I use food grade Hydrogen Peroxide. I put a capful in a bowl of water, throw the veggies or fruits in and swish them around for about 30 sec or so. Then rinse, pat dry, and put them in the fridge. I am still amazed at how much longer my produce lasts than before I started doing this... probably 3-4 yrs ago.
Chlorine Dioxide is a disinfectant, its already used to treat drinking water, but cant be used at concentrations greater than 1 ppm, it is not something you want on your food in higher concentrations.
Besides, gluphosphate is a herbicide , you cant ‘kill it‘ with a disinfectant. Playing organic chemist at home & trying to use 1 chemical to rid of a different chemical, is likely to do more harm than good.
Gluphosphate is one of the safest herbicides used in food production. Anything is toxic at the right concentration, but even table salt will kill someone before gluphosate does.
The average person is not going to use these extensive measures to remove pesticides. It’s time consuming and not practical for families with busy schedules. And we’re concerned about red dye in cereal? The government has failed to protect us again and bowed to the idol of money. Organic is a fraud and fresh fruits and vegetables are poisoning us?
Actually, it is their job to protect us from foreign and domestic threats. That said, they are the ONLY ones with the authority to reel in companies that put citizens at risk. FDA, NIH, Dept of Agriculture, etc. Trouble is that they pay-off our Representatives
I’m now exhausted after reading all that and I’m ready to give up eating fruits and vegetables (Not really). But then your next article will be about the dangers of meats and fish. Thanks for the education, after 69 years it might be too late for me.
This is such a tragedy! Took natural food and then turned it into a toxin. There will have to be a whole thing about this type of poisoning of the food that has been escaping the regulators.
I have a small blackberry patch. Between weeds, and a careless husband lost half of them. I get a about a quart, not enough to do anything with. Since I know the only thing that goes on the few plants, chicken manure and rainwater. I eat most as I pick, as my mom and aunts did, never made anyone sick. They lived long lives, I'm 77 in August.
Ozone treatments are also the best way to energetically cleanse your food, so that’s an added bonus. Just make sure to include that while using the ozone machine, people need to step out of the room and then ventilate the room. Breathing in ozone damages the pleura.
Here’s a quick answer to your question (full disclosure, I used AI; I would need to dive deeper into this from a purely scientific point of view to provide a better answer, as I energetically cleanse all my food, so I do not use physical means to clear it): No, hydrogen peroxide and liquid ozone are not the same in terms of clearing pesticides from food, although both can be used for this purpose.Â
Here's a breakdown of their differences:
1. Ozone (O3) as a pesticide removal method:
Powerful Oxidant: Ozone is a potent oxidizing agent that effectively degrades pesticides and other chemicals from fruits and vegetables.
Decomposition into Oxygen: Ozone breaks down into oxygen and leaves no harmful residues on the food.
Effectiveness varies by pesticide type: Ozone is more effective at degrading organophosphate pesticides than pyrethroid pesticides. Some systemic pesticides, absorbed into the plant tissues, may be harder for ozone to degrade compared to non-systemic ones on the surface.
Ozonated Water Washing: A method of using dissolved ozone in water to remove harmful bacteria, viruses, and pesticides from fruits and vegetables.
Potential for byproducts: Studies suggest that ozonation may produce by-products, some of which could potentially be more toxic than the original pesticides.Â
2. Hydrogen Peroxide (H2O2) as a pesticide removal method:
Effective against some pesticides: Hydrogen peroxide is considered effective in disintegrating organophosphorus pesticide residues but less effective for organochlorine pesticides.
Anti-Microbial: Hydrogen peroxide is a powerful anti-microbial agent that can help remove bacteria and pesticides from the surface of produce.
Considered safe and environmentally friendly: It's deemed "generally recognized as safe" (GRAS) by the FDA and EPA and decomposes into oxygen and water.Â
Key takeaway:
Both ozone and hydrogen peroxide can be used to reduce pesticide residues on food, but their mechanisms and effectiveness vary. Ozone tends to be a more powerful oxidant for degrading a broader range of pesticides, but there are concerns about potential by-product formation. Hydrogen peroxide is also effective, particularly against organophosphorus pesticides and microbes, and is generally considered safe and environmentally friendly.
