With all of the hype about organic fruits and vegetables, sometimes it’s hard to know when to buy organic and when it’s safe not to. At 10 to 30% higher in price, is the cost worth it? What’s the real difference?
Although not proven to be more nutritious, organic fruits and vegetables are grown differently, which increases the price. Not using synthetic pesticides, GMOs or petroleum-based fertilizers have been shown to make these foods safer for your health.
For the next several weeks, we’ll feature produce to buy non organic – plus a helpful tip to reduce the pesticide residue.
Watermelon – Because of its thick peel, dangerous chemicals can’t reach the sweet, red flesh inside. And with its power punch of lycopene, watermelon isn’t just juicy and sweet, it helps protect you against a variety of cancers and heart disease.
Tip – Before removing the green and white rind before serving, make sure to thoroughly clean the outside. Using a produce cleaner or a mild soap with warm water helps ensure that chemical residue doesn’t transfer inside when cutting it open.
Cabbage – Due to the way it grows, cabbage isn’t as prone to insect damage as other produce, so it requires much less spraying. The result – less chemical residue to worry about when you’re enjoying cabbage’s nutrients and cancer-protecting properties.
Tip – To be safe, remove at least the outer layer of leaves and make a fresh cut at the base of the core. Then thoroughly rinse the whole head before cutting it open.
Next week, we’ll discover how to help ensure that non-organic eggplant and sweet potatoes are safer to eat.