You may find yourself wondering if you should be buying organic fruits and vegetables instead of conventional ones. The first thing is to understand the differences between organic and conventional produce – the amount of pesticides used.
Did you know that nearly 1.7 million people are diagnosed with cancer, according to the American Cancer Society. A cancer epidemic is at all time high, and evidence is growing ever stronger that pesticide exposure is a key contributor to this. In February 2009, the Agency for Toxic Substances and Disease Registry published a study that found that children who live in homes where their parents use pesticides are twice as likely to develop brain cancer versus those that live in residences in which no pesticides are used.
Chronic health consequences may occur years after even minimal exposure to pesticides we ingest through our food and water. A July 2007 study conducted by researchers at the Public Health Institute, the California Department of Health Services, and the UC Berkeley School of Public Health found a sixfold increase in risk factor for autism spectrum disorders (ASD) for children of women who were exposed to organochlorine pesticides.
Studies have found that pesticides are extremely toxic to children. There is now vital scientific evidence that the human brain is not fully formed until the age of 12, which means that exposure to pesticides can crucially impact the development of the central nervous system.
Why Choose Organic
Several studies have found that organic foods contain higher levels of antioxidants and certain micronutrients, such as vitamin C, zinc and iron. One study discovered that organically grown berries contained 58% more antioxidants and up to 52% higher amounts of vitamin C . Organic fruits and vegetables tend to produce more antioxidants that serve as their own protective compounds, rather relying on chemical pesticide sprays to protect themselves.
Non-organic fruits and vegetables pesticide residue:
- Strawberries – 45 pesticide residues
- Apples – 47 pesticide residues
- Nectarines – 33 pesticide residues
- Peaches – 62 pesticide residues
- Celery – 64 pesticide residues
- Grapes – 56 pesticide residues
- Cherries – 42 pesticide residues
- Spinach – 54 pesticide residues
- Tomatoes – 35 pesticide residues
- Sweet bell peppers – 53 pesticide residues
- Cherry tomatoes – 69 pesticide residues
- Cucumbers – 86 pesticide residues
- Snap peas – 78 pesticide residues
- Blueberries – 52 pesticide residues
- Potatoes – 35 pesticide residues
- Hot peppers – 75 pesticide residues
- Lettuce – 52 pesticide residues
- Kale/Collard greens – 55 pesticide residues/45 pesticide residues
- Blueberries imported – not differentiated on PAN, see blueberries above
- Green beans – 44 pesticide residues
- Plums – 44 pesticide residues
- Pears – 40 pesticide residues
- Raspberries – not noted on PAN
- Carrots – 26 pesticide residues
- Winter squash – 64 pesticide residues
- Tangerines – 14 pesticide residues
- Summer squash – 40 pesticide residues
- Snap peas (domestic on EWG) – 78 pesticide residues (domestic or imported not noted on PAN)
- Green onions – 31 pesticide residues
- Bananas – 11 pesticide residues
- Oranges – 12 pesticide residues
- Watermelon – 26 pesticide residues
- Broccoli – 33 pesticide residues
- Sweet potatoes – 19 pesticide residue
- Mushrooms – 11 pesticide residues
- Cauliflower – 15 pesticide residues
- Cantaloupe – 17 pesticide residues
- Grapefruit – 11 pesticide residues
- Honeydew melon – not listed in PAN
- Eggplant – 18 pesticide residues
- Kiwi – not listed
- Papaya – 7 pesticide residues
- Mangos – 11 pesticide residues
- Asparagus – 9 pesticide residues
- Onions – not listed
- Sweet frozen peas – 12 pesticide residues
- Cabbage – 11 pesticide residues
- Pineapple – 6 pesticide residues
- Sweetcorn – 3 pesticide residues
- Avocados – 1 pesticide residue
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