CLAIM: A viral reel by Twinkle Khanna suggests a DIY pesticide wash: mix 1 cup vinegar + 2 cups water + 1 tbsp baking soda, soak 5–10 minutes, scrub, then rinse.

FACT: Studies show pesticide residue reduction varies by method, ranging from under 50% to over 90%. Running water and boiling tend to work best, while detergent washing is least effective. Baking soda and vinegar soaks show modestly higher median reductions than plain water, though findings vary by pesticide and produce. Experts note no method removes residues absorbed inside produce, and prolonged soaking may affect texture and quality. 

“Baking soda isn’t just for cakes,” says Twinkle Khanna in a reel shared by the account tweakindia, which has over 6.6 lakh followers.

“I use this to try and wash off pesticides. Clean your fruits and vegetables in this baking soda-vinegar liquid for 5-10 minutes and then rinse thoroughly,” Khanna says.

The ‘DIY Vegetable Wash’ she shares involves mixing 1 cup of vinegar with 2 cups of water in a large bowl. She then adds 1 tablespoon of baking soda and stirs it well. Fruits and vegetables are soaked in the mixture for 5-10 minutes, after which they are scrubbed gently with the hands, rinsed thoroughly under plain water and dried well.

What does science say?

A study published in the journal Foods (2022) compared nine common methods for washing pesticide residue off leafy vegetables, including lettuce, perilla leaves, spinach, crown daisy and a Korean green called ssamchoo. 

Researchers found that reduction in residue ranged from about 44% to 77% depending on the method used. Running water performed best, followed by boiling. Washing with detergent gave the weakest results. Among vegetables, lettuce showed the highest reduction while ssamchoo showed the lowest. As the study noted, “Spinach and crown daisy showed no significant difference in their reductions.” Certain pesticides, including chlorfenapyr and indoxacarb, were harder to remove using boiling or blanching compared to other methods. 

The researchers concluded that washing leafy vegetables thoroughly before cooking helps lower the amount of pesticide residue consumed. 

A review published in the journal Frontiers in Environmental Health (2026) examined 47 peer-reviewed studies covering 23 types of produce and 79 pesticides to compare common household washing methods. 

The review looked at rinsing with tap water, soaking in tap water, soaking in a baking soda solution, and soaking in vinegar. Results showed reductions ranging from close to zero to over 94% depending on the method and pesticide involved. 

Plain water rinsing and soaking showed median reductions of around 30 to 34%, while baking soda and vinegar solutions showed higher median reductions, over 50%. However, the study noted that the concentrations used in many trials were stronger than what people typically use at home, which may limit real-world results. 

The study noted, “Household washing is likely to reduce dietary pesticide exposure.” 

Nutritionist weighs in on the viral wash 

Commenting on the viral pesticide-wash trend, Edwina Raj, head of services, clinical nutrition and dietetics at Aster CMI Hospital, Bangalore, said the method has some scientific basis but should not be seen as foolproof. 

“It is not entirely a myth, but the viral recipe should not be treated as a scientifically proven way to remove all pesticide residues,” she said, adding that effectiveness “depends on the chemical properties of the pesticide, the type of produce and how strongly the residue is attached.”

She explained that no single solution works against every chemical. “Baking soda, because it creates an alkaline environment, can be particularly effective against certain surface pesticides that are unstable under alkaline conditions,” she said. “Some pesticides, such as chlorpyrifos, can be relatively difficult to remove.” 

According to her, it is more accurate to say the method reduces certain residues rather than removing pesticides universally.

Raj said, “Once a pesticide has moved into the flesh or deeper layers of the produce, soaking it in vinegar, baking soda or water cannot be expected to remove all of it.”

She also flagged plain water as a reliable option. “For everyday use, thoroughly rinsing produce under clean running water and gently rubbing it is a scientifically supported practice,” she said. 

Raj cautioned that “prolonged soaking or exposure to acidic or alkaline solutions can potentially affect the quality, texture, firmness or surface of delicate produce.”

Also read: Artificial ripening and pesticides: What’s really on our plates?