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Become a Gourmet Chef: Use a Water Ozonator
 

Do you know the difference between a gourmet chef, and an average chef?
The main difference is the taste of the food.  “Quite Alimentary”, my dear Watson!
While most home chefs use supermarket produce, gourmet chefs go to special produce distribution places to buy fresh quality produce daily.  The flavor of high quality produce makes a huge difference in how food tastes.

So just how can a home chef turn supermarket produce into gourmet-tasting meals? The answer is surprisingly simple.  Buy and use a Water Ozonator!  It couldn’t get easier than that.  Then of course, comes the design and decoration of food presentation.

Soaking your food for 4 minutes in ozonated water kills bacteria, stabilizes toxic chemical agents, makes vegetables crispy and delicious, plus gets rid of “odd flavors” in meat, poultry, and seafood.The number one offender causing “odd flavors” is bacteria.  In Los Angeles on 12/9/06, Channel 9 did a study on chicken, in light of the recent E. coli outbreaks in spinach and green onions. They found that 42 % of chicken tested was contaminated with surface bacteria of various kinds. The upshot of the show was to tell people to treat all produce, including fruit and vegetables, as if everything was contaminated with some type of bacteria.

So how can one fight back?  You can easily recalibrate food bacteria levels from gastronomical, to ZERO, by immersing your food for 4 quick minutes in ozonated water. It’s really that easy.

I bought a water ozonator 7 years ago because I was having problems staying awake in the afternoon at work.  I heard that drinking a modest-sized glass of ozonated water gives you an energy boost.  Well, it worked the very first time, and the afternoon brain-fog lifted and flew away. Just say goodbye to the expensive Red Bull-type energy drinks some people buy in the store.  For just pennies, a glass of ozonated water works even better, plus the extra oxygen it feeds into your bloodstream helps your cells get rid of unwanted waste products.

Biochemically speaking, ozone is O₃, meaning it is composed of 3 oxygen atoms. It is this extra oxygen atom attached to regular oxygen in the air, O₂, which allows ozone to do its magic.

I then learned how rinsing your toothbrush in ozonated water gets rid of the bacteria on your toothbrush which begins growing in between brushing your teeth. Gargling with ozonated water helps with mouth infections like candida, and bacteria that causes gum diseases; plus it helps sterilize bridges and dentures.

Ozonating even purifies water!  Did you know that bottled water costs even more than gasoline?  Why spend the money when you can purify your own at home.  Here’s how it works. Ozonate your drinking water (tap, spring, well, or bottled), about 7 minutes per gallon of water in a glass container, then pour it into your water bottles for consumption. O₃ acts to stabilize chemicals such as chlorine, fluorine, and heavy metals. What stabilize means is, the extra oxygen atom renders these chemicals inert, or harmless, so they don’t absorb into your system after drinking the water.

Aside from killing any bacteria in the water, ozone is also the only thing that kills cryptosporidium.

Note:  A large glass of water absorbs 95% of available ozone within 4 minutes, then excess ozone escapes into the air as a gas, so turn off the ozonator after 4 minutes unless you want to freshen your air! Ozone impregnated water quickly begins to dissipate its extra oxygen. So, for maximum energizing effects, drink it right away.  Storing ozonated water for longer periods maintains its purity, but has a less energizing effect.

I discovered the gourmet food connection quite by accident one day, after I found questionably old cucumbers in my refrigerator.  Upon touch, they were soft and not firm, and, I wondered about them being safe to eat due to bacteria. I used my water ozonator, then soaked the chopped up cucumbers for 4 minutes.  The results were amazing.  Not only did the cukes come out firm, but they were crunchy and delicious.

I next used ozonated water to make shrimp cocktail.  I love shrimp, but buying frozen shrimp from the store usually turns out with soft shrimp that has a slight fishy residual taste.  Not anymore.  The ozone in the water firms up the shrimp, and gets rid of all fishy after tastes.  I became the happiest person in California, knowing I could buy cheap frozen shrimp and make shrimp cocktail that tasted even better than expensive restaurants.

Since then, I began to ozonate everything from steak, to meats, to poultry, to seafood, to vegetables and fruit.  I discovered not only fresher better tasting food, but also the produce lasted longer in the refrigerator. 

I even pour some ozonated water into my cat’s water bowl to keep the water fresher for longer.  He has since developed a silkier coat.

 Jeff Labno www.LabnoConsulting.com

P.S.  Did you know that Oxygen is the body’s most important nutrient?  Without it, we could only survive minutes.  Supplementing with more available oxygen, allows the body to operate more energetically.

P.S.S.  Did you know that water is the body’s second most important nutrient? 

Without it, we could only survive one week.  Drinking impure water causes the body to be sluggish.  Drinking purer water (with O₃) allows the body to function at a greater optimal level.