Buying organic vegetables does reduce the risk of pesticide of exposure, but the price is still quite expensive, and moreover there is the possibility of bacterial contamination of the soil. Like the E coli bacteria was busy today.
Actually there an easy way to get rid of pesticides in vegetables, which is washed with boiled water. Research conducted by a team of experts from the Connecticut Agricultural Experiment Station in2000 found the wash vegetables with boiled water as effective as using a special soap washing vegetables and fruit.
In their research, the experts compared the method with a special soap to wash vegetables by washing with boiled water. As a result, when washed with boiled water 9 of 12 pesticides found in vegetables and fruit successfully removed.
Research shows that some chemicals in pesticides that are not lost because of leaching. Unclean water sources can also cause contamination of the bacteria that cause infectious diseases such as typhus disease.
To eliminate micro-organisms, you can use detergent containing 10 percent vinegar. Research in 2003 showed, a solution of vinegar can reduce the bacteria and viruses contained in the vegetables to 95 percent.
Another way to be safe consume raw vegetables is with blansir technique, namely softening materials by way of dyeing some time (about 5 minutes) at a temperature of boiling water, which was immediately doused with cold water (boiled) for heating does not continue. This is very good for cooking collards, cabbage, spinach, long beans, carrots, pare, and chayote.
Blansir time is determined by the texture of fresh material. Therefore blansir should be done for each vegetable, not mixed with each other. Vegetables should blansir in one piece and the cutting is done immediately after blansir process is complete.
Source: New York Times
