Look for signs that say, this section is “certified organic” as you fight your way through the market crowds, particularly when it comes to the dirty dozen: the fruits and vegetables that consistently show the highest levels of toxic chemicals on and in them when tested by the USDA. (Research has shown that even small doses of pesticides disrupt the endocrine and nervous systems in fetuses, newborns and young children.) This doesn’t mean don’t eat them, just eat if organic, always. Listed in order, from most to least toxic:

• peaches
• strawberries
• apples
• spinach
• nectarines
• celery
• pears
• cherries
• potatoes
• bell peppers

While you’re sampling as you shop, here’s the 13 with the lowest pesticide count, that can be tasted or bought without giving it a second thought, organic or not:

• avocados
• pineapples
• cauliflower
• mangoes
• sweet peas
• asparagus
• onions
• broccoli
• bananas
• garlic
• kiwi
• papaya
• cabbage

Print out these lists as reminders or attach to your grocery lists; you could reduce your pesticide exposure as much as 90% and save a little money at the same time.

Read more of my column The Main Course on GreatGrub

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