Reduce The Risk Of Pesticide Exposure

To reduce the risk of pesticide exposure, follow some of the food-safety tips below to insure the safest and tastiest produce:

1. Eat organic when you can. If this option is too costly or not readily available, select organic produce to replace the most contaminated fruits and veggies from the table below.

2. Choose conventionally grown produce from the least contaminated fruits and veggies from the table below.

3. Buy locally grown produce when in season. You may want to inquire about pesticide use. Check with your state's cooperative extension service for a list of farmers' markets.

4. Wash your produce with cold, running water. Peel thick-skinned produce and trim outer leaves of greens. Water is effective as produce washes when it comes to non-waxed fruits and veggies. Washing produce with water can reduce bacteria 10-fold. However, produce washes may help to remove the wax coating from produce such as apples, peppers, cucumbers or tomatoes. Edible wax is applied to trap moisture and keep produce fresh longer, but dirt and pesticide residues can get trapped  underneath. 

5. Keep produce and animal food preparation separate. Use one cutting board for meats, fish, chicken and another board for produce. After every use wash boards, knives and other kitchen utensils thoroughly with soap and water.

6. Finally, always wash your hands prior to any type of food prep, and wash hands when switching from meat to produce preparation.

Keep in mind that fruits and veggies are loaded with healthful benefits that outweigh the risks of possible pesticides. Diets based on fruits, vegetables, and grains can help to lower your cancer risk by as much as 20 percent. The bottom line: Eat a variety of fruits and veggies daily and treat yourself and your family to a new one every week!