Hi Dave and Karen

Last updated Tuesday, 07-24-2018


With long life I will satisfy him and show him my salvation.  :-)  

Hi Karen and Dave. It was really nice talking to you both! Hope you have a great day!
Here is the link for the Amazing Green Smoothie video: "https://www.youtube.com/watch?v=YHKBhz7OCB4":

Below is the document we made reitterating the instructions in the video:
Note: I am having an issue with freehostia as they are not allowing access to the files below. Therefore, I changed the name server to HostMonster. Hopefully, you will be able to open them soon (as soon as the change takes place where I host the site on Host Monster). If not, just copy the same info that I have printed out below ( instructions on how to make the smoothie). Thank you, Aleea

Amazing Green Smoothie instructions pdf

Amazing Green Smoothie instructions doc

Again, the instructions written out here:

The Amazing Green Smoothie – by Doug Kitt (ReCverin)

Supplies needed to make iodine/starch redox indicator:
USP tincture of iodine (from the drugstore)
¼ teaspoon cornstarch
Small jar with lid

Supplies needed to make zucchini smoothie:
measuring spoons
potato peeler
2 measuring cups
1 microwavable dish or cup
2 ice cube trays (16 cube tray – if 14 it is okay (the cubes will contain slightly more concentrated DHAA)
1 white plate
1 toothpick
2 eyedroppers
Timer or wrist watch
Small scale able to measure 20 gram and small gram quantities of 2.5 grams – with the precision of 0.1 gms

Pharmaceutical grade L-ascorbic acid (AA) 16 grams total
Knox gelatin (1/2 tsp)
Distilled water
4 lbs zucchini – fresh only (this is about 8 medium sized zucchini)

Instruction dictation:

Redox Indicator:

Add ¼ tsp cornstarch to ¼ cup water in a microwavable dish. Stir so it is not lumpy and put in the microwave for 30 seconds on high. Stir well again and then set it aside to cool. You can put in the refrigerator or freezer if needed in order to bring it to room temperature quicker.

In a small jar put 2 TBS (1/8th of a cup) of water and ¼ tsp of USP tincture of iodine and stir it in. Pour cooled starch solution slowly into the jar while stirring.

This solution is your redox indicator and can be stored at room temperature in a sealed jar. It will keep for many months.

Green smoothie:

We’re going to make 4 cups of green smoothie with 16 grams AA (ascorbic acid). We should end up with 32 cubes, each containing 500 mg of DHAA.

First thing to do is add 1 cup of water and ½ tsp gelatin to the blender. Sprinkle the gelatin on top of the water and let it set, giving the gelatin a chance to absorb some water. Next weigh 16 grams of AA, which will be added in increments of 2 ½ grams at a time. Wash zucchini thoroughly and peel them once, counting the number of strokes, and then peel a second time using the same number of strokes. You want to get all the green stuff into your pile of peelings.

Put peels in blender and puree for 1 minute (may need to put peels in by increments). If the volume is over 4 cups that’s okay, if it is not up to 4 cups, then add water until it is. It is important the puree is liquid enough, and creating a vortex; if necessary add a little more water to make sure it is mixing well.

Test puree with indicator solution and stir. It should be blue. Clean dropper in between with water to insure an accurate reading. Periodically change water (in your eyedropper cleaning water) to prevent contamination.

At this point add 2 ½ grams of AA to puree (for me it is ½ tsp - measurements will vary depending on consistency of AA). Never add more than 2 ½ grams at a time. Blend for 10 seconds and test with indicator. Should be white due to AA (this step is just for initial demonstration purposes to show how indicator works.)

Blend for 15 more seconds, stop blender and open blender to allow air to get to it. Let set open for 2 to 3 minutes (use timer).

Repeat the blending process (do not add more AA until your indicator shows blue). After 3 or 4 cycles of blending for 15 seconds and then letting it sit open for 2-3 minutes, start testing to see if the redox indicator stays blue. The first time you add the AA it will likely take 10-12 minutes (of cycling the mixer on for 15 seconds and then letting the zucchini mixture set for 2-3 minutes) to completely oxidize the first portion. Test to see if oxidation is completely dark blue, if not put through another cycle and retest. After this first ½ tsp addition of AA, the process will go faster with the additional additions.

Once the test is blue, indicating complete oxidation, you can add more AA, and from here on out the reaction will proceed much faster, oxidizing each additional portion in about 3 to 4 minutes.

Get the mixture stirring [caution at this point is needed not to have blender on high speed as it will heat up the mixture - monitor temperature], and remove center cap (you can make a cover - see video). Add 2 ½ grams of AA (½ tsp for me), wait 4 minutes while constantly stirring and then put in the next 2 ½ grams. Repeat this every 4 minutes until we’ve added all the 16 grams. At the last addition, let the blender go for a full 10 minutes (monitor the heat).

Test after the last 10 minute cycle. If it isn’t completely oxidized after 15 minutes, it probably won’t ever be completely oxidized. If after 10 minutes, the test is somewhat clear let it go for 3 or more minutes.

It is possible, even likely, that there is still enough enzyme activity to keep on oxidizing even after adding 16 grams. At this point you might even add another 2 ½ grams and keep going. If you're going to do this however, always test each additional portion and let it go to complete oxidation before adding another portion. At some point the enzyme will become exhausted and the reaction will stop. A good rule of thumb is this: If it takes more than 15 minutes to completely oxidize the last portion that you added, then the enzyme is probably exhausted. I have made batches that are 2 to 3 more times concentrated than the one we just made. Pour into ice cube trays and cover with plastic wrap. Once frozen, you can then remove ice cubes and store in a ziplock bag in the freezer. The cubes will store for up to 1 month and still be able to keep 90% of the original DHAA.