Baby carrots have become the number one easy choice to add in school lunch bags. The crunchy orange vegetable has been found to be chemically treated, according to Fox News reports on Jan. 7.
All carrots grown and packaged for consumer purchase – whether they are organic or non-organic – have been chemically treated with chlorine.
The stringent scrubbing and chemical treatment of every carrot harvested before supermarket distribution in the U.S. is said to reduce the high risk of food-borne illnesses; becoming sick due to E. coli in foods are a main concern with farm industry crops.
The method used today, using a chlorine wash equivalent to levels that are used in our tap water, is to avoid the risk of food poisoning, according to Fox news..
Also, Fox News exposed this statement by Dr. Aruna Weerasooriya, researcher and professor of agricultural sciences at Prairie View A&W University over the new breeding to growing better looking and tastier carrots,
“When you look at wild carrots, they have high levels of Thymol, a phyto-chemical that is essential for the body to control bacteria and ward off viral infections,” he said. “Now, when you look at some of these new carrot breeds, this type of phytochemical just isn’t there.”
The best tips to reduce chemically treated vegetables are to buy vegetables in their natural whole grown size or grow them on your own.
When you buy them whole in larger size, prepare them by peeling off the outer skin and cut them into kid-friendly sized lengths at home; this will lessen any chemicals at surface level.
By growing carrots in your own backyard garden – roof top gardening is another tried and true method – this will assuage any concerns over how the vegetables were grown and processed.
Carrots whether seasonally grown or store bought, can be stored in your freezer for off season use into soups, stews or stir-fry cooking.
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