Unless you buy all your food from organic growers or small home suppliers, you are probably aware that food, and especially the fruits and vegetables you eat, tend to be chemically treated for greater shelf life, less spoilage and a more attractive appearance. However, pesticides and polishes are not water soluble, so a conventional washing in a stream of water will only get rid of dust at most. So how do we go about getting rid of as many chemicals on the surface of our fruit and vegetables as possible?
A vinegar and sea salt solution will dissolve chemicals without side effects
When it comes to the amount of treatment chemicals, apples, strawberries, celery, grapes, peaches and spinach, peppers, cucumbers, nectarines, cherry tomatoes and potatoes are among the most treated. So how do we wash our fruits and vegetables to get rid of as many chemicals as possible, but still preserve the vitamins and beneficial substances? We will need:
- vinegar,
- sea salt,
- water.
Wash the apples and pears first with warm water to break down the glaze and waxes. Then soak in a 9 : 1 solution of water and vinegar and add a teaspoon of salt. Leave in the solution for approximately twenty minutes, then rinse.
Consider greener options and reduce the amount of pesticides in your diet
Self-growing isn’t for everyone, and it’s no guarantee that you’ll have your own fruits and vegetables either. Some years are more productive, sometimes you won’t even get an apple. But if you’d like to buy healthier produce and you’re also not in a position to buy everything organic, focus on local farmers and growers. Apples, potatoes, onions, garlic, beets, and seasonal plants can be found at better prices than in stores, and the amount of chemicals used can’t compare to conventional produce. Excessive amounts of pesticides in the diet cause a range of health problems, so any effort to eliminate them is desirable.