AlEW was not the baking soda, it's a separate thing if I understood it correctly.
Additionally you're complaining that nobody rinses their food for 30 seconds while expecting them to bathe it in high ph water for 45 minutes??
Furthermore they were comparing it not with rinsing and running but rather just soaking it in water for 20 minutes.
And despite all that card stacking water still was 69% removal at its high range, which overlaps significantly with the low range of the chemical baths.
I'll keep rinsing and running, thanks.
It's a chemical bath because there are various chemicals that they're using to bathe them. I was lumping ozone bath, sodium bicarb bath and AlEW bath together and they're all 3 different chemicals.
It's a bath because they're being bathed which has nothing to do with scrubbing.
AlEW bath is 48–85% after 45 minutes at a PH of 12
Refrigeration was 60.9–90.2%. A 20 minute water bath was 26.7–62.9%.
My advice is, and always was, scrub your veggies for 30 seconds before use.
Your advice is plan it out so that you've got a high PH solution that you leave your veggies in for 45 minutes before use.
If you see those as equal I have no idea how. I cook all the time - the amount of times that I've got 45 minutes of prep before starting is next to 0. I can't eat at 9pm every night because I spent an hour waiting around for veggies to purify when I can simply wash them off in the sink.
It's insane that you wont see reason, but I get that you've decided you're right and can never change your mind.