While bubbling ozone (O₃) through water can lead to the formation of hydrogen peroxide (Hâ‚‚Oâ‚‚), it's not a simple conversion, and the resulting concentration of Hâ‚‚Oâ‚‚ is likely to be low. Ozone can react with water to form hydrogen peroxide, but other reactions also occur simultaneously, making it difficult to isolate and achieve a high concentration of Hâ‚‚Oâ‚‚.Â
Here's a more detailed explanation:
Ozone and Water Reaction:
When ozone is bubbled through water, it can react with water molecules to produce hydrogen peroxide.Â
Other Reactions:
However, ozone also undergoes other reactions, including self-decomposition and reactions with organic compounds present in the water. These reactions can lead to the formation of other byproducts, such as aldehydes and ketones.Â
Limited Hâ‚‚Oâ‚‚ Concentration:
Due to these competing reactions, the concentration of hydrogen peroxide produced by ozonating water is typically low. It's not a practical method for producing high concentrations of hydrogen peroxide.Â
Practical Considerations:
Producing high concentrations of hydrogen peroxide (e.g., 30%) requires specific and controlled chemical processes, such as the anthraquinone process, which is different from simply bubbling ozone through water.Â
Maurice, I find your comments somewhat disingenuous and inflammatory. Acute toxins have largely been eliminated from the US crop protection toolbox, mainly OPs and carbamates. As you know, the dose makes the poison. Each country has its own food safety agency, or default to CODEX when a country doesn’t have such an agency. maximum residue levels (MRL) are set by each country, generally in low PPM or PPB. Growers who export have to conform to the export country MRL requirements or risk produce being rejected. You can check each country MRLs here: https://bcglobal.bryantchristie.com/db
I use food grade Hydrogen Peroxide. I put a capful in a bowl of water, throw the veggies or fruits in and swish them around for about 30 sec or so. Then rinse, pat dry, and put them in the fridge. I am still amazed at how much longer my produce lasts than before I started doing this... probably 3-4 yrs ago.
What about chlorine dioxide..specifically saffrax.com..i was told this kills gluphosate and presumed all the other chemicals as well.
Chlorine Dioxide is a disinfectant, its already used to treat drinking water, but cant be used at concentrations greater than 1 ppm, it is not something you want on your food in higher concentrations.
Besides, gluphosphate is a herbicide , you cant ‘kill it‘ with a disinfectant. Playing organic chemist at home & trying to use 1 chemical to rid of a different chemical, is likely to do more harm than good.
Gluphosphate is one of the safest herbicides used in food production. Anything is toxic at the right concentration, but even table salt will kill someone before gluphosate does.
No glyphosate is not safe at any level. Maybe check up on all the lawsuits that are ongoing.
Yes was just coming here to recommend
The average person is not going to use these extensive measures to remove pesticides. It’s time consuming and not practical for families with busy schedules. And we’re concerned about red dye in cereal? The government has failed to protect us again and bowed to the idol of money. Organic is a fraud and fresh fruits and vegetables are poisoning us?
The government's job is not to protect you. Never was.
Actually, it is their job to protect us from foreign and domestic threats. That said, they are the ONLY ones with the authority to reel in companies that put citizens at risk. FDA, NIH, Dept of Agriculture, etc. Trouble is that they pay-off our Representatives
Check the preamble to the constitution. Yes it is and it was from the beginning.
I’m now exhausted after reading all that and I’m ready to give up eating fruits and vegetables (Not really). But then your next article will be about the dangers of meats and fish. Thanks for the education, after 69 years it might be too late for me.
This is such a tragedy! Took natural food and then turned it into a toxin. There will have to be a whole thing about this type of poisoning of the food that has been escaping the regulators.
I have a small blackberry patch. Between weeds, and a careless husband lost half of them. I get a about a quart, not enough to do anything with. Since I know the only thing that goes on the few plants, chicken manure and rainwater. I eat most as I pick, as my mom and aunts did, never made anyone sick. They lived long lives, I'm 77 in August.
I’ll stick to my steak and eggs and take green and red vitamin pills or powder. Please correct me!!!
The only thing to watch out for are the vitamins made of Chineseium.
Chlorine dioxide is cheap and it works on parasites, pathogens, pollutants like heavy metals, glyphosate, ect.
Which do you use, and how?
The intent is to make it so poisonous no bugs want to eat the food and wipe out the crop. Successful, but also slowly kills or sickens humans.
No wonder I feel better when I stop eating so many fruits and veggies, and primarily eat meat.
Ozone treatments are also the best way to energetically cleanse your food, so that’s an added bonus. Just make sure to include that while using the ozone machine, people need to step out of the room and then ventilate the room. Breathing in ozone damages the pleura.
Isn’t hydrogen peroxide kinda like liquid ozone? No mention of that.
