If you bought food recently – and who hasn’t – then you’ve seen the word organic splashed on anything and everything possible. The low-fat and low-calorie crazes of yesteryear have been replaced with the many benefits of organic foods.
But even if organic foods have been shown to be more nutritious, you might have limited access to them because of where you live or shop. And if they are readily available, with organic foods costing between 10 to 30% more, they might just be out of your budget. So what makes organic foods so special that they have to cost more?
Basically, organic crops need to be grown in certain types of soils with no synthetic pesticides, GMOs or petroleum-based fertilizers. That costs more for the grower, which in turn, that expense is passed on to you. But of all of those specifications, it’s the lack of dangerous pesticides that make organic foods safer.
For the next 4 weeks, we’ll feature foods to buy non organic – plus a helpful tip to reduce the pesticide residue.
Carrots – Whether you like carrots raw, cooked or in juice, they offer important nutrients to your diet. Just one medium-sized carrot gives you nearly 200% of the Vitamin A you need for proper organ function and eye health.
Tip – Since it’s the peel that harbors most of the pesticides, you can make non-organic carrots nearly as pesticide-free as organic carrots with just a few strokes of a vegetable peeler.
Onions- If there ever was a vegetable that is used in a variety of recipes, it would be the onion. Not only does it add an amazing amount of flavor, its powerful antioxidants help reduce inflammation and improve cardiovascular health – as well as help prevent cancer.
Tip – Onions naturally have a compound that keeps most pests away – plus the outer layers of skin are generally not eaten anyway. To be extra sure, peel off the first, thick layer of skin and your onions will be safer to eat.
Next week, we’ll discover how non-organic pineapple and avocados can be ok to eat.