Expert Reveals Proper Method for Washing Fruits and Vegetables

Nutritionist Jessic Shand advocates for a thorough 'detoxing' process for all produce, including organic, to remove chemicals, bacteria, and parasites like cyclospora. She recommends soaking items in a sink filled with fresh water and apple cider vinegar (1:3 ratio) or baking soda (1 tsp per 2 cups water). For thick-skinned produce, use a vegetable brush and soak for 15 minutes; delicate berries should soak for a maximum of five minutes to avoid mushiness. After soaking, rinse under streaming water, dry with a tea towel, and store in glass containers in the fridge. Shand warns against trusting 'washed and ready to eat' labels, as bagged salads have been linked to E. coli, Salmonella, and Listeria outbreaks due to chemical washes like chlorine and bleach. She advises removing skin if time is short, but notes this sacrifices fiber and nutrients.