• huginn@feddit.it
    link
    fedilink
    arrow-up
    1
    ·
    2 hours ago

    AlEW was not the baking soda, it’s a separate thing if I understood it correctly.

    Additionally you’re complaining that nobody rinses their food for 30 seconds while expecting them to bathe it in high ph water for 45 minutes??

    Furthermore they were comparing it not with rinsing and running but rather just soaking it in water for 20 minutes.

    And despite all that card stacking water still was 69% removal at its high range, which overlaps significantly with the low range of the chemical baths.

    I’ll keep rinsing and running, thanks.

    • BarqsHasBite@lemmy.world
      link
      fedilink
      arrow-up
      1
      ·
      edit-2
      45 minutes ago

      Alkaline is base pH, which baking soda is. So matching this together with the other things I’ve read, baking soda solution meets the AIEW criteria.

      You don’t have to “bathe” (which conjures up imagery of scrubbing the whole time) your produce, you just let it sit. There is a planning factor, but I can plan ahead and let it soak. Takes no more time.

      You’re comparing high range of one (water) with low range baking soda (which you call chemical bath), when there are massive ranges? That (along with misleading terms) is bad faith discussion there. So ciao.