http://www.mashed.com/56240/foods-you-should-shouldnt-be-washing/
Inspired by … BY JENNIFER EN AND DEBRA KELLY

This article may best be Challenged…In the “Light of the Great Unknown”…

the “LIVE” Harmful & “DEAD BACTERIA”-also Harmful …

THEY SAY….Skip the wash!
The following list will help you determine which foods can “skip the wash”…

This is LIKELY a FLAWED CONCEPT!

Skipping the wash …

May not be a “safe” practice … in “light of the drive for extended Shelf Life” to MAKE A PROFIT!

ONLY if the food is Fresh…Dead & Live bacteria … NOT PRESENT …

Bacteria that grow​ in the “canning process”
or in the Grocery Store Meat & Fish counters…FOR SHELF LIFE…

Merriam Webster…DEFINES FRESH…​
https://www.merriam-webster.com/dictionary/fresh

A:​ having its original qualities unimpaired: such as…
(1) : full of or renewed in vigor (not Dead)
(2) : not stale, sour, or decayed fresh bread …Bacteria or Mold …
or

B: “NOT ALTERED BY PROCESSING”-fresh vegetables & other foods..

They say:
“Foods do not require washing before they’re eaten or cooked” …

(ONLY in A “PERFECT WORLD” WHERE “PROFIT” IS NOT AN ISSUE)11

THEY SAY….

“In fact, doing so MAY be more risky with some things”…
TO PREVENT “MEAT PATHOGENS” FROM INFECTING THE KITCHEN…

NOT IF….

“INTELLIGENT Precautions” are taken…

(USING SEA SALT & REPEATED “SOAKS & RINSES”)…

Does it not seem BETTER TO CLEAN ALL BACTERIA
(LIVE OR DEAD)…
THAN TAKE THE “RISK OF COOKING” ??…

(Pasteurizing & Roasting) …
Cooking (HEAT ALTERING)…
only ADDs to the LOAD OF “NO LONGER BIOAVAILABLE”
“DEAD” SUBSTRATES …

That must be disposed of in the body…
A CLOSED SYSTEM…Not all goes out in waste…

Science …
“LIVE” becomes​ “Dead by HEAT ALTERED”…
which KILLS “all life”… both “Beneficial & Harmful”…

“Roasting raw foods” CHANGES THE CHEMISTRY…​
from “Omega 3” (essential oils)…

To Omega 6 (Inflammatory) …
THEY ARE NOW ONLY USEFULL…as “body only” substrates…

Fat cell storage…

Starving the Prefrontal brain of Omega 3’s …

“Shelf life” ALSO.. can change Fish Oil
(Omega 3 (unstable) to Omega 6 (INFLAMMATORY​) …

NEGATING THE BENEFITS to the HEART & CNS…​

Also …
MISSING IN SUPPLEMENTS …
The Seafood “Protein”, “Macronutrients” & “Micronutrients”, “Vitamins & Minerals” ABUNDANT in the Whole Fish (not farmed)…

ONLY a “Thin Slice” … a Waste & Abuse of the “Thinking Brain”!

These substrates…that THE BODY cannot use …
& can only be​ STORED in “CURIOUS STORAGE” PLACES
& Fat Cells…

Storage…A “Tricky Business”

Causing “allergies”… Skin, Lungs, Joints, Brain, Neurological Disease, Depression …

RAW MEAT & POULTRY…

THEY SAY…
“While you might think “washing raw chicken”,
other types of poultry​ & meat …
prior to cooking helps to “clean off bacteria” and stave off foodborne illnesses,
the opposite is true”… (THEY CONTEND)…

Again….This is LIKELY a FLAWED CONCEPT!

THEY SAY…​
The following list will help you determine which foods can “skip the wash”…
BUT ONLY … if the Dead & Live bacteria is NOT present …

In an otherwise Perfect World…NOT profit driven…

They say:
With poultry,
the “water you would use to rinse… SCALDING…
It IS NOT HOT ENOUGH​ TO KILL off bacteria,…

Doing so … only “redistributes” any “harmful bacteria” onto your kitchen surfaces and possibly your body.

