I love to learn. Lately, I’m educating myself on all things healthy eating related. Now if only I could implement more of what I learned…
Obviously in a perfect world we wouldn’t have to worry about chemicals in our food, pesticides on our fruits and vegetables and wondering what exactly is the big difference between organic and all natural, and is it really that much better??? I’m still learning, there is so much information out there that it is mind-boggling. So, to help you out, I decided to start sharing little bits I found really interesting.
This first one is from the cook book, The Sneaky Chef, and it’s where I get most of my recipes for Summit from. Summit doesn’t like to eat vegetables so I lean very heavily on this book and highly recommend it! The author, Missy Chase Lapine, had VERY pick eater and uses a puree method of cooking. Everything I’ve tried has been good, but that is altogether another post. In the beginning of her book she talks about The Dirty Dozen, that is, the most pesticide and chemically contaminated foods out there that we buy from the grocery store as determined by the USDA. As Lapine says in her book, “If you eat these foods on a regular basis, you are exposing yourself to more than 20 different pesticides per day.” If you are thinking about staring to eat more organically, buying these pesticide free is a good place to start.
Peaches
Strawberries
Apples
Spinach
Nectarines
Celery
Pears
Cherries
Potatoes
Sweet Bell Peppers
Raspberries
Imported Grapes
Because I’m feeling nice, here’s a list of the 12 LEAST contaminated foods so you know you are doing something right! 
Sweet Corn
Avocados
Pineapples
Cauliflower
Mangoes
Sweet Peas
Asparagus
Onions
Broccoli
Bananas
Kiwis
Papayas