Tag: Pesticide residue

According to the Organic Trade Association, organic foods consistently have significantly lower levels of pesticide residues than their conventional counterparts, though they are not always entirely pesticide-free. While organic farming avoids synthetic chemicals, it permits the use of naturally derived pesticides under strict regulations. This difference in farming methods leads to lower—but not zero—pesticide residue on organic produce.

A 2025 USDA survey reported that over 81% of conventionally grown potatoes contained detectable pesticide residues, even after being washed and peeled. This statistic brings to light the important question: is potato an organic food, and what differentiates an organic spud from a conventional one?

According to the Centers for Disease Control and Prevention, nearly half of all foodborne illnesses in the US are caused by contaminated produce. With that in mind, is it okay to eat blackberries straight off the bush? Forgoing a wash can expose you to unseen hazards, making a cautious approach crucial for any forager.

According to the Centers for Disease Control and Prevention (CDC), nearly half of all foodborne illnesses in the US are caused by contaminated fruits and vegetables. These alarming statistics highlight the real and significant health risks of not washing vegetables before consumption, a practice that many people wrongly assume is safe if the produce looks clean.

According to a 2020 study published in the National Institutes of Health, conventionally produced whole-grain flour had approximately double the amount of pesticide residue compared to conventional white flour. This raises the surprising question: does white bread have less pesticides than its whole-grain counterpart?

Some reports indicate that up to 97% of conventionally grown coffee is treated with chemical pesticides and herbicides, leading many to question: is coffee sprayed with a lot of pesticides? The reality involves intensive farming practices and potential chemical residues in your brew.

A 2019 study published in *Frontiers in Microbiology* found that organic apples host a more diverse and beneficial bacterial community than conventional ones. This discovery challenges the long-held assumption that the primary difference is simply the absence of synthetic pesticides, prompting a deeper look into whether organic apples are really healthier than their conventional counterparts.

According to the Centers for Disease Control and Prevention, nearly half of foodborne illnesses in the U.S. are caused by contaminated vegetables or fruits. If you don't rinse fruit before eating, you significantly increase your risk of ingesting harmful pathogens and chemical residues.

According to the Environmental Working Group's (EWG) latest report, pineapple consistently ranks as one of the least contaminated fruits, placing it firmly on the "Clean Fifteen" list. This means pineapple is not part of the Dirty Dozen and is considered a low-pesticide produce item for consumers concerned about chemical residues.

According to the Environmental Working Group (EWG)'s 2025 Shopper's Guide, pineapples are at the top of the Clean Fifteen list, having minimal pesticide residue detected. This guide is a crucial tool for helping consumers make informed decisions about which produce is safest to buy conventionally farmed versus organically farmed.