Washing fruits and vegetables under the tap isn’t enough to remove the potentially harmful chemicals they encounter while growing, such as pesticides. “The most commonly used on fruits and vegetables are herbicides, fungicides, insecticides, and bactericides,” explains nutritionist Jessica Shand. Shand has made “detoxing” her produce a part of her weekly routine. While peeling fruits and vegetables can help, Shand notes that this also removes “gut-feeding fiber and an array of nutrients.” Here’s her recommended method for detoxing your produce:
Should You Wash Organic Fruits and Vegetables?
In short, yes. “Toxin exposure is less of an issue with organic fruit and vegetables, but produce is still handled and exposed to other potential contaminants, so it’s best to wash everything before eating,” Shand advises. Don’t be misled by “washed and ready to eat” labels, either. “This includes bagged salads, too. The salad could be washed with various toxic chemicals by manufacturers, including chlorine and bleach, so washing off this chemical residue is essential and quick to do.”
Jessica Shand’s Detox Method
- Fill the Sink: Add all your produce to a clean sink filled with fresh water. Filtered water is even better.
- Add Apple Cider Vinegar: Pour in one part apple cider vinegar to three parts water, or just a generous amount. Apple cider vinegar is rich in anti-bacterial and anti-microbial properties, making it an ideal natural solution for detoxing your produce. Alternatively, you could use baking soda by adding one teaspoon to two cups of water.
- Soak and Rinse: Let the fruits and vegetables soak for about 10-15 minutes. After soaking, rinse them thoroughly under running water.
Why Detox Your Produce?
Detoxing your fruits and vegetables helps to remove not only pesticides but also dirt, bacteria, and other contaminants. This simple practice ensures that you and your family consume cleaner, safer produce while retaining the essential nutrients and fiber found in the skins of many fruits and vegetables.
