October is apple month, and when the best apples come to MD; the glorious winesap. Far under appreciated due to the blemished skin, but the best tasting apple by a good bit.
Distant second to honeycrisp. I don't eat apples except when honeycrisps are in season because its like eating nature's candy.
I would take the 47-67 safe non-organic pesticides to 1 ultra toxic organic pesticide.http://www.cnn.com/2010/HEALTH/06/01/dirty.dozen.produce.pesticide/index.html
Enjoy the 47-67 pesticides per apple if you're eating non-organic. Dr. Gupta > you
I live in Boston and recently the price of organic Apples here shot up about .70/lbs...this happen for anyone else? Usually they're not that much more expensive than regular apples, but at that price now I can't afford to buy them...
Maybe you forgot to sign your consent to purchase form.
Just buy the regular apples then. Studies show organic foods are no better nutritionally, and in blind taste tests people can't tell the difference. Claims that they're safer have also been disproven. Stop wasting your money. The only organic food I eat is the stuff we grow ourselves.
http://www.cnn.com/2010/HEALTH/06/01/dirty.dozen.produce.pesticide/index.html
Enjoy the 47-67 pesticides per apple if you're eating non-organic. Dr. Gupta > you
I'm somewhat perplexed, because I didn't know that farmers would spray a concoction of 67 different pesticides onto their fields or orchards. Furthermore, many (most?) plants produce their own pesticides to give them some protection from insects. Are these chemicals present and being assumed to be applied? And lastly, if the USDA has 100,000 reports that they were able to scan through on non-organic produce, then surely, they must have some reports on organic. Where's the comparison??
Also, that article lists 15 that are low in pesticides. "Because they have a skin that keeps pesticides out." Yet states: " 'We've found that washing doesn't do much,' Rosenthal said. 'Peeling can help, although you have to take into account that the pesticides are in the water, so they can be inside the fruit because of the soil.' "
Wait a second... this "scientific study" claims that it's because of the skin, now it's because it's absorbed from the ground? wtf? Of course, cdub above points out that it's important to know who funds these studies. That goes both ways, cdub.
I live in Boston and recently the price of organic Apples here shot up about .70/lbs...this happen for anyone else? Usually they're not that much more expensive than regular apples, but at that price now I can't afford to buy them...
Where are you getting this "1-2 on average" figure from? If you're attributing it to runoff and traces, how do you explain the huge variation in amounts from one type of crop to another? (Ever heard of crop rotation?) So, we have all these chemicals, that logically would get into the soil. Yet, onions are very low in these chemicals.
And, again, why didn't that group who studied non-organic produce do a comparison to organic? When you only tell one side of the story, there's usually a pretty big reason. Peaches and nectarines - both contain cyanide in the pit! OMG! Let's just count that as one of the 67 and completely neglect to tell the people who read the article that it's naturally occurring in ALL peach and nectarine pits, whether organic or non-organic.
Multiple Residues: Conventionally grown foods often contain residues of more than one pesticide. A conventionally grown apple tested by USDA in 1996 was more likely to contain four or more residues than to contain three or less, and some individual samples have been found with as many as 14 different residues. We examined the frequency of multiple residues and again found highly statistically significant differences between the market categories. Conventionally grown samples had multiple residues in 46, 12 and 62 percent of USDA, DPR and CU samples, respectively. Organic samples had multiple residues in only 7, 1.3 and 6 percent of the samples in those three data sets.
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Discussion
Our analysis shows convincingly that organically grown foods have fewer and generally lower pesticide residues than conventionally grown foods. This pattern was consistent across all three independent data sets. Organic foods typically contain pesticide residues only one-third as often as conventionally grown foods do. Foods marketed with an IPM or NDR claim fall in between organic and conventional foods in both the frequency of residues and residue levels. Organic samples are also far less likely to contain multiple residues than conventional or IPM/NDR foods are.
snip
Hmmmm... http://extoxnet.orst.edu/faqs/natural/natpest.htmIn some cases, organically grown produce may contain more natural toxins than produce grown using conventional pest management. For example, apple juice from organically raised apples contains more patulin, a probable carcinogen, than conventionally raised apples.(Jukes TH. Organic apple juice no antidote for alar. J Am Dietetic Assoc 1990;90(3):371.)
Wait a second, I didn't say that organic would have more, I simply stated that the 47-67 pesticide nonsense was a gross exaggeration for the purpose of persuading people to buy organic. Now you come back and post another link which confirms my hypothesis? And says "up to 14" which makes your original source nothing but exaggerated bullshit. WTG!
That's what YOU said, based on the CNN article for which apples are one of the "dirty dozen."Enjoy the 47-67 pesticides per apple if you're eating non-organic.
However, opinions that this makes them safer than non-organic are anything BUT scientific.
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I'll happily admit that organic will more than likely have fewer traces of residual pesticides - I don't know who would dispute that. However, opinions that this makes them safer than non-organic are anything BUT scientific.