Healthy Home - Where Do I Use lotus?

Windows/Mirrors Stain Remover on Carpets and Fabric Kitchen Counters Granite, Marble and Slate Counter Tops(porous) Wood Surfaces Floors Sinks Toilets Shower and Bathtub Appliances Stainless Steel

Kills Mold and Mildew Pet Dander/Odor, Stain Remover Room/Closet Deodorizing Smokers area Cars/RV/Boat Interiors Carpet and Upholstery Stain Remover Toothbrushes Baby toys Baby Bottles/Pacifiers Baby's Highchair Personal Grooming Tools Sanitizes Fruits and Vegetables

Replace all types of chemical cleaners!

Windex® Vinegar Multi Surface Windex® Antibacterial Oxi Clean® Carpet Stain Remover Fantastik® Bleach Clorox® Ultimate Care Mr. Clean® Magic Eraser Pine Sol® Fresh lemon Floor Cleaner Lysol® All Purpose Febreze® Anti-microbial deodorizer Bissell® Pet Stain Remover

Urine Gone™ Stain and odor Eliminator Febreze® Extra Strength deodorizer Pledge® Stainless Steel Pledge® Extra Moisturizing furniture polish Tilex® Soap Scum Tilex® Fresh Shower Tilexv Mold and Mildew Air Wick® with Baking Soda Hoover® Spot and Stain Remover Shout® Spot Remover

Even replace all these types of "Green" products

Clean Veggie Spray Carpet Stain Remover Window Cleaner Cleaning Lotion Pet Stain & Odor All Kitchen and Bath Cleaner Clean Veggie Wash

Tub & Tile Cleaner Liquid Bleach Vinegar Baking Soda Lemon Juice Extract Oils Furniture Polish

 

How effective are we?

Lotus Kills

• Bacillus Bacteria: Destroyed by 0.2 mg/1 within 30 seconds
• Bacillus Anthracis: Causes anthrax in sheep, cattle and pigs. A human pathogen. Ozone susceptible.
• Clostridium Bacteria: Ozone-Susceptible.
• Clostridium Botulinum Spores: Its toxin paralyzes the central nervous system, being a poison multiplying in food and meals. 0.4 to 0.5 mg/1.
• Echo Virus 29: This virus most sensitive to ozone. After a contact time of 1 Minute at 1 mg/1 of ozone, 99.999% killed.
• Escheriachia Coli Bacteria (from feces): Destroyed by 0.2 mg/1 within 30 seconds.
• Encephalomyocarditis Virus: Destroyed to zero level in less than 30 seconds with 0.1 to 0.8 mg/1.
• Enterovirus Virus: Destroyed to zero level in less than 30 seconds with 0.1 to 0.8 mg/1.
• GDVII Virus: Destroyed to zero level in less than 30 seconds with 0.1 to 0.8 mg/1.
• Herpes Virus: Destroyed to zero level in less than 30 seconds with 0.1 to 0.8 mg/1.
• Influenza Virus: 0.4 to 0.5 mg/1.
• Poliomyelitis Virus: Kill of 99.999% with 0.3 to 0.4 mg/1 in 3 to 4 minutes.
• Proteus Bacteria: Very Susceptible.
• Pseudomonal Bacteria: Very Susceptible.
• Rhabdovirus Virus: Destroyed to zero level in less than 30 seconds.
• Salmonella Bacteria: Very Susceptible.
• Stomatitis Virus: Destroyed to zero level in less than 30 seconds with 0.1 to 0.8 mg/1.
• Streptococcus Bacteria: Destroyed by 0.2 mg/1 within 30 seconds

.....and more

Effective against

• Aspergillus Niger (black Mount): Destroyed by 1.5 to 2 mg/1.
• Diphtheria Pathogen: Destroyed by 1.5 to 2 mg/1.
• Eberth Bacillus (Typhus abdominalis): Destroyed by 1.5 to 2 mg/1.
• Klebs-Loffler Virus: Destroyed by 1.5 to 2 mg/1.
• Staphylococci: Destroyed by 1.5 to 2 mg/1.

.....and more

 

Produce Tips

There are different situations and times when produce and meat should be sanitized. Here is an outline of the different processes we have found to be very effective:

Foods to wash just before consuming

• Mushrooms - store in brown paper bag, do not wash until you will use, take a damp cloth and wipe off excess dirt.
• Meats and seafood - run a plain bowl of water and wait for this to reach 100%. You can then pour this ‘charged’ water over your meats or seafood, preferably in a separate bowl.
• Potatoes, sweet potatoes, mature onions, hard-rind squashes, eggplant and rutabagas - Clean them before you are going to use them. Do not soak, but rather spray them down with the ‘charged’ water. Should not be stored in your fridge.
• Cucumbers - Can be left in plastic wrap they come in and can be sanitized before you use them.
• Tomatoes - Tomatoes should be refrigerated only after they are fully ripe and then only for a short time. They may be sanitized before you need to prepare them.
• Bananas - After bananas have ripened, store in the refrigerator to help slow down ripening. The skin will turn dark brown, but this does not damage the fruit inside.
  

10 Most Contaminated Foods

Chicken Ground Beef Ground Turkey Oysters Eggs

Cantaloupe Peaches Pre-packaged tossed salads Cold Cuts Scallions

Foods that you should only run two cycles with (fragile produce)

Do not run more than two cycles with any small berries, such as strawberries, raspberries, cherries, blueberries and grapes. They tend to get "mushy" after being in water for long periods of time. Another suggestion is to place these fruit in a bowl and spray them down thoroughly before using them or let them soak in the water after it has been processed for only 2-4 minutes. Then dry them before storing.

Foods that may be sanitized right after purchase

• Herbs - Parsley, chives, and even green onions are good to sanitize when you get them home. Only spray them down, do not submerge in water, and then wrap them in a paper towel and store in a plastic bag in your fridge to keep them fresh.
• Watermelon and cantaloupe - may be sanitized when you bring them home from the market. Spray them down and then wipe them clean.
• Peaches, apples, nectarines, and other thick skinned fruit - Sanitize in the soak bowl as per instructions. Please be sure to fill the bowl only half way with the produce and then to the max fill line with cold tap water. Be sure to clean properly before sanitizing. Use a fruit scrubber to remove excess dirt and wax. Peaches definitely require a good cleaning prior to processing as the fuzz tends to hold a lot of contaminants.
• Peppers, cabbage, carrots, zucchini, lettuce, fresh spinach - All can be washed when you get home and then stored in your fridge. Put lettuce in containers once it has been sanitized. Be sure to dry well before storage to make them last longer. Proper storage containers will also help to extend shelf life as they will keep moisture from getting into these items.

**Always dry everything thoroughly before storing them in your fridge.

Highly contaminated produce Peach Strawberry Apple Spinach Nectarine Celery Pear Cherry Potato Sweet bell pepper Raspberry Grapes

Least Contaminated produce Sweet Corn Avocado Pineapple Cauliflower Mango Sweet Pea Asparagus Onions Broccoli Banana Kiwi Papaya