The Dirty Dozens and the Clean Fifteens

STOP! Put down that strawberry! Now back away very slowly. That innocent looking, sweet and juicy berry might be hiding a dirty secret. One, which it shares with its good mate the apple and their veggie pal, celery.

A recent report published by the American-based Environmental Working Group (EWG) has listed the top 12 most chemically contaminated produce, ominously named the dirty dozen. Of these; apples, strawberries and celery topped the list as being the most contaminated.

Now while this research is based on a US study and their agricultural practices differ to ours in Australia, it is still worth knowing which non-organic fruits and vegetables represent a ‘safer bet’ for avoiding harmful chemical residues. Furthermore while Australia’s conventional agricultural industry has been continuously monitored for over 30 years and levels of pesticides residue on locally grown fruits and vegetables has been within safe limits, the influx of produce grown overseas and sold in Australia makes this American study worth pondering.

If the thought of eating food contaminated with the pesticide DDT makes you shudder, consider that some countries overseas continue to spray crops with DDT, even though it was banned in Australia in 1987. Worse still, an Australian study of human breast milk found that DDT was present in random samples across the population meaning it is still present in the food chain. DDT itself is categorized as a ‘Persistent Organic Pollutant’, which means that it hangs around in the environment long after its original use, entering and accumulating in the food web and posing adverse effects to human health.

If you are heading to the market for your weekly shop, take a look at the dirty dozen:

1. Apples
2. Celery
3. Strawberries
4. Cherry tomatoes
5. Cucumbers
6. Grapes
7. Nectarines (imported)
8. Peaches
9. Potatoes
10. Snap peas
11. Spinach
12. Capsicum
Plus:
1. Kale/collards
2. Chili peppers

Before you open the fridge door and begin wildly emptying your vegetable drawer, consider these simple steps to reduce your exposure to pesticides and herbicide residue on your fresh produce.

Firstly, wash all fruits and vegetables. It’s pretty simple but an effective way to remove chemical residues and any traces of harmful organic matter on your food.
Buy organic. Led by consumer demand, organically grown produce is more affordable and more widely available than ever before.

Grow your own fruit and vegetables. You then know exactly what chemicals (if any) have been applied to your food before you eat it. There can be immense satisfaction in producing home-grown food and you’re doing your hip pocket a big favour too.

Include many non-meat alternatives in your diet such as tofu, nuts and legumes. This reduces your intake of antibiotic-resistant bacteria and hormones.

Prior to consumption, peel vegetables or remove the outer leaves. Again, a simple but effective way to remove chemical residue if your produce is not organic.

However it’s not all gloom and doom. The EWG also published a list of the least contaminated produce, which are labelled the Clean Fifteen.

1. Asparagus
2. Avocados
3. Cabbage
4. Cantaloupe
5. Cauliflower
6. Eggplant
7. Grapefruit
8. Kiwi
9. Mangoes
10. Onions
11. Papayas
12. Pineapples
13. Sweet corn
14. Frozen Sweet Peas
15. Sweet potatoes

Pesticide use is a fact of life in the conventional agricultural industry. If buying organic produce is beyond your means then be assured that the fruit and vege in our local supermarket is safe to eat.

By being aware of which foods may contain higher levels of contamination we can make a choice in prioritizing our organic and non-organic purchases. This enables us to work within our budgets while not having to compromise our health at the same time.