Culinary Tip: Choosing Organic Food

Data as to the upside of organic food versus conventionally grown food is a hot debate, depending on whom you talk to. The statistics for what are acceptable pesticide safety limits are constantly being negotiated by the food industry.  Regardless of allowable “safety limits”, it is still not clear, what this continuous "low-dosage" exposure, mean to the consumers' health in the long run. Therefore, I choose to buy organic as much as possible. Here is my rationale:

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  • Organic farming is less damaging to the health of the planet and its people  
  • Organic food taste better and is more nutritious
  • Organic food is safer, they do not come with unwelcome extras (fertilizers and pesticides, antibiotics, growth hormones)

You may agree with one, some or all of the above. Yet, it is quite possible to feel truly committed to your health or healing of the planet, and still be unable to afford all organic produce. You can still buy organic without overspending on your grocery bill.   Studies have shown that some foods tend to retain higher concentration of pesticides than others. Thus, might be worth buying those organics, and buying conventional those with the lowest concentration and pesticides.  The “Dirty Dozen and Clean 15” list that the Environmental Working Group releases every year, is a handy tool to have.  I Suggest to print it and carry it with you!.