Busting the myths of organic vs. conventional fruits and vegetables

Busting the myths of organic vs. conventional fruits and vegetables

It’s reasonably safe to say nobody really wants to eat pesticides. Unfortunately, they can be hard to avoid as many of our collective favorite fruits and veggies are loaded with the stuff.

Buying organic produce is the easiest way to avoid many types of pesticides, but that comes at a steep price with many items costing three times as much as their conventionally farmed counterparts.

The good news here is that not all conventional fruits and vegetables are grown in the same way. Quite a few, including San Antonio favorites such as avocados, sweet corn, pineapple and more, can be produced without deploying an industrial chemistry set over fields and orchards. And that can mean saving money at the store by passing over pricey organic options.

We have an ally in knowing what products on the shelf contain more or fewer pesticides in the nonprofit Environmental Working Group, which just published its annual Dirty Dozen and Clean Fifteen lists in March. The lists are based on analysis of U.S. Department of Agriculture data documenting pesticide use, and you can find them at ewg.org/foodnews/summary.