Love your greens? Yeah, me neither.
Let’s face it: Most of us have to practically FORCE ourselves to eat greens like lettuce and spinach. And even then, the only way we can get them down without choking is to drown them in dressing.
And don’t even get me started on kale!
Well, my friend, if you’re tired of forcing forkful after forkful of bland and bitter greens down the hatch in the name of good health, I’ve got the perfect excuse for you to put a stop to it.
Your veggies could be coated in germs!
Vegetables, NOT meat, are the leading source of food poisoning in the nation today – and if you think switching to “triple washed” bagged greens will make you any safer, think again.
New research shows they could actually be WORSE!
Bagged salad greens can be packed with more than a blend of lettuce, spinach, and that godawful kale.
They can be crawling with nasty salmonella germs – even the stuff that claims to have been washed.
You know how the bags are all a little moist inside? That’s not just water from the rinse.
Some of that is from the greens themselves. When they get banged around, bent or crushed, they release a little juice – and while the idea of kale juice might make you gag, salmonella can’t get enough of the stuff.
For them, being inside a bag of greens is like living in a Jamba Juice. They slurp it up, grow, and spread.
That’s not even the worst part.
The study finds salmonella bugs can form their own invisible film that practically binds them to the greens, making it almost IMPOSSIBLE to rinse them off!
That explains why a study last year found that 90 percent of bacteria survive the washing process used on bagged greens.
A “greens” mix bagged and shipped to thousands of stores is more likely to have germs than one carefully harvested by a local farmer, which is more likely to carry bacteria than greens you’ve picked yourself from your own garden.
Think of it this way: The more hands they pass through from dirt to plate, the more likely they’ll pick something up along the way.
Do the best you can. If you’ve got to get your greens, grow ’em if you can, or get them from a local farm.
Then, wash everything carefully yourself, ideally soaking it in 3 percent hydrogen peroxide for about 20 minutes and then rinsing it off.