Is buying organic really worth the 30% increase in cost? Why is it more expensive and what makes it better?
If you’re wondering these same things, then maybe you aren’t familiar with what sets organic foods apart from other foods.
While there is some debate if organic foods are actually more nutritious, they are grown in a different way. Organic produce is not GMO, and there is no use of synthetic pesticides and fertilizers.
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.
Cantaloupe – The tough, webbed skin of the melon protects the juicy flesh inside from any chemical residue getting in. Good thing too, because melon provides a hearty supply of fiber, Vitamin C and betacarotene – an antioxidant that helps your hair, skin and eyes.
Tip – Make sure to thoroughly clean the skin with a natural produce cleaner and a vegetable brush before cutting it open. This helps stop any remaining chemical residue from transferring inside.
Sweet Peas – Because the pod generally is not eaten, there is almost no worry of chemical residue from eating sweet peas. That’s good because just one cup gives you 14 grams of fiber, 12 grams of protein and many other essential nutrients.
Tip – Before shelling the peas, place them in strainer and mist with an ample amount of produce cleaning spray. Let it sit for a bit, then rinse with warm water and allow to drain.
Next week, we’ll discover how to help ensure that non-organic papaya and mushrooms are ok to eat.