By Alice Boyd
A recent study from an American University has shown eating organic fruit and vegetables could lower your exposure to harmful organophosphates often found in fruits and vegetables.
Organophosphates are a pesticide known to cause death if exposed to humans in large doses.
Whilst strict crop application procedures are adhered to in countries like the United States, many Australian fruit and vegetables are sourced from countries such as Thailand and India where the spray of the harmful chemicals are policed less strictly.
According to the Environment Working Group, it is possible to reduce your risk to chemical exposure by consuming their ‘Dirty Dozen’. Fruits and Vegetables ranked in order of the likelihood and strength of pesticide exposure.
Avocado, Sweet Corn and Pineapple were the least likely to have high amounts of organophosphatic exposure, so bring on the summer salsa dishes.
Apples, strawberries and grapes ranked as the most likely to have high amounts of chemical spray in 2014, according to the study by Boise State University, Idaho.
Buying organic produce is becoming easier with many gourmet grocers sourcing fruits and vegetables from known, local suppliers.
This comes as consumers are advocating support for a more sustainable growers industry, citing campaigns by celebrity chefs like Jamie Oliver to raise awareness about ethical farming practices.
Most retailers will now label organic food, however it does come with a heftier price tag.
Our best buying tips:
Buy in season and in bulk. Going to the markets is a good way to talk directly to sellers and find out about the growing conditions of the food you’re about to eat.
Freeze vegetables like spinach, broccoli and beans that can be used in a stir-fry or casserole.
Copyright © 2020 Bondi Beauty, All Rights Reserved.