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Author Topic: Clorox bath - for fresh produce  (Read 762 times)

VibeRadiant

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Clorox bath - for fresh produce
« on: July 03, 2014, 05:12:55 PM »
Has anyone ever heard of the clorox bath?


My great grandmother used to add some to her water when she cleaned the produce but she couldn't really tell us why. They never tasted "bleachy".


I recall reading about the clorox bath in Sally Fallon's "Nourishing Traditions". And now I googled it and came across many sites that discuss the pros of a clorox bath (apparently it has to be clorox as it is water soluble). It seems that it removes about 70% of toxins in the produce which makes the food taste better and less like chemicals.


I soaked my cauliflower in a clorox bath this afternoon and triple rinsed it and then soaked it in white vinegar. I'm going to blanch it to freeze to use later.     


Here's one source for the info: http://kessingersblog.blogspot.ca/2011/06/fruit-and-vegetable-wash.html

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Clorox bath - for fresh produce
« on: July 03, 2014, 05:12:55 PM »

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