How to Properly Wash Your Produce

May 11

Unadulterated food should be a birthright for all. Simply eating off of the land, from nutrient rich soils, without being drenched in harmful toxins. The Earth provides for all of our bodies' needs, we just need to support her and allow the process.

Farming is a labour of love - a beautiful practice. To cultivate crops that provide fuel for life (food) while sustaining a symbiotic relationship with the earth and the environment. To take from the soil but not deplete it, replenish and feed it. To constantly assess and nurture the needs of the environment. Small scale bio individuality.

The conventional agricultural system enables conventional farming practices that have become an industrialized standard. This profit driven, mass produced form of agriculture has also enabled destruction in its path, like soil degradation, nutrient loss and depletion and toxic contaminants to the environment.

The food we consume is a decision we make on a daily basis. It literally fuels us, our cells, organs, tissues, it has an enormous imprint on our bodies and health. How we handle and care for our food is extremely important(starting from the seed).

Unfortunately the organic industry isnt always as squeaky clean as it seems and many ethical sustainable farms simply cannot afford the certification.

Completely avoiding pesticides shouldnt be the goal especailly when living in the city because it can be almost impossible BUT there are simple practices that can help lessen the “toxic burden”.

When you don't buy organic - opt for foods with thick peels or root vegetables that have spent most of their lives underground since these factors offer a layer of protection from pesticides.

ONE OF THE EASIEST AND BEST THINGS EVERYONE CAN DO IS TO PROPERLY WASH PRODUCE.

A study in Food Journal from 2007 did an experiment to observe pesticide residue levels in cabbage from home prep washing methods. They used 3 different washing methods which included soaking the cabbage for 20 minutes in: water solution with vinegar, water solution with salt and with tap water. The highest levels of pesticides were removed resulting from the vinegar wash and closely followed by the salt water wash.

A study in the Journal of Agricultural and Food Chemistry 2017 investigated the effectiveness of homemade washing in removing surface and internalized pesticide residue from apples. Results showed the baking soda solution for 12 to 15 minutes was most effective to clean surface pesticides in comparison with Clorox Bleach and tap water. The results also showed that up to 20% of one of the pesticides (thiabendazole) penetrated 4 times deeper into the apple than other pesticides and that the baking soda solution was not able to prevent this. The study concludes with the suggestion of peeling apples that have penetrated pesticide but to also consider the bioactive compounds in the peels that would also be missed.

U.S Department of Agriculture’s 2020 Pesticide Data Program:

collects data on pesticide residues in food. It tested a number of commodities/crops/produce both locally grown and imported for pesticide residues. 9600 samples of fruit and vegetables (fresh and processed fruit/veg product) were tested for 584 pesticides, metabolites and an additional 21 environmental contaminants.

The data program noted that pesticides like DDT and DDE have been prohibited for use in the U.S but due to its persistence in the environment, low levels of residues and metabolites were detected in some of the foods tested.

According to the U.S Environmental Protection Agency corn and cotton account for the largest shares of insecticides in the U.S

Crops that tested for highest number of different pesticides included:

*keep in mind this does not reflect the levels of the pesticides, just the number count*

Sweet Bell Peppers - 23

Collard Greens - 21

Green Beans - 19

Blueberries (fresh cultivated)- 17

Eggplant - 15

Summer Squash - 15

Cantaloupe - 10

Winter Squash - 10

Sources: