Eating vegetables to get more fibers and vitamins is one way of doing a healthy diet. But like for the meat industry and the over-commercialization, the market is full of harmful metals, and chemicals.
How to be sure that my vegetables are pure and will not harm my body, with persistent exposure? The answer is not easy but if you buy local and check labels, you could be in a safer place.
What are the risks of contaminations?
Since the overproduction of vegetables which started in the 60’s, the toxic chemicals have risen 17 folds in 40 years.
And you can find yourself also exposed to, mercury, lead, cadmium, tin, and arsenic in food. Most often this exposure exists because of the plots used by farmers which are near industrial zones, or power plants. So this could also happen at your local farm, even if you buy bio or organic only because of its geographic position.
Check here this infographic from the Daily Mail, where you learned some examples of chemicals used:
How to eat less or nonharmful chemicals?
Choose organic for all your fruits and vegetables, is the first things to do. Consume less meat, fish or dairy. And reduce to zero your intake of processed food and meals. Those 3 rules give you a solid base to avoid those chemicals.
Then you can clean your fruits and vegetables from chemicals in rinsing them with natural vinegar. Just plunge them in a bowl with water and add 1 cup of vinegar. Leave it like this during 30 to 1h, rinse, and voilà.
In a special shop, you can find this kind of vegetables cleaner product, which seems to be efficient.
Buying local, and organic seems to be the best way to be protected against those chemicals. But don’t forget to rinse or clean every fruits and vegetable before eating them. If you respect those rules you will be safe from harmful pesticides and chemicals.