Some still debate whether or not organic produce is really better for you than the conventionally grown variety. The distorted messaging from agribusiness, the advertising of food companies and contradictory nutrition science are certainly no help. In the end we have to apply a healthy dose of common sense; interpreting the “data” in a way that makes sense with our experience.
We need to do our best to insure that our fruits and vegetables are nutrient rich AND low in contaminants. Some studies show that organically farmed produce is higher in nutrients while others report no appreciative difference. What’s abundantly clear is that much of the produce found in markets has been treated with many toxins to guarantee its good appearance and long shelf life. According to health and nutrition author Sally Fallon, “Fruits and vegetables receive an average of 10 applications of pesticides, from seed to storage.” Yikes, who does that help?
It certainly doesn’t help the consumer. These pesticides, herbicides and fungicides are not something that we want to be putting into our bodies. For good info on the amounts of toxins you may be dealing with when eating your favorite fruits and veggies check out the “Pesticides in Produce Guide” from the Environmental Working Group (EWG) for all the details. For a quick reference, use The EWG’s Dirty Dozen list. Click on the image above for a larger version. You can then print it out and stick it on your frig or pantry door and grab it on your way to the market. If you aren’t growing your own produce this is a great way to minimize the amount of toxins that enter your body on your fruits and veggies.