Wax On...Wax Off

Common fruits and vegetables are often waxed which protects the food from  bruising, extends shelf life, increases the shine and prevents loss of moisture. Many types of waxes are found in non-organic fruits and veggies and made from parrafin, carnauba (from the carnaube palm tree), beeswax, shellac (a resin secreted by the female lac bug) and petroleum. Other compounds that may be added include ethyl alcohol, soaps and milk casein protein.

Bacteria gets trapped between the skin and the wax coating and the only real way to fully remove any harmful substances is to peel the layer of skin away. The downside to skinning even a thin layer is that you remove many of the healthy vitamins, minerals and fiber that lie right beneath the skin.

You can also emove most of the wax by soaking it in warm water which allows the wax to pull away from the produce. Next, add lemon juice or vinegar to a bowl that contains the produce. Pick out each piece and scrub the wax with a brush, rinse thoroughly then wipe with a cloth towel.

Produce that often contain wax include cucumbers, peppers, eggplants, potatoes, apples, oranges, limes and lemons. Whenever possible, stick with organically grown fruits and veggies that do not contain any types of artificial coatings which will allow you to enjoy all the benefits that the skin offers.