Tomatoes & Salmonella

[Guest guest]

Just a heads-up about the salmonella outbreak in tomatoes. I'm sure most of

you have already read about it. Most likely this has happened because of

industrialized farming techniques along with mass shipping and distribution.

When vegetables are raised in this manner it is difficult to implement good

quality control, as in making sure workers wash their hands, etc. And once

picked, the tomatoes go into coolers. Most tomatoes that are purchased in

grocery stores are at least 3 weeks old!

Also, this " scare " began back in April at a time when there would not be

many places in the US where tomatoes that are grown in mass production would

have been " ready " for distribution. So most likely these tomatoes are

coming from Mexico or other countries.

Solution? Tomatoes are VERY easy to grow. If you have a patio you can grow

your own or purchase from local farmers/growers/farmer's markets. Make sure

that ALL produce is washed thoroughly before cooking or eating. Fill your

sink with purified water and add 2 capfuls of hydrogen peroxide. Let all

vegetables sit for 5 minutes - longer for leafy vegetables. Take out and

allow to dry.

Colloidal Silver and sodium chlorite would be the best choices for

salmonella. In fact, I personally use sodium chlorite after any restaurant

meal.

Don't allow a " scare " to keep you from enjoying the wonderful fruits and

vegetables of the season - just remember to insist that everything be washed

first - even those fruits and vegetables with skins that you would normally

peel off.

Be Well

Loretta