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Slideshow: Should You Buy Organic? Best and Worst Picks


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SOURCES:

Libby Mills, RDN, spokesperson, Academy of Nutrition and Dietetics.

Carl Winter, PhD, extension food toxicologist; vice chair, food science and technology, University of California, Davis.

United States Department of Agriculture: “Changes in Retail Organic Price Premiums from 2004 to 2010.”

United States Department of Agriculture: “Organic Production and Handling Standards.”

Trewavas, A. Crop Protection, September 2004.

Environmental Protection Agency: “Pesticides and Food.”

United States Department of Agriculture: “Organic Labeling Standards,” “Organic Agriculture,” “Organic Market Overview,” “Labeling Organic Product.”

Environmental Working Group: “EWG’s Shopper’s Guide to Pesticides in Produce,” “FDA Bans Three Toxic Chemicals.”

Winter, C. Journal of Toxicology, May 2011.

North Carolina State University: “Strawberry Disease and Their Control.”

The Connecticut Agricultural Experiment Station: “Removal of Trace Residues from Produce.”

Krol, W. Journal of Agricultural and Food Chemistry, October 2000.

National Potato Commission: “US Per Capita Utilization of Potatoes.”

Srednicka-Tober, D. British Journal of Nutrition, March 2016.

American Cancer Society: “Teflon and PFOA.”

Crop Protection: “A critical assessment of organic farming-and-food assertions with particular respect to the UK and the potential benefits of no-till agriculture.”

Journal of Agromedicine: “Pesticide/Environmental Exposures and Parkinson’s Disease in East Texas.”

PLOS: “Choosing Organic Pesticides over Synthetic Pesticides May Not Effectively Mitigate Environmental Risk in Soybeans”

Colorado State University: “Pesticides: Natural Isn’t Always Best.”

British Journal of Nutrition: “Composition differences between organic and conventional meet; A systematic literature review and meta-analysis.”

PBS: “USA to propose standard for organic seafood raised in U.S.”

Food Standards Agency: “Pesticides.”

Reviewed by Melinda Ratini, DO, MS on October 25, 2016

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