My Monday Morning Memo for March 2, 2009

annlouisegittleman · 03-02-2009, 05:38 PM

Hello Everybody:

I know that the suggestion to use household bleach to purify foods is rather startling for many of you...to say the least.

So, let me allay your concerns by devoting today's MMM to the story behind the famous Clorox Bath for Foods which I write about in many of my books, from Beyond Pritikin to The Gut Flush Plan.

I am taking a page out of the book that was written about Dr. Parcells, Live Better Longer, by my good friend and associate, Joseph Dispenza:

"The idea of using bleach to clean food occurred to Dr. Parcells when she was teaching nutrition and doing research at Sierra States University in CA in the early 1950's. After one of her classes, a student brought her a big box full of discolored, shriveled lemons. They were "culls," or discards, fit to be thrown out, really. Dr. Parcells was delighted with them. It was the perfect opportunity for her to test a new theory she was working on.

She filled a sink with water, put in a small amount of Clorox bleach, and dumped the lemons in it. It wasn't long before the fragrance of lemons filled the whole area. Half an hour later, when she went back to check the sink, the lemons had taken on a fresh appearance. The discoloration and shrinkage were gone. These were new, bright yellow lemons, as fresh looking as if they had been picked from the tree that very day.

Dr. Parcells wondered what she would do with all these lemons after they had been restored to their original quality. That is when they ceased being just lemons and became a key ingredient for scientific investigation.

She separated them into portions and stored them in a freezer where, for the next three years, they were tested for freshness and nutritional value in every class. And at the last class they were as full of life sustaining energy as at the first. They retained their freshness, moisture, and tart flavor and proved to be an adequate rival to the naturally fresh fruit brought in for comparison.

What had happened was this: the sodium hypochlorite in the Clorox bleach, a natural oxygenator, apparently set up an action with the natural chemicals in the lemons, making them "fresh" again. Subsequent tests showed the Clorox bleach also cleaned the lemons, elminating any type of fungus, bacteria, or other foreign material on them that might have contributed to a disorder or to earlier than usual deterioration.

Most bleaches on the market use the same or a similar chemical formula, but, after many tests, Dr. Parcells found that the original Clorox bleach was the best to use for cleansing purposes. She attributed the success of Clorox bleach for food cleansing to the maker's superior filtration systems and high quality of manufacture.

That was the beginning of Dr. Parcell's research into restoring vitality to foods. Over the next few years she continued her experiments, refined her methods, and shared them with people who were concerned about the devitalizing effects of chemicals on the food supply."

Dispenza goes on to recount a favorite story that Dr. Parcells used to tell:

"A very educated man came to see me. He had heard about the miracles my cleansing methods performed turning lifeless, contaminated substances into excellent quality food. I told him how he could clean his food by putting it into a solution of water with a few drops of Clorox bleach.

'But bleach is a poison!' he exclaimed.

'A spoonful of whisky won't kill you,' I said, 'but a quart might. I never heard from him again. There is no use in trying to educated the overeducated; they've already made up their minds about how things work.'

Dr. Hazel Parcells

As I have written before, this method of cleansing and purifying food has been used around the world. Many of my personal clients who have been sent overseas by the government or who have been in the Peace Corps are familiar with this process.

The formula is registered with the Smithsonian Institute!

This procedure makes the food taste better, last longer in the fridge, and sustains vital health by removing the toxins and food-borne bacteria that are undermining our health these days. And to think this was originated in the 1950's and still has relevance today nearly 60 years later.

That's the mark of a visionary and master.

I think of my mentor every day and when I am stumped by a nutritional query, I take a moment and ask myself, "What would Dr. Parcells say?" And then I wait and the answer always comes...from higher management, I like to think

annlouisegittleman · 03-02-2009, 07:14 PM

Oh, and for heavy metal poisoning, Dr. always recommended a clorox bath for the body

annlouisegittleman · 03-03-2009, 01:10 AM

Just a lovely email from Joseph Dispenza, the author of the book referenced above about the good Doctor. He told me the Clorox food bath is used all over Mexico, where he now lives, and heads up special retreats.

sunsweet · 03-03-2009, 01:28 AM

I love the bath and trust the research about it.I can't say that it's convenient and all.But
it is well worth the investment.The produce lasting so much longer is evident proof enough for me!

annlouisegittleman · 03-03-2009, 04:20 PM

I know, I know

wifemothernurse · 03-03-2009, 05:21 PM

It's been around for many years, and still use it today in my facility. Using 0.25% sodium hypochlorite in purified water is used in wound and ulcer treatments. It's called Dakin's Solution from the manufacturer. We use it to clean wounds and ulcers and to aid in the healing process and for debridement. Just thought you'd like another interesting fact.

