Consuming clean fruits and vegetables is a primary concern for families. To ensure food safety, it is essential to purchase produce from reputable sources with clear origins.
However, it is not uncommon for some fruits and vegetables to have traces of pesticides or agrochemicals. In such cases, it is necessary to remove these toxins and pesticides. Here are some useful tips to remove toxins from fruits and vegetables, compiled from Suc Khoe & Doi Song and VTC News.
1. Use Salt Water
Soaking produce in a saltwater solution for about 10 minutes can help remove a significant amount of pesticides. Salt water has cleansing properties and can also eliminate bacteria, while small insects will be rinsed away.
2. Use Baking Soda
Soaking produce in baking soda water is a simple and effective way to remove pesticides. (Illustrative image)
Baking soda, with its gentle yet effective cleansing properties, can be used to soak fruits and vegetables. Mix a moderate amount of baking soda with water and soak the produce for about 15 minutes, then rinse with clean water to effectively remove pesticides.
3. Use Vinegar
Vinegar is not only a condiment but also an excellent cleaning agent. A solution of vinegar and water (1 part vinegar to 4 parts water) helps break down toxins and pesticides, making the produce safer for consumption.
4. Utilize Rice Washing Water
You can use daily rice washing water to soak and clean fruits and vegetables. (Illustrative image)
Rice washing water is rich in nutrients and beneficial for health. Soaking produce in it for about 20 minutes helps remove impurities and pesticides naturally.
5. Use Turmeric Water
(Illustrative image)
Turmeric solution has strong antibacterial properties. Soaking fruits and vegetables in diluted turmeric water not only removes pesticides but also significantly reduces bacteria.
6. Sunlight
Exposing produce to sunlight for about 10-15 minutes can help decompose certain chemical residues. UV rays can neutralize some bacteria and organic pesticides.
7. Blanching
For certain vegetables like broccoli and cabbage, a quick blanch (one to two minutes) in boiling water before cooking will help remove pesticides and bacteria from the surface.
By following these tips, we can ensure that our fruits and vegetables are naturally cleaned, reducing the risk of poisoning and promoting the health of our families. Choose and combine these methods flexibly according to the type of produce you use, contributing to health protection from the smallest things.
According to Doi Song Phap Luat
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