There seems to be a constant debate over conventional produce vs. organic produce. Is organic really better, or is it a marketing ploy? How bad can conventional produce really be? In my opinion, it’s always worth it to go organic. Not only is it pesticide free, but to me, the produce also tastes better. I don’t mind spending a few extra cents on the organic stuff, because I truly believe it’s better for me, and I want to do my part to support organic farmers and their practices. I don’t limit my organic shopping to the produce aisle, either. I try to buy organic soy products (and avoid as much genetic modification as possible) as well as organic beauty and cleaning products. I’m on a mission to reduce my overall chemical load as much as possible. Even when I can’t go organic, I use products with natural ingredients when I can (e.g. I wash my laundry with ECOS, clean my bathroom with Method, and use Alba on my lips).

But back to the produce question. If you want to buy a mix of conventional and organic, how do you determine which foods have the most pesticide exposure? The Environmental Working Group ranked 43 fruits and veggies based on the percentage of exposure. Buying peaches? Go organic. Onions? Conventional should be okay. For easier shopping, you can download and print the guide, and then take it with you the next time you go shopping (with your own canvas shopping bags, right?)!

Not sure if an item is organic or not? A quick and easy tip: look at the sticker on the fruit or veggie you are buying. If the PLU starts with a 9, it’s organic. Four is the code for conventional.