Author Topic: 10 Foods You Don't Have to Buy Organic  (Read 3018 times)

0 Members and 1 Guest are viewing this topic.

Offline bamalli

  • Super Member
  • *****
  • Join Date: Aug 2004
  • Location: Port Harcourt,Rivers State
  • Posts: 1431
  • Gender: Male
  • “and do not throw yourselves into destruction” .
    • View Profile
10 Foods You Don't Have to Buy Organic
« on: April 08, 2008, 09:44:52 PM »
  10 Foods You Don't Have to Buy Organic

Not all of us can afford to go 100% organic. One solution? Choose
conventionally grown foods from the list below. These are fruits and
vegetables that retain the least amount of pesticide residue so you
can save your organic dollars for those foods that are laden with the
highest amounts of pesticides, chemicals, additives and hormones.

Asparagus

Choose: Look for firm spears with bright green or purplish compact

Avocados

Choose: Look for avocados that are still somewhat unripe and firm to
the squeeze; they'll ripen nicely on your kitchen counter top in a
couple of days. Although you'll be using only the meat of the
avocado, it's always a good idea to rinse them before you slice them
open.

Bananas

Choose: There are basically 3 stages to a ripening banana. You'll
want to choose them according to how you're going to use them.
Chosen green, where the peel is pale yellow and the tips are green,
their taste will be somewhat tart.
Chosen at their next stage of ripeness where the peel is mostly all
yellow, the pulp will still be firm but their starch content will
have started to turn to sugar.
In the last stage of ripeness, the skins will show signs of brown
spots with the peel a deeper yellow color. This is when they're
sweetest.
Give the bananas a quick rinse and dry before you peel them.

Broccoli

Choose: Look for tightly bunched flower buds on the broccoli stalks
that are immature. In other words, try not to buy them if their
little yellow flowers have opened. Color-wise, the broccoli should be
deep green and the stalks should be firm and not rubbery. Before use,
wash in a cool water bath and change the water a couple of times in
the process.

Cabbage

Choose: Look for cabbage heads whose leaves are tight and be sure the
head is heavy for its type and firm. For most cabbage varieties,
you'll want to make sure their outer leaves are shiny and crisp.
Savoy is the exception to this rule as it forms a looser head and the
leaves grow crinkly naturally. You'll want to avoid any with leaves
that show signs of yellowing. Bok choy should have deep green leaves
with their stems a crisp-looking white. Discard the outer leaves of a
cabbage before using. You can wash and spin most cabbage leaves just
like you do salad greens. Store in the refrigerator crisper.

Onions

Choose: Look for onions that are firm, have a distinctive "oniony"
smell that's not overpowering, and show no visible signs of damage or
soft spots. Store in a cool dry place or in the refrigerator.

 


Powered by EzPortal