07/01/2026
WASHING FRESH PRODUCE TO REMOVE CHEMICAL RESIDUES
Hopefully we are all aware that pesticides, herbicides, fungicides and insecticides are harmful to our health. Certified organic produce is out of reach for some, maybe many in terms of availability, sourcing and pricing. So here are some easy, cost effective home remedies to reduce the burden for your body.
No method removes 100% of residues, but several can significantly reduce surface pesticides (typically 50–99% for many common ones).
Recommended methods:
1. Baking soda soak (1 tsp in 2 cups water, soak 12–15 minutes, then rinse): Highly effective (80–99%) for certain pesticides, especially on apples, grapes, and berries.
2. Running cold water rinse (20 seconds) or soak (12 minutes): Removes 50–80%; suitable for all produce.
3. Hydrogen peroxide soak (6% solution): 60–80% removal.
White vinegar soak: Effective against bacteria and some residues, but may alter taste.
4. Peeling/trimming: Can remove nearly all surface residues but also nutrients; best for thick-skinned items.
Tips: Lift produce out of soak water (don't pour water over it), always final rinse. Avoid commercial washes or soaps—they offer no extra benefit over plain water.
Tap water may contain contaminants like glyphosate, but washing still nets a reduction in overall residues.
These methods align well with scientific studies and USDA testing, which often evaluates produce after washing and peeling.
DDT background: Banned in the US since 1972 (and Australia by 1987 under the Stockholm Convention), but limited use continues in some regions for malaria control. DDT is highly persistent in soil, leading to legacy contamination—residues from decades ago still uptake into plants via roots. Legacy contamination also holds true for glyphosate. A friend, whose farm has recently obtained organic certification and whose farm is on virgin soil has minute traces of glyphosate!
Current levels in fresh produce (based on recent USDA Pesticide Data Program data, 2023–2024 samples analyzed in 2025 reports):
Detected at low levels in some items: e.g., ~40% of spinach samples, 16% of leaf lettuce, 2–3% of potatoes, and trace amounts in cucumbers, avocados, and corn.
All detected residues were below FDA safety thresholds and pose no acute risk.
DDT is not a major contributor to EWG's Dirty Dozen lists (2025 focuses on modern pesticides like fungicides; spinach ranks high partly due to legacy DDT in soil).
Why washing is limited for DDT/organochlorines:
These are systemic or soil-absorbed (pe*****te plant tissues), not just surface deposits.
Plain water, vinegar, or baking soda primarily removes surface residues; they have minimal impact on absorbed ones.
Some studies show salt water (10%) or peeling can help more, but not fully.
Peeling thick-skinned/root vegetables (e.g., potatoes) reduces exposure most effectively.
Overall risk: Modern pesticides dominate residues today, but legacy DDT contributes trace amounts in certain crops. Levels have declined significantly since the ban, and USDA finds 99% of tested foods comply with tolerances.
For the latest detailed data, check the Environmental Working Group's Shopper's Guide (ewg.org/foodnews) and their Dirty Dozen/Clean Fifteen lists, which prioritize organic for high-residue items.
