Reduce those pesticides from your produce

If you buy conventional (non-organic) produce, thoroughly wash it under cold running water, then scrub potatoes, peel carrots, stem strawberries, and so on. Washing reduces the amount of pesticide residue on produce by half, according to one study, and where residue remained, levels declined significantly after washing.

You don't need a special product to wash your produce. Running water is good. If you're concerned about not getting into the leaves, fill a sink with cold water, add a splash of distilled vinegar, and soak the produce for 5 minutes. Then rinse and spin greens dry, or pat dry with towels.

Peel any produce with a waxy finish that you can't otherwise remove. Things like parsnips and (regular) cucumbers are almost always coated with wax.

The following lists are provided from the USDA and Environmental Working Group.

HIGHEST PESTICIDE RESIDUE * Apples, Bell & hot peppers, Carrots, Celery, Cherries, Grapes (imported), Green Beans, Nectarines, Peaches, Pears, Potatoes, Red Raspberries, Spinach, Strawberries

MODERATE PESTICIDE RESIDUE * Apricots, Blueberries, Cantaloupe, Collard Greens, Cucumbers, Grapes (domestic), Honeydew Melons, Kale, Lettuce, Mushrooms, Oranges, Sweet Potatoes, Tomatoes, Turnip Greens, Winter Squash

LEAST PESTICIDE RESIDUE * Apple Juice, Asparagus, Avocados, Bananas, Broccoli, Cabbage, Cauliflower, Kiwi, Mangoes, Onions, Orange Juice, Papayas, Pineapple, Plums, Sweet Corn, Sweet Peas, Tangerines, Watermelon