Organic food is no healthier than the non-organic kind, according to a major review of more than 50,000 scientific papers from London School of Hygiene & Tropical Medicine. And yet … given how many proven and possible health problems have been linked to high pesticide exposure, I’d prefer to err on the side of caution by minimizing my consumption (and more importantly, my 15-month-old daughter’s) as much as possible.
Eating organic is expensive, of course. (It’s also not entirely practical; even in a big city like New York, it’s hard to find organic food when you order in or go out to eat, as we city folk do quite frequently.) But you can spend your money wisely by opting for organic for the fruit and veggies that, when conventionally farmed, tend to soak up the most chemicals.
The Environmental Working Group (EWG) has a great guide to which produce picks up the most pesticides. In fact, this very guide has led me to fork over my hard-earned dollars on organic apples, greens and spinach, while saving $ by buying non-organic mangoes, avocados and onions.
Even better? You can download the EWG guide on your phone so it’s handy during your next trip to the grocery store or fruit market.
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Camille
