Clipping Board » Eat Healthily ─ Introduction to healthy eating, medicinal cuisine, and health supplements
Chinese Health Network / Taiwan Guangsha November 29, 2014
It’s common knowledge that fruits and vegetables should always be washed before eating, but not everyone is sure whether their washing methods are correct. Some people add salt to water, others use rice-washing water, some soak their produce, while others opt for a quick rinse. But which methods actually help remove pesticide residues effectively? And which cleaning approaches are simply wrong?
**Effective Pesticide Removal? Start with the Right Knowledge**
To understand how to remove pesticides, it’s important to first learn about their types and properties. Pesticides sprayed on the surface of crops are called contact pesticides, most of which break down under sunlight or are washed away by rain. Another type, systemic pesticides, are absorbed through the plant’s stomata or roots and spread throughout the entire plant. Most of these pesticides are water-soluble.
In other words, as long as the washing method is correct and thorough enough, most pesticide residues can be effectively removed.
**[Are You Washing Correctly? 3 Common Mistakes to Fix]**
Some people wash produce with salt, others use baking soda, and some rely on specialized fruit and vegetable cleaners. With so many methods, which one works best? Experiments have shown that rinsing under running water is the most effective way to remove contact pesticides. However, some people, out of concern, resort to misguided methods they’ve heard about, which can actually increase risks. Here are three wrong washing methods to avoid:
**Mistake #1: Adding Salt**
While saltwater can dislodge insects or eggs from produce, salt significantly reduces water’s cleaning power. If the salt concentration is too high, osmotic pressure can cause pesticides in the water to penetrate the produce, resulting in higher pesticide intake instead of removal.
**Mistake #2: Soaking for Too Long**
Many people soak fruits and vegetables for extended periods (often over half an hour) to break down pesticides. However, this not only causes rapid nutrient loss but also has limited effectiveness in dissolving pesticides—making it counterproductive.
**Mistake #3: Using Fruit and Vegetable Cleaners**
Many commercial produce cleaners contain surfactants, which often lead to secondary residue issues. Even after using them, thorough rinsing with plenty of water is necessary to avoid ingesting more toxins.
**[Pesticide-Prone Produce: 3 Types to Watch Out For]**
Statistics show that the following types of fruits and vegetables tend to have the highest pesticide residues. Parents should avoid them when shopping to protect their family’s health.
**Type #1: Out-of-Season Produce**
Non-seasonal produce typically faces more pests and diseases, requiring heavier pesticide use to ensure healthy growth. To minimize pesticide intake, simply buy seasonal fruits and vegetables—they’re safer and healthier.
**Type #2: Rush-Harvested Crops**
Rush harvesting often happens before typhoons to fetch better prices. However, this may ignore the safe harvest period for pesticide use, leading to higher residue levels.
**Type #3: High-Value Crops**
Produce like cherries and strawberries, which command premium prices, are often treated with more pesticides to prevent insect damage and maintain their appealing appearance. Statistics show these crops are more likely to test higher for pesticide residues.**Remember These 4 Tips to Safely Avoid Pesticide Residues!**
How can we completely prevent pesticides from entering our bodies? Follow these methods to significantly reduce pesticide exposure and eat with peace of mind.
**Tip 1: Don’t Immediately Store Bought Produce in the Fridge**
Pesticide residues on fruits and vegetables gradually decrease as temperatures rise. Higher environmental temperatures cause pesticides to evaporate faster. Leaving produce at room temperature in a ventilated area for 2–3 days helps them combine with oxygen in the air and fully evaporate, allowing pesticides to naturally break down. Leafy vegetables, for example, can be stored at room temperature for a few days.
**Tip 2: Follow the Four Principles—Wash, Rinse, Scrub, and Trim**
When cleaning produce, remember the four principles: wash, rinse, scrub, and trim. Always wash newly bought fruits and vegetables first. After removing stems and roots, rinse them under running water for about 20 minutes. Adjust the water flow to a steady stream and keep it running continuously to help dissolve and wash away surface pesticides. Then scrub the produce and rinse once more with clean water.
**Tip 3: Blanch Vegetables Before Cooking to Remove Nitrates**
Many people don’t realize that nitrates aren’t just found in sausages and cured meats—over 80% of commercially sold produce also contains excessive nitrates. Nitrates accumulate in fruits and vegetables when farmers use nitrogen fertilizers to boost yields. Overuse or insufficient sunlight can lead to excessive nitrate buildup.
The simplest and safest method is to blanch vegetables before eating. This not only removes pesticides but also eliminates harmful substances like nitrates and oxalates. When heating, keep the pot lid open to allow pesticides to evaporate with the steam.
**Tip 4: Wash Peeled Fruits Before Eating**
For fruits like bananas, oranges, tangerines, lychees, kiwis, pomelos, and passionfruit, pesticides mostly remain on the skin. Peeling them greatly reduces the risk of pesticide ingestion. However, remember to wash them thoroughly with water before peeling to ensure safety.
Article sourced from Taiwan Guangsha Publishing: *Building an Allergy-Free Body! The 6-Color Ingredient Guide*.
