Organic Craze… When to Choose Organic…
Organic foods and beverages are products organically grown or produced and certified by U.S. inspectors. Organic meats, poultry, eggs, and dairy products come from animals that have never been given antibiotics and growth hormones. Organic foods of animal origin as well as organic produce are pesticide free and their fertilizers that they are exposed to are made with little or no synthetic ingredients. Bioengineering and ionizing radiation are not involved either.
The one downfall to organics is that most are expensive. You can cut the cost by following these guidelines…
- Join an organic buying club that offers organic products at reduced prices. Check out www.BountifulBaskets.org for a weekly barrel of organic produce for $25.00.
- Buy items in season as these are usually on sale. This adds variety to your diet too!
- Buy frozen organic produce. Frozen produce is less expensive and lasts longer than fresh organic produce.
- Be a coupon king or queen.
- Avoid pricey prepared foods, such as salads and salad dressings. Be your own chef!
- Cook your own food rather than buying take-out. Take-out is fine a few meals a week, but you will save money in the long run, even while cooking with organic ingredients at home.
According to the Environmental Working Group (EWG), common growing practices make the following crops most at risk for containing pesticide residues and for this reason, my recommendation is to buy these organic…
- Peaches, apples, blueberries, nectarines, bell peppers, celery, nectarines, strawberries, cherries, spinach, kale, lettuce, imported grapes, carrots, potatoes, and pears.
Those that are least likely to be contaminated and for this reason, a okay to buy conventional include…
- Bananas, onions, avocados, sweet corn, pineapples, mangos, asparagus, sweet peas, kiwifruit, grapefruit, cabbage, eggplant, papaya, cantaloupe, watermelon, honeydew melon, broccoli, tomatoes, and sweet potatoes.
Daily fruit and veggie goal is…
*2-4 servings of fruits
*3-5 or more servings (non-starchy) veggies!
Chrissy Barth
MS RDN RYT
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Organic foods and beverages are products organically grown or produced and certified by U.S. inspectors. Organic meats, poultry, eggs, and dairy products come from animals that have never been given antibiotics and growth hormones. Organic foods of animal origin as well as organic produce are pesticide free and their fertilizers that they are exposed to are made with little or no synthetic ingredients. Bioengineering and ionizing radiation are not involved either.
The one downfall to organics is that most are expensive. You can cut the cost by following these guidelines…
- Join an organic buying club that offers organic products at reduced prices. Check out www.BountifulBaskets.org for a weekly barrel of organic produce for $25.00.
- Buy items in season as these are usually on sale. This adds variety to your diet too!
- Buy frozen organic produce. Frozen produce is less expensive and lasts longer than fresh organic produce.
- Be a coupon king or queen.
- Avoid pricey prepared foods, such as salads and salad dressings. Be your own chef!
- Cook your own food rather than buying take-out. Take-out is fine a few meals a week, but you will save money in the long run, even while cooking with organic ingredients at home.
According to the Environmental Working Group (EWG), common growing practices make the following crops most at risk for containing pesticide residues and for this reason, my recommendation is to buy these organic…
- Peaches, apples, blueberries, nectarines, bell peppers, celery, nectarines, strawberries, cherries, spinach, kale, lettuce, imported grapes, carrots, potatoes, and pears.
Those that are least likely to be contaminated and for this reason, a okay to buy conventional include…
- Bananas, onions, avocados, sweet corn, pineapples, mangos, asparagus, sweet peas, kiwifruit, grapefruit, cabbage, eggplant, papaya, cantaloupe, watermelon, honeydew melon, broccoli, tomatoes, and sweet potatoes.
Daily fruit and veggie goal is…
*2-4 servings of fruits
*3-5 or more servings (non-starchy) veggies!
