Produce wash

Remove pesticides and harmful bacteria in 3 easy steps!

WARNING! this method does not remove pesticides from the inside of fruits and vegetables—it can only remove/reduce the chemicals on the surface, therefore it is advised to consume organic produce.

1. Removing harmful bacteria (in acidic pH)

Harmful bacteria such as E.Coli, Listeria, Salmonella etc.

For every litre of water add half a cup of wine/apple/white vinegar (or turn your water ioniser to 2.5–3.5 pH). Pour over fruit and vegetables, and leave for 2–3 minutes.

2. Removing pesticides (in alkaline pH)

For every litre of water add a heaping tablespoon of pure baking soda powder (or use a water ioniser set to 10–11.5 pH). Pour over your fruit and veg and leave for 2–3 minutes.
The water will change colour and consistency depending on pesticides used and will turn yellow or grey with an oily layer on top.

Most commonly used pesticides are designed not to be washed off from the plants by the rain. In other words they are oily. This applies to commonly used carbamates and organophosphates. We are unable to recognise them on the surface of fruit and vegetables until they are dissolved in alkaline water, as the hydrolysis of these substances only occurs in alkaline pH.

3. Rinsing (neutral pH)

Rinse your fruit and veg under running water.