How to clean and disinfect fruits and vegetables to avoid toxic ingestions

Introduction

Proper cleaning and disinfection of fruits and vegetables is essential to reduce the risk of ingesting toxins from the surface of these foods. Although many people think that a simple rinse with water is sufficient, there are more effective methods to ensure that produce is free of harmful pesticides and micro-organisms. In this article, Avoid toxins in fruits and vegetables, we will provide recommendations on how to clean your fruits and vegetables safely and effectively using baking soda and vinegar.

Results of scientific studies

A team of researchers from the University of Massachusetts compared three methods to reduce toxins, such as pesticide residues, in agricultural products They used organic Gala apples treated with two pesticides and washed them with three different liquids: tap water, a 1% sodium bicarbonate solution and an EPA-approved commercial chlorine solution. The results showed that baking soda was the most effective in removing pesticide residues from the surface of apples ( Chef’s Resourcea ) .

In addition, although organic food has a 30% lower risk of pesticide contamination, it cannot be completely guaranteed to be pesticide-free, as it is sometimes found in fields adjacent to farms where pesticides are used. ( Food Revolution Network ). Researchers believe that the alkalinity of baking soda may degrade pesticides faster, making it easier to remove the chemicals when washing fruits and vegetables. They recommended using 1 teaspoon of baking soda for every 2 cups of water and carefully washing fruits and vegetables. ( Arm and Hammer Home Page )​​

Recommended methods for cleaning fruits and vegetables

Sodium bicarbonate

Baking soda is an effective cleaning agent that can help remove pesticide residues and bacteria from the surface of fruits and vegetables.

How to use it:

1. Preparation of the solution: Dissolve one tablespoon of baking soda in one litre of water..
2. Soaking: Soak fruits and vegetables in the solution for about 10-15 minutes.
3. Rinse: Rinse well with cold water after soaking to remove any baking soda residue.

Benefits:

• Effectiveness: Baking soda is more effective at removing pesticide residues than water alone or commercial chlorine solutions.
• Safety: It is a safe and natural method that leaves no harmful chemical residues. ( Arm and Hammer Home Page )​​ ( Chef’s Resource )​​

Vinegar

Vinegar, especially white vinegar, is another natural disinfectant that can help remove bacteria and other contaminants from fruits and vegetables.

How to use it:

1. Preparation of the solution: mix one part white vinegar with three parts water.
2. Soaking: Leave the fruits and vegetables in the mixture for about 10 minutes.
3. Rinse: rinse well with cold water to remove residual vinegar taste.

Benefits:

• Antimicrobial properties: vinegar is effective against a wide range of bacteria, which helps to reduce the risk of food-borne infections.
• Natural and accessible: it is an inexpensive and easy to implement method with ingredients that you normally have at home. ( My Food Story )​​ ( Food Revolution Network)​.

Combination of baking soda and vinegar

For a more complete disinfection, avoid toxins in fruits and vegetables, also with the combination of baking soda and vinegar.

How to use it:

1. Preparation of the mixture: mix one tablespoon of baking soda with one cup of vinegar and two cups of water.
2. Soaking: soak the fruits and vegetables in the mixture for about 10 minutes.
3. Rinse: rinse thoroughly with cold water to remove any residue.

Caution

Do not use this mixture on very porous fruits and vegetables, as they may absorb the taste of these substances.

• Fruits: Fruits with skin can be cleaned in the same way as vegetables. In the case of berries such as strawberries, rinse them under running water before consumption, and make sure to dry them properly.

• Mushrooms: clean mushrooms carefully, using a damp cloth or a special brush. Then run them under running water and dry them with a cloth or paper towel

lternatives for finding chemical-free agricultural products

Local farmers’ markets

An excellent option for buying fruits and vegetables without chemical residues are local farmers’ markets. Many farmers selling at these markets use agricultural practices that minimise the use of chemicals. Ask farmers about their farming practices; although not all are certified organic, many follow standards that align with organic practices. (MAMAVATION)​.

Community supported agriculture (CSA) programmes

Subscribing to a community supported agriculture (CSA) programme allows you to receive fresh produce directly from local farms. Many of these farms prioritise organic and sustainable farming practices, providing high quality and minimally processed products.

Organic gardening at home

Growing your own fruit and vegetables is a sure way to ensure that your food is free of chemical residues. By using organic gardening methods, you can control the growing environment and avoid synthetic chemicals.

Importance of reducing exposure to toxics

Reducing toxic exposure in our homes is vital for our health.. Implementing these recommendations can make a big difference to the well-being of you and your family. For a more detailed and personalised assessment of toxics in your home, I recommend a personalised environmental health session.. Request more information without obligation on a free orientation appointment on WhatsApp 669 979 939.

Conclusion

Proper cleaning of fruits and vegetables is essential to ensure their safety before consumption. Avoiding toxins in fruits and vegetables with natural methods such as baking soda and vinegar is an effective way to reduce contaminants without adding additional chemicals. By following these recommendations, you can enjoy your fresh food with greater peace of mind, knowing that you are taking steps to protect the health of you and your family.

By following these simple recommendations, you can ensure that your fruit and vegetables are clean and safe to eat, significantly reducing the risk of ingesting harmful toxins and microorganisms.