Organic or not organic, pesticides are proven to be found in greater amounts on some fruits and vegetables than others depending on various factors. Produce that is grown on the ground, including strawberries and spinach, are more likely to retain pesticides on the skin, while thin skin foods, such as peaches, provide less protection to the flesh of the produce. Using a basic produce-washing spray and following with a scrub under running tap water is the best line of defense for pesticide-stricken produce.

Strawberries
Strawberries retain the highest levels of pesticides, according to Dr. Mehmet Oz. Due to the external seeds and tender and thin skin, it is more difficult to clean the delicate fruit appropriately. In a study conducted by Dr. Oz, 59 pesticides were found on a selection of fresh strawberries. One of the issues resulting in high levels of pesticides is that most strawberries are imported from countries that are less stringent regarding regulations. To overcome this issue, buy strawberries locally grown in season.

Spinach
Spinach is consistently high in pesticide levels thanks to the extra precautions against insects. The leaf miner beetle attaches its eggs to the backside of spinach leaves, and is destructive to the plants. More than 48 pesticides were found during a research study, according to Dr. Oz. Pesticides are also more prevalent in spinach when the chemicals are sprayed on nearby crops and run off the topsoil into the rows of spinach, and as they are absorbed into the ground over time. Frozen spinach is a great alternative to fresh spinach since the leaves are blanched before freezing, cleaning up to 90 percent of the pesticides.

Peaches
Peaches contain approximately 62 pesticides, according to Dr. Oz. The fuzzy skin, which is typically eaten, picks up pesticide residues like a brush allowing the fruit to easily absorb the harsh chemicals in the flesh. Rinsing peaches with water is not going to remove the pesticides or residue. "The New York Times" describes produce washes containing vinegar, lemon and baking soda as a thorough solution for cleaning peaches. Blanching to remove the skin before eating is also an effective way to remove surface pesticides. Boil enough water in a saucepan to cover the peach, and gently place the fruit in the pan. Continue to boil for approximately three minutes, or until the skin begins to bubble up and split. Quickly remove the peach and submerge in a bowl of ice water to end the cooking process. Eat or serve as you wish.

From Network Resources