Does baking soda really remove pesticides from fruits and vegetables?

What’s behind the baking soda trick?

A popular lifehack is making waves on social media: wash your fruits and veggies in a baking soda solution - one tablespoon per liter of water, soak, and supposedly all pesticides vanish.

Sounds simple, right? But the Consumer Advice Center warns against expecting too much. Baking soda can reduce some residues on the surface, but it doesn’t remove all pesticides.

What studies say - and what they don’t

Researchers in the US have shown that soaking apples in a baking soda solution for 15 minutes can effectively remove certain pesticides like thiabendazole or phosmet from the peel. However, some residues are fat-soluble or penetrate deep into the flesh - meaning they stick around even after washing. Baking soda can help, but it can’t fully clean fruits and vegetables.

Is water alone not enough?

Other popular tips include rinsing produce with vinegar, lemon juice, or even dish soap. Studies show these don’t offer any extra benefits. In fact, they can change the taste or leave behind unwanted residues.

The Consumer Advice Center recommends simply rinsing fruits and veggies thoroughly under running water - this removes about half of surface residues. Rubbing or drying the peel afterward can help reduce even more.

Long soaks aren’t necessary either - they risk washing out vitamins rather than pesticides.

Organic or conventional — what’s better?

According to the 2024 Organic Monitoring Report, three-quarters of organic samples were free from residues. Conventional fruits had on average 76 times more residues, and vegetables even 153 times more. If you want to play it safe, choose organic — or go for regional and seasonal produce.

Photo by James Trenda via Unsplash.