Have you ever stood in the produce section of the grocery store surrounded by all of those brightly colored fruits and vegetables and wondered non-organic or organic?
Well, you are not alone. Many hours of laboratory research has gone into studying these foods in order to determine the differences. There is a four-year study called Quality Low Input Food project that has found that organic fruits and vegetables contain up to 40% more antioxidants, organic produce has higher levels of beneficial minerals like iron and zinc, and milk from organic herds contains up to 90% more antioxidants.
Research is always beneficial, but what do all of the different signs and labels mean. The USDA organic seal is an assurance that relates only to foods. The labeling standards are as follows:
- “100 percent organic” must contain only organically produced materials.
- “Organic” must contain at least 95% organic ingredients
- “Made with organic ingredients” can contain anywhere between 70 and 95 percent organic ingredients
- All of these products cannot contain traces of heavy metals and contaminants in excess of FDA levels
- They also only contain 5% of the maximum pesticide tolerances
The Shoppers’ Guide to Pesticides in Produce can help you determine the produce that you will want to spend the extra money for.
12 High-Pesticide Produce Items:
1. Apples
2. Celery
3. Cherries
4. Grapes
5. Lettuce
6. Nectarines
7. Pears
8. Potatoes
9. Spinach
10. Strawberries
11. Sweet Bell Peppers
12. Peaches
12 Low-Pesticide Produce Items:
1. Asparagus
2. Avocados
3. Bananas
4. Broccoli
5. Cabbage
6. Eggplant
7. Kiwis
8. Mangos
9. Onions
10. Pineapples
11. Sweet Corn
12. Sweet Peas
Keep in mind that this list only covers produce. Locally grown organics are the best choice because they don’t have to undergo the shipping across the globe. Also, non-organic meats have higher concentration of pesticides than fruits and vegetables.
