The President’s Cancer Panel released a new report issued that recommends eating produce without pesticides to decrease the risk of getting cancer and other diseases. The Environmental Working Group also states certain types of organic produce can reduce the number of toxins you consume on a daily basis by as much as 80 percent.
Perhaps you have already heard of “The Dirty Dozen” and “The Clean 15,”. These groups came up with these lists to help consumers know when they should buy organic and when they can go for the cheaper foods. These lists were compiled using data from the United States Department of Agriculture on the amount of pesticide residue found in non-organic fruits and vegetables after they had been washed.
The fruits and vegetables on “The Dirty Dozen” list, when conventionally grown, tested positive for at least 47 different chemicals, with some testing positive for as many as 67. For produce on the “dirty” list, you should definitely go organic — unless you relish the idea of consuming a chemical cocktail.
All the produce on “The Clean 15” bore little to no traces of pesticides, and is safe to consume in non-organic form. This list includes:
The Clean 15
Why are some types of produce more prone to sucking up pesticides than others? Richard Wiles, senior vice president of policy for the Environmental Working Group says, “If you eat something like a pineapple or sweet corn, they have a protection defense because of the outer layer of skin. Not the same for strawberries and berries.”
The President’s Cancer Panel recommends washing conventionally grown produce to remove residues. Wiles adds, “You should do what you can do, but the idea you are going to wash pesticides off is a fantasy. But you should still wash it because you will reduce pesticide exposure.”
Tests were done after the USDA washed the produce using high-power pressure water systems that many of us could only dream of having in our kitchens.
The full list contains 49 types of produce, rated on a scale of least to most pesticide residue. You can check out the full list from on the Environmental
Working Group’s website at www.foodnews.org.