With the growing presence of chemicals in our kitchens, exploring options to keep our food safe is vital. Washing fruits and vegetables is one of the simplest ways to reduce pesticide exposure—but not all methods work equally well. Recent research shows how adopting a simple, two-step homemade produce wash is a wonderful, scientifically backed solution to help us enjoy cleaner, healthier produce!
Newly Developed Nano-Food Wash
Researchers at the University of British Columbia developed a new produce wash, FTN@SNPs, that uses natural preservatives such as tannins and ferric ions. the FTN@SNPs wash removes pesticides and applies a postharvest coating to keep produce fresher during storage.The recent study, published in ACS Nano, compared this new product to washes made with baking soda and native starches—corn or tapioca. It tested the reduction of the systemic fungicide thiabendazole, finding that FTN@SNPs removed about 86 percent, native starches removed about 61 percent, and baking soda removed about 65 percent.
