Are you looking for a natural and effective way to clean your vegetables? Look no further than 11.5 pH KANGEN WATER. This powerful water is not only great for drinking, but also for washing your fruits and vegetables.
Farmers spray oil based pesticides so that it cannot be easily washed away by rain water. This cannot be removed with tap water or any other source of water. 11.5 pH STRONG KANGEN WATER is a great emulsifier for removing insecticides, herbicides and pesticides from our food.
BENEFITS OF WASHING FRUITS AND VEGETABLES WITH 11.5 pH KANGEN WATER
Let’s explore the benefits of using 11.5 pH KANGEN WATER for washing vegetables and how to effectively clean them.
11.5 pH KANGEN WATER is known for its high alkalinity, making it a popular choice for cleaning and washing vegetables.
This type of water has been shown to effectively remove pesticides and other chemicals from the surface of fruits and vegetables, as well as any dirt or bacteria that may be present.
Using 11.5 pH KANGEN WATER for washing vegetables is beneficial for several reasons. First and foremost, its high alkaline level helps to breakdown pesticides and other chemical residues on the surface of the produce. This can be especially important for non-organic produce that may have been treated with harmful chemicals.
When washing your vegetables with 11.5 pH KANGEN WATER, it’s important to do so effectively. Start by filling a bowl or sink with the water and then soaking the vegetables for a few minutes. Next, gently rub the surface of the vegetables to ensure that any residues are thoroughly removed. Finally, rinse the produce with regular water to wash away any remaining alkaline residue.
Let’s explore the benefits of using 11.5 pH KANGEN WATER for washing vegetables and how to effectively clean them.
11.5 pH KANGEN WATER is known for its high alkalinity, making it a popular choice for cleaning and washing vegetables.
This type of water has been shown to effectively remove pesticides and other chemicals from the surface of fruits and vegetables, as well as any dirt or bacteria that may be present.
Using 11.5 pH KANGEN WATER for washing vegetables is beneficial for several reasons. First and foremost, its high alkaline level helps to breakdown pesticides and other chemical residues on the surface of the produce. This can be especially important for non-organic produce that may have been treated with harmful chemicals.
When washing your vegetables with 11.5 pH KANGEN WATER, it’s important to do so effectively. Start by filling a bowl or sink with the water and then soaking the vegetables for a few minutes. Next, gently rub the surface of the vegetables to ensure that any residues are thoroughly removed. Finally, rinse the produce with regular water to wash away any remaining alkaline residue.
This extra step in the vegetable cleaning process can provide peace of mind for those looking to consume a healthier diet.
The importance of using 11.5 pH KANGEN WATER for vegetable sanitation cannot be overstated. Not only does it help to remove harmful chemicals, but it also has antibacterial properties that can further reduce the risk of foodborne illnesses.
WHAT IS THE SCIENCE BEHIND USING KANGEN WATER FOR VEGETABLE CLEANING?
The alkalinity of the water helps to break down and emulsify fats and oils, making it an effective cleaner. Additionally, its strong negative oxidation-reduction potential helps to neutralize and remove harmful substances from the surface of the produce.
IN A NUTSHELL
In conclusion, using 11.5 pH KANGEN WATER for washing vegetables is a safe and effective way to ensure that your produce is clean and free from harmful residues.
Its high alkaline level and antibacterial properties make it an ideal choice for vegetable sanitation.
So, the next time you reach for the tap to wash your veggies, consider using 11.5 pH KANGEN WATER for a natural and thorough clean.
