Newsweek, Karen Springen
Published October 4, 2008
Fewer Americans are buying organic. The number of people who regularly consume organic food and drinks dropped from 25 percent to 22 percent in the last year, according to a new report from consultant NPD Group. With the economy in the dumps, who can blame them? If you’re concerned about pesticides and added growth hormones but want to save money on groceries, knowing which conventionally grown items are highest in contaminants will help you prioritize.
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• Milk. If you or your kids are big milk drinkers, it pays to buy organic. “There are so many hormones and antibiotics [in many brands of conventional milk],” says environmental activist Deirdre Imus, author of the “Green This!” series. Some studies have found organic milk to have higher levels of healthy fats and antioxidants, such as beta carotene.
If you don’t want to pay organic prices, get skim milk, since many pollutants concentrate in fat, says Richard Wiles, executive director of the Environmental Working Group.
• Beef. The government allows cattle—but not pigs and chickens—to be raised with added hormones. If you’re worried about these hormones, buy organic beef, which must be fed 100 percent organic feed and is hormone-free. Save money by sticking with conventional pork, chicken and eggs. For those who stick with conventional beef, the leaner the cut, the fewer the contaminants.
• Produce. The Organic Center (organic-center.org) and the Environmental Working Group (ewg.org) have analyzed U.S. Department of Agriculture tests of conventionally grown produce. The fruits with some of the highest pesticide levels are cranberries, nectarines, peaches, strawberries, pears and apples; veggies with the highest levels are sweet bell peppers, celery, cucumbers, tomatoes, peas and lettuce. Some of the least contaminated fruits are those with removable peels, like bananas, citrus fruits, pineapple, mango and avocado.
Washing and peeling removes some—but not all—pesticides, which can grow into the flesh of your food, says Dr. Alan Greene, author of “Raising Baby Green.” (Be wary of becoming a peeling zealot, though, since it makes foods less nutritious). Follow the USDA guidelines: wash your own hands to avoid contaminating food, rub the produce for 30 seconds under running water and use a clean towel to wipe off the produce. Then take a bite—or chop, cook and enjoy.
