chemical killers

DSCN0254 copy.jpgThe Environmental Working Group (an organization of scientists, researchers and policymakers), says certain types of organic produce can reduce the amount of toxins you consume on a daily basis by as much as 80 percent, thereby reducing your risk of cancer and other diseases.

The group has a list called “The Dirty Dozen” for conventionally (chemically) grown produce which tested positive for at least 47 different chemicals, with some testing positive for as many as 67 – after they had been thoroughly washed.

For produce on the “dirty” list, you should definitely go organic — unless you relish the idea of consuming a chemical cocktail. The list, compiled from US Department of Agriculture (USDA) data, includes:

  • celery
  • peaches
  • strawberries
  • apples
  • domestic blueberries
  • nectarines
  • sweet bell peppers
  • spinach, kale and collard greens
  • cherries
  • potatoes
  • imported grapes
  • lettuce

The remarkable thing here is that I grow all the vegetables listed and have never — not once — had occasion to use chemicals on them — not pesticides, fungicides, herbicides, or fertilizers. I grow organically, mind you.

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About lifegrower

Peter V. Fossel has been gardening since he was nine, and has been an organic farmer for the last 20 years. His most recent book, “Organic Farming, Everything You Need to know” was published by Voyageur Press, Minneapolis, 2007. He’s written numerous gardening articles for Organic Gardening, Horticulture, Country Journal, Out Here, and American Profile among others. He was Gardens Manager for The Hermitage, home of President Andrew Jackson in Tennessee before returning to Cape Cod to start his newest organic venture, Swan River Farm in Dennisport, MA.
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