Really? What are they thinking??.​
HOWEVER… SALT SOAKING workS …

They say:
When you then prepare other foods on those same surfaces, cross-contamination may cause illness…
WE ALL KNOW BETTER!!

Again what are they thinking (profit) ??

Why not instead of SCALDING…

Do a Simple …SALT SOAK & REPEATED RINSING until foul bacteria is no longer detected…

They say:
This also applies​ to​ the rationale for not washing raw poultry…

the “USDA advises AGAINST washing raw meat such as beef, lamb, and pork.

THEY SAY…You’re better off “skipping the meat wash”
& instead, thoroughly wash and clean your kitchen surfaces in between cooking sessions…

This should be done regardless…

USDA…lobby is Big Industrial Farming…
Likely …Not to be trusted…

Canned Beans & other Canned Goods…​
This IS a good idea to rinse all the packing … OFF OF ALL CANNED GOODS…SMOKED OYSTERS, SARDINES, CANNED BEANS…ETC.
(in case the packer may take shortcuts to make more profit)..…

“UNKNOWNS” in the canning process…

How fresh?…
(HOW quickly canned before bacteria has a chance to grow)?

**The cloudy liquid you find in canned beans is mostly “starch, processed white salt, passible DEAD BACTERIA
(creating a “tricky” storage problem) …
FOODS …Without the Dead Bacteria, the flavor is improved​…​.

Drain and Rinse Canned Beans | Better Homes & Gardens
https://www.bhg.com/recipes/how-to/cooking-basics/drain-and-rinse-canned-beans/

** Have beans been soaked ..
The Importance of Soaking Grains, Nuts, Seeds and Beans. …
They knew the importance of soaking grains as well as RAW nuts, seeds & beans.

Soaking removes the “phytic acid” (seed growth lock) … an anti-nutrient that makes these foods hard to digest & steals minerals from the body in the digestive process.Aug 26, 2015

The Importance of Soaking Grains, Nuts, Seeds and Beans – Heather …
heatherdane.com/the-importance-of-soaking-grains-nuts-seeds-and-beans/

BAGGED SALADS

According to the FDA, many bagged salads, as well as pre-cut​ and packaged produce like carrots or celery have been pre-washed so you do not need to wash them after buying. These products will be labeled as ready-to-eat if they have indeed been pre-washed. In fact, washing them once you get home can actually increase the chances of contaminating them with bacteria that may already be on your kitchen surfaces. Since commercially packaged produce has often been “triple washed,” they are perfect to eat as is. You chose them for the convenience, right?

Raw fish from fishing…
But not from sitting for days in the Fish Counter…
Bacteria grows & dies…

Some foods require washing because they contain impurities
& BOTH LIVE HARMFUL​ & DEAD BACTERIA…
that can be EASILY cleaned off using SALTED (KOSHER) water without running the risk of spreading bacteria to other parts of your kitchen.

Shellfish
(ALSO APPLIES TO OTHER SEAFOOD, MEAT & POULTRY)…

THIS PROCESS WOULD BE USEFUL IN CLEANING ANY POULTRY, MEAT OR SEAFOOD THAT HAS BEEN SITTING IN A GROCERY STORE COUNTER…

THE GREAT UNKNOWN…
LIVE & DEAD BACTERIA THAT GIVE A FOUL SMELL…FISHY…​.NOT the “FISH” but the “DEAD BACTERIA”…

WASH, SOAK IN SALT, RINSE, & REPEAT MULTIPLE TIMES UNTIL IT IS NO LONGER SLIMY OR FOUL SMELLING…​

POULTRY CAVITIES…HIDING PLACE FOR LARGE UNDISTURBED BACTERIA COLONIES…LIVE & DEAD!

While you don’t need to wash raw fish before cooking, you do need to rinse shellfish, clams, and mussels. Since they can be filled with sand and grit, you’ll need to rinse that out completely — otherwise, you’ll be eating it!

