Peaches turn black after washing with domestic alkaline flour, is this poison on top of poison? What is the truth?

In daily life, many families like to use various methods to wash fruits and vegetables because they are worried about pesticide residues. Among them, washing with alkaline water is a common way.

In the past two days, a short video has been circulating wildly in the circle of friends of the elderly, claiming that peaches will turn black if washed with domestic alkaline flour (baking soda), and suspecting that there is something wrong.

The old man in the video also quoted a Japanese saying, "Never use domestic baking soda, it is poison on poison."

He washed the peaches with domestic and Russian imported baking soda, and "the results were shockingly different."

Then he spoke earnestly about the US war on genetically modified organisms, glyphosate, iodized salt, peaceful evolution, national destruction and extinction of the race, etc. . .

It is simply about worrying about the country and the people, it is illogical, serious and nonsense.

So what is the truth?

The secret lies in the way he cleans.

The operating procedures for both types of alkaline noodles are: wet the peaches → sprinkle the alkaline noodles → rub → rinse with water, but there is a very hidden detail, which is the time for each step.

The Russian alkaline noodles were kneaded for about 5.8 seconds before flushing, while the domestic alkaline noodles were kneaded with the old man constantly giving instructions, and the whole process lasted 54.7 seconds.

I know that many people are more concerned about why peaches turn black. In fact, the principle is very simple, which is the color change reaction of anthocyanins.

Anthocyanin is a flavonoid found in many plants. It is red in an acidic environment and blue or purple-black in an alkaline environment. The red color of peach skin is the result of anthocyanin.

You may want to take a look at the video screenshots. The peach skin did not turn completely black, but only the originally red parts turned black.

Moreover, the redder the area, the darker it becomes, while the originally yellow or green areas have basically not changed color.

Since peach skin is relatively dense, it takes a certain amount of time for the alkaline water to penetrate, so there is no obvious change after a short period of kneading (5.8 seconds) of Russian alkaline noodles.

In fact, if you rub it for a long time, the peach will change color no matter which country's alkaline noodles it is, after all, the molecular formula of alkaline noodles is the same.

(The first time the domestic alkaline noodles changed color was after rubbing for 15 seconds)

You may still have questions, why did the old man in the video say that black peaches will turn back to yellow after being washed with alkaline noodles?

This is easy to explain, because only a small amount of alkaline water seeps into the peach when scrubbed with alkaline flour, and it is neutralized by the ingredients inside the peach after being left for a while.

However, some of the pigments in the peach skin are destroyed by the high concentration of alkaline water, so the appearance of the peach cannot be completely restored.

Now that the case has been solved easily, let me say a few more words.

1. To remove pesticide residues, just soak and rinse with clean water. Alkaline surface can convert some low-toxic pesticides into highly toxic pesticides.

2. Peeling is a more convenient and effective way to remove pesticide residues than washing.

3. Vegetables can be processed by blanching.

4. The above are the best ways to remove pesticide residues. Of course, if you trust the merchants who sell cleaning agents and cleaning machines, I won’t stop you.

Finally, I have written about GMOs, glyphosate, and iodized salt. If you are interested, you can search for it.