The Organic Shopping List
From March, 2009
It's sad but true: Some produce items are
more subject to pesticide
contamination than others. Learn which fruits and vegetables make up the
"dirty dozen" - and why you should buy them organically.
GOING ORGANIC is always a good thing, but looking
for that green-and-white organic label is more important in some instances
than others. Take fresh produce, for example. Everyone from the federal
government to us here at ET are constantly telling you to load your plate
with fresh fruits and veggies for their nutritional value. Unfortunately,
some produce items are especially polluted with pesticide and other
chemical residues.
The Environmental Working Group, a DC-based
watchdog organization, has a Shopper's Guide to Pesticides in Produce (www.foodnews.org),
which ranks vegetables and fruits based on the results of almost 51,000
tests conducted by federal agencies between 2000 and 2005. To learn which
items made EWG's "Dirty Dozen" list, see below.
Peaches
The bad news: More than 86% of the
samples tested carried residues of multiple
pesticides; one sample contained traces of nine separate chemicals
The good news: Provides vitamins C
and A, niacin, potassium and fiber
Apples
The bad news: Tested positive for
50 different chemicals
The good news: Contains boron and
vitamins A and C, in addition to between
4 and 5 mg of fiber per apple; also contains phytonutrients that include
quercetin,
linked to reductions in cholesterol and cancer risk, and to improvements
in lung function
Sweet Bell Peppers
The bad news: One sample was
contaminated with 11 different pesticides;
more than 81% of all samples carried residues
The good news: Has high levels of
vitamin C and beta-carotene,
and significant amounts of vitamin B6, fiber and other nutrients; also
contains
lycopene, a phytonutrient associated with reduced risk of prostate and
other cancers
Celery
The bad news: More than 94% of all
samples had pesticide residues
The good news: Contains a number of
minerals including calcium, magnesium,
phosphorus, potassium and manganese; modern studies support Traditional
Chinese
Medicine use for blood pressure regulation
Nectarines
The bad news: Had the single
highest percentage of samples
testing positive at 97.3%
The good news: Contains lutein, a
phytonutrient linked to healthy skin and reduced risk
for a vision disorder called macular degeneration; also provides vitamins
A and C
Strawberries
The bad news: Over 92% of all
samples carried traces of 38 different pesticides
The good news: Provides high levels
of vitamin C and fiber; also contains anthocyanins,
which are potent antioxidants, and ellagic acid, which has shown
anti-cancer effects
Cherries
The bad news: Almost 76% of all
samples were contaminated with two or more chemicals
The good news: Provides vitamin C
and fiber in addition
to anti-inflammatory phytonutrients; may help protect against gout
Lettuce
The bad news: Subject to
contamination by 57 pesticides
The good news: Nutrients vary by
variety - the darker, the better (sorry, iceberg);
romaine lettuce is low in calories and high in nutrition, making it a
first-rate diet aid
Grapes (imported)
The bad news: More than 84% of all
samples carried chemical traces
The good news: Best known as a
source of resveratrol, a phytonutrient that boosts
heart health by protecting cholesterol from oxidation and inhibiting the
formation
of artery-clogging clots
Pears
The bad news: Carried traces of 33
different pesticides
The good news: Contains soluble
fiber, the kind that
helps to lower cholesterol levels, along with vitamin C and copper
Spinach
The bad news: Some samples were
contaminated with six separate chemicals
The good news: A true health
superstar, with significant amounts of vitamins A, B2,
C and K along with folate, iron, magnesium and manganese; also contains
cancer-fighting phytonutrients
Potatoes
The bad news: 81% carried
detectable levels of contamination
The good news: Provides a
considerable amount of
vitamin C along with copper, fiber, manganese, potassium and vitamin B6
Source: Environmental Working Group;
for a complete report, visit
www.foodnews.org