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.
According to research, these are the approximate amounts of pesticide residues on the following produce:
1. Cucumbers – 86 pesticide residues
2. Snap peas – 78 pesticide residues
3. Hot peppers – 75 pesticide residues
4. Cherry tomatoes – 69 pesticide residues
5. Celery – 64 pesticide residues
6. Winter squash – 64 pesticide residues
7. Peaches – 62 pesticide residues
8. Grapes – 56 pesticide residues
9. Kale – 55 pesticide residues
10. Spinach – 54 pesticide residues
11. Sweet bell peppers – 53 pesticide residues
12. Blueberries – 52 pesticide residues
13. Lettuce – 52 pesticide residues
14. Apples – 47 pesticide residues
15. Strawberries – 45 pesticide residues
16. Collard greens – 45 pesticide residues
17. Green beans – 44 pesticide residues
18. Plums – 44 pesticide residues
19. Cherries – 42 pesticide residues
20. Pears – 40 pesticide residues
If you'd like more information on organic vs non-organic produce, here are a few articles from sources I consider reputable:
MayoClinic: Organic Food
Organic Consumers.org: Most Non-Organic Produce has Unacceptable Levels of Pesticides
Dr. Mercola: Pesticides Found in Most Foods
Business Insider: Most Pesticides for Non-Organic Produce
MIC 2018 Dirty Dozen
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