We are offering ozonator.
Capricans new goals for disinfection byproducts (dbp) and for microbial inactivation will increase the need to consider new disinfection technologies. Ozone is an attractive alternative. This technology has evolved and improved in recent years, thereby increasing its potential for successful application.What is an Ozonator?
The ozonator is a device with an aerator at the end of its hose, which is inserted in the water, oil or food. It adds a tiny amount of ozone and results in a sanitizing and oxidizing effect. Ozone is produced by adding a third atom of oxygen to a molecule, i.e. O3 instead of the usual O2.
Functions of Ozone
â€Â¢ Kills bacteria and viruses in food and beverages with surprising speed.
â€Â¢ Has a strong penetrating effect, sanitizing and oxidizing everything.
â€Â¢ It can do oxidizing chemistry
â€Â¢ Removes tapeworm larvae, sheltered ascaris eggs, freon and PCBs
â€Â¢ While ozonating food and beverages, it turns into oxygen and water, leaving no toxicity behind.
Usages in the Clark protocol
FOOD AND BEVERAGES
Place food in a plastic bag. Insert ozonator hose and close the plastic bag. The packaging of the food should be open to allow the ozone to enter. 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. Excess ozone flavour can be blown away as the food is warmed later.
Estrogens in dairy products(estrone, estriole and estradiol) and food containing phenolic substances can be destroyed in 15 minutes.
General sterilization of food takes 7 minutes
To remove dyes including chlorine takes 10 to 20 minutes
WATER
Ozonate water for 5 minutes – 1 glass a day – drink within 20 seconds
Ozonated water has an oxidizing effect and can remove many invaders, including the streptococcus bacteria for pain.
To remove freon, drink one to three glasses a day. It mobilises the Freon in your body toward the liver and renders it capable o

We are offering ozonator.
Capricans new goals for disinfection byproducts (dbp) and for microbial inactivation will increase the need to consider new disinfection technologies. Ozone is an attractive alternative. This technology has evolved and improved in recent years, thereby increasing its potential for successful application.What is an Ozonator?
The ozonator is a device with an aerator at the end of its hose, which is inserted in the water, oil or food. It adds a tiny amount of ozone and results in a sanitizing and oxidizing effect. Ozone is produced by adding a third atom of oxygen to a molecule, i.e. O3 instead of the usual O2.
Functions of Ozone
â€Â¢ Kills bacteria and viruses in food and beverages with surprising speed.
â€Â¢ Has a strong penetrating effect, sanitizing and oxidizing everything.
â€Â¢ It can do oxidizing chemistry
â€Â¢ Removes tapeworm larvae, sheltered ascaris eggs, freon and PCBs
â€Â¢ While ozonating food and beverages, it turns into oxygen and water, leaving no toxicity behind.
Usages in the Clark protocol
FOOD AND BEVERAGES
Place food in a plastic bag. Insert ozonator hose and close the plastic bag. The packaging of the food should be open to allow the ozone to enter. 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. Excess ozone flavour can be blown away as the food is warmed later.
Estrogens in dairy products(estrone, estriole and estradiol) and food containing phenolic substances can be destroyed in 15 minutes.
General sterilization of food takes 7 minutes
To remove dyes including chlorine takes 10 to 20 minutes
WATER
Ozonate water for 5 minutes – 1 glass a day – drink within 20 seconds
Ozonated water has an oxidizing effect and can remove many invaders, including the streptococcus bacteria for pain.
To remove freon, drink one to three glasses a day. It mobilises the Freon in your body toward the liver and renders it capable o