Adherents of a healthy lifestyle should eat natural products of plant origin. But imported vegetables and fruits are more likely to scare than to attract.
The news tells about the next deliveries of toxic agricultural products from around the world. “But it’s clearly somewhere out there,” we think, “it doesn’t concern us.” And the store shelves are beckoning with shiny apples, glossy tomatoes and sunny oranges. And we, having forgotten everything in the world, are already bringing fresh fruit to our mouth for immediate tasting. Stop! What about washing?
What fruits and vegetables are processed
Not all regions boast abundant harvests, which is why fruits and vegetables are delivered from abroad, especially in the cold season. But organic products do not have a long shelf life, therefore, for safety during transportation, they are processed.
- Paraffin and wax cover fruits to give them a glossy shine and increase shelf life.
- Diphenyl is impregnated with paper into which citrus fruits are wrapped. This refined product is considered a carcinogen.
- Fruits are treated with methyl bromide and fungicides to kill pests and mold.
- Dried fruits are placed in sulfur dioxide to increase shelf life and give a presentation.
- Pesticides are added at the stage of fruit ripening to get rid of insects and fungi. They are toxic and can accumulate in the human body, causing irreversible effects.
- Nitrates are used to fertilize the soil and accelerate plant growth. They are stored in fruits and other parts of plants. For humans, nitrates are dangerous, and in large doses, they are fatal.
Even if you are confident in the origin of the fruit, you should not eat them directly from the branch. There may be particles of the earth, the remains of the life of insects, birds or animals.
How to neutralize fruits and vegetables
Do not wipe the delicate salad and the prickly cucumber with one brush: each product has its own subtleties of cleaning. But there are standard hygiene rules for everyone:
- Any fruits and vegetables can be washed in cold running water. ( FDA recommendation).
- Wash fruits immediately before use. During processing, the outer layer is damaged and the product begins to deteriorate.
How to wash fruit
- Wash glossy and slippery fruits from wax with a brush and soap in cold running water.
- It is recommended to scald citrus fruits with boiling water: hot water will not damage their dense skin, but will neutralize surface preservatives.
Wash even those fruits that you are going to peel before eating. Dirt from the surface can get into the flesh through your hands.
- The grape will benefit from a shower. Divide the brush into small clusters for convenience, and dry it in a colander after water procedures.
- Wash the pineapple without peeling the leaves, with a brush and soap.
- With watermelon and melon, be especially careful: in the process of ripening, they lie directly on the ground.
- If you are allergic, it would be nice to soak any fruit in cold water for an hour.
- Not sure about the origin of the purchased fruit? Act for sure: cut off the peel, preferably with a margin.
- Rinse dried fruits in cold water, and then pour boiling water to get rid of preservatives, which unscrupulous producers do not skimp on.
How to wash vegetables
- If you find yellow spots while cutting a cucumber, potato or zucchini under the peel, discard this vegetable. Such traces indicate an increased content of nitrates
- Remember that the most harmful substances are in the upper and lower parts of the fetus, upper leaves and stalk, peel. Remove or cut them before use.
- In carrots, additionally remove the core: toxins also accumulate in it.
- Root crops (radishes, turnips, potatoes and others) should be cleaned of the remnants of the earth. To do this, soak them in warm water for 10-15 minutes, and then rub them thoroughly with a brush.
- In onions, first cut off the bottom, peel the vegetable from the husk, and then rinse in cold running water.
- White cabbage is usually not washed, but the upper dirty and sluggish leaves are removed and the stalk is cut.
- Before caulking, go over the cauliflower with a grater or knife to cut off the darkened inflorescences. If there are bugs in a head, soak it in salt water for 10 minutes or in water with vinegar (1 tablespoon per liter of water) for half an hour.
- Peel the salad, parsley, green onion, dill from the roots and stale stems, and then fill a large container with cold water and rinse the leaves in it from sand and dust.
How do you wash vegetables and fruits before eating? Are you afraid of nitrates and pesticides? Do you have your own cleansing recipe?