annlouisegittleman · 03-03-2009, 05:37 PM

Most important!!

annlouisegittleman · 03-03-2009, 05:51 PM

Oh and the Miracle Miracle Supplement is based somewhat on the Clorox principle as is Dioxychlor.! Sometimes there is really nothing new under the sun --- where did I hear that before?

cindykat · 03-03-2009, 11:15 PM

when you say wounds and ulcers......these are not ulcers inside of your body that you are talking about right? You wouldn't drink this would you?

cindykat

TerriW · 03-03-2009, 11:29 PM

Hi cindykat,

I think WMN means skin ulcers.

I have to tell you that I enjoyed your picture trail. It is so amazing how different people look when they shed 20 pounds. But I have a question for you....what do all of the numbers mean in your signature?

03-02-2009, 05:38 PM	#1 (permalink)
annlouisegittleman User Title: The First Lady of Nutrition Join Date: Apr 2003 Location: , USA. Posts: 3,494	My Monday Morning Memo for March 2, 2009 Hello Everybody: I know that the suggestion to use household bleach to purify foods is rather startling for many of you...to say the least. So, let me allay your concerns by devoting today's MMM to the story behind the famous Clorox Bath for Foods which I write about in many of my books, from Beyond Pritikin to The Gut Flush Plan. I am taking a page out of the book that was written about Dr. Parcells, Live Better Longer, by my good friend and associate, Joseph Dispenza: "The idea of using bleach to clean food occurred to Dr. Parcells when she was teaching nutrition and doing research at Sierra States University in CA in the early 1950's. After one of her classes, a student brought her a big box full of discolored, shriveled lemons. They were "culls," or discards, fit to be thrown out, really. Dr. Parcells was delighted with them. It was the perfect opportunity for her to test a new theory she was working on. She filled a sink with water, put in a small amount of Clorox bleach, and dumped the lemons in it. It wasn't long before the fragrance of lemons filled the whole area. Half an hour later, when she went back to check the sink, the lemons had taken on a fresh appearance. The discoloration and shrinkage were gone. These were new, bright yellow lemons, as fresh looking as if they had been picked from the tree that very day. Dr. Parcells wondered what she would do with all these lemons after they had been restored to their original quality. That is when they ceased being just lemons and became a key ingredient for scientific investigation. She separated them into portions and stored them in a freezer where, for the next three years, they were tested for freshness and nutritional value in every class. And at the last class they were as full of life sustaining energy as at the first. They retained their freshness, moisture, and tart flavor and proved to be an adequate rival to the naturally fresh fruit brought in for comparison. What had happened was this: the sodium hypochlorite in the Clorox bleach, a natural oxygenator, apparently set up an action with the natural chemicals in the lemons, making them "fresh" again. Subsequent tests showed the Clorox bleach also cleaned the lemons, elminating any type of fungus, bacteria, or other foreign material on them that might have contributed to a disorder or to earlier than usual deterioration. Most bleaches on the market use the same or a similar chemical formula, but, after many tests, Dr. Parcells found that the original Clorox bleach was the best to use for cleansing purposes. She attributed the success of Clorox bleach for food cleansing to the maker's superior filtration systems and high quality of manufacture. That was the beginning of Dr. Parcell's research into restoring vitality to foods. Over the next few years she continued her experiments, refined her methods, and shared them with people who were concerned about the devitalizing effects of chemicals on the food supply." Dispenza goes on to recount a favorite story that Dr. Parcells used to tell: "A very educated man came to see me. He had heard about the miracles my cleansing methods performed turning lifeless, contaminated substances into excellent quality food. I told him how he could clean his food by putting it into a solution of water with a few drops of Clorox bleach. 'But bleach is a poison!' he exclaimed. 'A spoonful of whisky won't kill you,' I said, 'but a quart might. I never heard from him again. There is no use in trying to educated the overeducated; they've already made up their minds about how things work.' Dr. Hazel Parcells As I have written before, this method of cleansing and purifying food has been used around the world. Many of my personal clients who have been sent overseas by the government or who have been in the Peace Corps are familiar with this process. The formula is registered with the Smithsonian Institute! This procedure makes the food taste better, last longer in the fridge, and sustains vital health by removing the toxins and food-borne bacteria that are undermining our health these days. And to think this was originated in the 1950's and still has relevance today nearly 60 years later. That's the mark of a visionary and master. I think of my mentor every day and when I am stumped by a nutritional query, I take a moment and ask myself, "What would Dr. Parcells say?" And then I wait and the answer always comes...from higher management, I like to think __________________ Ann Louise Gittleman, Ph.D., C.N.S. THE FIRST LADY OF NUTRITION Join me on Twitter, and Facebook! Last edited by annlouisegittleman; 03-03-2009 at 01:08 AM.

