Cleaning Food

There are a variety of fruit and vegetables washes available at the market. We have successfully used Organiclean Fruit and Vegetable Wash and Environne Fruit and Vegetable Wash. They are cleansers that safely remove pesticides, fungicides, herbicides, waxes and dirt from the surface of food. A less expensive cleansing method can be made at home. Here is the recipe:

Use one teaspoon of unscented Clorox to one gallon of cool tap water in your sink. Do not use more clorox. Soak leafy vegetables and thin-skinned fruits for 10 minutes. Soak roots, eggs and meat (no ground meat) for 15 minutes. Rinse and thoroughly dry your food before putting it into the refrigerator. While chlorine is hazardous, this dilute solution will bind with toxins allowing for a thorough cleansing of food.

You can soak all your fruits, vegetables, eggs (do not scrub) and meat (not ground meat). There are many advantages to this treatment: Fruits and vegetables will keep much longer before molding or wilting; flavors and color are improved; and nutritional value will not be compromised. Use only unscented Clorox bleach and no other brand. Clorox is made in stainless steel containers and bottled without the opportunity for oxidation with the plastic bottle. After opening the bottle, transfer the Clorox to a glass container. 

You can also purchase an ionization cleansing machine. The Sharper Image has a reasonably priced model called the Lotus sanitizing system.