Tuesday, May 23, 2017
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The Proper Way To Wash Fruits And Veggies

As with any type of healthy weight loss, dieting is the biggest factor.  But what price are we paying to eat our fruits and vegetables?  All of them are covered in pesticides, which are used to help protect the plant from the damaging effects of weeds, diseases, and insects.  Luckily, the Environmental Protection Agency (EPA) has strict regulations on what kinds of pesticides can be used on plants that are going to be used for resale at the grocery.

Thanks to these regulations, it is safe for us to eat the produce we buy at the grocery or farmers market.  But to ensure we aren’t putting something potentially harmful in our body, it is always best to wash the fruits or vegetables you buy before consuming them.  While giving them a quick rinse might eliminate most of the pesticides that are left on there, the best way to ensure you are getting them as clean as possible is to rinse them thoroughly under running water or let them soak in a clean basin (not the sink).  Then give them one final rinse under the running water again, once they have soaked.

You can also peel the thin-skinned fruits and vegetables and remove nearly all the existing residue.  The guide below can be served as a guide as to what is a thick-skin fruit and vegetable and what is thin-skinned, thus allowing you to decide if you should peel the skin or not.

Thick skins: Skins have to be removed in order to eat.

  • Fruit: avocados, mangoes, papaya, kiwi, cantaloupe, oranges, grapefruit, pineapple
  • Vegetables: onions, corn   

Thin skins: Skins that can can be peeled but don’t have to be.

  • Fruit: apples, nectarines, peaches, pears
  • Vegetables: cucumbers, eggplant, sweet bell peppers, white and sweet potatoes

Ultra-thin skins: Skins that are not peeled.

  • Fruit: grapes, blueberries
  • Veggies: cherry tomatoes, snap peas, hot peppers

No skins:  Don’t have any skin to peel.

  • Fruit: strawberries
  • Veggies: cabbage, celery, spinach, cauliflower, kale

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