20-Sep-2017
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Beware: Pesticides found in fruits and vegetables in the UK

LONDON Sept 12: Organic produce is said to be higher in antioxidants, which prevent damage to the body, supposedly better for the environment and tastes better, according to its champions. 
 
But with some products costing up to twice as much as their non-organic alternatives, not everyone can afford to fill their trolley up with pesticide-free fruit and veg every week.  
 
But if you can stretch to adding some items, the Pesticide Action Network UK has revealed the fruit and vegetables found to have the highest level of residue in tests carried out between 2011 and 2015, to coincide with the Soil Association's Organic September Campaign.
 
They include oranges and other citrus fruits, apples, herbs and pre-prepared salad leaves, as well as starchy foods such as rice and oats. 
 
Meanwhile, avocado, mushrooms and sweet potato have the lowest levels so are the best choices to buy non-organic.  
 
Recently, a major study confirmed that organic vegetables really are healthier to eat than standard ones.
 
Products grown without using toxic chemicals contain 20 per cent more flavonols - antioxidants, which prevent damage to the body - according to a study by the Teagasc Food Research Centre, in Ashtown in Ireland. 
 
It comes five years after a major review of more than 200 studies concluded that organic food offered no nutritional benefit.
 
However, the Teagasc investigation is the longest-running study to address the issue.
 
BUY ORGANIC: Oranges, Soft citrus fruits, Lemons and limes, Strawberries, Pears, Grapes, Seville oranges, Herbs Apples Cherries Peaches and nectarines Pineapple
 
Apricots Banana Prepacked salad leaves Spring greens and kale Pre prepared salad leaves Cucumber Berries Raspberries  
 
BUY NON-ORGANIC : Beetroot Cauliflower Corn on the cob Figs Mushrooms Onions Rhubarb Swede Turnip Peas Spring Onions Asparagus Radish Avocado Peas without pods Sweet potato Leeks Broad Beans Pumpkin and squash Broccoli  
 
AND THE 20 FOODS WITH THE LOWEST LEVELS OF PESTICIDES: Peas Spring Onions Asparagus Radish Avocado Peas without pods Sweet potato Leeks Broad Beans Pumpkin and squash  
 
Beetroot Cauliflower Corn on the cob Figs Mushrooms Onions Rhubarb Swede Turnip Broccoli