Japanese tactic to destroy pesticides in fruits and vegetables! 2 ingredients at home are enough
The Japanese salt and baking soda method offers a practical and effective solution for cleaning surface residues, and when combined with advanced technologies such as ozone or ultrasound, residue reductions of up to 80-90% can be achieved. This method increases safety, especially for those consuming non-organic fruits and vegetables. It can also be successfully applied to foods with high pesticide residues such as blackberries, spinach, lettuce and grapes.
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