing liquid in a

sink of cool water for about 30 mins. I soak all produce including lettuce,

grapes, oranges, etc when I come home from the store - it kills bacteria and

molds on the surface and cleans off any sprays the store put on, or handling

dirt from the store. You would be very surprised at the dirt on the bottom

of the sink even from apples, pears and grapes. I notice that my produce

lasts a lot longer in the refrigerator too.

[Guest guest]

Thank you all for your help.

I shop for my veggies every 3 days, so I don't worry about mold too

much. Most of it is peeled and if I am at all worried I might use

some next generation soap and rinse it well.

I guess I was wondering if the enzymes would in any way help the mold

intolerance.

We are chelating because my son tested to be at 25 for lead with the

dmsa challenge. We just finished our first round of chelation. The

number went up to 26. I was dissapointed, but I know it just shows

what's coming out and not what's in there.

Thank you everyone for your help. I can't wait to get our new

enzymes and see where they take us.

>

> From: <alyricss@...<mailto:alyricss%40>>

> Subject: Re:thank you! and a question about mold

> <mailto:%

40>

> Received: Wednesday, January 21, 2009, 4:49 PM

>

> I found out the kind of answer to this by trial and error. I was

told not to

> serve leftovers that grow mold or yeast like potatoes, rice,

fruits - you

> get the idea. I will serve meat the next day. The Japanese say

that rice

> should never be held till later because it starts fermenting

almost

> immediately at the microscopic level.

>

> One thing that helps a lot to retard spoilage of produce is to

soak them in

> a solution of a capful of bleach and a squirt of dishwashing

liquid in a

> sink of cool water for about 30 mins. I soak all produce

including lettuce,

> grapes, oranges, etc when I come home from the store - it kills

bacteria and

> molds on the surface and cleans off any sprays the store put on,

or handling

> dirt from the store. You would be very surprised at the dirt on

the bottom

> of the sink even from apples, pears and grapes. I notice that my

produce

> lasts a lot longer in the refrigerator too.

>

>

>

[Guest guest]

the chlorox bath. gets rid of pesticides also. look under hazel parcell's detox

baths, and yes the enzymes ( I like loomis's ) help the body detoxify by

digesting protein primarily and affecting the citric acid cycle for most detox.

linda rn

Re:thank you! and a question about mold

> To:

<mailto:%40><mail\

to:%

40>

> Received: Wednesday, January 21, 2009, 4:49 PM

>

> I found out the kind of answer to this by trial and error. I was

told not to

> serve leftovers that grow mold or yeast like potatoes, rice,

fruits - you

> get the idea. I will serve meat the next day. The Japanese say

that rice

> should never be held till later because it starts fermenting

almost

> immediately at the microscopic level.

>

> One thing that helps a lot to retard spoilage of produce is to

soak them in

> a solution of a capful of bleach and a squirt of dishwashing

liquid in a

> sink of cool water for about 30 mins. I soak all produce

including lettuce,

> grapes, oranges, etc when I come home from the store - it kills

bacteria and

> molds on the surface and cleans off any sprays the store put on,

or handling

> dirt from the store. You would be very surprised at the dirt on

the bottom

> of the sink even from apples, pears and grapes. I notice that my

produce

> lasts a lot longer in the refrigerator too.

>

>

>

[Guest guest]

>

>

> Hi,I was woundering why you did so much chelation for your

son?....was there alot of mercury and lead in your son?

Most toxic kids need at least 100 rounds, some kids need many more.

My son needed approx 100 rounds with ALA.

Dana

[Guest guest]

personally - I'm not against bleach, I use it very sparingly in my house, and a

DAN nutritionist I went to is the one who told me this is how she cleans the

sprays and dirt off her produce.  I also rinse everything before putting it all

in a colander to drain and dry

'

The good thing about bleach is that its a strong alkali and it will burst the

exterior protein capsules of yeast, mold, bacteria and kill any spores - I'd

rather not eat that stuff.  Bleach also disperses in water immediately as you

know, so it is very diluted, and does not cling to hard surfaces because of its

alkaline nature, so it is easily rinsed away. I was told that bleach and

soap will dissolve that waxy spray that is put on cucumbers, oranges, apples

etc.  I don't know what is in that wax but I don't really want to eat it, and it

doesn't come off with just soap and water. Sometimes I can afford all organic

and sometimes I can't.

 

The other thing is that grocery stores spray that preservative for freshness

over all produce as far as I know - and that stuff is worse for us than any

potential residue from my soak.

I asked my grocery if they sprayed preservative, and what I got is a lot of

hesitation in the answer - I don't think they even know what they are doing -

its just industry practice to show us gleaming and beautiful produce and we've

come to expect it.

 

If you've gardened or run an organic orchard - almost nothing looks that pretty

- LOL