Food storage rules
To prolong the life of most fruits and vegetables, it is best to store in a dark cool place, such as a cellar or refrigerator. This will slow ripening if green (or if you’re not ready to use). This will also retain food value once ripe. Store vegetables that do not have skins in air-tight containers or plastic bags like, lettuce, celery, cabbage, cauliflower, etc.
Wash and scrub fruits and vegetables
All fruits and vegetables with skin that we do not eat including citrus, melons, nuts, avocados, etc. do not need to be scrubbed but do rinse them off in case they have been commentated by other produce. We suggest you use Oxy-pH Boost™ 10-15 drops in a large bowl of water soak for a few minutes and rinse.
All other fruits and veggies need to be cleaned due to insecticides and waxes put on the foods from the market. Do the same as above but with foods like carrots that have dirt on their exterior scrub with a brush or peel.
No raw? No problem.
Fruits and veggies that have been cooked will not retain enough food value for the body’s effort of digesting them. Whenever eating cooked foods we suggest using a digestive enzyme like Belly-Ease™ with your meal.