A new mobile app is available from The Environmental Working Group is a guide to the fruits and vegetables with the highest and lowest pesticide residues.
Portland Farmers Market – Chard
“When your budget is tight or organic’s not available, you can use the “Clean 15” and the “Dirty Dozen” lists to determine which conventionally-grown produce items have the highest and lowest amounts of pesticides”
A few of the worst: strawberries, peach, apple, sweet bell pepper, celery, nectarine, donuts, gin & tonics…
The best: onion, avocado, sweet corn, pineapple, mango.
I’ve heard for years that produce with the toughest skins pose the least problems, as the pesticides cannot penetrate, and you peel most of them.
It’s a free application. Search under “dirty dozen” or Environmental Working Group in your app store.
(I added the last two to the “worst” section because I’m trying to convince myself to give them up.)
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Good Food For Mesays
Does anyone use the soap to take off residues that is available? Doesn’t everyone wash fruit from the stores? Just curious what they say about the fruit and vegetable washes that are out there.
Soaps won’t do much good once the pesticide or fumigant is systemic, that is, absorbed into the fruit or vegetable. Another question is whether surface-applied chemicals are water soluble. There used to be a store in the SF Bay Area (Petrini’s) that used a third party to test their produce and certify the presence or absence of pollutants, quite apart from whether they were organically-farmed or not. I think that’s a great idea but apparently it never caught on enough to have other stores adopt this service. Maybe someone will pick it up again (Fred Meyer, are you listening?) This could save people a ton of money while assuring that the foods they eat are not poisoning them.
That store was called Raley’s, which also won awards for best grocery customer service. Those signs on the produce were so incredibly useful. I believe they were called “NutriClean certified.”
Thanks so much for remembering the name of the third party certifier; obviously they were contracted to more than one store, since Raley’s is not present in the SF Bay area (but is found in SAC and many other places in CA.) Whatever happened to them, and where are they now, since, thanks to the iPhone, we clearly need them more than ever?
wine&dinesays
Granite Bay NE of Sacramento and Incline Village in Tahoe 2 places where Raleys is alive and well
bananadansays
I know that Raley’s is alive and well in many places. But . . .how about NutriClean when we could most use them?
I like this app. It’s the most boring one I’ve downloaded, yet really useful.
When shopping just yesterday I checked it and it convinced me to buy the organic peaches and nectarines
(#1 and 5 on the dirty dozen.)
I noticed bananas were in the middle of the list. Do their thick peels protect them more?
Have I been wasting my money by always buying organic bananas for the last 5 years?
Well, damn, there’s an idea that apparently was way before its time. Or maybe nobody really gives a hoot and it all comes down to your tolerance for paying extra on any given day . . .
I am certain the problem is the tonic. What could possibly be wrong with gin. Since you asked, let me share my recipe for the IMHO perfect martini: put regular bombay in the freezer and leave it there until completely freezer temperature. I in fact leave mine in there indefinitely and refill my 750 ml bottle from my 1.75, but never mind that. Take a small atomizer spray bottle and fill with dry (green) vermouth. Spray your martini glass with a thin coating of vermouth (also refrigerated for maximum effect.) Add condiment of choice – – twist, olive, jalapeno olive, capers, whatever. Add gin. Serve. You’ll never go back to either shaken or stirred. Note the choice of Bombay 86 proof instead of Sapphire – – if you are not shaking over ice, no need for 94 proof gin; the regular Bombay is far mellower and more complex in its flavor.
We have been drinking gin and soda (as in, club soda or plain seltzer) for a year now and I will never go back to tonic, even the fancy homemade tonics they seem to make at every bar in Portland, which are nice, for sure, but nicer still, the taste of cold, cold gin.
Good gin, that is. My favorite: Plymouth. Bombay good, too. All other suggestions appreciated. Must be crisp, as I am no fan of overly floral gins, or the locally-made gin (which shall remain nameless) that, to me, tastes like wintergreen gum.
Also: husband and I are planning on making some gin, not as in, building a still, but infusing some good clean spirits (he says, good vodka) with… stuff. Suggestions?
