‘How do you wash your fruits and vegetables to make sure that there are no harmful parasites or bacteria on them? Do you use hydrogen peroxide or apple cider vinegar?’”

I don’t usually wash my produce at all. Sometimes I use a little water. I have a garden in the back of my yard and I buy only organic food. Buying organic food is important and I buy my produce from a farmer’s market five months of the year, where I know the growers personally. I don’t even rinse them in tap water first because I understand that chlorine often destroys bacteria and other things that are good for us. For example, I believe that little bits of soil contain microorganisms and that these contribute to our B12 levels. I did research and found that some who follow a raw food diet are B12 deficient and some aren’t. By questioning those people, I found that those who thoroughly wash their produce usually have a B12 deficiency. They are not getting the microorganisms that stay on those greens. My answer is that I’m not afraid of parasites as much as I am afraid of chemicals. Parasites and humans have lived together for thousands of years, but chemicals are killing us now. I want less chemicals and a strong immune system. I rarely get sick anymore now.