Meat Zap

How to zap your meat so it’s fit to eat

Zapping Steaks, Roasts, Chicken, Pork, Fish, Turkey

Thundervolt zapper zapping chicken

According to one Thundervolt customer and several other very informed people, cooking meat does not and will not kill all germs inside a piece of raw animal flesh. (A knowledgeable fisherman once told the author that all fish contain worms.) Animals are continually bitten by ticks, flies, mosquitoes or mites. These pests transfer many parasites into the animals before they are butchered. In a pasture, livestock eat off the ground, ingesting more pathogens. There is no such thing as a clean cow, inside or outside.

If you don’t zap meat before you consume it, you’re eating parasites. This fact also applies to all restaurants.

Many studies have been done and much outcry aimed at the meat packing industry. What goes on in a slaughterhouse is not as spotless and sanitary as one might assume.

The author believes that it doesn’t matter what kind of meat you buy or where you buy it; it’s all contaminated. Frying, broiling, baking, even boiling does not guarantee sterility. For one thing, the rack, pan, pot, plate or whatever you use to cook with or eat from are suspect–even tap water and your hands. None of these are ever sterile in open air (even after washing) for more than a few seconds. The towel you dry your hands on is not really clean, and air contains huge amounts of dust. So how can a piece of raw meat be free of contamination?

The Coffman Company sells a set of two identical wire leads that mate with the Thundervolt zapper outputs. These wires have special stainless steel clips on the ends to attach to meat. With these attachments, you can now zap pathogens inside the meat. Seven minutes is all that is required to perform this task. Use the red and green Thundervolt outputs for this procedure.

There is another aspect to food zapping. In the meat industry, livestock are routinely given antibiotics to kill germs and reduce the spread of disease. But because bacteria and viruses mutate and become drug-resistant, new and stronger pharmaceutical compounds are introduced every year. Some people do not consume meat for fear of ingesting these drugs, which usually contain weakened but alive pathogens, toxins and free radicals. The author theorizes that zapping meat kills these internal antibiotics and makes meat safer to eat.

To add value to our products, the author’s book Ezekiel’s Medicine, the food zap leads and the “chopstick” wires are sold together as a package. This way, customers will learn the theory behind their Thundervolt, and receive the Meat Zap leads and the chopstick wires as well. Click on the Chopstick zapper link on this website to learn how to use the chopsticks.

Our Meat Zap procedure may be used on beef, pork, poultry, or fish. Other ways and uses for this protocol are being investigated. Our food zap method does not give the meat a metallic or bitter taste.

WARNING: Only our Thundervolt Meat Zap leads with stainless steel clips should be used for meat zapping. Ordinary tin plated “alligator” brass clips look very similar, but they quickly tarnish and burn when clipped to the meat and zapped. This can introduce contamination into the meat and make it rancid. Order our leads and protect your food!

Note: It may be of great interest to technically minded individuals that under examination with a digital ohmmeter, a piece of beef acts like a diode. It is polarity sensitive, and has a high resistance. After zapping, the resistance and polarity may change dramatically. Pork, roasted chicken and even a gallon of whole milk exhibit extraordinary changes in resistance after zapping. Well, this is food for thought!

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