This Is the Right Way to Wash Your Fruits and Veggies, According to Science
Curated from: health.com
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Produce safety doesn't stop at washing
- Choose produce that isn't bruised or damaged.
- Keep produce away from raw meat and anything similar to it in your grocery cart.
- Use a separate cutting board for prepping raw produce. Never place cut-fresh produce on surfaces or plates that have held raw meat and anything similar to it.
- Store pre-cut and highly perishable fresh fruits and veggies in the fridge with a temperature of 40 degrees Fahrenheit or 4.44 degrees celsius.
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The Benefits of Having A Produce Rich Diet
- Increases your intake of vitamins, minerals, fiber, and antioxidants;
- Helps manage blood pressure;
- Reduce the risk of heart disease and stroke;
- Prevent some types of cancer;
- Lowers risk of eye and digestive problems; and
- Support mental health including reducing psychological distress and improving optimism.
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Vinegar for washing produce
Maybe you've heard of using vinegar for washing your produce and as much as I'd want to believe that it is better than using cold tap water for washing produce, there really isn't much difference when you wash your produce with or without vinegar solution.
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Washing your produce properly
- Wash your produce thoroughly under cold running water. For firm produce such as cucumbers, scrub it clean with a produce brush. NEVER wash with soap or detergent.
- Dry your produce with a clean cloth towel or paper towel to further remove bacteria that may still be present on the surface.
If the product has a sticker or a label that says that it's been pre-washed or if it's ready-to-eat then you may eat the produce without further washing.
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Reasons why you should wash your produce
- To rinse away soil, microbes, and pesticides;
- Microbial pathogens can be found on produce such as E.coli, salmonella, and bacteria that cause norovirus; and
- Pesticide residue is linked to negative health effects. For women, dietary pesticides may lower their probability of pregnancy and live birth.
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