The toxic truth about prewashed fruits and veggies

Cleanliness is next to healthiness, especially when it comes to the food we eat. But a recent trend in the produce aisle may be giving us a false sense of security.

Washed and ready to eat?

Nutritionist Jess Shand says no.

Shand advocates for a thorough detoxing process for all fruits and vegetables, even organic ones. 'Toxin exposure is less of an issue with organic, but produce is still handled and exposed to other potential contaminants, so it's best to wash everything before eating,' she explains.

This recommendation comes after outbreaks linked to pre-washed, bagged salads in the past. 'Washed and ready to eat' labels may seem convenient, but they can actually be a way to spread disease. 'The salad could be washed with an array of toxic chemicals by manufacturers, including chlorine and bleach, so washing off this chemical residue is essential and quick to do,' Shand adds.

So how can you ensure your produce is truly clean? Shand recommends the following method:

Add all produce to a clean sink filled with fresh water (filtered water is even better). Pour in one part apple cider vinegar to three parts water, or just a big glug of plain white vinegar or baking soda mixed with water. Let it soak for 15 minutes, then double rinse under streaming water to remove the vinegar residue. This natural detox process removes bacteria, parasites, and harmful chemicals.

For delicate items like berries, submerge them in the water for just five minutes to avoid mushiness. Gently dry the produce with a tea towel and store it in glass containers in the fridge.

By taking a few extra minutes to properly clean your fruits and veggies, you can significantly reduce your exposure to toxins and keep your meals safe and healthy. As Shand emphasizes, 'gut-feeding fiber and an array of nutrients' are essential for a balanced diet – and that means keeping those skins on whenever possible.