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The Organic Question–and Some Answers

I’ve often talked about eating organic foods when possible, including in my new cookbook. Here’s why, organic meats and poultry for example contain no hormones, pesticides, antibiotics, or animal-by-products. They’re often grass-fed and the animals are treated more humanely. Organic fruits and vegetables are grown using no pesticides, better for us as well as the environment, keeping our air, water, and soil chemical-free. It’s also better for the farmers who don’t have to be exposed to harmful chemicals.
Certainly the cost of going organic is usually higher, but the more we buy organic the more likely it is that prices will begin to go down. In addition, many organic store brand items such as 365 at Whole Foods stores are quite often cheaper than conventional items.
The Environmental Working Group has its list of the “dirty dozen,” the twelve fruits and veges with the most pesticides: Apples, strawberries, bell peppers, (green&red), spinach, cherries, peaches, cantaloupe (Mexico), celery, apricots, green beans, grapes (Chilean), and cucumbers. You want to keep the skin on most fruits and vegetables for added nutrients, so the organic choice with regard to these twelve fruits and vegetables would be the healthier way to go.

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