Ways to reduce Pesticide Exposure from Foods

The following are simple, safe and powerful methods you can use to reduce pesticide residues on produce:

• Scrub them in cold water: Rinsing fruit and vegetables in cold water while scrubbing them with a soft brush can remove some pesticide residues.
  
  
• Baking soda water: A study found that washing apples with a 1% baking soda and water mixture was more effective in removing pesticide residues than tap water alone. 
  
  
• Peel fruits and vegetables: Removing the skin of fruits and vegetables can significantly reduce dietary intake of pesticide residues. However, some of the nutrients might be lost as a result. 
  
  
• Blanching: Blanching produce (exposing it to boiling, then cold, water) led to a more than 50% reduction in pesticide residue levels in all vegetable and fruit samples except peaches. 
  
  
• Boiling: A study found that boiling strawberries significantly decreased pesticide residues, with reductions of 42.8–92.9%. 
  
  
• Rinse produce with ozonated water: Ozonated water (water mixed with a type of oxygen called ozone) has been found to be particularly effective in removing pesticide residues from food.