Agriculture is an enormous industry that produces millions of tons of food every day. Humankind needs to farm and cultivate plants and animals, to grown fruits and vegetable as an essential part of nutrition and survival at all. That quantities of fast-growing and always-present at the market foods, unfortunately, can’t make it organically, without any support of chemistry and technology. A lot of cultivated species are fragile and unresistant. They need pesticides. The beneficial effects of vitamins and minerals in fruits and vegetables are priceless, but the possible adverse effects of pesticide activity happen to be stronger in many cases. Manufacturers spray fruits and vegetables to refuse and kill insects. And even if farmers resolve most of the problems they are facing by using pesticides, fruits and vegetables quickly develop resistance to them. Farmers are forced then to use new and more, all toxic substances. Excessive use of chemical pesticides destroys useful microorganisms in the soil. Consequently, its ability to regenerate is reduced. Precisely for this reason, more pests penetrate into the soil, and the need for higher doses is increased.
They are harmful to the human body, especially in large quantities. Some more dangerous pesticides can significantly damage your digestive system, and in the worst case, cause cancer. It would be best to buy organic products or at least locally, from verified households and manufacturers. Nevertheless, we are not all at all able to organize our nutrition that way.
Most “pesticidal” foods
According to the American non-profit organization EWG, in spite of washing, more than 65 percent of fruits and vegetables remain harmful chemicals that cause a variety of disorders and illness. Research for 2019, at the top of the range of foods with the highest pesticide, is kale, which belongs to the healthiest foods. The most polluted with pesticides are also potatoes, celery, tomatoes, cucumbers, pears, cherries, peaches, grapes, apples, spinach, strawberries.
There is, however, a shorter list of those fruits which are considered the safest to use. They have low contents of residual pesticides. Among them are corn, onion, peas, melon, pineapple, asparagus, avocado, cabbage, blue eggplant, kiwi and grapefruit.
How to wash the fruits and vegetables from pesticides
Pesticides in food cannot be easily removed as it does to some. Almost no washing method will remove all of their residues, but it can certainly reduce the total amount. What we all know is that the fruits should be thoroughly washed by plain water. Still, washing is even more effective if other ingredients are added to it.
The solution with vinegar- A part of the water goes to a part of the vinegar. The water should be warm, not hot. In this solution, you can add a spoonful of salt or lemon juice. After about ten minutes, the desired effect is achieved, and the fruit can be washed with plain water. Fruits should be washed immediately before use. In this way, after immersion in the water and the removal of pesticides, their shelf life is shortened, i.e., the fruits of the faster rot.
Sodium bicarbonate removes harmful chemicals- It creates a stable base environment which effectively destroys pesticides from foodstuffs. At the bowl of water go two spoons of baking soda, and in this mixture, you can add a spoon of lemon juice. If you mix vinegar and soda, you will get an even more powerful remedy, which removes both pesticides and wax from the fruits.