BEWARE OF PESTICIDE RESIDUES IN SUPERMARKET PRODUCE!

Supermarket Foods Low in Pesticides

Asparagus, Avocados , Bananas, Blueberries, Broccoli, Brussels sprouts, Cabbage, Cauliflower, Corn, Eggplant, Grapefruit, Green onions, Kiwi fruits, Mangoes, Papayas, Pineapples, Plums, Radishes, Sweet potatoes, Watermelons

Supermarket Foods High in Pesticides

Apples, Belle peppers, Celery, Cherries, Chile peppers, Cucumbers, Green beans, imported grapes, Nectarines, Peaches, Pears, Raspberries, Spinach, Strawberries, Tomatoes

Washing Supermarket Vegetables

To make a produce wash to remove pesticide residues, mix 1 tsp dish detergent with 1 gallon of water. For grapes, strawberries, green beans, and leafy vegetables, swirl the foods in a dilute solution of dish detergent and water at room temperature for 5 to 10 seconds, then rinse with slightly warm water. For other fruits and vegetables, use a soft brush to scrub the food with the solution for about 5 to 10 seconds, rinse again with slightly warm water. Peeling, especially peaches, pears and apples, will help remove residues. Generally, imported produce and fruit is more of a risk for pesticide or herbicide contamination than US produce, except for cherries. Pesticide residue is less of a problem with canned & frozen vegetables. Although fresh apples & peaches rank high in pesticide contamination, apple juice & canned peaches are very low.

Avoid the pesticide/herbicide problem by growing your own vegetables and/or by purchasing locally grown, organic vegetables in season. Buy extra during the summer and preserve them for winter eating!

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