The Clean Fifteen and The Dirty Dozen, by Linda Voorhis, MVLCE

Some fruits and vegetables should ALWAYS be eaten only if grown organically. No amount of rinsing, washing, or cooking, can take away the chemicals that have been used on these plants throughout their growth process. Translated, that means that you will be exposing yourself to a litany of harmful chemicals, many of which have already been well documented to be carcinogenic, cause birth defects, worsen neurological outcomes, and contribute to infertility issues—only to name a few.

The list of the most common fruits and vegetables that fall into the category of NEVER eating if they were grown non-organically are called “The Dirty Dozen,” a listing compiled several years ago and updated annually by the Environmental Working Group. 

But with the rising costs of food, must you use organic produce exclusively? The answer: not necessarily. There are some fruits and vegetables that, due to their thick outer skins or layers and/or how they are grown, you can safely buy without organic certification. The list of these vegetables is commonly referred to as “The Clean Fifteen.” I would, however, recommend that if you go this route, you clean these items with an effective mixture that you can easily make yourself:

• Combine equal parts water and distilled white vinegar.
• For every one cup of water and one cup vinegar, add one tablespoon baking soda (but add it slowly as it may cause the water/vinegar mix to bubble up).
• To that, you can also add about 20 drops of grapefruit seed extract. Grapefruit seed extract acts as an antioxidant with antibacterial and antifungal functions, so it would be a useful addition to this mixture.
• Pour the mixture into a spray bottle. Shake well before each use.

Generously spray the fruits and vegetables, allowing them to sit for 5-8 minutes after spraying them. Rinse well after the 5-8 minutes and before preparation.

So, what exactly does “organic” mean? The USDA Consumer Brochure, Organic Food Standards and Labels: The Facts, has this to say: “What is organic food? Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled “organic,” a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.” (Consumer Brochure, USDA National Organic Program)

The Dirty Dozen:
1. Apples
2. Celery
3. Berries, especially strawberries
4. Nectarines
5. Spinach
6. Peaches
7. Peppers
8. Grapes
9. Blueberries
10. Lettuce
11. Potatoes
12. Kale/collard greens/leafy greens

The Clean Fifteen:
1. Onions
2. Corn
3. Avocado
4. Cantaloupe
5. Pineapple
6. Mangoes
7. Asparagus
8. Sweet Peas
9. Kiwi Fruit
10. Cabbage
11. Eggplant
12. Papaya
13. Honeydew
14. Grapefruit
15. Cauliflower

Linda Voorhis is a Main Street Vegan Academy Master Vegan Lifestyle Coach and Educator, a vegan culinary instructor, and founder of Veganification™ and Verde Valley Vegans Meetup group. You can follow Linda on her weekly blog and/or register for her upcoming events at Veganification. Based in Cornville, Arizona (near Sedona), Veganification celebrates the journey of becoming and being vegan through education, plant-based culinary instruction and coaching that promotes self-actualization, community, and environmental sustainability in concert with vegan advocacy and activism.