Orange and lemon peel is a popular addition to Christmas baking. It contains essential oils that give the dishes an attractive aroma, and thanks to the ability to neutralize free radicals and strong antioxidant properties, it is beneficial in the prevention of cancer and cardiovascular diseases. It strengthens the body’s immunity through its antibacterial and antiviral properties. However, you must remember not to provide our body with harmful residues of synthetic pesticides, preservatives or fungicides when eating citrus fruits. Citrus fruits available in our stores come mainly from conventional crops, where it is possible to use synthetic pesticides and herbicides. Harvested fruits are prepared for a long journey using preservatives (e.g. imazalil, thiabendazole) and fungicides (e.g. sodium orthophenylphenate). In the end, the fruit is usually shiny and waxed. As a result, the surface of an orange, lemon, mandarin or grapefruit is home to several different chemicals.
Fortunately, citrus fruits are thick-skinned. Scientific research shows that the substances used are stored in the peel and hardly ever reach the fruit itself. And although high concentrations of preservatives were detected on the surface of the orange, they did not penetrate inside.
The inside of the fruit can be contaminated with chemicals from the peel if we prepare it for consumption improperly. First of all, citruses should be washed thoroughly before peeling, not forgetting to clean your hands.
Organic pesticides and herbicides are not used in the organic cultivation of citrus. Synthetics are also not used when storing fruit. After all, let’s not forget to clean even citrus fruits marked as organic before eating them from bacteria and other dirt that arose during storage and transport.