Flask Mamasays
Nancy, have you tried Ransom Old Tom Gin? It does not meet your crisp criteria, however, it is a unique flavor that I really enjoy. It rests in neutral oak barrels for a bit before bottling. At first I was afraid of the flavor compounds that would impart on the gin, but I find it to be quite pleasant, and enjoy it straight or with soda.
FD – I am shocked, shocked! to learn that gin isn’t in the fruit and vegetable food group. I have been lied to for years.
wine&dinesays
How about Hendricks?
bananadansays
well, you know, they say, it is all a matter of taste. I find Hendricks to be . . . nasty. But one man’s poison is . . another man’s poison . . .
Wetzelsays
Cooks magazine did an article about fruit/vegetable cleaners. What I recall from the article was that a simple water vinegar solution was the best to clean the fruit.
Organics no better for us than regular food, study shows
Wednesday, July 29, 2009 11:22am
Organic produce has about the same nutritional value—and no proven extra health benefits—when compared to the regular stuff, UK researchers have found. A team from the London School of Hygiene and Tropical Medicine examined evidence on nutrition and health benefits over the last 50 years; among the 55 of 162 studies that were included in their analysis, a small number of differences cropped up in nutrition between organic and conventionally produced food. However, the differences were not large enough to indicate any public health relevance, study leader Dr. Alan Dangour told the BBC. Published in the American Journal of Clinical Nutrition, the study found no differences in nutrients (including vitamin C, calcium, and iron) in these vegetables, meat, dairy or eggs. The differences that were pinpointed (including levels of nitrogen and phosphorus) were probably due to different fertilizers and ripeness at time of harvest, the study said, and are unlikely to provide any health benefit.But Peter Melchett, policy director at the Soil Association, said that more research was needed.
BBC News
This is kind of interesting to read since it is recent. However; it does not mention or speak of ill effects.
Well I never thought the benefit of eating organic was that organic produce has more nutrients. I eat organic because it’s not filled with pesticides and tastes better–there’s no comparing home-grown, pesticide-free lettuce or tomatoes to store-bought, even store-bought organic. So IMO this study, while interesting, misses the point of organic.
Yes, where is the information about pesticides and/or other contaminants? Then again, there is the possibility that none of these man-made chemicals make any difference when it comes to cancer, because we are exposed to them at such low doses. Plus, we ingest natural pesticides all the time and our bodies seem perfectly capable of coping with them. Bruce Ames has been the leading advocate of this point of view for some time, and his argument is scientifically based. Read this interview (among others) for more on this line of thought: http://www.reason.com/news/show/32261.html
especially is you are living downwind of ESCO! Portlanders are breathing some of the highest levels of toxins on a daily basis. Farms that are tilth certified are better, bottom line toxins/pollutants taint our local produce as well.
We wash our fruits and vegetables to get food handlers germs off our food i.e. fecal matter etc. from those who don’t wash their hands( after!).
bananadansays
Yes, and then there is cooking. Heat has some wonderful effects. One is: destroys pathogens. And, drives off volatile chemicals such as pesticides (always good to ventilate while cooking . . .) I think all the washing and rinsing is very critical to raw foods like salads, but of very little consequence for items that are heated to 400 degrees or more. That being said, I still rinse my veggies – – why take chances?
Anne Mariesays
I saw an article about this study when it came out and it really annoyed because it seems to intentionally miss the point of organic produce. No one’s claiming that an organic orange has more vitamin C than a conventional orange. The reason why organic food is better for you is what is doesn’t have- toxic chemicals.
Well one other point about organics: it just might be better for the planet to grow things organically rather than pouring fertilizers and pesticides onto fields. Even if an individual may not consume enough chemicals to cause illness, overall the health of all waterways is affected by industrial food raising. But when Wal-Mart and Safeway get into the organic act, the farming practices may be equally destructive. Probably the healthiest thing to do is buy from small- to medium-sized producers when possible – – people who get some dirt under their nails.
