Foods labeled organic provide shoppers with an alternative to traditionally grown products that have a higher percentage of pesticides and other residual toxins. An organic label indicates that a product was grown without antibiotics or growth hormones, synthetic or sewage-based fertilizer, synthetic pesticides, ionizing radiation or bioengineering, according to the U.S. Department of Agriculture.
Fruits
Thick-skinned produce typically fares well in the Environmental Working Group's "Shopper's Guide to Pesticides," which categorizes conventionally grown produce based on its pesticide content. The fruits least susceptible to pesticide contamination include pineapples, avocados, honeydew melon, grapefruit, cantaloupe, mangoes, eggplant, watermelon and kiwi. To prevent residual pesticide contamination, wash fruit well before cutting, peeling and eating.
Vegetables
Vegetables with a natural resistance to insects and pests require less pesticide during production. Pest-resistant varieties include asparagus, cabbage, sweet potatoes and onions. Other varieties less likely to harbor pesticides include corn, sweet peas and tomatoes. However, in general, the U.S. Department of Agriculture confirms that "organic produce carries significantly fewer pesticide residues than conventional produce."
Meats
Organic meats tend to cost more than conventional options, but the organic label ensures that the product is free from antibiotics and growth hormones and certifies the exclusive use of organic feed. If you purchase non-organic meat, buy directly from a local farm. Small farms often raise livestock using organic methods even though they haven't been through the organic certification process. The Local Harvest website in the Resource section provides a database of family farms and community supported agriculture organizations on their website.
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