In daily life, many families like to clean fruits and vegetables in various ways because they are worried about pesticide residues, among which washing with alkali is a common way.

In the past two days, the circle of friends of the elderly is madly spreading a small video, claiming that washing peaches with domestic soda flour will turn black, and it is suspected that there is something wrong with it.

The old man in the video also quoted the Japanese as saying, "Never use domestic baking soda, it's poison on top of poison."

He washed peaches with soda powder made in China and imported from Russia respectively. "The results are completely different and shocking."

Then he talked earnestly about the war of genetically modified organisms launched by the United States against China, glyphosate, iodized salt, peaceful evolution, national subjugation and extinction, and so on. . .

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

So what is the truth?

In fact, the secret lies in his cleaning method.

The operation process of two kinds of alkaline noodles is: wet peaches → sprinkle alkaline noodles → knead → rinse, but there is a very hidden detail, that is, the time of each step.

It takes about 5.8 seconds for Russian soda noodles to be kneaded before flushing, while during the kneading process of domestic soda noodles, the old man keeps pointing out the mountains and rivers, and the whole process lasts for 54.7 seconds.

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

Anthocyanin is a flavonoid found in many plants. It is red in acidic environment, blue or purple-black in alkaline environment, and the red peel of peach has the shadow of anthocyanin.

You might as well take a look at the video screenshot. Not all the peach skins turn black, but the original red part turns black.

Moreover, the redder the place, the darker it is, but the original yellow or green parts have basically not changed color.

Because the peach skin is relatively dense, it takes some time for alkaline water to penetrate, so there is no obvious change in the short-term kneading of Russian alkaline noodles (5.8 seconds).

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

(The first time that domestic soda noodles said that peaches changed color was after kneading 15 seconds.)

Maybe you still have questions, why did the old man in the video say that peaches washed black with alkaline noodles will turn yellow again?

This is also easy to explain, because only a small amount of alkaline water penetrates into the alkaline surface, and it is neutralized by the ingredients inside the peach after being put aside a little.

However, some pigments in peach skin were destroyed by high-concentration alkaline water, so the appearance of peach could not be completely restored.

Now that we have solved the case easily, I'll say a few more words by the way.

1, just soak and rinse with clean water to remove pesticide residues. Alkaline noodles can turn some low-toxic pesticides into high-toxic pesticides.

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

3. Vegetables can be treated by blanching.

4. The above is the best way to remove pesticide residues. Of course, if you believe those businesses selling cleaning agents and cleaning machines, I won't stop them.

Finally, I have written about transgenic, glyphosate and iodized salt. If you are interested, you can go and search.

Finally, hang up the video, and you can experience what it means to spread rumors in the name of "verification".