The 2017 list of the Dirty Dozen is out. Should we be giving up strawberries and spinach, or buying organic?
One of the questions I’m most frequently asked is whether it’s worth the extra money to buy organic food. I’ve written about this in the past, and since the Environmental Working Group just recently published their annual list of the Dirty Dozen and the Clean 15, it seems like a good time for a recap.
In case you’re not familiar, The Dirty Dozen and Clean 15 are lists of the top fruits and vegetables with the highest, and lowest amounts of detectable pesticide residues. This year, strawberries and spinach took the top spots. Some strawberry samples tested contained 21 different types of chemicals (including pesticides, fungicides, insecticides) many of which are linked to cancer, reproductive and developmental damage, hormone disruption and neurological problems.
The test results on spinach found similar results – 16 types of chemicals were found in some batches. Seventy-five percent of the samples contained residues of the insecticide permethrin. At high doses, permethrin overwhelms the nervous system and causes tremors and seizures. In one study, children with detectable levels of permethrin in their urine were twice as likely to be diagnosed with ADHD.
A much healthier twist on the ultra-rich pasta dish – this Baked Spaghetti Squash Carbonara is full of veggies and tastes delicious any time of day.
Disclosure: I was asked to participate in the “#OrganicForAll” campaign as a member of the Healthy Aperture Blogger Network. I received free product for recipe testing and was compensated for my time, but as always, opinions are my own.
Is there a person in this world who doesn’t love pasta carbonara? That luscious creamy, cheesy sauce that’s wrapped around pasta, eggs, and bacon. It’s the ultimate breakfast for dinner or dinner for breakfast food. SO good, and definitely fall comfort food. Yes, this spaghetti squash version is definitely different, but still full of the flavors you expect, and it won’t disappoint. Continue Reading..
Remember when vegetarians and vegans were thought of as tree hugging, longhaired hippies who wore Birkenstocks and hemp and got a strange satisfaction out of depriving themselves of good food? Well the times, they are a-changin’! There’s been a quiet movement underway for the past few years, and it seems to me that it’s really starting to gain some noise and momentum.
According to the most recent stats compiled by the Vegetarian Resource Group, almost half of all Americans eat a vegetarian meal at least once per week, and about 9 million American adults (4% of the adult population) consider themselves to be vegetarian (no meat, poultry, or fish) or vegan (no animal products at all). Whether it’s a result of the Meatless Monday push, or documentaries like Food, Inc. or Forks Over Knives, or non-hemp wearing celebrities like Bill Clinton, Brad Pitt and the amazing 90 year old Betty White, Americans seem to be embracing the plant-based diet, and good for us! Literally. Here’s what, why and how to jump on the bandwagon.
It seems like almost everyone eats more fruits and vegetables during the spring and summer, and that’s a great thing. All fruits and vegetables are good sources of fiber, vitamins, minerals, and disease fighting antioxidants, and they’re so much fresher and readily available all summer. Research studies overwhelmingly agree that individuals who eat more of a plant-based diet have a reduced risk of heart disease, stroke, cancer, and diabetes, so eat up! When it comes to produce, there are two questions that I am frequently asked. The first is – Which are the healthiest fruits and vegetables, and the second question is – Should I buy organic?