“Making informed nutrition and fitness-related decisions can be somewhat overwhelming for those in therapy for eating disorders (anorexia, bulimia, bulimarexia, binge eating disorder) and obesity. To this end, I’ve compiled a set of handouts to provide handy reference guides to both my readers and clients. You can view all my Nutrition and Fitness Handouts here. Be sure to check back frequently, as I am always adding new handouts to my list!”
The Environmental Working Group (EWG) has recently published a list of conventionally-grown produce that are highest in pesticide residue, and a list of conventionally-grown produce that are lowest in pesticide residue. Foods that are highest in pesticides should either be avoided or purchased organic; foods that are lowest in pesticides are not as necessary to purchase organic.
The foods that are highest in pesticide residue include:
- Apples
- Celery
- Strawberries
- Peaches
- Spinach
- Nectarines – imported
- Grapes – imported
- Sweet bell peppers
- Potatoes
- Blueberries – domestic
- Lettuce
- Kale/Collard greens
- Onions
- Sweet Corn – should be purchased organic, if you are concerned with GMOs
- Pineapples
- Avocado
- Asparagus
- Sweet peas
- Mangoes
- Eggplant
- Cantaloupe – domestic
- Kiwi
- Cabbage
- Watermelon
- Sweet potatoes
- Grapefruit
- Mushrooms
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Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.
© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.
Please credit ‘© 2012, Dr J Renae Norton. http://www.eatingdisorderpro.com’
Sources:
http://www.ewg.org/foodnews/summary/
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