Food preparation (hot wash)

The Prevention of all Cancers by Dr Hulda Clark

The Prevention of all Cancers by Dr Hulda Clark

Hot Water Washes
by Dr Hulda Clark

Produce has been sprayed a number of times. More laundry bleach with its 5 immune destroyers gets stuck each time. Along with these come asbestos shreds from the conveyor belt, and a waxy coating dried onto the produce with hot air blasts. The result is a coating of PCBs, benzene, asbestos, azo dyes, heavy metals, malonic acid, motor oil, wheel bearing grease, and often water softener salts with uranium.
Run the hottest water you can from your faucet into a large stainless steel bowl used only for this purpose. Add all the produce so it is immersed. After 1 minute, dump it all, rinse everything and repeat. If the fruit has small milky-white patches on it, throw it away; it is pesticide residue.

This will not clean up waxed produce. Do not purchase such food. Certain foods show deep penetration of chemicals and should have 3 hot washes with drying in between. Examples are potatoes, sweet potatoes, carrots, and tomatoes. They still need testing. Purchase from farmers’ markets instead, if you can be assured it has not been sprayed against sprouting.
Dried produce needs 2 hot washes as well, such as beans, rice, grains, lentils.

It is convenient to sanitize your produce right after hot washing, using a few drops of Lugol’s, HCI, or by ozonating
. So far, we have discussed ways to kill the living invaders in our food. They don’t come separate from the nonliving things-the toxins-things that our ancestors did not have to worry about. Now they are always mixed. No single method can do everything. Zappicating food has been added to reduce toxicity, and to improve its biological value. It is a magnetic treatment.

(The Prevention of All Cancers pg.522 copyright)