Is microdyn or similar solutions available at the grocery stores in AC?

I enjoy buying local produce and preparing the majority of our meals while on holidays. In MX and Roatan, I always soak my fruits and veggies in a solution made with microdyn or a mild bleach solution.

I'd like to hear of any alternative recommendations that others have used too.

Thanks a bunch
Ann

Hello Ann; for nearly 10 years I've been getting local fresh fruit and vegetables from the street vendors and grocery stores. Good old fashion water and rinse does the trick. The produce here is so incredibly good (carrots taste like carrots, tomatoes like tomatoes) I would be afraid of jeopardizing the flavor. Our experience has been that it is safe for Northerners to drink the water in Belize, even though we would never think of it in Mexico......Hope this helps.

After reading about the water study in San Mateo, I certainly would not take that advice.

Well at least in San Mateo...

Nothing is grown in San Mateo, or for that matter, on the islands. All of our good tasting, healthy fruits and vegetables are grown on the mainland or imported from another country - much from Chile.
My daughter and I call them 'ugly carrots' as they are not all the same size, shape and color. But the taste is beautiful. Some of the potatoes are like Yukon Gold which are very expensive in California. The melons are very sweet and juicy.
So, relax, enjoy food the way god intended it to.

Thanks everyone for clarifying.....thanks for the reminder Harriette the melons are great....Just had some for breakfast.

melons are great for breakfast, lunch, or dinner.

The discussion was not about where they were grown, but the water to wash them.

Have lived on Ambergris Caye since August and visited here three times prior and never done anything but a water rinse for fruits and veggies. Have never gotten sick. I drink the water, too. No problems.

Emily

Trusting your neighbors....

Past history is not always an accurate prediction of the future. With one water system on AC contaminated,it raises concerns and one might take precautions that were not felt necessary in the past. At least for those who don't leave their brain behind when they come to Belize.

Ann, You'll have to sort out your own thoughts from the input above. But you asked a question about product availabilty? While I have not seen the products myself (perhaps another indication of need?) an alternate natural amoebicide was once recommended to me as being a solution of one part water and three parts vinegar for one minute, or a less natural a very mild chlorine solution.

Soaking your produce in a solution of 1/4 cup hydrogen peroxide and a large bowl of SP tap water is good too, with a final rinse of bottled water.

Wash fresh vegetables with a mixture of 1 tablespoon of white distilled vinegar in 1 ½ quarts of water.

http://www.vinegartips.com/Scripts/pageViewSec.asp?id=6

This is the greatest site. There isn't much vinegar can't do!

Hahahaha! Kind of like Windex© in my "Big Fat Greek Wedding"...

Never saw it, fill me in.

I'll not try to provide a movie synopis or review. I'd rather let a pro do it so here is Heather's Mutant Reviewers from Hell review of My Big Fat Greek Wedding

Basically the main character's dad uses (and recommends) Windex as a fix all/cure all for everything...and I mean everything.

I too have heard that the water/vinegar combo works quite well.

They have it at Brodies.........and no doubt you find it on SP.......if in doubt by Iodine and add a few drops.........that is all Microdine really is.

Peel and remove skins from whatever you can. Lots of folks got sick lately from Mexican tomatoes. Some folks may not agree with this but I soak all fresh veggies in my dish wash tub with about a gallon of water and about 3 tablespoons of bleach for 3 or 4 minutes, then I rinse with good water. We are on Caye Caulker and have pottable water now. Prior to this we had rain water and well water. If you have well water, rinse in good old store bought water,

Hi Cooper, I dont disagree with the concept of using a bleach solution for disinfection, but depending on strength of the bleach youre using, that 3 tablespoons of standard bleach would make an overly strong bleach solution for the purposes we're talking about here. My recollection from trail crew days in the park service was about 1 - 2 teaspoons of good ole chlorox bleach in one gallon of water for both veggie prep and dishwash water for utensils.

Heres a pretty cool article for those still interested and it confirms the bleach solution strenght too...

Cooking in Mexico

I would have to agree with peeling the produce when possible. I was in the Peace Corps in India many years back and that was a standard practice as was boiling the water and adding iodine to it to make it potable. That was after you let it set for a few hours first then strained out any floatsum.

I am now drinking the water from my well. It is soooo much better than the jugged water. Just today while eating lunch I thought "this is so good you could sell it!"

well, i believe youMiss Hariette we saw Pepe gaurding your cart while u were in the bank yesterday we will b up soon