All but One of the Following Practices Is Known to Minimize

All but one of the following practices is known to minimize exposure to food pesticide residues, which one is it?

A) throwing away the outer leaves of leafy vegetables
B) using a knife to peel citrus fruits rather than biting into the peel
C) throwing away the fats and oils in broths and pan drippings from cooked meats
D) washing waxed fruits and vegetables in water to remove the wax-impregnated pesticides