Source: [https://tw. news. yahoo. com](https://tw. news. yahoo. com)
Keep Toxins Out! 4 Secrets to Washing Fruits and Veggies
It’s common knowledge that fruits and vegetables should always be washed before eating, but not everyone is sure whether their washing methods are correct. Some people add salt to water, others use rice-washing water, some soak their produce, while others opt for a quick rinse. But which methods actually help remove pesticide residues effectively? And which cleaning approaches are simply wrong?
**Effective Pesticide Removal? Start with the Right Knowledge**
To understand how to remove pesticides, it’s important to first learn about their types and properties. Pesticides sprayed on the surface of crops are called contact pesticides, most of which break down under sunlight or are washed away by rain. Another type, systemic pesticides, are absorbed through the plant’s stomata or roots and spread throughout the entire plant. Most of these pesticides are water-soluble.
In other words, as long as the washing method is correct and thorough enough, most pesticide residues can be effectively removed.
**[Are You Washing Correctly? 3 Common Mistakes to Fix]**
Some people wash produce with salt, others use baking soda, and some rely on specialized fruit and vegetable cleaners. With so many methods, which one works best? Experiments have shown that rinsing under running water is the most effective way to remove contact pesticides. However, some people, out of concern, resort to misguided methods they’ve heard about, which can actually increase risks. Here are three wrong washing methods to avoid:
**Mistake #1: Adding Salt**
While saltwater can dislodge insects or eggs from produce, salt significantly reduces water’s cleaning power. If the salt concentration is too high, osmotic pressure can cause pesticides in the water to penetrate the produce, resulting in higher pesticide intake instead of removal.
**Mistake #2: Soaking for Too Long**
Many people soak fruits and vegetables for extended periods (often over half an hour) to break down pesticides. However, this not only causes rapid nutrient loss but also has limited effectiveness in dissolving pesticides—making it counterproductive.
**Mistake #3: Using Fruit and Vegetable Cleaners**
Many commercial produce cleaners contain surfactants, which often lead to secondary residue issues. Even after using them, thorough rinsing with plenty of water is necessary to avoid ingesting more toxins.
**[Pesticide-Prone Produce: 3 Types to Watch Out For]**
Statistics show that the following types of fruits and vegetables tend to have the highest pesticide residues. Parents should avoid them when shopping to protect their family’s health.
**Type #1: Out-of-Season Produce**
Non-seasonal produce typically faces more pests and diseases, requiring heavier pesticide use to ensure healthy growth. To minimize pesticide intake, simply buy seasonal fruits and vegetables—they’re safer and healthier.
**Type #2: Rush-Harvested Crops**
Rush harvesting often happens before typhoons to fetch better prices. However, this may ignore the safe harvest period for pesticide use, leading to higher residue levels.
**Type #3: High-Value Crops**
Produce like cherries and strawberries, which command premium prices, are often treated with more pesticides to prevent insect damage and maintain their appealing appearance. Statistics show these crops are more likely to test higher for pesticide residues.**Remember These 4 Tips to Safely Avoid Pesticide Residues!**
How can we completely prevent pesticides from entering our bodies? Follow these methods to significantly reduce pesticide exposure and eat with peace of mind.
**Tip 1: Don’t Immediately Store Bought Produce in the Fridge**
Pesticide residues on fruits and vegetables gradually decrease as temperatures rise. Higher environmental temperatures cause pesticides to evaporate faster. Leaving produce at room temperature in a ventilated area for 2–3 days helps them combine with oxygen in the air and fully evaporate, allowing pesticides to naturally break down. Leafy vegetables, for example, can be stored at room temperature for a few days.
**Tip 2: Follow the Four Principles—Wash, Rinse, Scrub, and Trim**
When cleaning produce, remember the four principles: wash, rinse, scrub, and trim. Always wash newly bought fruits and vegetables first. After removing stems and roots, rinse them under running water for about 20 minutes. Adjust the water flow to a steady stream and keep it running continuously to help dissolve and wash away surface pesticides. Then scrub the produce and rinse once more with clean water.
**Tip 3: Blanch Vegetables Before Cooking to Remove Nitrates**
Many people don’t realize that nitrates aren’t just found in sausages and cured meats—over 80% of commercially sold produce also contains excessive nitrates. Nitrates accumulate in fruits and vegetables when farmers use nitrogen fertilizers to boost yields. Overuse or insufficient sunlight can lead to excessive nitrate buildup.
The simplest and safest method is to blanch vegetables before eating. This not only removes pesticides but also eliminates harmful substances like nitrates and oxalates. When heating, keep the pot lid open to allow pesticides to evaporate with the steam.
**Tip 4: Wash Peeled Fruits Before Eating**
For fruits like bananas, oranges, tangerines, lychees, kiwis, pomelos, and passionfruit, pesticides mostly remain on the skin. Peeling them greatly reduces the risk of pesticide ingestion. However, remember to wash them thoroughly with water before peeling to ensure safety.
Article sourced from Taiwan Guangsha Publishing: *Building an Allergy-Free Body! The 6-Color Ingredient Guide*.
Source: [https://tw. news. yahoo. com](https://tw. news. yahoo. com)