Not sure if your produce is squeaky clean? Tired of everyone telling you to eat raw foods because cooking robs them of their natural nutrients and minerals? Do any of your favorite recipes seem to not taste as good as they used to? Then don’t wait any longer!
Do you know what’s on your fruit and veggies before you wash them? Chemicals and bacteria. Most fruits and vegetables are covered in pesticides and herbicides, because they were grown in orchards and fields that are sprayed to kill bugs and bacteria. Of course, after the produce was sprayed, it passed through a number of different hands: first in the fields, then in the warehouse, and finally in the grocery stores before ending up in your hands. That means that your produce is coated with toxic chemicals and bacteria from other people.
As you have seen in the news, outbreaks of Salmonella and E. Coli are not uncommon, and they often come from vegetables like spinach. Even if you only buy organic produce, you need to wash it to remove hazardous bacteria. This is also true if you get your veggies and fruit from your backyard, because you may have bacteria on your own hands, and there are certainly more than a few insects.
Some people believe that washing fruits and vegetables with dish soap is a good idea, but this will only add to the chemical residue on the produce. You should only wash with water. It is also important to wash all parts of the fruit, even the parts you don’t intend to eat (like the peels or ends), because the bacteria and toxins can be transported through the knife or your hands. Even if it looks clean—actually, especially if it looks clean, as chemicals can make produce shine—it’s important to wash your fruit and vegetables before you eat.
In essence, no matter where you get your fresh produce, you’ve got to look that apple in the eye and wash it thoroughly with water (without soap or vinegar). Believe it or not, the kind of water you use to wash your fruits and vegetables might also make a difference. Washing with more acidic water (with a lower pH) cleans the fruits and veggies much better than average tap water. By using better water to clean our fresh produce, we avoid clogging our cells with additional toxins.
As Hortz S. Filtzer, MD, points out, water removes acidic waste in our bodies, and also allows us to absorb nutrients better. The heart pumps blood (which is half water) through the body, and plasma (95% water) brings nutrients to the cells, and the cells digest the nutrients. The only way to remove toxins from the body is by drinking water, and water is also the only way to effectively remove toxins from your fruits and vegetables.
Getting More Flavorful Recipes
When you’re ready to cook those vegetables, you should use alkaline water. By improving water’s heat conductivity, alkaline antioxidant water achieves nominal temperatures faster than normal tap water can. The result is less cooking time that robs your food of its valuable nutrients and minerals, also stripping it of flavor. Up to 30% can be saved on your cooking time by using alkaline antioxidant water!
According to eHow.com, “Acidic fruits and vegetables are also neutralized when cooked or washed with alkaline water. Alkaline water brings out more flavors in fish, meat and even rice.” Alkaline water is a tremendous starting point for healthy cooking and great tasting recipes, and could improve the nutritional value of the food. Alkaline water helps reduce acidity in the body, and some specialists point to acid as one of the main culprits of human diseases such as cancer. All diseases and toxins are considered acidic, and all bacteria dies when exposed to high alkaline.
Please feel free to contact us if you might be interested in receiving additional tips on greatly improving your health from a professional – very simple things that you can do on a daily basis for tremendous results! Contact Us for FREE guidance and advice that really works – no obligation!
