If you've ever wondered whether there's a better way to wash your fruits and vegetables than simply rinsing them under the tap, science has the answer. A peer-reviewed study published in the Journal of Agricultural and Food Chemistry confirms what we've built our Alkalising Fruit & Vegetable Washing Powder around: baking soda (sodium bicarbonate) is significantly more effective at helping remove pesticide residues than water alone.
What the Research Found
The
- Plain tap water
- Bleach solution (the standard commercial wash)
- Baking soda solution (sodium bicarbonate)
The results were clear: A 1% baking soda solution was the most effective method for helping remove pesticide residues from the surface of apples.
What This Means for Australian Families
This research has important implications for how we think about food safety:
1. Water Alone Isn't Enough
While rinsing produce under tap water removes some surface dirt, it's not effective at helping remove pesticide residues that have bonded to the fruit or vegetable.
2. You Don't Need Harsh Chemicals
Commercial produce washes and bleach solutions aren't necessary. A simple baking soda solution - which is what Yeronga Kitchen Lab's Alkalising Fruit & Vegetable Soak provides - is more effective and safer.
3. Soaking Time Matters
The study found that 12-15 minutes of soaking was optimal. This is why we recommend soaking your produce in our alkalising wash for 15-20 minutes - it gives the solution time to work.
4. It Works on All Produce
While the study focused on apples, the principles apply to all fruits and vegetables, especially those on the Dirty Dozen list like strawberries, spinach, and kale.
The Bottom Line
This isn't marketing hype - it's peer-reviewed science published in a respected journal. Baking soda solutions are proven to help remove more pesticide residues than water or commercial washes.
Source: Yang T, Doherty J, Zhao B, Kinchla AJ, Clark JM, He L. "Effectiveness of Commercial and Homemade Washing Agents in Removing Pesticide Residues on and in Apples." J Agric Food Chem. 2017 Nov 22;65(44):9744-9752. doi: 10.1021/acs.jafc.7b03118.