Re: Chlorine and sprouts

Betsy Levy (blevy@mail.utexas.edu)
Wed, 21 Oct 1998 11:36:03 -0500

I use an iodine antiseptic prepared for the food industry when I sterilize
beer-brewing equipment (because I didn't want to use bleach). Is anyone
aware of whether some kind of iodine solution could be adapted for use on
produce? Ever heard of it?

At 05:37 PM 10/8/98 -0500, Ronald Nigh wrote:
>Beth wrote:
>>I'm wondering what consideration may have been given to the use of ozone or
>>hydrogen peroxide in the sprout dilema. Anybody know? Anybody tried it?
>>(Please, anything but more chlorine!)
>>
>
>I agree. Chlorine is responsible for 80% of our chemical pollution problems
>and is probably involved in envrionmental disease and a number of other
>health problems. Banning its use would vastly simplify our toxic
>contamination problems all over the world. Trouble is there is a very
>powerful chlorine industry lobby in DC called the Chlorine Institute.
>America's most conservative public health organization has called for a ban
>on almost all of Cl's industrial uses.
>
>Ozone and other oxygen treatment methods are a perfectly viable alternative
>that should be explored. Thank you for pointing this out, Beth.
>
>
>Ronald Nigh
>Dana, A.C.
>Mexico, D.F. & San Cristóbal de Las Casas, Chiapas
>Tel. y FAX 525-666-73-66 (DF)
> 529-678-72-15 (Chiapas)
>danamex@mail.internet.com.mx
>
>
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