Hello I would like to learn how to remove all pesticides from my food as I do not trust that eating pesticides over a 20 or 30 year period is smart regardless of what the USDA or whoever says is okay. Is there any way to rid my fruits and vegetables of all synthetic and organic pesticides or is that just a pipe dream that can never be achieved
Two things I have heard so far is to soak them for 2 days in baking soda and vinegar another person said I would need to boil them with salt. Do any of these things work to remove toxins from fruits and vegetables that have seeped into the inside of them?
When you bring home produce, you want to rinse it off to remove dirt, or residues. You’re not really removing pesticides
But my main question is what pesticides are you trying to remove, and why? As for your question as to whether it will remove anything inside the fruit, no you won’t be able to do that. Baking soda and vinegar will not remove pesticides. Neither will boiling them in salt, all that will do is just cook (braise?) the produce
Produce is something that requires a certain amount of effort and care, in order to grow and transport without having it destroyed, or rot too quickly, et cetra. One of the ways that this is achieved is by using pesticides - otherwise, many people would have a harder time getting fresh produce (or any produce) since leaving it up to nature would mean rotting in the field, or in the trucks.
The word “pesticide” does not need to be a bad word, same with GMO. Many people are able to eat because of these things. They have been very beneficial in that regard.
first wash with soap and water if possible. Soap has surfacants that will help dislodge and remove dirt and pesticides.
Secondly, most pesticides are chlorine based. If you oxidize the chlorine molecule the pesticide breaks down. Ozone is an oxidizing agent and has been shown to dramatically reduce pesticides on produce
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8076405/
>Ozonated water decreased, remarkable, pesticide residues in peppers compared to harvest time, but there was no meaningful changes in the samples treated with ozone in air. Ozone treatments suppressed clearly respiration rates and decreased weight losses of peppers compared to control groups. Ozonated water also maintained green color of peppers, with minimum change in h° values. Additionally, sensory quality of peppers was retarded by ozone application during storage. These findings revealed that ozone could be an alternative treatment to extend storage life of green peppers and remove pesticide residues.
you can get an ozone machine on amazon for not too much, but sure it has the hose attachment so you can submerge your produce in water and put the hose in there and ozonate the water.
Acetic acid is also surprisingly effective at reducing pesticides on plants. Look for “cleaning vinegar” at your grocery store. Normal white vinegar is usually about 2 or 3% acetic acid, cleaning vinegar is 5 or 6% acetic acid, that is what you want.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5055895/
>Moreover, among various solutions, acetic acid depicted maximum reduction potential followed by citric acid, hydrogen peroxide, sodium chloride and sodium carbonate solutions. The percent reduction by various solutions ranged from 12 to 41, 14 to 60 and 21 to 75 % for the elimination of endosulfan, bifenthrin and cypermethrin residues, respectively.
just be aware that high acetic acid vinegar has a VERY strong taste so be sure to thoroughly rinse it all off.