Organic? Why?

Do you ever wonder about "organic" produce and whether it's really worth it? I do.

I struggle with when to choose organic and when no to worry about it.
There's a great article in the newest issue of "Vegetarian Times" - (it might even be available online somewhere). The article is: "Why Go Organic?" by Neal D. Barnard. He gives some great information.

Here's the part I found most striking: "The second advantage is that fewer chemicals used in growing means fewer chemicals ending up in rivers and streams. Worldwide, 6 billion pounds of pesticides are applied to food crops every year. Going organic makes agriculture healthier, not just or you, but for everyone downsteam from where crops are grown."

The author lists the following foods as particularly susceptible to pesticides: celery, peaches, strawberries, apples, blueberries, nectarines, bell peppers, spinach, kale, cherries, potatoes, and imported grapes.

These foods are less likely to be as damaged by chemicals: onions, avocados, sweet corn, pineapples, mangoes, sweet peas, asparagus, kiwi, cabbage, eggplant, melon, and sweet potatoes.

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