Keep it Fresh with Hydrogen Peroxide

salad greensWhether 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.)


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