with at least one endocrine pathway and the EPA recommends additional testing for eighteen of those. Again, this is a step in the right direction toward enhancing health of the public, but more chemicals as well as all genetically modified PIPs should be screened and scrutinized as well.
In the meantime, you can vote with
your wallet to encourage more organic options and less genetically modified, pesticide-laden produce. Luckily, organic and non-GMO foods are trending and hopefully here to stay.
The Organic Choice Hopefully picking organic over con-
ventional now seems like an easy choice knowing more about pesticide chemicals and genetically modified foods. But what does “organic” mean anyway? For a food to be labeled as certified organic it needs to meet strict standards by the U.S. Depart- ment of Agriculture (USDA). According to the USDA website, the production and pro- cessing of any organic food needs to, “inte- grate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and con- serve biodiversity.” Additionally, synthetic fertilizers, sewage sludge, irradiation and genetic engineering are strictly prohibited. This means that any food labeled certified USDA organic avoids conventional pesti- cides and GMOs while protecting natural resources and promoting environmental sustainability, win-win!
Certifying crops is a worthy ordeal. Land must be clean of prohibited substanc- es for at least 3 years, organic seeds must
be used, soil and crop nutrients are man- aged by clean cultivation practices, pest control is restricted to physical removal or safe biological means, GMO crops are prohibited, and handlers must prevent commingling of organic and non-organic products. All of these criteria need to be met to receive the certified organic label. There is additional criteria for organic meat, dairy and eggs. If you see the USDA organic seal on your food, rest assured that you are receiving a higher quality product.
Buying everything organic is a better
option over conventional to reduce your exposure to pesticides and GMOs, how- ever it is not always feasible due to lack of financial means or options at your local grocer. If that is the case, you can still put your health first and focus on the Dirty DozenTM
. This list from the Environmental
Working Group contains fruits and veg- gies with the highest amount of pesticide residue. Choosing organic for at least these foods such as strawberries, apples, spinach and potatoes can still make a dif- ference to your health without a major hit to the wallet.
What is the Best Option for Picking your Fruits and Vegetables?
Choosing local and organic! July and
August are a perfect time to check out your local farmers’ markets. Not only do you have access to the freshest produce, you also get to chat with the farmers to un- derstand their farming practices. If you’re ready to take your veggie shopping to the next level, here is a list of crops that are at peak season for July and August in Maine and New Hampshire.
• In-season vegetables – beets, bok choy, broccoli, cabbage, carrots, chard, collard greens, corn, cucum- bers, eggplant, garlic, green beans, green onions, most herbs, kale, leeks, lettuce, onions, peas, pea pods, potatoes, radishes, shallots, spinach, summer squash, sweet peppers, tomatoes, and zucchini.
• In-season fruits – apples, blackber- ries, blueberries, cantaloupe and other melons, pears, raspberries, and strawberries.
In addition to the above, Connecticut has arugula, broccoli raab, cauliflower, celery, cherries, currants, kohlrabi, nectar- ines, peaches, plums, rhubarb, rutabagas, and winter squash in season for July and/ or August. Check out your local farmers’ market, support local and organic farmers and enjoy the health benefits.
Stephanie Walsh, MNT, CEPC, CPT is a Master Nutrition Therapist, Board Certified in Holistic Nutrition®, Certified Eating Psychology Coach and Personal Trainer. Her work with
clients focuses on the individual as a whole - considering your diet is just one small piece of the puzzle. Her holistic approach considers your stressors, sleep quality, diges- tive complaints, food choices, activity level, readiness for change, social support and much more in order to help you optimize your health and wellbeing for the long term. Contact Stephanie at 207.730.2208 or email her:
swalsh@theholistichealthapproach.com. See ad on page 21.
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