In case you aren’t aware, America’s farmers dump some 850 million pounds of pesticides on food crops each year, and, in case you’re wondering, washing and rinsing does not eliminate pesticides. What can reduce pesticide exposure is extensive peeling of the fruit or vegetable, although that also reduces the food’s mineral and vitamin value. BetweenRead More →

For fruits, vegetables, and meats to be labeled organic by the United States Depart-ment of Agriculture (USDA), organic farmers must meet strict guidelines, and to meet these guidelines there are certain things they cannot do. For instance, they cannot apply chemical fertilizers, spray with any pesticides—insecticides, fungicides, or herbicides—on organic crops, and they cannot giveRead More →