DR. SUSAN MAY F. CALUMPANG of UP Los Baños has identified four easy ways to remove pesticide residues in vegetables we cook. We met her at the UPLB-Media TechKnow Talks on October 1, 2016 in a Quezon City restaurant.
ONE CAN’T BE SURE – A scientist with the College of Agriculture’s Crop Protection Cluster, Dr. Calumpang is concerned because one can never be sure whether or not the vegetables available in the market have been sprayed with chemical pesticide just before harvest. To be safe, here are her practical suggestions:
1.MIX 2 teaspons of vinegar into 4 cups of water and use this for soaking your vegetables for two minutes. This can reduce insecticide residues by up to 80 percent.
2. MIX 10 drops of liquid detergent into one liter of water and use this to wash your vegetables. Afterwards, rinse the vegetables in running tap water. This can reduce insecticide residues by 67-88 percent.
3. BOIL vegetables. Insecticides are destroyed and broken down when they react to heat and water.
4. BROILING or grilling vegetables is another way of reducing pesticide residues. Eggplant is one vegetable that is usually broiled or grilled