Nowadays it has become popular to be more conscientious of what we eat. Ideally we’d all prefer to eat healthy, organic food but sometimes it just doesn’t seem economically feasible.
If price is a determining factor in your weekly food budget, then you are probably already aware that organic products are generally considerably more expensive than their traditional counterparts. However it is vital to bear in mind that due to the fact that organic foods often contain superior nutrients and nutritional value, you may require less food to maintain better health. Quality rather than quantity definitely applies when it comes to what we eat. You may find yourself spending less on food by buying organic produce. Not only that, but by eating healthier more nutritionally rich foods, you may find yourself making less trips to the doctor which will further save you more money. Improved health and healthy eating equates to increased productivity and less days away from work, making the choice to switch to organic food even more economically logical.
Your body will assimilate nutrients from raw organic food far more efficiently than with traditional foods. After just a short time eating raw organic foods you will discover that your body is gaining the same nutrients that would have required substantially larger quantities of processed food in order to satisfy your daily requirements. Again, less is more in this case. Processed foods carry much less nutritional value than fresh organic foods and you will discover that this translates into savings as you find yourself requiring less food than you did when you ate highly processed products.
That being said, eating organic foods exclusively in today’s economy is not always doable and it is for this very reason that the USDA Organic labels provide a guide of foods that don’t have to be purchased organically either because they aren’t exposed to chemicals and pesticides or because they contain thick skins that protect them from absorbing these harmful substances.
1.Onions: Onions are rarely treated with pesticides so you won’t have to be concerned about having to purchase organically grown onions.
2.Avocados: Because avocados have thick skins, they don’t absorb chemicals and pesticides and so are safe to eat.
3.Corn: Even though corn is sprayed with pesticides, it is safe to consume because the corn kernel is protected from harmful substances by a husk.
4.Pineapple: Like coconuts, pineapples have very tough outer skins and chemicals cannot permeate into the fruit.
5.Mangos: This delicious fruit is protected from chemicals and pesticide contamination by its waxy thick skin, the only thing you should look out for is if the mango smells a bit off, it should smell fresh and fruity.
6.Asparagus: Due to the high pest resistance these vegetables have, they are rarely treated with pesticides making them safe to consume. Just be sure to choose bright green and firm specimens.
7.Sweet peas: The Environmental Working Groups most recent survey lists peas as having the least pesticide and chemical residue. If you’re still unsure though, they’re easy to grow yourself.
8.Cabbage: The good thing about cabbage is that it doesn’t require the use of many pesticides as it is a pest resistant plant. Another advantage of cabbage is that it is packed with beta carotene and can be considered a superfood.
9.Broccoli: As long as you avoid yellow colored, rubbery broccoli, you should be fine. Broccoli is another vegetable that doesn’t require excessive use of chemicals and pesticides when grown.
10.Sweet Potatoes: Full of beta carotene, this nutritious vegetable is safe because it is cultivated in the ground and doesn’t get exposed to chemical spraying.
As you can see you don’t have to be completely organic to avoid dangerous pesticides, there are many fruits and vegetables you can choose from that are grown in traditional ways that will still allow you to be green as well as frugal.
Researched by Victoria of Ratelines.com. Thanks Victoria!