Salt water washing can only remove some harmful substances (such as pesticides) on the surface of fruits and vegetables, and the effect is actually no different from that of clean water. For some fat-soluble harmful substances, the cleaning effect of salt water is not as good as that of clear water. Moreover, if the salt is not properly controlled, sodium ions will penetrate into fruits and vegetables, leading to excessive salt intake in daily diet.
In addition, long-term salt water immersion may also lead to dehydration of fruit and vegetable cells, so that B vitamins and minerals in fruits and vegetables can be dissolved in water, resulting in a large loss of nutrients.
Some people are used to washing fruits and vegetables with alkaline water (such as Taomi water and baking soda water). Although this can decompose some harmful substances (such as pesticides), the products of decomposition of some substances under alkaline conditions may increase their own toxicity and make them more toxic.
Experts point out that clean water is the best choice for washing fruits and vegetables. If fruits and vegetables are peeled and eaten, they should be washed with running water for 2~3 times before being peeled and eaten. If peeling is not possible, rinse with running water for 2-3 times, then soak for 10 minute, and finally rinse with running water for 2-3 times. Those who prepare raw food should be washed again with drinking water.
When washing with running water, the position of fruits and vegetables is lower than faucet 15~20 cm, so that the impact of water is strong and the washing effect can be enhanced.