The Dirty Dozen & How to Clean Them Up
A few weeks ago Erin reviewed this eye-opening book. While we’ve already discussed the book itself, we thought that some of its information was too good not to share with the FBG masses. Including publishing the author’s so-called “dirty dozen” that are highest in pesticides and are also sadly all FBG’s favorites: apples, bell peppers, carrots, celery, cherries, imported grapes, kale, lettuce, nectarines, peaches, pears and strawberries. Sad face!
But don’t worry. While it’s best to buy organic, if you can’t spend the extra money or don’t have access to a farmer’s market or an organic grocery store, you can detoxify produce by following the directions below!
If you can’t find organic varieties, use these methods to reduce your toxic exposure:
- Use a vegetable peeler to remove the skin from commercial varieties of apples, pears, nectarines and potatoes. You’ll probably need a paring knife to peel peaches.
- For bell peppers, apples and celery, use an acid wash:
- Fill a large bowl or a plastic food storage container with water.
- Add a cup of distilled vinegar.
- Let the produce rest in the tub for 10 to 25 minutes, and then use a vegetable scrub brush to scrub each piece for about 60 seconds.
- For grapes and cherries, just let them soak for about 60 minutes.
The clean dozen you don’t have to worry about buying organic? Asparagus, avocados, cabbage, eggplant, kiwi, mangoes, onions, papayas, pineapples, sweet corn, sweet peas and watermelon. Woo-hoo—those are tasty, too!
Do you wash your veggies thoroughly? Only buy organic? Tell us about it in the comments! —Jenn
Some of the above text is an excerpt from the book Clean, Green, and Lean: Get Rid of the Toxins That Make You Fat by Dr. Walter Crinnion. Reprinted by permission of the publisher, John Wiley & Sons, Inc., from Clean, Green & Lean, by Walter Crinnion. Copyright © 2010 by Walter Crinnion.