Oh you’re right looks like AIEW and sodium bicarbonate are different, but they are in the same tree.
Pesticides in cucumber were more easily removed by alkaline solutions, such as AlEW, micron calcium, and sodium bicarbonate solution, compared
Other info:
Among these washing processing methods, 2% sodium bicarbonate solution and ozone water caused 20–40% more loss of the 10 pesticides than tap water.
the order of the removal effects of 10 pesticides in spinach by washing with detergent solution was as follows: ozone water and active oxygen solution > micron calcium solution >AlEW (pH 12.35) and sodium bicarbonate solution > AlEW (pH 10.50) > tap water. These washing methods are two to four times as effective as tap water.
You don’t have to “bathe” your produce (which conjures up imagery of scrubbing the whole time), you just let it sit afaik. There is a planning factor, but I can plan ahead and let it soak. Takes no more time.
You’re comparing high range of one (water) with low range baking soda (which you call chemical bath), when there are massive ranges? That (along with misleading terms) is bad faith discussion there. So ciao.
It’s a chemical bath because there are various chemicals that they’re using to bathe them.
It’s a bath because they’re being bathed which has nothing to do with scrubbing.
AlEW bath is 48–85% after 45 minutes at a PH of 12
Refrigeration was 60.9–90.2%. A 20 minute water bath was 26.7–62.9%.
My advice is, and always was, scrub your veggies for 30 seconds before use.
Your advice is plan it out so that you’ve got a high PH solution that you leave your veggies in for 45 minutes before use.
If you see those as equal I have no idea how. I cook all the time - the amount of times that I’ve got 45 minutes of prep before starting is next to 0. I can’t eat at 9pm every night because I spent an hour waiting around for veggies to purify when I can simply wash them off in the sink.
It’s insane that you wont see reason, but I get that you’ve decided you’re right and can never change your mind.
Oh you’re right looks like AIEW and sodium bicarbonate are different, but they are in the same tree.
Other info:
You don’t have to “bathe” your produce (which conjures up imagery of scrubbing the whole time), you just let it sit afaik. There is a planning factor, but I can plan ahead and let it soak. Takes no more time.
You’re comparing high range of one (water) with low range baking soda (which you call chemical bath), when there are massive ranges? That (along with misleading terms) is bad faith discussion there. So ciao.
It’s a chemical bath because there are various chemicals that they’re using to bathe them.
It’s a bath because they’re being bathed which has nothing to do with scrubbing.
AlEW bath is 48–85% after 45 minutes at a PH of 12
Refrigeration was 60.9–90.2%. A 20 minute water bath was 26.7–62.9%.
My advice is, and always was, scrub your veggies for 30 seconds before use.
Your advice is plan it out so that you’ve got a high PH solution that you leave your veggies in for 45 minutes before use.
If you see those as equal I have no idea how. I cook all the time - the amount of times that I’ve got 45 minutes of prep before starting is next to 0. I can’t eat at 9pm every night because I spent an hour waiting around for veggies to purify when I can simply wash them off in the sink.
It’s insane that you wont see reason, but I get that you’ve decided you’re right and can never change your mind.