Good Food For Me says
Does anyone use the soap to take off residues that is available? Doesn’t everyone wash fruit from the stores? Just curious what they say about the fruit and vegetable washes that are out there.
Food Dude says
I vaguely remember a study (consumer reports?) that found the soaps didn’t do much good.
bananadan says
Soaps won’t do much good once the pesticide or fumigant is systemic, that is, absorbed into the fruit or vegetable. Another question is whether surface-applied chemicals are water soluble. There used to be a store in the SF Bay Area (Petrini’s) that used a third party to test their produce and certify the presence or absence of pollutants, quite apart from whether they were organically-farmed or not. I think that’s a great idea but apparently it never caught on enough to have other stores adopt this service. Maybe someone will pick it up again (Fred Meyer, are you listening?) This could save people a ton of money while assuring that the foods they eat are not poisoning them.
Erin says
That store was called Raley’s, which also won awards for best grocery customer service. Those signs on the produce were so incredibly useful. I believe they were called “NutriClean certified.”
bananadan says
Thanks so much for remembering the name of the third party certifier; obviously they were contracted to more than one store, since Raley’s is not present in the SF Bay area (but is found in SAC and many other places in CA.) Whatever happened to them, and where are they now, since, thanks to the iPhone, we clearly need them more than ever?
wine&dine says
Granite Bay NE of Sacramento and Incline Village in Tahoe 2 places where Raleys is alive and well
bananadan says
I know that Raley’s is alive and well in many places. But . . .how about NutriClean when we could most use them?
polloelastico says
Donuts are produce? Homer Simpson was right!
jpgr69 says
There’s a similar app that lets you decide what fish or seafood to select, based on its level of safety and danger of being overfished:
http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_iPhone.aspx
nepdxer says
I like this app. It’s the most boring one I’ve downloaded, yet really useful.
When shopping just yesterday I checked it and it convinced me to buy the organic peaches and nectarines
(#1 and 5 on the dirty dozen.)
I noticed bananas were in the middle of the list. Do their thick peels protect them more?
Have I been wasting my money by always buying organic bananas for the last 5 years?
Stinky Cheese says
This website might have more detailed info:
http://www.whatsonmyfood.org/level.jsp?food=BN&pesticide=157
Stinky Cheese says
If memory serves me right, Fred Meyer used to have NutriClean certified produce, way back in the late 80s, early 90s.
bananadan says
Well, damn, there’s an idea that apparently was way before its time. Or maybe nobody really gives a hoot and it all comes down to your tolerance for paying extra on any given day . . .
mary says
No! Not the gin and tonic!
bananadan says
I am certain the problem is the tonic. What could possibly be wrong with gin. Since you asked, let me share my recipe for the IMHO perfect martini: put regular bombay in the freezer and leave it there until completely freezer temperature. I in fact leave mine in there indefinitely and refill my 750 ml bottle from my 1.75, but never mind that. Take a small atomizer spray bottle and fill with dry (green) vermouth. Spray your martini glass with a thin coating of vermouth (also refrigerated for maximum effect.) Add condiment of choice – – twist, olive, jalapeno olive, capers, whatever. Add gin. Serve. You’ll never go back to either shaken or stirred. Note the choice of Bombay 86 proof instead of Sapphire – – if you are not shaking over ice, no need for 94 proof gin; the regular Bombay is far mellower and more complex in its flavor.
Nancy Rommelmann says
We have been drinking gin and soda (as in, club soda or plain seltzer) for a year now and I will never go back to tonic, even the fancy homemade tonics they seem to make at every bar in Portland, which are nice, for sure, but nicer still, the taste of cold, cold gin.
Good gin, that is. My favorite: Plymouth. Bombay good, too. All other suggestions appreciated. Must be crisp, as I am no fan of overly floral gins, or the locally-made gin (which shall remain nameless) that, to me, tastes like wintergreen gum.
Also: husband and I are planning on making some gin, not as in, building a still, but infusing some good clean spirits (he says, good vodka) with… stuff. Suggestions?
