SOUTH
SHORE FAMILY CHIROPRACTIC
Monthly News - June 2010
"Shopper’s Guide to Pesticides"
Dirty Dozen: Buy These Organic
- Celery
- Peaches
- Strawberries
- Apples
- Blueberries
- Nectarines
- Bell Peppers
- Spinach
- Kale
- Potatoes
- Grapes (Imported)
- Cherries
Clean 15: Lowest in Pesticides
- Onions
- Avocado
- Sweet Corn
- Pineapple
- Mangos
- Sweet Peas
- Asparagus
- Kiwi
- Cabbage
- Eggplant
- Cantaloupe
- Watermelon
- Grapefruit
- Sweet Potato
- Honeydew Melon
Why Should You Care About Pesticides?
The growing consensus among scientists is that small doses of pesticides and other chemicals can cause lasting damage to human
health, especially during fetal development and early childhood.
Scientists now know enough about the long-term consequences of
ingesting these powerful chemicals to
advise that we minimize our
consumption of pesticides.
What’s the Difference?
EWG research has found that people who eat five fruits and
vegetables a day from the Dirty Dozen list consume an average of
10 pesticides a day. Those who eat from the 15 least contaminated
conventionally-grown fruits and vegetables ingest fewer than 2
pesticides daily. The Guide helps consumers make informed choices
to lower their dietary pesticide load.
Will Washing and Peeling Help?
The data used to create these lists is based on produce tested as
it is typically eaten (meaning washed, rinsed or peeled, depending
on the type of produce). Rinsing reduces but does not eliminate
pesticides. Peeling helps, but valuable nutrients often go down the
drain with the skin. The best approach: eat a varied diet, rinse all
produce and buy organic when possible.
How Was This Guide Developed?
EWG analysts have developed the Guide based on data from nearly
96,000 tests for pesticide residues in produce conducted between
2000 and 2008 and collected by the U.S. Department of Agriculture
and the U.S. Food and Drug Administration. You can find a detailed
description of the criteria EWG used to develop these rankings and
the complete list of fruits and vegetables tested at our dedicated
website, www.foodnews.org.
THE POWER OF INFORMATION
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