Today’s Solutions: September 22, 2021

In her book, Zero Waste Home, Bea Johnson reveals that she doesn’t own a vegetable peeler. As a result, “food prep is much faster, my compost output (peelings) is considerably reduced, and we benefit from the vitamins that are locked into vegetable skins.” Is it crazy not to peel your vegetables, or is Johnson on to something? It seems the latter is true.

We are too quick to peel out of habit, without taking the time to analyze whether or not a vegetable really needs it. Much of the time, it doesn’t! An article in the Washington Post backs the benefits that Johnson listed, stating that there’s far more fiber in the exteriors of vegetables and that a good wash is sufficient to clean a vegetable for eating.

As for dealing with pesticides, peeling isn’t as effective as some people may think considering pesticides penetrate from the outside and find their way into vegetables. So while there are some foods that need peeling, such as celery root, you have every reason to leave the peel on when you cook foods, such as carrots and potatoes.

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