There are several ways to disinfect fruits and vegetables , and one of the best known is through the use of white vinegar or lemon juice with water, but is it really effective just to pass the fruits through the vinegar, the lemon to disinfect them deeply ? The answer to this may be complex, since we must also evaluate what type of food we are going to wash. To understand it better, we are going to take a tour of the best natural disinfectants and see which of them is more effective.

How to disinfect fruits and vegetables naturally

You never know what kind of pesticides, bugs or dirt may be lurking on the surface of your favorite fruits and vegetables. Therefore, it is always a good idea to wash all your fruits before eating them.

Although washing with water alone can accomplish a great deal, adding some natural sources of acid (ie lemon and vinegar) to the wash can provide a little extra, natural sanitizing power. Follow these simple steps to find out how to make a fruit and vegetable wash that is completely cheap and organic.

Using white vinegar and lemon to disinfect fruits and vegetables

Research has shown that 3 parts water to 1 part white vinegar is more effective. Consider using a product specifically formulated for cleaning food.

  • Prepare the lemon. You can use a normal lemon, or organic. In any case, both types of lemons will be fine for the task.
    Squeeze a tablespoon of lemon juice into a spray bottle. Lemon juice, while being a natural disinfectant , will also leave your fruits and vegetables smelling pleasant.
  • Pour 2 tablespoons of vinegar into the spray bottle with a cup of water . Vinegar provides some additional sanitizing power.
  • Close the spray bottle and shake the mixture vigorously.
  • Drizzle on all your fruits and vegetables before using them. After each application, rinse them with filtered water. Now they are ready for consumption or use in the kitchen.

Using baking soda to disinfect fruits and vegetables

This natural pesticide removal spray is very easy to make with ingredients that you probably already have in your kitchen.

  • 1 tablespoon of lemon juice
  • 2 tablespoons of baking soda
  • 1 cup of water

Mix these ingredients until the baking soda has dissolved, and pour into a clean spray bottle. Drizzle the mixture on your fruits and vegetables, and let it sit for 5-10 minutes. Rinse off the mixture.

Salt and vinegar to disinfect

In a glass spray bottle, mix one tablespoon of lemon juice, two tablespoons of white vinegar, and one cup of water. Shake vigorously before spraying generously on your product.

Scrub for 30 seconds by hand or with a vegetable brush and rinse well with cold water.

Use of salt to disinfect vegetables and fruits

Using a salt solution to wash your vegetables and fruits can remove even more residue than water alone. Mix two teaspoons of salt in four cups of warm water and stir to dissolve.

Once cooled, soak the product for 30 to 60 minutes before rinsing and scrubbing under cold water.

This method is not ideal for brittle fruits like berries, which can be damaged by soaking. For these, a simple cold water soak and subsequent rinse is best.

Peel and cut a method to remove toxins in fruits and vegetables

Peeling and cutting is probably the most effective way to reduce the amount of chemical residue in fresh food. Of course, it is not suitable for all products – such as those without skin.

Systemic pesticides such as contact pesticides on the surface of fruits and vegetables can be removed by peeling.

You should also cut the tops and outer sections of lettuce, cabbage, celery, and other leafy greens to remove any debris and bacteria that may have settled there.

Avoid dish soap or chlorine to disinfect fruits and vegetables

It’s best to avoid conventional dish soap or bleach when cleaning your products, says the National Pesticide Information Center.

Due to the pores in fruits and vegetables, dish soap or bleach can get trapped or absorbed into the pores and become difficult to rinse off. Using these chemicals can actually add more toxic waste to your food than it can remove it.

By Dr. Eric Jackson

Dr. Eric Jackson provides primary Internal Medicine care for men and women and treats patients with bone and mineral diseases, diabetes, heart conditions, and other chronic illnesses.He is a Washington University Bone Health Program physician and is a certified Bone Densitometrist. Dr. Avery is consistently recognized in "The Best Doctors in America" list.

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