Dangerous pesticide residues are regularly detected on conventional produce. If buying organic food is not an option, here are a few ways to limit your exposure to pesticides.
Instructions
1. Mix equal parts vinegar and water in a large bowl. Soak produce briefly yet thoroughly, and rinse well with water.
2. Use produce cleaners developed specifically to break down and remove waxes and other sealants holding pesticides on the food.
3. Cut your risk of exposure in half by using caution when consuming the 12 crops determined to have the most toxic residues. In order, they are: strawberries, bell peppers, spinach, cherries, peaches, cantaloupe from Mexico, celery, apples, apricots, green beans, grapes from Chile and cucumbers.
4. Fill up on foods that tend to have lower levels of detected residues. These include, in order: avocados, corn, onions, sweet potatoes, cauliflower, brussels sprouts, grapes from the United States, bananas, plums, scallions, watermelon and broccoli.
5. Eat a wide variety of all fruits and vegetables to limit your exposure to any one pesticide.
6. Wash all produce carefully. Pesticides are intentionally applied to stay on during wet weather and do not rinse off easily. Conventional farmers go as far as using bleach to rid lettuce and other leafy crops of dangerous residues.
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