When It’s Okay to Buy Non-Organic

When It’s Okay to Buy Non-Organic

Organic or not, we all know food is just not what it used to be. Our great grandparents used to eat vegetables that had been grown in small farms and came home from the shop in a wicker basket or paper bags. The fruit and vegetables that were available were in season, and the meat didn’t have antibiotics in it.

Most of the foods we eat now are full of pesticides, synthetic fertilizers, and herbicides.  The meat has growth hormones and antibiotics, and none of these foods have the same level of vitamin, minerals, and nutrients that fresh produce used to have once upon a time.

There has been enough press about the dangers of GMO crops for you to be on the lookout to avoid them, but normal non-GMO produce is grown with a new fertilizer compound that is made of reprocessed sewage, called biosolids.

This sewage, which is full of heavy metals, dioxins, and antibiotics, contains enough asbestos to put the farmers applying biosolids to their crops at a health risk.

Eating organic is the most effective way of eating healthily and safely. If you buy organic food, you can be sure that it is not GMO and that there are no pesticides or synthetic fertilizers including biosolids. The drawback is that eating like this can be very expensive. The good news is that there are some foods that you can eat without buying organic so you can save money on your food budget.

Thick skinned fruits

The thick, tough skins of pineapples, cantaloupe melons, grapefruit, and avocados have sufficiently thick outer layers for the fruit in the middle to be protected from high pesticide exposure.

Other Fruit

Mangoes and kiwi have both been tested to show very little residues of pesticides. The kiwi’s furry skin keeps the pesticides from penetrating into its fruit, and pesticides seem to slide off a mangoes’ shiny skin. There is only a 12 percent chance of finding pesticides in its orange tangy tasting flesh.

Leafy vegetables

Unlike small shiny leafed vegetables that should always be eaten organic, the humble cabbage is tough enough to not need a lot of pesticides to grow. Cabbages have thicker outer leaves that can be peeled off to reveal a succulent interior, free of pesticides.

Eggplant

Eggplant is an edible fruit of the nightshade species and is a staple in many tasty, substantial meals. It is cooked all over the world and has a range of health benefits. There are many different varieties available, and they can be used in different styles of cuisine.

Eggplants are also known as aubergines or brinjals and are called the king of vegetables. They are one of the most versatile and functional foods that can be added to almost every meal and are also a healthy option to eat. The smooth, shiny skin of the eggplant keeps pesticides from sticking and luckily for your budget they can be acquired from nonorganic sources.

Onions

Onions have natural anti-pesticide properties and are often used in organic gardening to deter pests. Onions are often allowed to grow without being treated heavily with pesticides. Onions are right in there on the top of the pesticide-free list.

Onions are full of vitamin C and are a great source of B6, folate, and potassium. They have anti-inflammatory properties and are also used as flu relief thanks to their manganese content. Onions have plenty of layers so you can also peel away the brown skin and eliminate any traces of pesticide before consuming them.

Sweet Potatoes.

Sweet potatoes are known as one of the healthiest vegetables ever, and they also appear on the list of vegetables with low traces of pesticides. This great vegetable has more of beta-carotene than any other vegetable and enough Vitamin A to meet almost 95% of your daily needs. They also have unique antioxidant properties.

Sweet potatoes grow well in many farming conditions and have few natural enemies; pesticides are rarely needed to grow them. Sweet potatoes have a high nutritional value and low starch. They also contain other micronutrients including Vitamin B5 and B6 and manganese.

Cauliflower

The cauliflower is a deliciously versatile vegetable with a big white head and is a low-risk choice for pesticides. Cauliflower is a versatile vegetable to cook with and is satisfying to eat. It has a delightfully fresh flavor, and it is very nutritional.

It contains a high amount of vitamin C, amounting to almost 77% of your daily allowance. It also contains vitamin K, protein, thiamin, riboflavin, niacin, magnesium and phosphorus, and is a very good source of fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese. Cauliflower can be eaten raw, steamed, boiled or roasted.

Asparagus

Asparagus like onions is very pest resistant and is not heavily sprayed. Asparagus is a very good source of fiber, folic acid, and vitamins A, C, E and K. It also contains chromium which helps your insulin transport glucose from the blood to the cells.

Asparagus is part of the lily family, and this spear like plant is one of the most nutritionally well-balanced vegetables. Asparagus is low in calories and quick to prepare to be delicious raw or with minimal preparation. Asparagus probably originated 2,000 years ago in the eastern Mediterranean region, where it was prized for its unique texture and its medicinal and aphrodisiacal qualities.

Sweet Peas

Sweet peas come from a flowering plant that is native to zones in the Mediterranean. Although the plant itself is not overly resistant to disease, the peas are protected from bugs the pod. This means that not only are they safe from bugs, but they are also sealed off from any pesticides.

Green peas are a very good source of manganese, copper, vitamin C, dietary fiber, vitamin K, vitamin B1, phosphorus and folic acid. Peas are sometimes called poor man’s meat but they are so nutritious could be considered a power-food. Peas have such high-quality protein that many commercial protein powders are starting to use them.

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