In recent years awareness has been growing about the widespread use of pesticides. Research has indicated that pesticide use can be harmful to human health. Evidence has shown that some pesticides even accumulate in our bodies, where they build up toxic levels and create possible serious health risks.

Simply washing our fruits and vegetables is generally not sufficient. Even light scrubbing, cleansing with vinegar or a specific vegetable wash, or steaming is often not enough to remove the penetrating effects of pesticide use.

Peeling fruits and vegetables is an option, but because the greatest concentration of vitamins are often just below the surface, this method would substantially reduce the nutritional value.

Even more concerning is the fact that pesticides enter the food chain through absorption, fertilizers and the water system, and are not just confined to the outer surface of the foods we consume.

Buying ‘certified organic’ food, though a little more costly, is the best way for us to avoid as much as possible the harmful chemicals, and maintain a healthy diet.

The following list shows which foods are the most or least contaminated by pesticides.

HIGHEST IN PESTICIDE CONTAMINATION
(Buy ‘Organic’ when possible)

• Apples
• Bell Peppers
• Celery
• Cherries
• Grapes
• Nectarines
• Peaches
• Pears
• Potatoes
• Red Raspberries
• Spinach
• Strawberries
• 
  

LOWEST IN PESTICIDE CONTAMINATION

• Asparagus
• Avocados
• Bananas
• Broccoli
• Cauliflower
• Corn (sweet)
• Kiwi
• Mangos
• Onions
• Papaya
• Pineapples
• Peas (sweet)

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