Some flowers & birds (see bird house-feeder) protect plants from insects.
Our Amish friend's vegetable garden.
Veggie & fruit peelings (compost) used as fertilizers (our patio garden).
OK folks, back to basics: HEALTH
Organic foods are going mainstream. Two-thirds of Americans bought some type of organic food last year as we are increasingly aware of the health benefits of pesticide-free foods.
What are the benefits of organic foods?
- Diets heavy in organic foods almost completely eliminate exposure to dangerous insecticides known to interrupt the neurological development in children.
- Organics are more nutritious. Organically grown fruits and vegetables contain more phytochemicals, which scientists believe help prevent disease.
- What are phytochemicals? Phytochemicals, also referred to as phytonutrients, are chemicals found in fruits, vegetables and plants that give them color, taste and smell (love that garlic!), and also serve as protective, disease-fighting compounds.
- They have antioxidant and anticancer properties. Some common names of phytochemicals that you might recognize are lycopene, which is found in tomatoes and peppers, carotenoids, which are found in carrots and oranges, and flavonoids, which are found in soy.
The highest in insecticide residue are: peaches, strawberries, apples, nectarines, pears, cherries, red raspberries, and imported grapes. The most insecticide-laden vegetables include: spinach, bell peppers, celery, and potatoes. Tomatoes and lettuce rank as 9 and No. 24.
Nonorganic fruits containing the fewest pesticides include: bananas, kiwi, mangos, papaya, watermelon, and pineapples. Vegetables low in pesticides include, asparagus, avocado, broccoli, cauliflower, corn, and onions.
The full list is at (click here) Food News from EWG.
The drawback to organics is cost. Organic fruits and vegetables cost about 20 percent more than conventional produce. However, prices are beginning to drop as more organic food hits the market, the price difference may fall to 10 percent.
How can we limit our exposure to pesticides?
- We can limit our exposures to pesticides by washing produce in cold water. However, some pesticides are not water soluble. Wash fruits with warm water with sea salt, or commercial fruit washes.
- Trim the tops of vegetables and remove the outer layers of lettuce and cabbage.
- Look for local grown produce. Growers use less pesticide when they don't ship their produce long distance. Local grocery stores like Meijers, Krogers, Trader Joe's, Safeway, to name a few have organic sections.
- Avoid produce grown in other countries where growers may use USDA-prohibited insecticides.
- The best way is to plant your own garden. Here you can avoid spraying your plants with dangerous insecticides. Great benefit comes too from freshly harvested produce (direct from garden to your kitchen), more phytonutrients.
Avoiding nonorganic versions of the 12 most contaminated fruits and vegetables will reduce your exposure to pesticides by 90 percent, according to the EWG studies.
Esther prepares very simple meals at home. When reading labels (processed foods) she stays away from foods that have many ingredients that long, hard to pronounce and hard to understand words. To her that means, not good for the body. The simplier and less ingredients the better.
Here are definitions from the USDA (U.S. Department of Agriculture) what "Organics" mean:
- "Organic" describes food that has been grown without pesticides or synthetic fertilizers, in soil free of such chemicals for at least 3 years.
- "USDA Organic" describes products at least 95 percent organic. Those that meet this standard are allowed to carry the "USDA Organic" seal.
- "Made With Organic" products are at least 70 percent organic. These are allowed to use the phrase "Made With Organic" on the front label.
- Foods less than 70 percent organic can list their organic ingredients on the label, but cannot mention them on the front package.
