In case you aren’t aware, America’s farmers dump some 850 million pounds of pesticides on food crops each year, and, in case you’re wondering, washing and rinsing does not eliminate pesticides. What can reduce pesticide exposure is extensive peeling of the fruit or vegetable, although that also reduces the food’s mineral and vitamin value.
Between 2000 and 2004, 43,000 tests were done to determine the level of pesticides on fruits and vegetables. Based on these tests the Environmental Working Group determined consumers could reduce pesticide exposure by 90 percent if they purchased twelve foods as organics rather than as conventionally-grown. So, here they are
- imported grapes
- sweet (bell) peppers
Here is a list of the twelve fruits and vegetables conventionally-grown that showed the least amount of pesticides:
- frozen peas
- frozen sweet corn