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The Dirty Dozen PDF Print E-mail
Good Eating and Nutrition
Friday, 27 March 2009
There are lots of reasons to buy organic food.  Not least of which is that there are more nutrients in the food from the really good soil they are grown in.  And there is also the fact that local food, produces a much smaller carbon footprint.  We have got to stop shipping from one state to another when we can buy the same food right here.  And doesn't it make asparagus taste that much better when you can only get it fresh when it is growing in your own area?  The anticipation is a big part of the enjoyment.  The following foods, when tested, are the foods that are most likely to have pesticide residues and therefore, if that is the main concern you are using in your decision to buy organic, these would be the ones you would absolutely need to buy organic.
1. Peaches
2.  Apples
3.  Bell Peppers
4.  Celery
5.  Nectarines
6.  Strawberries
7.  Cherries
8.  Kale
9.  Lettuce
10. Imported Grapes
11. Carrots
12.  Pears

On the other hand there are 15 vegetables that are the least likely to carry pesticide residues on them
1.  Onion
2. Avocado
3. Sweet Corn
4.  Pineapple
5.  Mango
6.  Asparagus
7.  Sweet peas
8.  Kiwi
9.  Cabbage
10.  Eggplant
11.  Papaya
12.  Watermelon
13.  Broccoli
14.  Tomato
15.  Sweet potato
This list is published by the environmental working group at: http://www.ewg.org/
There is also a good article published by Center for Science in the  public interest in the July/August 2007 issue of Nurtition Action Health Letter.  http://www.cspinet.org/
I would love to hear your reactions. 

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Last Updated ( Friday, 15 April 2011 )
 
Preserving the Harvest PDF Print E-mail
Good Eating and Nutrition
Thursday, 26 March 2009
I recently had the wonderful opportunity to present a class called Preserving the Harvest at the Georgia Organics 12th Annual Conference & Trade Show on March 21, 2009. 
Here are some of the references for this class:
References: 
Really good Internet references from our own University of Georgia: National Center for Home Food Preservation
Stocking Up: The Third Edition of America's Classic Preserving Guide (Paperback) by Carol Hupping , published by Rodale Press, 1990. (640 pages).  ISBN: 0671693956
Ball Blue Book of Preserving,  Published by Alltrista Consumer Products, 2004. (124 pages)   ISBN: 0-9727537-0-2
Putting Food By, 4th Revised edition: by Janet Greene, published by Plume, in 1992. (432 pages)  ISBN: 978-0452268999
Complete Guide to Home Canning and Preserving , Published by the USDA, in 2008. (156 pages)   ISBN: 978-0486409313
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz, published by Chelsea Green Press in 2003. (187 pages)  ISBN: 1-931-498-23-7
Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by the Gardeners & Farmers of Terre Vivante, Published by Chelsea Green Publishing in 1999.(197 pages)  ISBN: 1-890132-10-1
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, by Sally Fallon, New Trends Publishing, 2001.(688 pages) ISBN:0-9670897-3-5.
I would love to hear from people who have experience with preserving food.  Please leave your comments and questions.  I look forward to a community being formed around this topic. 
Charli

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Last Updated ( Friday, 15 April 2011 )
 
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