How to detoxify vegetables

Most pesticides break down naturally over time due to the enzymes present in fruits and vegetables. When you buy produce, it's common to let it sit for a few days before consumption, giving these enzymes a chance to reduce pesticide residues. However, once you put the produce in the refrigerator, this natural breakdown process is significantly slowed down. The cold temperature inside the fridge inhibits enzyme activity, making it less effective at breaking down chemical residues. Therefore, storing fruits and vegetables in the fridge doesn't help with pesticide degradation. Instead, it's better to keep them in a cool, shaded area at room temperature—especially for leafy greens, which are more perishable and shouldn’t be stored in the fridge for long periods. This helps maintain freshness while allowing some natural breakdown of chemicals. Always wash your produce thoroughly before eating, regardless of storage method, to further reduce any potential risk.

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