Dirty-Dozen ~ Organic Definition
FDA and USDA research shows high levels of pesticide and
chemical contamination in these common foods
Eating organically grown food is the clear, intelligent and delicious choice.
Finding and affording only organic food is sometimes tough.
We do the best we can.
Certain foods are worth the extra effort, or worth simply avoiding when organic is not available.
The following are the foods most commonly and highly contaminated with pesticides and chemicals...even after washing and peeling.
The research used to compile this list is from extensive independent tests run by the FDA and the USDA from more than 100,000 samples of food.
The chemical pesticides detected in these studies are known to cause cancer, birth defects, nervous system and brain damage, and developmental problems in children.
In other words, "panic if it ain't organic".
#1. Beef, Pork and Poultry
The EPA reports that meat is contaminated with higher levels of
pesticides than any plant food.
Many chemical pesticides are fat-soluble and accumulate in the fatty tissue of animals.
Animal feed that contains animal products compounds the accumulation, which is directly passed to the human consumer.
Antibiotics, drugs, and hormones are a standard in animal husbandry, all of which accumulate and are passed on to consumers as well.
Ocean fish carry a higher risk for heavy metals than pesticides, though many freshwater fish are exposed to high levels of pesticides from contaminated water.
#2 of the dirty-dozen.
Milk, Cheese and Butter
For reasons similar to those for meat, the fat in dairy products poses a high risk for contamination by pesticides.
Animals concentrate pesticides and chemicals in their milk and meat.
Growth hormones and antibiotics are also serious concerns and are invariably found in commercial milk, cheese, and butter.
#3 of the dirty-dozen.
Strawberries, Raspberries and Cherries
Strawberries are the crop that is most heavily dosed with pesticides in America.
On average, 300 pounds of pesticides are applied to every acre of strawberries (compared to an average of 25 pounds per acre for other foods).
Thirty-six different pesticides are commonly used on strawberries, and 90% of strawberries tested register pesticide contamination above safe levels.
Raspberries trump strawberries with the application of 39 chemicals: 58% of the raspberries tested registered positive for contamination.
Cherries are almost as dodgy with 25 pesticides and 91% contamination.
#4. Apples and Pears
With 36 different chemicals detected in FDA testing, half of which are neurotoxins (meaning they cause brain damage), apples are almost as contaminated as strawberries.
Ninety-one percent of apples tested positive for pesticide residue.
Peeling non-organic apples reduces but does not eliminate the danger of ingesting these chemicals.
Pears rank hazardously near apples with 35 pesticides and 94%
#5 of the dirty-dozen.
It's standard practice for more than 30 pesticides to be sprayed on conventionally grown tomatoes.
The thin skin does not stop chemicals from infiltrating the whole tomato, so peeling won't help you here.
#6 of the dirty-dozen.
Potatoes are one of the most popular vegetables, but they also rank among the most contaminated with pesticides and fungicides.
Twenty-nine pesticides are commonly used, and 79% of potatoes tested exceed safe levels of multiple pesticides.
#7. Spinach and Other Greens
The FDA found spinach to be the vegetable most frequently
contaminated with the most potent pesticides used on food.
Eighty-three percent of the conventionally grown spinach tested was found to be contaminated with dangerous levels of at least some of the 36 chemical pesticides commonly used to grow it.
#8 of the dirty-dozen.
Most coffee is grown in countries where there are little to no
standards regulating the use of chemicals and pesticides on food.
The United States produces and exports millions of tons of pesticides, some of which are so dangerous that they are illegal to use on American farmland.
Foreign countries import these chemicals to cultivate food, which is sold back to the United States.
Coffee is an unfortunate culprit in this vicious cycle of malevolent agriculture.
Purchasing "Fair Trade" coffee provides insurance that the premium price paid for this treasured beverage supports farms and workers with more equanimity and reward.
#9 of the dirty-dozen.
Peaches and Nectarines
Forty-five different pesticides are regularly applied to succulent, delicious peaches and nectarines in conventional orchards.
The thin skin does not protect the fruit from the dangers of these poisons.
Ninety-seven percent of nectarines and 95% of peaches tested for
pesticide residue show contamination from multiple chemicals.
Because grapes are a delicate fruit, they are sprayed multiple times during different stages of growth.
The thin skin does not offer much protection from the 35 different pesticides used as a standard in conventional vineyards.
Imported grapes are even more heavily treated than grapes grown in the United States.
Several of the most poisonous pesticides banned in the United States are still used on grapes grown abroad.
Eighty-six percent of grapes test positive for pesticide
contamination; samples from Chile showed the highest concentration of the most poisonous chemicals.
#11 of the dirty-dozen.
Conventionally grown celery is subjected to at least 29 different chemicals, which cannot be washed off because, of course, celery does not have any protective skin.
Ninety-four percent of celery tested was found to have pesticide
residues in violation of safe levels.
And, #12. Red and Green Bell Peppers
Bell peppers are one of the most heavily sprayed foods, with standard use of 39 pesticides.
Sixty-eight percent of bell peppers tested had high levels of
chemical pesticide residues.
The thin skin of peppers does not offer much protection from
spraying and is often waxed with harmful substances.
If this information doesn't just boggle the mind, I don't think anything will.
Are you contemplating what to have with your main course at dinner this evening?
I highly recommend trying this recipe;
Organic Vegetable Salad
**** Remember, these recipes call for organic ingredients.
Skill Set; Easy
Total Time 45 mins.
2 org. zucchinis, medium size, cut diagonally into 1/2" slices.
2 org. red onions, medium, cut into 1” circles.
3 org. fresh cobs of corn, shucked.
2 c. grape or cherry tomatoes, halved.
1/2 c. Extra Virgin Olive Oil (EVOO).
1/4 c. coriander, finely chopped.
1 jalapeno chili pepper, finely chopped.
1-1/2 tsp. hot sauce.
1/4 c. red wine vinegar.
sea salt and freshly ground pepper to taste.
Steam cook cobs of corn 5-7 min., set aside.
Pre-heat grill at med. high heat.
When grill is hot, toss zucchini slices in 2tbsp EVOO and season well with salt and pepper.
Grill on both sides, remove and place in large serving bowl.
Lightly brush red onion with 1 tsp. EVOO and place on grill, season with salt and pepper.
When grill marks appear turn and grill other side.
Remove from your grill.
When cool, break onion into rings and add to serving bowl.
Lightly brush corn with 1 tsp. EVOO and place on grill, season with salt and pepper.
Grill until grill marks appear.
Remove from heat, let coll and remove kernels using a sharp knife.
Add to serving bowl.
Add tomato halves, coriander, chili pepper and garlic to bowl and toss veggies together.
In a blender add hot sauce and vinegar.
Slowly add remaining EVOO, while blending.
Pour over veggies, mixing well and serve.
This organic-vegetable-salad is best when served at room temp., same day it is prepared.
200 calories, 3 g. protein, 15 g. fat, 16 g. of carbohydrates.
And what can be better than having something, anything, on the grill and a fine glass of
We say, "Go for it!"
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Organic Definition ~ Return
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