Via this step-by-step guide you can remove the following from fruits/vegetables
A) carnauba wax (derived from the leaves of the Brazilian palm tree)
B) shellac (a resin secreted by the lac bug)
C) Pesticides
D) Herbicides
1. **Rinse under running water:**
Start by rinsing the fruits/vegetables under cool, running water. This will help remove any loose wax or debris.
2. **Use a brush or cloth:**
Gently scrub the surface of the fruits/vegetables with a soft brush, sponge, or cloth. This can help dislodge any remaining wax or residues.
3. **Soak in vinegar solution:**
Mix one part vinegar with three parts water, soak the fruits for 5-10 minutes, and then rinse thoroughly. This can help break down the wax, but it's important not to soak the fruits for too long, especially for delicate fruits.
4. **Use mild soap or baking soda (optional):**
If you want to be more thorough, you can use a mild dish soap or a mixture of baking soda and water. Apply the soap or baking soda solution with a brush or cloth, scrubbing the fruit/vegetable surface. Rinse thoroughly under running water to remove any soap or baking soda residue.
5. **Peel or cut (optional):**
If you are still concerned about wax residues, consider peeling or cutting the fruits/vegetables. This is a more drastic measure but can be effective.
Remember that these methods are generally safe for most fruits/vegetables.
However, some fruits/vegetables have more porous surfaces, so the wax may be absorbed to some extent.
Always follow the specific recommendations for washing and handling provided for each type of fruits/vegetables, especially if you're dealing with delicate varieties.
1. **Detoxification Strategies:**
- Detox diets
- Antioxidant-rich foods
- Liver support supplements
- Liver-supportive herbs
- Chelation therapy
- Activated carbon filters
- Dietary changes
- Increased fiber intake
- Adequate hydration
2. **Plastic and Chemical Exposure Reduction:**
- Limit use of plastic
- Choose natural beauty and cleaning products
- Choose BPF/BPS-free products
- Limit exposure to talcum powder
- Limit use of personal care products with parabens
- Avoid cosmetics with titanium dioxide
- Avoid antibacterial products
3. **Healthy Lifestyle Habits:**
- Balanced diet
- Exercise
- Adequate hydration
- Fresh air exposure
- Improved ventilation
- Saunas
4. **Specific Recommendations for Toxins:**
- Use glass or stainless steel containers
- Choose natural and phthalate-free personal care products
- Follow safety guidelines for medical radiation
- Consider radon mitigation systems
- Minimize exposure to industrial sources
- Choose low-VOC or VOC-free products
- Limit processed food consumption
- Reduce plastic use and ensure proper waste disposal
- Consume alkaline foods
- Consider lead removal services and soil remediation
- Use vacuum cleaners with HEPA filters
- Follow safety guidelines and minimize exposure to specific toxins
Here are 50+ Supplements & Medications for Longevity: Increasing Human lifespan
There are 5 sections of supplementation split by complexity:
SECTION 1: Special compounds not found/bioavailable in food:
Resistant starch is a type of starch that “resists” digestion, functions similarly to soluble fermentable fiber and making you feel full longer.
Types of resistant starch | |
---|---|
Type 1: Physically inaccessible | Type 2: Resistant granules |
Cannot be broken down by digestive enzymes.Found in: legumes, whole and partially milled grains, seeds. | Intrinsically resistant to digestion and contains high amounts of amylose.Found in: fruits, potatoes, hi-maize RS products, corn, some legumes.Note: the more “raw” or “uncooked” a food is, the more RS it tends to have, since heat results in gelatinization of starch – making it more accessible to digestion. Type 3 starch is the exception to this rule. |
Type 3: Retrograded | Type 4: Chemically modified |
When certain starch-rich foods are cooked and then cooled, the starch changes form, making it more resistant to digestion.Found in: cooked/cooled foods like potatoes, bread, rice, cornflakes. The longer and hotter a starch is cooked, the less RS it tends to have — except for Type 3 RS. | Companies have isolated RS (usually from corn) to include it in processed foods (e.g., breads, crackers, etc.).This is not naturally occurring RS — it’s produced mostly via chemical modification, and it’s found in synthetic and commercialized RS products. 40–60% resistant starch: Hi-maize resistant starch / hi-maize fiber / hi-maize flour 80% resistant starch: Raw potato starch |
Examples of naturally occurring resistant starch | |||
---|---|---|---|
Food | Serving size (1 cup is ≈227 grams) | Resistant starch (grams) | grams per 100 grams (%) |
Banana flour, from green bananas | 1 cup, uncooked | 42–52.8 | ~20.9 (dry) |
Banana, raw, slightly green | 1 medium, peeled | 4.7 | |
High amylose RS2 corn resistant starch | 1 tablespoon (9.5 g) | 4.5 | 47.4 (dry) |
High amylose RS2 wheat resistant starch | 1/4 cup (30 g) | 5.0 | 16.7 |
Oats, rolled | 1 cup, uncooked (81.08 g) | 17.6 | 21.7 (dry) |
Green peas, frozen | 1 cup, cooked (160 g) | 4.0 | 2.5 |
White beans | 1 cup, cooked (179 g) | 7.4 | 4.1 |
Lentils | 1 cup cooked (198 g) | 5.0 | 2.5 |
Cold pasta | 1 cup (160g) | 1.9 | 1.2 |
Pearl barley | 1 cup cooked (157 g) | 3.2 | 2.03 |
Cold potato | 1/2" diameter | 0.6 – 0.8 | |
Oatmeal | 1 cup cooked (234 g) | 0.5 | 0.2 |