Here’s a quick answer to your question (full disclosure, I used AI; I would need to dive deeper into this from a purely scientific point of view to provide a better answer, as I energetically cleanse all my food, so I do not use physical means to clear it): No, hydrogen peroxide and liquid ozone are not the same in terms of clearing pesticides from food, although both can be used for this purpose.Â
Here's a breakdown of their differences:
1. Ozone (O3) as a pesticide removal method:
Powerful Oxidant: Ozone is a potent oxidizing agent that effectively degrades pesticides and other chemicals from fruits and vegetables.
Decomposition into Oxygen: Ozone breaks down into oxygen and leaves no harmful residues on the food.
Effectiveness varies by pesticide type: Ozone is more effective at degrading organophosphate pesticides than pyrethroid pesticides. Some systemic pesticides, absorbed into the plant tissues, may be harder for ozone to degrade compared to non-systemic ones on the surface.
Ozonated Water Washing: A method of using dissolved ozone in water to remove harmful bacteria, viruses, and pesticides from fruits and vegetables.
Potential for byproducts: Studies suggest that ozonation may produce by-products, some of which could potentially be more toxic than the original pesticides.Â
2. Hydrogen Peroxide (H2O2) as a pesticide removal method:
Effective against some pesticides: Hydrogen peroxide is considered effective in disintegrating organophosphorus pesticide residues but less effective for organochlorine pesticides.
Anti-Microbial: Hydrogen peroxide is a powerful anti-microbial agent that can help remove bacteria and pesticides from the surface of produce.
Considered safe and environmentally friendly: It's deemed "generally recognized as safe" (GRAS) by the FDA and EPA and decomposes into oxygen and water.Â
Key takeaway:
Both ozone and hydrogen peroxide can be used to reduce pesticide residues on food, but their mechanisms and effectiveness vary. Ozone tends to be a more powerful oxidant for degrading a broader range of pesticides, but there are concerns about potential by-product formation. Hydrogen peroxide is also effective, particularly against organophosphorus pesticides and microbes, and is generally considered safe and environmentally friendly.
I assume that if you ozonate water and let it sit long enough, it becomes H2O2, but until then it's a stronger oxidizer
Another quick response:
While bubbling ozone (O₃) through water can lead to the formation of hydrogen peroxide (Hâ‚‚Oâ‚‚), it's not a simple conversion, and the resulting concentration of Hâ‚‚Oâ‚‚ is likely to be low. Ozone can react with water to form hydrogen peroxide, but other reactions also occur simultaneously, making it difficult to isolate and achieve a high concentration of Hâ‚‚Oâ‚‚.Â
Here's a more detailed explanation:
Ozone and Water Reaction:
When ozone is bubbled through water, it can react with water molecules to produce hydrogen peroxide.Â
Other Reactions:
However, ozone also undergoes other reactions, including self-decomposition and reactions with organic compounds present in the water. These reactions can lead to the formation of other byproducts, such as aldehydes and ketones.Â
Limited Hâ‚‚Oâ‚‚ Concentration:
Due to these competing reactions, the concentration of hydrogen peroxide produced by ozonating water is typically low. It's not a practical method for producing high concentrations of hydrogen peroxide.Â
Practical Considerations:
Producing high concentrations of hydrogen peroxide (e.g., 30%) requires specific and controlled chemical processes, such as the anthraquinone process, which is different from simply bubbling ozone through water.Â
Now I’m really ,really going to take care of my LIVER . Poor baby !
Jaysus. Incredible.
This is a super great post. Hats off, really, man. Thanks.
But i have to ask -- ASSUME 100% removal from the surface. What about the stuff INSIDE the damn food?
Impossible, I figure.
I guess the only solution is to pay 2,3,4x for "the real thing" or grow your own.
This is why I grow every fruit and vegetables I can.
Fruit/berries swell and absorb the baking soda/vinegar water and taste weird....
I do baking soda and vinegar mixture. It seems to taste fine to us, but it does seems not last as long. That's my experience with it. Take care.
Maurice, I find your comments somewhat disingenuous and inflammatory. Acute toxins have largely been eliminated from the US crop protection toolbox, mainly OPs and carbamates. As you know, the dose makes the poison. Each country has its own food safety agency, or default to CODEX when a country doesn’t have such an agency. maximum residue levels (MRL) are set by each country, generally in low PPM or PPB. Growers who export have to conform to the export country MRL requirements or risk produce being rejected. You can check each country MRLs here: https://bcglobal.bryantchristie.com/db
I'll just eat meat instead