Real Simple has some super-easy guidelines on how to make sure you’re not getting any sand or silt with your mussels & LIVE & DEAD BACTERIA.…
Before throwing them in the pot, rinse them thoroughly under running water./.. that will get rid of a lot of the sediment & Some of the Bacteria (live or DEAD).​

Then, put them in a pot of cold water, add generous sea salt (kelp & seaweed​) & put them in the fridge for at least half an hour…Stir a few times while you wait & after you take them out of the refrigerator…drain pot.
Scoop the shellfish out with your hands, and check the bottom of the pot.

Food 52 says this is the time to give the outside of the shells another wash & scrub them under running water.

FRUITS & VEGETABLES…

You probably already know you should wash all fruits and vegetables before using them in your great culinary projects or before eating. Wash them well under cold water in order to remove any bacteria and impurities. However, since fruit and veggie peels may be porous, avoid using soap to wash as the cleaning agent could be absorbed into the produce. For good measure, be sure to pat the washed fruits and vegetables dry with paper towel.

Wash them, too!
While it may seem silly at first to wash melons, avocado & citrus fruits …

THEY SAY…
What about fruits with “inedible skins”?

SKINS HAVE 2 & 1/2 TIMES the Nutritional value of the pulp!!..

It is VERY BENEFICIAL​ to eat the skin (zest)

Eggs

The USDA does not recommend washing eggs you purchase from the store.
BEST NOT TO BUY GMO FED CHICKEN EGGS-MADE “SYNTHETIC” BY THE SYNTHETIC GMO (Corn, Soy or Wheat) they are fed…Cheaper & more profitable..
Just so you know!
As a special technique of washing eggs is required as part of the commercialization process, doing so once your eggs are home can increase the risk of cross-contamination. Eggs are washed and cleaned once they’ve been laid in order to remove any bacteria. They are then coated with mineral oil to give the shells a layer of protection.
As such, there’s no need for you to re-wash them.

Pasta (Non-GMO Ancient Grains)…

Preferably not Enriched (50% of germ & fiber removed –
Making space for TWICE THE CALORIES…

Please don’t wash pasta before cooking.
The natural starches in all varieties of pasta are exactly what you want to keep. Often, you’ll want to reserve some of the cooking water because that starchy content is invaluable when it comes to helping you create the silkiest sauce possible.
The starch from that water helps the sauce cling to the noodles, resulting in a thick, tasty sauce that coats the pasta perfectly. Why would you want to wash that away before the cooking’s even underway?

Hopefully, your cooking experiences will become all the more streamlined and way easier now that you know which foods need a wash and which ones don’t. Enjoy your time in the kitchen and relish in your sacred mealtimes worry-free.

Mushrooms

When it comes to mushrooms, you should definitely skip washing them. There are even a couple of different reasons why.

If you give your mushrooms a wash before you put them in your refrigerator, the inevitable dampness will speed up just how quickly your mushrooms start to turn bad, especially if you keep them in a sealed container. Once you wash them, it’s also going to be more difficult to get that crispy texture you’re looking for when you saute them, and we all know that texture can be just as important as flavor. Dry clean them using a pastry brush (or other similar brush), or just some paper towels, and you’ll be all set to add them to your meal.

According to the Mushroom Council, you can give them a quick rinse immediately before cooking them, but they also recommend never, ever soaking your mushrooms. The problem is in their super-absorbent qualities, and if they spend too much time in the water, you’ll ruin your meal.

Fresh herbs
Whether you pick up a few bunches of fresh herbs at the grocery store, at the farmers’ market, or out of your garden, it’s important that you give them a good (but careful) wash, not just before you use them, but before you put them in the refrigerator. Herbs can contain dirt and other kinds of grit that you don’t want in your fridge — and you definitely don’t want in your food.

Small bundles can be washed by rinsing them under cool, running water. Shake them, pat them dry with a paper towel, or use a salad spinner to get rid of the excess water. For larger bundles, fill the sink with cold water, put your herbs in, and carefully swirl your hands through to loosen any dirt that’s hidden in the leaves. If there’s a lot of dirt, you might have to repeat the process with some clean water before drying them in the same way.
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