Hydrogen Peroxide for the Hot Tub
Question: I am a big fan of your restaurant and really find your newsletters informative. I have a hot tub that I'd like to start using hydrogen peroxide in instead of all the harmful chemicals. Can you tell me who to contact regarding the ratio of peroixde per gallon of water and where to get the food grade peroxide. Any information you can provide would be greatly appreciated.
Epigenetics, Detoxification, and You
I am back from an arduous lecture-and-patients tour of Israel and Italy! After seeing nutritional and skin-lesion patients in the Tel Aviv area, I traveled a bit north to lecture at an environmental health conference, focusing on the connection between our genetics and susceptibility to illness as a result of environmental, nutritional, hormonal, and emotional influences.
On Tour and On TV!
I just came back from a snowy Montreal where I gave 2 lectures; "7 Foods to Avoid to Allow for Meaningful Detoxification " and "An Introduction to the Functional and Nutritional Treatments for Behavioral and Developmental Disorders (Autism Spectrum, PDD, ADD, ADHD)." I also provided consultations and skin treatments, as I do in so many other locations. It was wonderfully...
Sustainability in Restaurants and other Businesses
Question: I’ve read somewhere a quotation by someone who said that the Ecopolitan is the most ecological restaurant in the world. Can you confirm or explain that statement?
Hydrogen Peroxide (H2O2)
Question: My community-mate needs some convincing as of why hydrogen peroxide is a safe product to be used to improve hygiene in our community and educational center, here's what he wrote - can you write a brief answer to calm him down? - "After hearing about it, I was fully prepared to accept hydrogen peroxide as an alternative to soap. This morning I decided to look for some...
Many times during the last three years, people have expressed concerns about the cleanliness of restaurant food in general and about what Ecopolitan is doing about it in particular. So here's the scoop: