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Why choose organic + DIY produce soak

Why choose organic + DIY produce soak
A 2001 study compared the nutrient content of five organic vegetables versus “conventionally” grown ones. The vegetables were organic carrots, lettuce, spinach, cabbage, and potatoes. Their findings showed that the organic group contained significantly more Magnesium, Vitamin C, Iron, and Phosphorus and fewer nitrates than the conventionally grown onesIn addition to more nutrients, organic foods contain fewer chemicals like pesticides, insecticides, fungicides, fertilizers, and weed killers that can be harmful to our health and the environment. 


Organic produce usually has a higher nutrient quality due to the soil.
Healthy soil provides essential oxygen, water, nutrients, and support to the roots of the plant. Soil is way more than just dirt, it contains a big community of diverse organisms that recycle essential nutrients, improve the structure of the soil and help to control diseases, weeds, and pests.
Healthy soil is not only healthy for us, but for the planet as well.

The effects of conventional farming practices reduce nutrient density of soil which negatively affects the micronutrients and phytochemicals of plants that support human health. Voting with our dollar and supporting local farmers who prioritize soil health and organic practices will result in nutrient-dense produce. 

While cost can be a concern when purchasing organic, there is still an affordable way to mitigate the chemicals that linger on our produce.

An easy DIY fruit + veg soak that involves water and vinegar can dissolve chemicals such as pesticides present on the skin of fruits and vegetables. The acid in the vinegar can kill about 98 percent of bacteria.

Method:

In a large bowl, you will want to mix ½ cup vinegar and 4 ½ cups of cool filtered water.  Soak the fruits and vegetables for up to 5 minutes. Rinse and run water on each item using your clean hands to rub the vegetables and fruits (for produce with firm skin, you can use a vegetable brush to scrub the surface).
Dry and store.

 

Citations:


Barański, M., Średnicka-Tober, D., Volakakis, N., Seal, C., Sanderson, R., Stewart, G., . . . Leifert, C. (2014). Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: A systematic literature review and meta-analyses. British Journal of Nutrition, 112(5), 794-811. doi:10.1017/S0007114514001366


Worthington V. Nutritional quality of organic versus conventional fruits, vegetables, and grains. J Altern Complement Med. 2001 Apr;7(2):161-73. doi: 10.1089/107555301750164244. PMID: 11327522.

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