Reducing Pesticide Exposure
Here are some pointers for reducing your pesticide exposure.
This is a list of produce with the highest pesticide residues: Strawberries, Bell Peppers (green and red), Spinach, Cherries (US), Peaches, Cantaloupe (Mexico), Celery, Apples, Apricots, Green Beans, Grapes(Chile), Cucumbers, Pears, Winter Squash (US), Potatoes (US). You may consider buying certified organic for the above listed foods.
This is a list of produce with the least amount of pesticide residue: Avocados, Corn, Onions, Sweet Potatoes, Cauliflower, Brussels sprouts, Grapes (US, Mexico), Bananas, Plums, Green Onions, Watermelon, Broccoli
The above lists were compiled by Consumers Union the publisher of Consumer Reports magazine. See http://www.organicconsumers.org/organic/pesticide-residues.cfm for more information
Although it’s important to reduce exposure to toxins and pesticides in produce let’s not forget the foods that take longer to digest and tend to stay in our system longer, thus lengthening exposure time. Meat, fish, dairy and nuts have more fat; these protein foods tend stay in your system longer because they take longer to metabolize. My advice, if you’re on a budget, spend more money for organic protein sources and buy conventionally grown produce from the lower pesticide residue list. In an ideal world we would buy only from our local organic producers, save on petroleum costs for transporting and storing these foods and support sustainable agriculture through organic gardening. I’m also all for having your own personal fruit and vegetable garden though it may be difficult depending on your climate and living situation. We’ll discuss gardening further as we approach Spring and Summer. Stay warm.
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