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August 2017 ORGANIC OR NON ORGANIC, THAT IS THE

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 December 2015 My friend and colleague David Steinman generously offered to help me explain the importance of organic foods. David is a journalist,
environmentalist, and consumer advocate. His book Diet for a Poisoned Planet grew out of his own personal concern for what was really
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in the food he was eating. What began as an investigation into contaminants found in the fish in the Santa Monica Bay has grown into a
November 2015 lifelong mission to educate consumers and fight for cleaner, more nutritious foods.

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October 2015
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September 2015
In this world of chemically grown and genetically modified crops, there are big differences in the way our favorite fruits and vegetables
are grown. Some crops are sprayed with far more pesticides than others, and some absorb more pesticides than others into their edible
parts. These differences in pesticide saturation are very significant. The bottom line for predicting health risks associated with any
particular toxic chemical exposure is that the more frequently one is exposed and the higher the level of exposure, the greater the risk.
Conversely, the less frequently one is exposed and the lower the concentration, the lower the risk. It is that simple.

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August 2015 VEGETABLE AND FRUIT SURVIVAL GUIDE

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July 2015 (/archive/201507)
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June 2015 (/archive/201506)
In order to determine which vegetables and fruits are safest, David and I examined detailed government food inspectors reports and
private studies of chemical residues in more than 150 fruits, vegetables, beans, nuts (//www.christinacooks.com/pantry/nuts), and seeds
(//www.christinacooks.com/pantry/seeds). What we found most useful was a huge research effort called the Total Diet Study, an ongoing
study conducted by the Food and Drug Administration. It is the most accurate assessment ever made of pesticide contamination of our
food supply.

(4) The Total Diet Study measures the total number of residues found in some thirty-six market basket samples, including fresh and canned
fruits and vegetables. I have included only fresh foods here for my purposes. Organic fruits and vegetables are the safest fruits and
May 2015 (/archive/201505) vegetables available (with little or no pesticide residues), and I strongly recommend that you seek out organic produce, especially as a
(8) substitute for the most pesticide-saturated foods. Organic farming is booming in this country as consumers demand safe, purer foods.

April 2015 (/archive/201504) Organic foods are not readily available everywhere, and for many people their higher cost is a burden. David has worked long and hard
to show people which foods are safe and which foods are so high in pesticide residues that organic or other substitutes are advisable.
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March 2015
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February 2015
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January 2015
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He has divided foods into green light, yellow light and red light categories. I trust that what this means is obvious. Green light foods
are your safest choices. Yellow light foods are more saturated; cut down on them and, when possible, buy organic. And red light foods
are considered the most toxic to our bodies.
This division of foods into green light, yellow light, and red light groupings is a simplification of a huge amount of data. The goal in
dividing food this way has been to make it clear that there are significant differences in the toxicity of different foods.
As you will see, while there are lots of options to buy non-organic veggies and fruits safely, note that manymany of the staples you use
every day are best if you can choose organic.

December 2014
FRUITS
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November 2014 Green Light Yellow Light Red Light

(/archive/201411) (4) Grapefruit Applesauce Apples
Watermelon Bananas Apricots
April 2014 (/archive/201404)
Bitter melon Cantaloupe Cherries (sweet, raw)
(1) Limes (unless using the rind; then Oranges (if using the rind, go with Grapes
March 2014 organic is preferred) organic) Peaches
Coconut Prunes Pears
(/archive/201403) (2) Papayas Blackberries Plums
February 2014 Dates Honeydew Raisins
Passion fruit Blueberries Strawberries
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Figs Kiwi fruit
Pineapples Casaba
Leica Aperio LV1 Guavas Kumquats

Scanner - Plantains
Lemons (like limes, unless using
Cranberries
Nectarines
Telepathology the rind; then organic is preferred) Crenshaw melons

On Your Desktop Tangerines Persimmons

Currants
Leica Biosystems Aperio LV1 Pomegranates
Telepathology Platform -
Schedule Your Demo Today
VEGETABLES
leicabiosystems.com

Green Light Yellow Light Red Light

Asparagus Avocados Celery
Black-eyed Peas (cowpeas) Beets (//www.christinacooks.com/pantry/celery)
Cabbage Broccoli Cherry Tomatoes
Cauliflower (//www.christinacooks.com/pantry/broccoli) (//www.christinacooks.com/pantry/tomatoe
(//www.christinacooks.com/pantry/cauliflower) Brussels sprouts Collard green
Eggplant Carrots Corn
Green peas (fresh/frozen). (//www.christinacooks.com/pantry/carrots) (//www.christinacooks.com/pantry/corn)
Lima Beans (mature) Green beans (only guarantee its non-GMO is if
Okra (fresh/frozen) Iceberg lettuce organic)
Onions (//www.christinacooks.com/pantry/lettuce) Cucumbers
(//www.christinacooks.com/pantry/onions) Lima beans (immature) (//www.christinacooks.com/pantry/cucumb
Peas Radishes Green peppers
 Pinto beans Turnips Potatoes
(//www.christinacooks.com/pantry/pinto- Winter squash Snow Peas
beans) (//www.christinacooks.com/pantry/winter- Summer squash
Radishes squash) (//www.christinacooks.com/pantry/summe
Red Beans Artichokes squash)
Sauerkraut (canned) Bok choy Sweet Potatoes
Snap green beans (//www.christinacooks.com/pantry/bok- Tomatoes
Alfalfa sprouts choy)
Adzuki beans Chili peppers
Bean sprouts Dandelion
Brussels sprouts (//www.christinacooks.com/pantry/dandelion)
Chives greens
Cilantro Dill
Daikon Endive
(//www.christinacooks.com/pantry/daikon) Escarole
Fava beans Kale
Fennel root (//www.christinacooks.com/pantry/kale)
Garlic Kohlrabi
(//www.christinacooks.com/pantry/garlic) Mung beans
Jicama Mustard
Kidney beans (//www.christinacooks.com/pantry/mustard)
(//www.christinacooks.com/pantry/kidney- greens
beans) Okra
Leeks Parsley
Lentils (//www.christinacooks.com/pantry/parsley)
(//www.christinacooks.com/pantry/lentils) Parsnips
Mushrooms (fresh) (//www.christinacooks.com/pantry/parsnips)
Navy beans Pumpkin
Radicchio Radishes
Rapini Rutabagas
Red chard Soybeans
Rhubarb (//www.christinacooks.com/pantry/soybeans)
Shallots String beans
Watercress Swiss chard
(//www.christinacooks.com/pantry/watercress) Tomatillos
Yams Turnip greens

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