1. Support Your Local Farmers
Buy foods in season and encourage your supermarket to stock locally grown items, which are less likely to be waxed and treated with postharvest pesticides during transport and storage.
2. Scrub Up
Wash all the fruits and vegetables with a dilute solution of dishwashing liquid and water. Use a vegetable brush. Chop spinach, broccoli, cauliflower and celery before washing.
3. Grow Your Own
No matter where you live, you can grow at least some of your own fruits and vegetables organically. If you do not buy organic, you can still minimize your exposure to pesticides by heeding the above suggestions.
4. Do Some Research
Contact your state agriculture department or local extension service for referrals to organic growers in your area. Contact the farmers and ask how they grow their produce and where they sell it.
5. Meet Your Greengrocer
Talk with your health food store or supermarket produce manager. Ask for organic produce.
6. Buy Your Produce By Mail
It is easier than you think. Pick those nearest to you for the freshest items and lowest shipping costs. Root vegetables – carrots, turnips and rutabagas – are excellent mail-order choices. They ship well, and when conventionally grown, root vegetables tend to accumulate higher levels of pesticides than other vegetables.
7. Exercise A Little Skepticism
Unless you trust the vendor, do not place too much faith in handwritten signs. Look for certification label. Labels include “Farm-Verified Organics.” “Organic Crop Improvement Association,” “Organic Growers and Buyers Association” and “California Certified Organic Farmers.” Only California has a government-regulated organic certification program. The other certification labels are granted to members of voluntary associations who pledge to uphold certain voluntary standards. But any label is more trustworthy than a handwritten sign.
Source : articlesbase
No comments:
Post a Comment