There is controversy over commercially grown organic produce – does it have a higher nutrient content than chemically grown produce?
Probably not a lot. However, we do not get all the nutrients from plants we did 30 years ago, as soils have become so depleted. The domestic organic gardener who uses their own compost would have a good case to differ, but we can not all live out of our backyard vegetable gardens.
The appeal of purchasing organic food starts with the seed, considers how plants are grown, and the energy consumption involved in the whole process. Commercial seed risks genetic modification, and seedlings are planted in dead soil, feeding only off artificial fertiliser. Shelf-ready produce is coated in pesticide/insecticide/fungicide residues, or wax preservatives. All this impacts on the environment with the fuel cost of transporting chemical sprays, and the machinery and labour needed to apply them.
While you are most likely to rinse produce in the kitchen sink before preparation, if it is not organic you will still need to remove chemicals and waxes off fruit and vegetables. Even organic fruit and vegetables may be covered in oils and bacteria off the hands of other shoppers picking through it.
Some health food stores and markets sell food-safe cleaners to remove oil-based residues that are not entirely water-soluble, or you can make your own:
1 cup water1 cup distilled white vinegar1 tablespoon baking soda20 drops grapefruit seed extractCombine all ingredients into a spray bottle. Spray on produce (avoid mushrooms.Leave for five to 10 minutes, then rinse.
Some people use warm salty water to soak vegetables, then spray with lemon juice.
Here’s another from the USA by Virginia Polytechnic Institute and State University food scientist Susan Sumner.
White or cider vinegar3 percent hydrogen peroxide (the same as in a pharmacy).Put vinegar and hydrogen peroxide into individual dark-coloured spray bottles. Spray produce or work surface thoroughly first with vinegar and then hydrogen peroxide.Rinse produce under running water or wipe surface with clean wet sponge.
This is non-toxic, inexpensive, and works not only on fruit and vegetables, but also to sanitise benchtops and other surfaces including wooden chopping boards.
Probably not a lot. However, we do not get all the nutrients from plants we did 30 years ago, as soils have become so depleted. The domestic organic gardener who uses their own compost would have a good case to differ, but we can not all live out of our backyard vegetable gardens.
The appeal of purchasing organic food starts with the seed, considers how plants are grown, and the energy consumption involved in the whole process. Commercial seed risks genetic modification, and seedlings are planted in dead soil, feeding only off artificial fertiliser. Shelf-ready produce is coated in pesticide/insecticide/fungicide residues, or wax preservatives. All this impacts on the environment with the fuel cost of transporting chemical sprays, and the machinery and labour needed to apply them.
While you are most likely to rinse produce in the kitchen sink before preparation, if it is not organic you will still need to remove chemicals and waxes off fruit and vegetables. Even organic fruit and vegetables may be covered in oils and bacteria off the hands of other shoppers picking through it.
Some health food stores and markets sell food-safe cleaners to remove oil-based residues that are not entirely water-soluble, or you can make your own:
1 cup water1 cup distilled white vinegar1 tablespoon baking soda20 drops grapefruit seed extractCombine all ingredients into a spray bottle. Spray on produce (avoid mushrooms.Leave for five to 10 minutes, then rinse.
Some people use warm salty water to soak vegetables, then spray with lemon juice.
Here’s another from the USA by Virginia Polytechnic Institute and State University food scientist Susan Sumner.
White or cider vinegar3 percent hydrogen peroxide (the same as in a pharmacy).Put vinegar and hydrogen peroxide into individual dark-coloured spray bottles. Spray produce or work surface thoroughly first with vinegar and then hydrogen peroxide.Rinse produce under running water or wipe surface with clean wet sponge.
This is non-toxic, inexpensive, and works not only on fruit and vegetables, but also to sanitise benchtops and other surfaces including wooden chopping boards.
Fruit and vegetable wash
There is controversy over commercially grown organic produce – does it have a higher nutrient content than chemically grown produce?