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This article was originally published byDavid Wolfe.
It is a sad fact that most fruits and vegetables we buy at the grocery store are treated and coated with pesticides. Also, the type of vegetable and where it comes from plays a big role in its safety.
The risk from pesticides on conventional produce varies from very low to very high, depending on the type of produce and on the country where it is grown. The differences can be dramatic. For instance, eating one serving of green beans from the U.S. is 200 times riskier than eating a serving of U.S.-grown broccoli. (Consumer Reports)
For a full list of what vegetables are considered safe and not safe,click here. The document also outlines the environmental effects of using pesticides.
There are many ways to clean pesticides off of fruits and vegetables. Just a rinse in cold water may not be enough to remove all traces. Take a look below!
Removing Pesticides from Fruits and Vegetables
A simple cleaning spray can be made by combining 1 tablespoon lemon juice and 2 tablespoons baking soda in a spray bottle of water. Spray the produce and then wipe it off before consuming. The baking soda and lemon juice clean and sanitize without harming the produce.
If the fruit or the vegetable has a removable peel, peel it off. This will remove most of the toxins. After peeling, give the produce a quick rinse in warm water. This is great for oranges, potatoes, avocados, etc.
If one has much produce to clean, a vinegar solution may be the best bet. Pour a tablespoon of vinegar into a large bowl of warm water. Let the vegetables soak for a minute, and then rinse them off. This is an excellent way to make sure all one’s produce is safe for consumption.