Hi Bety:
At the time I was juicing, there wasn’t the e-coli outbreaks, only the usual warnings for bacteria and bugs because of my low white count.
The way I did it was cut off all the parts that I wasn’t going to juice, rinse the veggies off to get all the big stuff off, then I swished it around in a bowl of water with a little hydrogen peroxide mixed in. For an easier way out, I believe there is also a product for washing veggies sold at the markets. Someone recommended it to me once, but I never bothered to use it. Fortunately for me, I never had any trouble with infections while I was juicing. And I juiced literally tons of veggies for a good two years. As my white count improved, I discontinued the use of the hydrogen peroxide. I only used organic produce, so don’t know how much that played in the cleanliness of the veggies, too.
If you’re white count is very low, you could even peel your fruits a bit, but know that there are some nutrients you’ll lose by doing that. But at least that will help to remove stuff from the surface if you’re really compromised. If you have a very low white count, I would go easy on the fruit because of all the sugar. I would stick to more greens.
Hope others will chime in with their juicing procedures.
Take care, and be well!
Marla
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