There’s a lot of conflicting information in the news about organic foods. What actually makes it better for you? And with it costing up to a third more, is it really worth it?
Basically, organic fruits and vegetables are grown without the use of synthetic pesticides or fertilizers, and are not GMO. There hasn’t been conclusive proof that they are actually more nutritious.
For the next several weeks, we’ll be highlighting 2 foods each week that might be ok to eat if not organic – plus a helpful tip to reduce any risk of pesticide residue.
Eggplant – Because of its rubbery peel, dangerous chemicals can’t seep in. They also don’t stick to the outside. And at a mere 33 calories per cup of cooked eggplant and loaded with fiber, it’s one of the most versatile vegetables enjoyed in a variety of dishes.
Tip – If you’re going to prepare eggplant with the peel still on, use a produce cleaner and rinse with warm water. To be extra safe, peel off the skin with a paring knife.
Sweet Potatoes – Because of its peel, a sweet potato is one of the vegetables least likely to harbor high levels of pesticide residue. With its natural sweetness and generous supply of beta carotene, Vitamin C and fiber, you can enjoy sweet potatoes without worrying about a spike in your blood sugar.
Tip – To be extra safe, use a vegetable brush and water to remove any remaining chemical residue. To be even surer that your sweet potatoes are free of chemicals, use a vegetable scraper to remove the peel.
Next week, we’ll talk about two more of the best foods to eat non organic: cantaloupe and sweet peas.