Pesticides, Can we avoid them?

Written by Anna Maria Volpi

Why, unfortunately, just washing vegetables is not enough to ensure produce clean enough for consumption

We all ingest lots of chemicals, one way or another. We breathe them, we drink them, and we eat them. The most troublesome are pesticides in produce. It makes me uncomfortable to think that while we are eating fruits and vegetables in reality we are also ingesting poisons that can accumulate in our bodies and make us very sick. This is food that supposes to be healthy and good for us!

Even ifrepparttar most toxic chemicals have already been banned for use in agriculture, pesticides in general are poisons designed to kill insects, weed, small rodents and other pests. The long time effects of these poisons on people are not completely known. Evenrepparttar 146148 minimal risk with these pollutants is too much, when we think we may expose children. We should try to do every effort to minimize our intake of these adverse chemicals.

Education isrepparttar 146149 key. Knowing which produce contain more pollutants can help us makerepparttar 146150 right choices, avoidingrepparttar 146151 most contaminated fruits and vegetables and eatingrepparttar 146152 least polluted, or buy organic instead. In simulation of consumers eating habits has been demonstrated that changing a little bitrepparttar 146153 eating practices can lower considerablyrepparttar 146154 ingestion of pesticides.

The results of an investigation on pesticides in produce byrepparttar 146155 USDA Pesticide Data Program (*), show that fruits toppedrepparttar 146156 list ofrepparttar 146157 consistently most contaminated produce, with eight ofrepparttar 146158 12 most polluted foods. The dirty dozen are: Apples, Bell Peppers, Celery, Cherries, Imported Grapes, Nectarines, Peaches, Pears, Potatoes, Red Raspberries, Spinach, and Strawberries.

You don’t like broccoli? Too bad because they are among those least contaminated. In factrepparttar 146159 12 least polluted produce are: Asparagus, Avocados, Bananas, Broccoli, Cauliflower, Sweet Corn, Kiwi, Mangos, Onions, Papaya, Pineapples, and Sweet Peas.

Light Veal Recipes to Barbeque or to Broil

Written by Hans Dekker

With everyone watching their weight and seeking out recipes that are low in fat and calories you may think that you have to give up some of your favorite dishes, but you can find many light veal recipes that you are sure to enjoy. You will never be able to tell that these unique recipes are considered to be a light meal once you tasterepparttar savory dish.

This light veal recipe is for those that love salad with an Italian flavor. You will need 2 ½ pounds of veal blade steaks cut into ¾ inch thickness, 10 ounces of your favorite Italian salad mix (or you can prepare your own using romaine and radicchio lettuce), 1 cup of diced Romano tomatoes, ¼ cup of freshly grated Parmesan cheese, ¼ cup of your favorite Italian dressing and salt to taste. Forrepparttar 146147 marinade you will need ¼ cup of your favorite Italian dressing, 2 tablespoons of balsamic vinegar, and a dash of pepper. Mix togetherrepparttar 146148 ingredients forrepparttar 146149 marinade until well blended. Placerepparttar 146150 veal steaks inrepparttar 146151 marinade in a dish with a lid and cover. Refrigerate for at least 6 hours longer if possible. Turnrepparttar 146152 steaks about every 30 minutes as you can to ensurerepparttar 146153 marinade soaks intorepparttar 146154 steaks. Whenrepparttar 146155 veal steaks have marinated forrepparttar 146156 required time, prepare your grill. Grill over medium coals for 17 minutes turning often. In a large bowl, combingrepparttar 146157 lettuce, tomatoes, cheese and dressing and toss gently. Placerepparttar 146158 salad onrepparttar 146159 serving plate for each individual. Removerepparttar 146160 bones fromrepparttar 146161 veal steaks and cut into thin strips and arrange over salad.

Cont'd on page 2 ==> © 2005
Terms of Use