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Re: Get rid of pesticide residues on fruits and vegetables?
Bleach is often recommended to farmers using
pesticides, as a way of neutralizing pesticides
in sprayer tanks, etc. I'm curious
what people think of using a chlorine product
(bleach is sodium hypochlorite, as I recall)
to make food purer. I'm skeptical about whether
the cure is better than the disease.
For your information, in this area at least,
fall rye grain is grown with fewer pesticides than
most other grains, also less fertiliser, and
it provides better protection for the land
than spring seeded cereals. All things being
equal, increasing the amount of rye eaten is good
for the environment and probably exposes the
consumer to lower amounts of pesticide residues.
Can't speak for rye grown in other areas.
>Would those of you who respond, please do so through the sanet, there are
>probably several of us who would like the answers to those questions. Thanks.
>Hi, we're new to sanet and sustainable ag, but pretty sure this is a good
>place to post this question.
>For people who either can not obtain, or perhaps not afford "certified
>organic" produce, what is the best way to remove pesticide residues, and
>why? We've heard any of the following three options, but no explanation of
>the presumed mechanism of action of any of them, and no comments on what
>happens to water-soluble vitamins etc. with various soaking times. Is
>there a consensus (in this group!?) on the best compromise between nutrient
>loss and residue removal, if compromises have to be made?
>1. Tablespoon of household bleach per gallon of soaking water. How long to
>2.Tablespoon of vinegar per gallon water, how long?
>3. Wash thoroughly with dishwashing detergent.
>Also, what's the best solvent for that nasty wax. Moderate scrubbing
>doesn't do it.
>Thanks in advance for any guidance you can give here.
>Gayle Gross de Nunez
>and Ramon Nunez
>Sabbath Farm, Knox, Indiana
>Rural Economic Analysis Program
>Dept. of Ag. and Applied Econ
>Blacksburg, VA 24061-0401
Lougheed Alberta Canada