The zapper is a therapy device, invented by Dr. Clark and is known worldwide. It kills small microorganisms such as parasites and gives energy to our white blood cells. To find out more about zapper go here: www.clark-zapper.net
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Immerse produce. Agitate food well. Let stand several minutes. No need to rinse; this is edible (but don't put it directly in your mouth).
To kill most bacteria and parasite eggs, and to destroy traces of benzene and PCBs, add several drops directly to any food. Stir the food with a non-metal (hardened plastic) utensil while adding. Although 1 drop per cup is enough for clear liquids, three drops is safer when particles are present or the food is solid. Do not exceed 15 drops per meal, not counting food preparation.
The HCl should be food-grade: It helps sterilize food while improving digestion; 2 drops added to pepsin powder in water sterilizes it. It kills MYC in eggs (3 drops each). Count the drops; do not squirt. It can make spots on your stainless steel sink. Use only 5%.
One drop Lugol's per quart (or liter) of water. Dip lettuce, spinach and any other produce so everything is well wetted for one minute or more. Rinsing is optional. (Eating traces of iodine is not harmful, but iodine is powerful so do not add it directly to the food on your plate or your beverages; it would destroy some food value and eventually become toxic. Do not save the water for later use-it will lose its potency. If you wash so many vegetables that you can no longer see the color of the iodine it has lost its effectiveness. Add another drop.
Lugol's kills parasite stages, yeast, all bacteria and even viruses if it can come in close enough contact with them. But it cannot reach the sheltered oncoviruses inside bacteria and tumor cells
Persons who are allergic to iodine should not use Lugol's. Such allergies develop after a large dose of it has been injected as part of a kidney or thyroid scan. The doctor will warn you about it afterwards.
Produce is coated with 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.
Dried produce needs 2 hot washes as well, such as beans, rice, grains, lentils.
The d-amino acids are changed to l-amino acids this way. The body only uses 1-forms. The food has been improved and is not so allergenic.
It changes the polarization of the food to north. Food has been made "fresher".
Kills most bacteria, viruses and parasite eggs
Benzene gets oxidized to phenol, at least at trace levels. PCBs disappear, no doubt slightly changed, an important step. nevertheless.
Phenolic food antigens disappear if the correct frequency is used
Finally, food seems to taste better
Zappicate food 10 minutes. Zappicate eggs and dairy foods 15 minutes or more.
Ozone can kill bacteria and viruses in food and beverages with surprising speed. In less than 10 minutes all the food in your refrigerator could be sterilized. You simply place it all in a plastic bag so the ozone can build up a slight pressure. The containers or packaging should be open to allow the ozone to enter.
The advantage of ozone, besides speed, is that it turns into oxygen and water, leaving no toxicity behind.
Another advantage is that it can do oxidizing chemistry, although this takes more than 10 minutes. The Syncrometer shows that the estrogens in dairy products (estrone, estriole and estradiol) are destroyed in 15 minutes. Azo dyes sprayed on meats can be destroyed in 15 to 20 minutes. And many phenolic food substances can be destroyed in 15 minutes as well.
Ozone has great penetrating power which Lugol's does not.
Sanitizing with ozone only takes 7 minutes. Safety from dyes and other chemicals, including chlorine, takes 10 to 20 minutes. But metals cannot be destroyed.
After turning off the ozonator, the packages and containers should be closed again. Ozonation continues, on its own, for about 10 more minutes, even while refrigerated.
Immunodepressed persons should ozonate all their food for its sanitizing effect. Excess ozone flavor can be blown away as the food is warmed later. Flavor changes can be compensated with spices and can be reduced by ozonating a shorter time.
Do not ozonate supplements, medicines, or herbs.
Sonicators can be bought in the form of jewelry cleaners.
The food is placed in a plastic bag and lowered into the tank of water. The unit is turned on for five minutes.
Even PCB and benzene can be removed. In fact, these are chemically destroyed as well! The pounding action of water as a very fine tremor-activity evidently oxidizes the benzene, because the Syncrometer detects its oxidation product, phenol, after five minutes. Another five minutes of sonication destroys even the phenol. Perhaps the same kind of action destroys PCBs because they "disappear", too. Asbestos also "disappears", presumably shattered. Food that is eaten after it is sonicated for benzene, PCBs and asbestos does not show up in the immune system; this is my guide to toxicity. It is no longer toxic.
But metals cannot be destroyed by sonication. Azo dyes as a group cannot be destroyed by sonication either.
You can rely on sonication to destroy parasites, their stages, and bacteria even if they are deeply imbedded in meats, bones, or inside cans or packages. Viruses and prions will disappear, too, evidently disrupted by the same shaking action.
Molds on food, together with mycotoxins, are also shaken off and destroyed.
Tiny bits of pituitary gland and hypothalamus that float in eggs and dairy foods are destroyed in 10 minutes, slightly longer than bacteria.
Long sonication can destroy some food phenolics but cannot be relied on.
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