Which Fruits and Vegetables Have the Most Pesticides?

It can be challenging to afford a diet that is 100% organic, especially when it comes to the produce section of the supermarket. (Have you seen how much they want for a tiny basket of organic raspberries?) So, how can you eat the recommended 6-7 servings of fruits and vegetables a day without breaking the bank, and without exposing yourself to dangerous pesticides? Help is here.

The Environmental Working Group released its annual Shopper’s Guide to Pesticides in Produce that tells consumers which fruits and vegetables have the highest concentration of harmful chemicals, and which are relatively clean (but still have some pesticide residue). They publish two lists, the Dirty Dozen, and the Clean Fifteen. Rankings are based on data gathered by the USDA, which measures pesticide levels in produce that has been washed and peeled, just like you would prepare it at home. Some sampled items had very low rates of pesticides (here’s looking at you, avocados), while others, like grapes and bell peppers had 15 different chemicals!

These lists can help you make informed choices about the produce you buy. Save a few dollars on conventional asparagus and onions, but, whenever possible, spring for the organic strawberries.

How do you like them apples?
The answer is, not so much. 99% of apples tested had pesticide residue. In fact, apples claimed the top spot on EWG’s list for the fifth straight year. The next-worst offenders were peaches and nectarines.

Not-so-hot Potatoes
Conventionally-grown potatoes have more pesticides by weight than any other type of produce tested. If you haven’t already made the switch to sweet potatoes, now would be the time to do it. Sweet potatoes outshine potatoes in basic nutritional value, and they made the Clean Fifteen list.

Extra Dirt
The EWG recommends that people who eat a lot of kale, collard greens, and hot peppers, buy organic. Even though these did not meet the criteria to be ranked in the Dirty Dozen, they contain trace amounts of pesticides that are highly toxic to the human nervous system. Cooking can reduce the concentration of pesticides in these foods.

Are you concerned about the amount of pesticides in your food?

Authors

Comments

Peanut Butter Cups

Peanut Butter Shakeology Cups Peanut butter and chocolate combine in these Peanut Butter Shakeology Cups for a new take on this classic candy. Course Dessert, Shakeology Prep Time 35 mins Cook Time 1 min Total Time 36 mins Servings 12 servings, 1 cup each Calories 74 kcal Author Beachbody Ingredients ¼ cup dark chocolate morsels 2 scoops Chocolate Vegan Shakeology 1 Tbsp. psyllium husk powder ½ cup pumpkin puree 6 tsp. all-natural smooth peanut butter divided use Instructions Prepare twelve mini muffin cups by lining with muffin papers. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside. Place Shakeo...

Do you add lemon to your water? I do and here are five reasons why you should to. Lemon juice helps replenish body salts especially after a strenuous workout session It helps prevent the growth and multiplication of pathogenic bacteria that cause infections and diseases It helps reducing pain and inflammation in joints and knees as it dissolves uric acid Having warm lemon juice early in the morning helps flush out toxins Lemon is an excellent and rich source of vitamin C, an essential nutrient that protects the body against immune system deficiencies

Artichoke Pizza

Oh yummy... How I love pizza! Here is a great recipe from the Beachbody kitchen. Give it a try and let me know how you like it.... Enjoy Make a delicious gourmet pizza at home! This one is topped with artichokes, mushrooms, olives, and onion – yum! It’s worth the effort to make your own pizza dough, but if you’re short on time, a whole wheat pizza dough from the grocery store works well. Total Time: 30 min. plus 2 hours Prep Time: 10 min. Cooking Time: 15 min. Yield: 8 servings Ingredients: PIZZA DOUGH: ¼ oz. active dry yeast 1 cup warm water (100-110°F) 2 tsp. sugar 3-3¼ cups whole wheat flour, divided use ½ tsp. fine sea salt 2 tsp. olive oil, divided use ARTICHOKE PIZZA: Nonstick cooking spray ½ cup all-natural marinara sauce ¼ tsp. dried oregano leaves ¼ tsp. dried Italian seasoning ¼ tsp. ground black pepper 1 dash crushed red pepper ¼ tsp. garlic powder 6 marinated artichoke hearts, drained, sliced ¼ m...

Christine Chowning

Search This Blog