Flask Mama says
Nancy, have you tried Ransom Old Tom Gin? It does not meet your crisp criteria, however, it is a unique flavor that I really enjoy. It rests in neutral oak barrels for a bit before bottling. At first I was afraid of the flavor compounds that would impart on the gin, but I find it to be quite pleasant, and enjoy it straight or with soda.
FD – I am shocked, shocked! to learn that gin isn’t in the fruit and vegetable food group. I have been lied to for years.
wine&dine says
How about Hendricks?
bananadan says
well, you know, they say, it is all a matter of taste. I find Hendricks to be . . . nasty. But one man’s poison is . . another man’s poison . . .
Wetzel says
Cooks magazine did an article about fruit/vegetable cleaners. What I recall from the article was that a simple water vinegar solution was the best to clean the fruit.
Good Food For Me says
No health benefits to organic food
Organics no better for us than regular food, study shows
Wednesday, July 29, 2009 11:22am
Organic produce has about the same nutritional value—and no proven extra health benefits—when compared to the regular stuff, UK researchers have found. A team from the London School of Hygiene and Tropical Medicine examined evidence on nutrition and health benefits over the last 50 years; among the 55 of 162 studies that were included in their analysis, a small number of differences cropped up in nutrition between organic and conventionally produced food. However, the differences were not large enough to indicate any public health relevance, study leader Dr. Alan Dangour told the BBC. Published in the American Journal of Clinical Nutrition, the study found no differences in nutrients (including vitamin C, calcium, and iron) in these vegetables, meat, dairy or eggs. The differences that were pinpointed (including levels of nitrogen and phosphorus) were probably due to different fertilizers and ripeness at time of harvest, the study said, and are unlikely to provide any health benefit.But Peter Melchett, policy director at the Soil Association, said that more research was needed.
BBC News
This is kind of interesting to read since it is recent. However; it does not mention or speak of ill effects.
Greg says
Well I never thought the benefit of eating organic was that organic produce has more nutrients. I eat organic because it’s not filled with pesticides and tastes better–there’s no comparing home-grown, pesticide-free lettuce or tomatoes to store-bought, even store-bought organic. So IMO this study, while interesting, misses the point of organic.
bananadan says
Yes, where is the information about pesticides and/or other contaminants? Then again, there is the possibility that none of these man-made chemicals make any difference when it comes to cancer, because we are exposed to them at such low doses. Plus, we ingest natural pesticides all the time and our bodies seem perfectly capable of coping with them. Bruce Ames has been the leading advocate of this point of view for some time, and his argument is scientifically based. Read this interview (among others) for more on this line of thought:
http://www.reason.com/news/show/32261.html
wine&dine says
especially is you are living downwind of ESCO! Portlanders are breathing some of the highest levels of toxins on a daily basis. Farms that are tilth certified are better, bottom line toxins/pollutants taint our local produce as well.
We wash our fruits and vegetables to get food handlers germs off our food i.e. fecal matter etc. from those who don’t wash their hands( after!).
bananadan says
Yes, and then there is cooking. Heat has some wonderful effects. One is: destroys pathogens. And, drives off volatile chemicals such as pesticides (always good to ventilate while cooking . . .) I think all the washing and rinsing is very critical to raw foods like salads, but of very little consequence for items that are heated to 400 degrees or more. That being said, I still rinse my veggies – – why take chances?
Anne Marie says
I saw an article about this study when it came out and it really annoyed because it seems to intentionally miss the point of organic produce. No one’s claiming that an organic orange has more vitamin C than a conventional orange. The reason why organic food is better for you is what is doesn’t have- toxic chemicals.
bananadan says
Well one other point about organics: it just might be better for the planet to grow things organically rather than pouring fertilizers and pesticides onto fields. Even if an individual may not consume enough chemicals to cause illness, overall the health of all waterways is affected by industrial food raising. But when Wal-Mart and Safeway get into the organic act, the farming practices may be equally destructive. Probably the healthiest thing to do is buy from small- to medium-sized producers when possible – – people who get some dirt under their nails.
Stinky Cheese says
There’s also the matter of farm workers’ exposure to toxic chemicals in industrial farm operations.