A Ridiculously Simple, Cheap, and Effective Way to Remove Toxins from Food


Let's face it: Organic food can be cost prohibitive. Sometimes it's impossible to find organic options in ingredients we need. Still, for the Cancer Rebel in all of us, reducing our toxic burden from our food sources is an imperative part of living an anticancer lifestyle.

Enter the Hazel Parcells Clorox Food Bath.

I can hear you now: "Clorox? Food?? Bath???"


Before you dismiss the idea, let me tell you a little about Dr. Hazel Parcells.

I first learned about Dr. Parcells in 2005 when I read The Fat Flush Plan, by Ann Louise Gittleman.[i] Dr. Parcells was a pioneer in nutrition and natural healing who lived to be 106 years old. (I'll have what she's having!)

In 1931, Hazel, a forty-something homemaker who owned and managed a beauty salon, was diagnosed with kidney, heart, and lung failure due to terminal tuberculosis she contracted while living with her husband on an army base during World War I. She was told there was nothing that could be done for her, and was sent home to die. She would later recount that this was the best thing that could have happened to her; it inspired her to find a way to heal:

"I didn't see my death sentence as final judgment, but rather as an opportunity. After all, the doctors admitted there was nothing more they could do to save my life. Now my future was completely up to me."

She considered nutrition, coupled with a spiritual component, could be major factors in her healing.

6 months after pursuing a diet solely of fresh green vegetables, mostly spinach, not only was she completely healed, but she had discovered her life's purpose. In her fifties she returned to school and eventually earned PhDs in nutrition and religion, as well as degrees in chiropractic and naturopathy.

A happy accident in her lab during the 1960's resulted in her discovery that a heavily diluted solution of Clorox bleach could sanitize and reoxygenate withered citrus fruit. Over the years she perfected her method. The Parcells Oxygen Soak is now registered with the Smithsonian Institution under Simplified Kitchen Chemistry. It is used by the Peace Corp and diplomatic services as a way to sanitize and purify food.

The Parcells Oxygen/Clorox Soak

  • Use exactly 1 teaspoon original Clorox to 1 gallon of filtered water; no more and no less.
  • Place the foods to be treated in the bath in groups, according to the table below.
  • Follow the timetable exactly as specified.
  • Make a fresh Clorox bath for each group of foods.
  • Following the Clorox soak, drain the Clorox water and refill with fresh water.
  • Soak foods in fresh water for 10 minutes, then drain.
  • Allow produce to dry completely before storing.
  • Meats and seafood can also be sanitized, as long as the meat is not ground.

Leafy vegetables                                              5 - 10 min

Root and heavy-fiber vegetables                   10 - 15 min

Thin-skinned berries                                                5 min

Medium-skinned fruits                                            10 min

Thick-skinned fruits                                           10 - 15 min

Citrus fruits and bananas                                         15 min

Whole Eggs in shell                                         20 - 30 min

                         Meats/fish (thawed)                                                   10 min

                         Meats/fish  (frozen)                                             15 -20 min

I've used the Parcells Clorox Soak for over twelve years now and can attest to its effectiveness; produce treated to the Clorox bath tastes fresher and lasts longer than food that is just rinsed. I'm also assured that any pathogens and toxins on our food are completely removed; talk about "clean eating!"

A note about Clorox bleach: Dr. Parcells was very adamant that the only bleach to use was original Clorox; other bleaches she tried did not produce the same desired results. Household bleach is not chlorine. While chlorine is combined with caustic soda in the manufacturing of bleach, the resulting product is sodium hypochlorite; no free chlorine is present. Clorox is 5.25% sodium hypochlorite. During its use, 95-98% of sodium hypochlorite breaks down into salt; the remaining 2-5% forms byproducts that biodegrade as they are treated in wastewater treatment plants and septic systems.

Resource: Live Better Longer: The Parcells Center 7 Step Plan for Health and Longevity, by Joseph Dispenza
Photo Credit (Dr. Parcells): https://www.facebook.com/Healer-Dr-Hazel-Parcells-in-Her-Own-Words-at-Age-106-455832434543102/

[i] https://annlouise.com/2010/07/30/10-ways-to-fight-food-poisoning/