Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [13]
CARROTS: Sure they build brainpower, but more than forty different pesticides have been detected on carrots. Pesticide Score: 63
Visit www.ewg.org for updates or additions to the list of the Dirty Dozen.48
THE SKINNY: METHYL BROMIDE
METHYL BROMIDE IS CLASSIFIED AS A CATEGORY ONE COMPOUND. CATEGORY ONE IS AN EPA CLASSIFICATION RESERVED FOR THE MOST DEADLY SUBSTANCES IN REGULATION. IT IS A TOXIC, POISONOUS, OZONE-DEPLETING CHEMICAL THAT HAS BEEN KNOWN TO CAUSE NEUROLOGICAL DAMAGE AND REPRODUCTIVE HARM.47
THE CLEAN FIFTEEN
If I’ve done my job, you should be a little weary of the word “clean” at this point. But here, you can let down your guard a bit. The Clean Fifteen refers to foods that are okay to purchase without the organic stamp of approval. No, they are not perfect. They just aren’t big pest targets or they have thick, protective skins that shield the edible stuff from harmful pesticides.
ASPARAGUS: This veggie faces fewer threats from unwanted pests, thus requiring less pesticide use.
How to Pick a Good One: Choose bright green or purplish bunches with tightly bundled tips that aren’t flowering. For even cooking, buy bunches that are fairly uniform in size and thickness. Storage/Instructions: Store in the refrigerator.
AVOCADOS: The thick shell protects the fruit from pesticide buildup.
How to Pick a Good One: The best avocados are slightly tender but won’t dent or cave in to the touch. Look for bumpy, dark green to almost black skins. Storage/Instructions: Store in the refrigerator. If you can find only unripe avocado, store in a paper bag at room temperature until it ripens.
BROCCOLI: Broccoli crops have less trouble with pest threats, so they call for less pesticide use.
How to Pick a Good One: Choose broccoli that is deep green with a grayish-purple tint on the stems. Feel for firm stalks with no wilted leaves or rubbery consistency. Storage/Instructions: Store in the refrigerator.
CABBAGE: Like broccoli and asparagus, cabbage doesn’t need lots of pesticides.
How to Pick a Good One: You want the outer shell to be tight, crisp, shiny, and heavy. If the leaves are yellowing, leave it for the next guy. As far as varieties, bok choy should have deep green leaves with crisp, white stems; savory cabbage (the exception to the rule) will form a looser head with wrinkled leaves. Storage/Instructions: Store in the refrigerator.
KIWI: This fruit’s fuzzy skin acts as a barrier to harmful pesticides and chemicals.
How to Pick a Good One: Choose kiwi that are plump and can take a gradual squeeze. Refrain from buying ones that are too soft, moist on the skin, or show any signs of bruising.
Storage/Instructions: Store in the refrigerator. If you can find only unripe kiwi fruits, store them in a paper bag on the kitchen counter at room temperature until they feel ripe.
MANGOES: Their thick skin protects them from the outside world, even those pesky pesticides.
How to Pick a Good One: Mangoes should be slightly firm but yield to a gentle squeeze. For those with a sweet tooth, the softer varieties are sweeter, but don’t go too soft, as this often indicates a rotten one. Look for mangoes bright in color, whether that is red, yellow, or orange.
Storage/Instructions: Store in the refrigerator. If you can find only unripe mangoes, store them in a paper bag on the kitchen counter at room temperature until they feel ripe.
ONIONS: This tearjerker doesn’t attract many pests, which means less pesticide use.
How to Pick a Good One: Look for dry, sheer skins and flesh that is full and firm, primarily at the stem end. Avoid any discoloration or soft spots. Pick fresh onions one by one. Refrain from buying by the bag.
Storage/Instructions: Store at room temperature.
PAPAYA: Pesticide residue will stick to the outer skin, which preserves the flesh inside.
How to Pick a Good One: If you plan to serve papaya in the next day or two, choose one with golden color that is soft to the touch, not bruised or shriveled. If you wish to eat it later in the week,