“Our findings have global implications and advance what we know about the sustainability benefits of organic farming systems,” John Reganold, Washington State University Regents professor of soil science and lead author of the study, which was just published in the peer-reviewed journal PLoS ONE, said in a media statement. “We also show you can have high quality, healthy produce without resorting to an arsenal of pesticides.”

The comprehensive study involved the analysis of 31 chemical and biological soil properties and soil DNA, as well as the taste, nutrition and quality of three strawberry varieties on 13 conventional fields and 13 organic ones.

The scientists discovered that organic strawberries had significantly higher antioxidant activity including much higher concentrations of ascorbic acid and phenolic compounds (phytonutrients known to help protect and fight a host of disease). The organic strawberries also had a longer shelf life. What’s more, anonymous testers found organic strawberries looked and tasted better. The researchers also documented that organic soils excelled in important chemical and biological properties – including nitrogen, microbial biomass, enzyme activities, and micronutrients.

Common growing practices make the crops shown on the left above and listed below the most likely to contain pesticide residues:

Try to buy these organic as much as you can!

1.Celery
2.Peaches
3.Strawberries
4.Apples
5.Blueberries (Domestic)
6.Nectarines
7.Sweet Bell Peppers
8.Spinach
9.Collard Greens/Kale
10.Cherries
11.Potatoes
12.Grapes (Imported)

These are the produce that, when grown conventionally, poses the least risk of exposure to pesticides:

1.Onions
2.Avocados
3.Sweet Corn
4.Pineapples
5.Mangos
6.Sweet Peas
7.Asparagus
8.Kiwi
9.Cabbage
10.Eggplant
11.Cantaloupe (Domestic)
12.Watermelon
13.Grapefruit
14.Sweet Potatoes
15.Honeydew Melon

Avocado is as a “nutrient enhancer” by allowing the human body to absorb lipophilic alpha and beta-carotene and lutein in foods that are prepared with the fruit. Adding avocado to salsa increases body’s ability to absorb health promoting lycopene and beta-carotene a few times higher than the amount of these nutrients absorbed from avocado-free salsa.

Avocado is rich in both monosaturated and polyunsaturated fat and contains potassium. Avocado is better than banana because contains more potassium and much less sugar. The fruit also is an excellent source of vitamin K, vitamin B6, vitamin C, folate, copper, and dietary fiber. One avocado contains 30 grams of fat (300 calories), but 2/3 of them are health-promoting monounsaturated fats, including oleic acid. Oleic acid is a monounsaturated fat that may help to lower cholesterol. A diet high in avocados may help decrease the unhealthy levels in total cholesterol and LDL cholesterol, and increase the level of health promoting HDL cholesterol. Avocado meets the dietary guidelines of the American Heart Association, established to eat a diet that is low to moderate in fat.

By eating organic fresh avocados chopped in a salad, spreaded on sandwiches and toast or a few slices on a plate you lower your cholesterol level and increase your immune system!

Tests conducted by the U.S. Department of Agriculture found traces of more than 50 different pesticides on peaches destined for U.S. stores. Five of the compounds were found at levels higher than those considered safe by the Environmental Protection agency, and six of them were chemicals not approved for use in the United States.

The peaches were grown both domestically and overseas. These were not organic peaches.

Pesticides have been linked to a wide range of health effects, particularly damage to the reproductive, endocrine and neurological systems. For this reason, Harvard scientist Alex Lu advises people to eat organic whenever possible.

Also see: Organic Apples Are Better

Fruit and Veggie Smoothie

An easy to make healthy organic smoothie recipe … use all or mostly organic fruits and vegetables.

Ingredients:
- 1 apple
- 1 kiwi
- 1 cup grapes
- 1 cup celery
- 1 cup broccoli sprouts
- 1 cup cucumber
- 2 cups water

Preparation:
Blend all ingredients in a mixer and let it stay for a few hours in the fridge (the flavors will blend better).
Kids will love it and it so healthy for them.