When did organic vs non-organic become a thing? It dates back to World War II when toxins produced to be used as chemical weapons for the war were sold to farmers to kill off pests irritating crops. In 1972, these chemicals were banned because of the severe effects on humans and wildlife. However, by that time, other chemicals had been developed and were being used on plants. Today, a quarter of the pesticides produced are used in the USA alone. Pesticides became a way to increase yields and profitability of farming. Unfortunately, these chemicals are neurotoxic and carcinogenic for the people who eat them. Aside from multiple cancers, pesticides are also linked to Parkinson’s disease, respiratory problems, and depression.
Unfortunately, sometimes organic produce can cost more than produce that has been sprayed with pesticides. The EWG releases a list every year of the most pesticide-contaminated foods, called The Dirty Dozen. So, refer to this list to see which foods it’s best to avoid unless eating the organic form. The EWG also releases a list of foods with the least amount of pesticide residues, The Clean Fifteen. Follow this list for the foods you don’t necessarily need to buy organic. A few interesting facts from the EWG: the average potato has more pesticides by weight than any other produce (think of all the French fries we eat). A single sweet bell pepper sample contained fifteen different pesticides!
See the following links for the EWG lists below:
EWG's 2024 Shopper's Guide to Pesticides in Produce | Dirty Dozen
EWG's 2024 Shopper's Guide to Pesticides in Produce | Clean Fifteen