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Parcells Oxygen Soak and Water Purification August 30, 1999
by Joseph Dispenza, via Well Being Journal

Parcells Oxygen Soak

The Parcells Oxygen Soak can revive foods, remove pesticides, toxins, chemicals, and fungi and bacteria from food, as well as help preserve food in your refrigerator for much longer. Around the world, it is the essential means of sanitizing food in out-of-the-way places. Foods include:

The benefits of this oxygen food treatment are:

Application

Add 1 teaspoon of Clorox oroginal bleach* to 1 gallon of water. Separate foods into the following groups and soak for indicated time (make a fresh soak for each group):

Frozen meats/poultry/fish except ground meats will not lose any juices in the soak, and they can remain in the soak until thawed.

After the soak, place food in a fresh water rinse for 5-10 minutes. The fresh water introduces new oxygen into the food. Let the food drain well before refrigerating.

*Cautions: Do not use more bleach than recommended and do not soak longer than times given.
We are researching Clorox's new PLUS bleach to see if it is safe for this procedure.

Background

In the 1950s at Sierra States University in California, Hazel Parcells, ND conducted an experiment with shriveled, discolored lemons meant for the compost pile. She placed them into a sink full of water into which she put a small amount of bleach. Within one-half hour the lemons had taken on a fresh appearance and the room smelled of fragrant lemon. Parcells portioned them out and placed them in a freezer. For the next three years they were tested for freshness and nutritional value in every class she taught. Through the third year they retained their freshness, moisture, tartness and rivaled the fresh lemons even in nutritional value.

The sodium hypochlorite the only chlorine part of "chlorine" bleach is an oxygenator and interacts with the natural chemicals in the lemons originally used by Dr. Parcells. Testing showed that the bleach actually cleaned the lemons, eliminating fungi, bacteria and other foreign material on them that might have contributed to earlier than normal deterioration.

Parcells found that Clorox bleach worked the best of all bleaches because of the manufacturer's high quality procedures and filtration. She spent the next few years experimenting and refining her methods with different foods. She used the bleach soak for forty years, with nary a complaint, and lived to be 104 years, passing in 1996.

The Parcells Oxygen Soak is registered with the Smithsonian Institution under "Simplified Kitchen Chemistry," and is used around the world with great success, having been adopted by health departments of many governments.

You can find out more about the late Hazel Parcells, see her center's site: www.ParcellsCenter.com.

A Simple Water Treatment for Potable Water

Place a gallon jug full of potable water cleansed, tap, bottled, distilled or filtered water in full-spectrum light (such as the sun) for at least 30 minutes. The light will clean out most chemicals, pollutants and the germs found in our drinking water sources. It also adds energy and life to water that has been boiled, bombarded with chemicals yours or the water company's or sifted through previously-used filters.

Use several jars in a line, putting each newly filled jar at the end of the line, furthest away from the light source. Artificial full-spectrum light sources should be no more than 12 inches away from the water jar.

A full-spectrum light duplicates the light spectrum of the sun and look like florescent light tubes and bulbs and start at less than $40. They can be purchased at most enlightened hardware and health stores as well as Ott-Lite at (800)842-8848. They also make excellent "grow" lights indoor plants, such as house plants, herbs and vegetables.

Source: Live Better Longer, by Joseph Dispenza, HarperCollins, New York, Copyright © 1997, Reprinted with Permission, via Well Being Journal, North Bend WA (425)888-9393, Nov/Dec 1998.

Please forward this article to Friends and Associates

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