03-02-2009, 07:14 PM	#2 (permalink)
annlouisegittleman User Title: The First Lady of Nutrition Join Date: Apr 2003 Location: , USA. Posts: 3,494	Oh, and for heavy metal poisoning, Dr. always recommended a clorox bath for the body __________________ Ann Louise Gittleman, Ph.D., C.N.S. THE FIRST LADY OF NUTRITION Join me on Twitter, and Facebook!

03-03-2009, 01:10 AM	#3 (permalink)
annlouisegittleman User Title: The First Lady of Nutrition Join Date: Apr 2003 Location: , USA. Posts: 3,494	Just a lovely email from Joseph Dispenza, the author of the book referenced above about the good Doctor. He told me the Clorox food bath is used all over Mexico, where he now lives, and heads up special retreats. __________________ Ann Louise Gittleman, Ph.D., C.N.S. THE FIRST LADY OF NUTRITION Join me on Twitter, and Facebook!

03-03-2009, 01:28 AM	#4 (permalink)
sunsweet User Title: Super-Member Join Date: Apr 2008 Location: Chicago Posts: 212	I love the bath and trust the research about it.I can't say that it's convenient and all.But it is well worth the investment.The produce lasting so much longer is evident proof enough for me! __________________ Lady-E

03-03-2009, 04:20 PM	#5 (permalink)
annlouisegittleman User Title: The First Lady of Nutrition Join Date: Apr 2003 Location: , USA. Posts: 3,494	I know, I know __________________ Ann Louise Gittleman, Ph.D., C.N.S. THE FIRST LADY OF NUTRITION Join me on Twitter, and Facebook!

03-03-2009, 05:21 PM	#6 (permalink)
wifemothernurse User Title: Super-Member Join Date: Nov 2008 Location: Home to Stoneyfield Farm Yogurt, New Hampshire Posts: 357	F.Y.I. Another use for sodium hypochlorite It's been around for many years, and still use it today in my facility. Using 0.25% sodium hypochlorite in purified water is used in wound and ulcer treatments. It's called Dakin's Solution from the manufacturer. We use it to clean wounds and ulcers and to aid in the healing process and for debridement. Just thought you'd like another interesting fact. __________________ WMN 219.5/174.5/134 I'm down 45 pounds!! ~It's not that some people have willpower and some don't. It's that some people are ready to change and others are not. James Gordon~

03-03-2009, 05:37 PM	#7 (permalink)
annlouisegittleman User Title: The First Lady of Nutrition Join Date: Apr 2003 Location: , USA. Posts: 3,494	Most important!! __________________ Ann Louise Gittleman, Ph.D., C.N.S. THE FIRST LADY OF NUTRITION Join me on Twitter, and Facebook!

03-03-2009, 05:51 PM	#8 (permalink)
annlouisegittleman User Title: The First Lady of Nutrition Join Date: Apr 2003 Location: , USA. Posts: 3,494	Oh and the Miracle Miracle Supplement is based somewhat on the Clorox principle as is Dioxychlor.! Sometimes there is really nothing new under the sun --- where did I hear that before? __________________ Ann Louise Gittleman, Ph.D., C.N.S. THE FIRST LADY OF NUTRITION Join me on Twitter, and Facebook! Last edited by Nina; 03-04-2009 at 07:33 AM.

03-03-2009, 11:15 PM	#9 (permalink)
cindykat User Title: Forum Member Join Date: Jan 2008 Location: Loveland, Co Posts: 52	when you say wounds and ulcers......these are not ulcers inside of your body that you are talking about right? You wouldn't drink this would you? cindykat __________________ Love this way of eating!!!!!!!! cindykat Started FF 12 29 07 206/178/199/192/150 http://www.picturetrail.com/art2ya@comcast.net

03-03-2009, 11:29 PM	#10 (permalink)
TerriW User Title: Moderator Join Date: Feb 2008 Location: Las Vegas, NV Posts: 2,434	Hi cindykat, I think WMN means skin ulcers. I have to tell you that I enjoyed your picture trail. It is so amazing how different people look when they shed 20 pounds. But I have a question for you....what do all of the numbers mean in your signature? __________________ Terri Forum Moderator since June 2009 Life is not about how to survive the storm, but how to dance in the rain.

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