The correct answer is 9/12 pesticides are removed by Simple rinsing with water. Detergents do not improve results compared to mechanical removal via rinsing for 30 seconds.
At a minimum rinse all fresh produce under tap water for at least thirty seconds.
The mechanical action of rubbing the produce under tap water is likely responsible for removing pesticide residues.
Personally I wouldn’t call mechanical action of rubbing to be rinsing. I would have liked to see the % removed, but skimming that article I didn’t see. Also in my experience people don’t rub for 30 literal seconds, the people I watch are lucky to break 5 seconds.
But the main point I want to make is that baking soda is a base that breaks down the pesticide.
Liang [4] studied the removal of five organophosphorus pesticides in raw cucumber with home preparation, and the research results show that washing by tap water for 20 min only caused a pesticides reduction of 26.7–62.9%. Sodium carbonate and sodium bicarbonate solution caused a pesticides reduction of 66.7–98.9%.
The removal efficiency of other washing solutions outperformed the tap water; tap water washing only caused a 10–40% loss of the 10 pesticides, and the AlEW, micron calcium, and active oxygen solution caused a 40–90% loss of the 10 pesticides.
AIEW being alkaline electrolyzed water, which I understand to be baking soda.
AlEW was not the baking soda, it’s a separate thing if I understood it correctly.
Additionally you’re complaining that nobody rinses their food for 30 seconds while expecting them to bathe it in high ph water for 45 minutes??
Furthermore they were comparing it not with rinsing and running but rather just soaking it in water for 20 minutes.
And despite all that card stacking water still was 69% removal at its high range, which overlaps significantly with the low range of the chemical baths.
Alkaline is base pH, which baking soda is. So matching this together with the other things I’ve read, baking soda solution meets the AIEW criteria.
You don’t have to “bathe” (which conjures up imagery of scrubbing the whole time) your produce, you just let it sit. There is a planning factor, but I can plan ahead and let it soak. Takes no more time.
You’re comparing high range of one (water) with low range baking soda (which you call chemical bath)? That (along with misleading terms) is bad faith discussion there. So ciao.
You wash because of the pesticides.
You wash it because of the ratlungworm that raw snail and slug can give you.
Oh fuuuuck. Nature is crazy 😬
Shit like this is why I don’t believe there’s a god
Also the bugs, fecal matter, and dirt that can be in the folds and pockets.
Ok, but what about the
saladlettuce?We are talking about washing lettuce, prior to it becoming a salad.
Sorry, but I wanted to make a stupid “switcharoo” kind of joke that would imply a significant lack of personal hygiene on my part.
In German salad also means lettuce, so that’s why it wasn’t as clear as I wanted it to be.
You tried to make a joke, right here in front of my salad?
I always wash the fecal matter in my pockets very carefully - glad to hear my personal hygiene is passable.
Ackchyually.jpg
They’ve studied that and it doesn’t get rid of pesticides.
To get rid of pesticides you need to immerse it in a baking soda solution for about 20 minutes.
They’ve studied it and you’re wrong
https://portal.ct.gov/caes/fact-sheets/analytical-chemistry/removal-of-trace-pesticide-residues-from-produce
The correct answer is 9/12 pesticides are removed by Simple rinsing with water. Detergents do not improve results compared to mechanical removal via rinsing for 30 seconds.
Personally I wouldn’t call mechanical action of rubbing to be rinsing. I would have liked to see the % removed, but skimming that article I didn’t see. Also in my experience people don’t rub for 30 literal seconds, the people I watch are lucky to break 5 seconds.
But the main point I want to make is that baking soda is a base that breaks down the pesticide.
AIEW being alkaline electrolyzed water, which I understand to be baking soda.
https://pmc.ncbi.nlm.nih.gov/articles/PMC6388112
AlEW was not the baking soda, it’s a separate thing if I understood it correctly.
Additionally you’re complaining that nobody rinses their food for 30 seconds while expecting them to bathe it in high ph water for 45 minutes??
Furthermore they were comparing it not with rinsing and running but rather just soaking it in water for 20 minutes.
And despite all that card stacking water still was 69% removal at its high range, which overlaps significantly with the low range of the chemical baths.
I’ll keep rinsing and running, thanks.
Alkaline is base pH, which baking soda is. So matching this together with the other things I’ve read, baking soda solution meets the AIEW criteria.
You don’t have to “bathe” (which conjures up imagery of scrubbing the whole time) your produce, you just let it sit. There is a planning factor, but I can plan ahead and let it soak. Takes no more time.
You’re comparing high range of one (water) with low range baking soda (which you call chemical bath)? That (along with misleading terms) is bad faith discussion there. So ciao.
Probably depends a lot on the pesticides and therefore country…
Thank you. I thought that pesticides wouldn’t come off with simple rinsing.
Except most of them do - https://portal.ct.gov/caes/fact-sheets/analytical-chemistry/removal-of-trace-pesticide-residues-from-produce
Awesome! Looks like rinsing and 30 second rubbing is the way to go. Thank you.
Go up to see my comment responding to him.
it is too late i have moved on