Keep it Fresh with Hydrogen Peroxide
Whether it’s a crisp head of Romaine or a new bag of
fresh spinach, you can keep greens, fruits and veggies
fresh and healthy longer with hydrogen peroxide.
Spritz fresh cut salads immediately after making (before
there is any dressing on them), then cover and keep in
the refrigerator until ready to serve. If you only dress
the salad you serve, you can return the remaining salad
to the refrigerator with the same treatment. It will taste
fresh and remain crisp for up to several days!
Wash hard skinned veggies like zucchini, celery, egg plants
and tomatoes in a bath of half a sink of cold water and
5 ounces 3 percent food grade hydrogen peroxide.
Grapes, apples, pears, cherries, melons and plums can
also all be washed this way. For thinner skinned fruits and
vegetables, as well as berries and sprouts, simply spritz with
a solution of 1 quart distilled or spring water and 4 ounces
hydrogen peroxide.
If you want more hydrogen peroxide in your diet, eat more
water cress or asparagus. Both are excellent sources.
(The hydrogen peroxide you use to clean your fruits and
veggies will dissipate into water and oxygen in its active role
of killing bacteria and micro-organisms, so it can’t really be
considered a dietary source of h2o2.)
