New Products

Alkalize your life!

Raw food Wash™

by Nanocal™

Nano-Cal™ is proud to introduce .

This innovation in food handling makes use of the opposite end of the spectrum on the logarithmic pH scale.

Most vegetable washes use citric acid as the base of their products. These acids permeate vegetables with Hydrogen (+) ions

Anaerobic bacteria can be oxidized by acids or chlorides, these acids however, precipitate a molecular breakdown of the vegetal cellulose thereby accelerating spoilage. Chlorine has obvious taste, smell and chemical issues.

We believe that High pH (OH^-)solutions offer an alternate view of cleaning fruits, vegetables, meats and fish prior to consumption.

By flooding the plant matter, protein or legume with OH- for very limited (at most 3 to 5 minutes) amount of time, we achieve a substantial reduction of surface bacteria.

Please Note: is not certified as a water sterilizer, and does not claim to be such.

Diseases	Responsible pathogen	Route of exposure	Mode of transmission
Cholera	Vibrio cholerae bacteria	gastro-intestinal	often waterborne
Botulism	Clostridium botulinum bacteria	gastro-intestinal	food/water borne; can grow in food
Typhoid	Salmonella typhi bacteria	gastro-intestinal	water/food borne
Hepatitis A	Hepatitis A virus	gastro-intestinal	water/food borne
Dysentery	Shigella dysenteriae bacteria or Entamoeba histolytica amoeba	gastro-intestinal	food/water
Cryptosporidiosis	Cryptosporidium parvum protozoa	gastro-intestinal	waterborne; resists chlorine
Polio	polioviruses	gastro-intestinal	exposure to untreated sewage; may also be waterborne
Giardia	Giardia lamblia protozoa	gastro-intestinal	waterborne

The enhancement of food quality, taste and appearance through this method is quite dramatic.

Another side benefit is a longer shelf life for fruit, vegetables, meat and fish (typically 3-5 days) as bacterial growth is retarded through a properly oxygenated substrate.

In the case of legumes (soy, peas, alfalfa and other sprouts), fragile fruit such as berries this product is extremely effective at increasing shelf life and taste. The use of is highly recommended

Calcium in this highly reactive form has been used for heavy metal leaching. There is a distinct possibility that some or most heavy metals are leached from vegetables under this form of immersion.

The use of this type of calcium as a wash has been found to aid in the extraction of folic acid from leafy green vegetables. It is possible that by using there could be an increase in bio-available folic acid. We are currently in tests to determine how much folic acid is released into the water and if indeed this shows promise as a beneficial source of natural B9.

will be available for general distribution soon.

Restaurant and institutional version and package will be available.

Coming Soon!

Nano-Cal is currently working on new formulations to include:

Toothpaste

Sports drink

Portable liquid form for water disinfection.

Please stay posted as we move along the discovery path.

Thanks,

Nicholas Eckelberry