[cancercured] Tomatoes & Salmonella

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

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