Cleaning Fruits & Vegetables - Chemical Free

Fresh fruits and vegetables are an important and flavourful part of a healthy diet. To ensure produce safety from pesticides, bacteria, fungi, chemicals etc., consumers should handle and wash produce properly.
Petrochemical companies make pesticides with chemicals that are insoluble in water. If they didn’t, farmers would have to apply them after each rain or dew. Stand alone water wash DOES NOT help remove oil-based residues that are not entirely water-soluble, such as pesticides, waxy preservatives and bacteria from the hands of shoppers who search for the most appealing fruits and vegetables.
DO NOT wash fruits and vegetables with detergent or bleach solutions. The FDA advises AGAINST using commercial produce washes. Many types of fresh produce are porous and can absorb these chemicals, making them even more harmful. Instead of using detergents, there is a definite way to reduce debilitating elements significantly for safer consumption.

Here is the Mantra
Washing produce for storing may promote bacterial growth in itself and speed up spoilage, so it is recommended to wait and wash fruits and vegetables just before use, unless until they are covered with soil when you get them, then it is recommended to give them a quick bath in cold water to wash the soil off.
Wash produce before consumption
·         Fill a basin with clean WARM water
·         Dip the produce in the basin
·         Add 2 tea spoons of Salt, Baking Soda, Apple Cider Vinegar & Lemon Juice each
·         Swish the water around for 5 minutes
·         Scrub the produce with a soft brush
·         Then rinse - Watch the water for impurities
·         Voila – Food is ready to be consumed.

Related Info
·         Storing fresh produce in cloth produce bags or perforated plastic bags will allow air to circulate.
·         Do not keep cut, peeled or cooked fruits and vegetables at room temperature for more than two hours and store in the refrigerator in covered containers.
·         Eat a wide variety of fruits and vegetables. This is not only nutritionally beneficial but may help limit exposure to any one type of pesticide residue.