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Why Eat Organic Produce?
Rutgers University did a study*years ago comparing organically grown produce to commercially grown and found life-saving minerals to be as much as 2000 times higher (yes, I said two-thousand times!) in organic produce.
Chemical fertilizers and pesticides are not just sprayed on and cannot always be 'washed' off. These harmful chemicals are also taken in through the root structure thereby permeating the entire product.
It is then a no-brainer that choosing organic is better for two reasons: higher nutrient content and no harmful chemicals. Absolutely worth it!
However, if you can't always eat organic, keep these numbers in mind when it comes to buying fresh fruits and vegetables.
The fifteen (15) most toxic fruits and produce. Buy these organic.
1. Peaches
2. Apples
3. Sweet bell peppers
4. Celery
5. Nectarines
6. Strawberries
7. Cherries
8. Lettuce
9. Grapes
10. Pears
11. Spinach
12. Potatoes
13. Carrots
14. Green beans
15. Hot peppers
The fifteen (15) least toxic fruits and produce (going from best to worst). These are the safest choices for commercially grown produce (but still toxic).
1. Onions
2. Avocado
3. Sweet corn - frozen
4. Pineapples
5. Mango
6. Sweet peas - frozen
7. Asparagus
8. Kiwi
9. Bananas
10. Cabbage
11. Broccoli
12. Eggplant
13. Papaya
14. Blueberries
15. Watermelon
If you don't eat organic, you can lower your pesticide exposure by almost 90% by avoiding the top fifteen most contaminated fruits and vegetables and eating the least contaminated instead. Eating the fifteen most contaminated fruits and vegetables will expose a person to about 14 different pesticides per day, on average. Eating the fifteen least contaminated will expose a person to less than two pesticides per day; however, still more than anyone needs.
*For a copy of the study, call Nutritional Direction at 817-283-4424.
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