When it comes to organic food, the vast majority of attention is focused on fruits and vegetables. The Environmental Working Group, for example, provides their handy “dirty dozen” and “clean fifteen” guides every year the former details the fruits and vegetables one should aim to buy organic if/when possible (due to their high pesticide loads); the latter lists produce that contains minimal to low pesticide loads and is therefore less concerning.
Considering the fact that the average conventional apple is sprayed with 36 pesticides and grapes with up to 34 it certainly makes sense to prioritize organic choices. However, too often, other foods are left out of mainstream organic “conversations”; foods that people may consume more often and in higher amounts than fruits and vegetables.
When it comes to organic food, the vast majority of attention is focused on fruits and vegetables. The Environmental Working Group, for example, provides their handy “dirty dozen” and “clean fifteen” guides every year the former details the fruits and vegetables one should aim to buy organic if/when possible (due to their high pesticide loads); the latter lists produce that contains minimal to low pesticide loads and is therefore less concerning.
Considering the fact that the average conventional apple is sprayed with 36 pesticides and grapes with up to 34 it certainly makes sense to prioritize organic choices. However, too often, other foods are left out of mainstream organic “conversations”; foods that people may consume more often and in higher amounts than fruits and vegetables.