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| Storing or eating freshly purchased fruits and vegetables https://thesymmetryforum.com/viewtopic.php?f=219&t=458 |
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| Author: | themsforum.org [ Sun, 05 May 2024, 9:06 am ] |
| Post subject: | Storing or eating freshly purchased fruits and vegetables |
There is a serious health hazard from glyphosates and other contaminants on fruits and vegetables. It is imperative to follow these instructions to protect your health. Cleaning fresh fruit before storage or consumption is essential to clear pesticides and microbes. 1. Rinsing Under Water: A good initial step. Gently rubbing fruits under running water helps remove surface dirt and some residues. It's generally recommended for all types of produce, regardless of whether you'll eat the peel. 2. Soaking in Vinegar Solution: A solution of one part vinegar to three parts water is a popular home remedy for cleaning produce. Vinegar, being acidic, can help kill some bacteria and break down pesticide residues. A soak of about 10 minutes, is common advice. However, it's worth noting that while vinegar can reduce bacteria and pesticides, it may not eliminate all types of pesticides or microbes. Ensure fruits that are more porous don't soak too long to avoid altering their taste or texture. 3. Adding Baking Soda: Some people introducing baking soda after a vinegar soak. This might not be as beneficial as it sounds. When adding baking soda (a base) to vinegar (an acid), they neutralize each other, producing carbon dioxide gas (the bubbles) and water. While the bubbling action might help dislodge some particles or residues, this step could be more theatrical than effective. A better approach involves a separate soak or scrub with baking soda (a mild abrasive), especially for hard-skinned fruits. Research has shown that a baking soda solution can be very effective at removing certain types of pesticides when used in a soak for 12–15 minutes. However, combining it directly with vinegar reduces its potential efficacy due to the neutralisation reaction. 4. Rinsing and Drying: Rinsing fruits after any cleaning solution is important to remove any remaining vinegar taste or baking soda residue. Drying the fruits before storage is crucial to prevent mould growth or premature spoilage, which can happen if they are stored while damp. For a revised approach considering the above: - Rinse fruits under running water. - For a vinegar soak: Mix one part vinegar with three parts water, soak for about 10 minutes, then rinse thoroughly under running water. - For a baking soda soak (alternative method): Dissolve about a teaspoon of baking soda in two cups of water and soak the fruits for 12–15 minutes, especially effective for hard-skinned fruits. Then rinse thoroughly under running water. - Dry fruits completely before storing them. It's always good to adopt a method that suits the types of fruits you consume and aligns with your health and safety priorities. While washing can reduce pesticide residues and microbes, eating various fruits and not relying solely on washing to mitigate risks is also wise. For certain produce, peeling is another effective way to reduce exposure to unwanted substances, albeit at the loss of some nutrients found in the skin. |
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