“5 Strategies to Reduce Pesticide Exposure from Fruits and Vegetables”

However, in order to ensure their overall health benefits, it is essential to thoroughly clean vegetables and fruits to remove pesticide residues as much as possible.

Of course, the most effective way to avoid harmful pesticides is to opt for organic products.

Here are some tips to help you minimize pesticide residues on vegetables and fruits:

Soak in salt water

Studies have demonstrated that soaking fruits and vegetables in a 10% salt water solution for 20 minutes can effectively remove residues from the four most commonly used pesticides.

Soak in vinegar water

Another method to remove residues from fruits and vegetables is by using vinegar. You can either mix 4 parts water with 1 part vinegar and soak the produce for about 20 minutes, or use concentrated vinegar to completely eliminate pesticides.

Vinegar also has the capability to eliminate various types of bacteria that may be present on food. However, for fruits with delicate skin, such as berries, soaking in vinegar water may affect their external appearance.

Clean vegetables and fruits with a baking soda and water solution

Mixing 28 grams of baking soda with nearly 3 liters of water is another effective method to remove pesticides. Soak the vegetables and fruits in this solution for 12-15 minutes and then rinse them with water.

Simply wash with cold water

A study conducted by the Connecticut Agricultural Experiment Station revealed that washing produce with cold water can reduce pesticide residues for 9 out of the 12 tested pesticides.

Peel

Other methods to minimize pesticide consumption include purchasing locally and seasonally, and peeling the produce (though, for many fruits and vegetables, the skin is a valuable source of nutrients).

Fruits and vegetables form the basis of a healthy lifestyle. By minimizing pesticide residues, consuming fruits and vegetables ensures maximum health benefits.

According to Health and Life