The article is located at: http://www.ct.gov/caes/cwp/view.asp?a=2815&q=376676.
This research indicates that the mechanical washing of fruit and vegetables, that is the physical action of washing in water, can cause a reduction in the amount and types of chemicals that are typically found on commercially available produce (at least in the States). This was fascinating to me. The article does go on to say that such washing has to occur for 30 seconds, which to me seems like a significant amount of time and something that most people wouldn't undertake on a regular basis.
The research also examined the use of some of the commercially available (again in the USA) products that market themselves at reducing the chemical load on your produce. The findings were that these products didn't reduce the chemical load any more than simply washing with water.
Well it is off to scrubbing my fruit and veggies (from the shops) under the water for what will seem like an eternity for me.Pin It