Organic opportunity

The average non-organic piece of fruit or vegetable can contain over 20 pesticides. Add to these pesticides, toxic chemicals, preservatives, additives, hormones and antibiotics, and we
have a rather frightful mess.

Organic foods have been shown to contain higher levels of vitamin C, antioxidants and mineral. And of course, in addition to benefiting our own health, it protects our soil and
water supply.

A recent study confirms that consuming an 80% organic diet for just one week can reduce urinary concentration of organophosphate by 89%, in comparison to regular food consumption. The study shows that diet is the number one route for organophosphate exposure. Environmental pollutants are positively associated with a spectrum of diseases from learning difficulties, diabetes, cardiovascular disease and infertility.

Foods highest in pesticide residues are; carrots, celery, apples, cherries, grapes, kale, lettuce, nectarines, peaches, pears, spinach, strawberries, capsicums.

Lowest in pesticides are; asparagus, avocados, broccoli, cabbage, eggplant, mango, onion,
pineapple, sweet corn, peas, sweet potatoes, tomatoes and watermelon.