I can still hear my mother telling me to wash fruit before I eat it. Wise advice that she was right about… so this one’s for you, mom!
I’m sure most of us know to wash produce before consuming it, but do we know why or how to do it properly? Well, incase you ignored your mother when she told you to wash that dirty fruit, this article will fill you in on what you’ve missed, and what you need to know.
Fruit and vegetables are laden with pesticides, insecticides and herbicides; chemicals used to prevent insects, rodents and weeds from eating and destroying produce that’s meant for human consumption. These chemicals are used to protect and keep produce in as perfect condition as possible, for as long as possible. Growers do whatever is legally acceptable to keep their produce looking fresh and appetizing as it travels miles to get to our local grocery store. Unfortunately, the objective is profit and not our health, since many of these chemicals have been linked to cancer and other diseases.
Then there are the chemicals to prevent mold and bacteria from growing. Potatoes, carrots, turnips and any root type vegetable are victimized by additional soil conditioners and mold inhibitors, so that pests and fungus won’t destroy these veggies that spend so much time growing directly in the dirt.
As if the chemical cocktails aren’t enough, add bacteria like E. Coli, Salmonella and Listeria to produce, in addition to all the bacteria from all the hands that touched the food on its journey from the orchard to the grocery store, and by the time you get it home… it’s pretty scary.
So, the bottom line is fruit and vegetables need to be washed off before being eaten, even if they come from your garden or tree. Bacteria and chemicals cannot be seen, so just because the produce looks unsuspecting doesn’t mean it is. It’s not what you can see on produce that’s of concern, it’s what cannot be seen!
I wish organic produce was exempt from chemicals and bacteria, but it’s not. Although organics are safer for us and the environment, organic produce is not worry-free and also needs to be washed.
The reality is washing does not eliminate all chemical residue and bacteria. Not only are the chemicals throughout the piece of fruit or veggie (chemicals are applied from the moment a plant is planted or a tree blossoms – until it’s harvested), but many of the chemicals are designed to hold up to rain and water. Still, washing has the potential of removing some chemicals and bacteria, which is a better option than ingesting them all. Peeling the skin off an apple, orange, melon, etc., does eliminate the surface toxins, but, unfortunately, doesn’t remove the chemicals inside.
There are quite a few products that claim to wash toxins off produce, but there’s controversy as to whether they truly work or not. It won’t hurt to use them, but I don’t want you to have a false sense of security by thinking the fruit or veggie is definitely clean and safe. It’s recommended by many authorities that only water and a vegetable brush be used. Produce should be held under running water and vigorously rubbed with your hands in an attempt to clean the food off. The use of a brush is helpful in removing the nasty stuff, but should only be used on thick skinned produce like potatoes and citrus. Never use any soaps or household cleaners, since they are not safe for human consumption and could make us sick. After the produce has been sufficiently cleaned, and not just given a quick rinse, dry it off. Drying will help remove further toxins. Then, once you’re finished washing the food, wash your hands. This is very important, since what was on the produce is now on your hands.
It’s also recommended to wash produce whose skin will be peeled before peeling to avoid cross contamination. Think about it: you hold the cucumber while peeling it, and then you hold the naked cucumber to cut it; putting what’s on your hands onto what you eat. Is anyone else feeling overwhelmed?!
Another way to avoid ingesting so many pesticides, herbicides, etc., is to choose fruit and vegetables that don’t get sprayed as heavily as others. A good rule to keep in mind is the thicker the skin the more resistant to insects, so less chemicals are needed to preserve the produce. This does not apply to root vegetables, though. Thin skinned fruit and vegetables like peaches, lettuce, celery, green peppers and spinach are really subjected to an overabundance of chemicals, since they are so fragile and spoil quickly. Granted, choosing to only eat produce that’s not heavily sprayed is helpful for reducing the chemical load, but it limits your diet quite a lot. So, if you’re unable to eat all organic, you may want to consider eating the most toxic produce in organic form. Again, whether it’s organic or not, it still needs to be washed.
Take a minute to wash any and all fruit and vegetables before taking a bite. It’s sad we have been put in a position to eat defensively, but it is what it is for now, so let’s roll with it and protect ourselves by washing all produce. Your health will thank you for it and your mother will smile!
