Can washing of produce help get rid of pesticides? Not really. The fruits and vegetables tested by USDA PDP (*) are “prepared emulating practices of average consumer” before testing for pesticides. That is: “(1) apples are washed with stems and cores removed; (2) asparagus and spinach have inedible portions removed and are washed; (3) cantaloupes are cut in half and seed and rinds are removed; […] and (9) tomatoes are washed and stems removed”.

Washing before consuming is highly recommended because helps decrease pesticide residues present on surface of vegetables, but majorities of pollutants are absorbed into plant and can’t be just washed away. Some pesticides are specifically created to stick to surface of crops and they don’t come out by washing. Peeling can help eliminating some of chemicals but not all, and a lot of important substances will be discarded with skin.

So, on one hand we have to eat plenty of fruit and vegetables for a healthy diet, and on other hand we have to reduce as much a possible intake of pesticides. What to do if you are unconvinced by claims of chemical companies that certain levels of pesticides are not dangerous?

We have very few options to defend ourselves: (1) Wash all vegetables and fruit very well; (2) Change eating habits in order to consume more of produce with low pollutants; (3) Consume a diet as varied as possible; (4) Buy organic foods.

There are many wonderful light veal recipes that you can serve that will delight even hardest to please. This next recipe is for a variation of veal Milanese that creates a light veal recipe that will ensure low calories. This would be a perfect dish to serve at any gathering. For this recipe you will need 1 chopped cucumber, 2 tablespoons of lemon juice, 4 cups of torn romaine lettuce, 6 ounces of arugula, 1 red thinly sliced red onion, 16 halved cherry tomatoes, 8 veal cutlets, 4 teaspoons of olive oil, salt and pepper to taste. Using a blender, puree cucumber with lemon juice and a tad of salt. In a large bowl, toss lettuce, arugula, onion and tomatoes. Pound veal into thin cutlets around 1/8 inch thick. Rub veal cutlets with olive oil and season with salt and pepper. Pre-heat broiler. Broil your veal cutlets for around 5 minutes, five inches of heat until desired doneness. Now, you can pour cucumber dressing over your green salad and place on serving dish for each individual and top with 2 veal cutlets.

Hans is author of Steaks, Seafood and Barbeque guide and the Grill and Barbeque section of Patio Furniture Ideas