• Do not overconsume foods that have a tendency to concentrate pesticides, such as animal fats, meat, eggs, cheese, and milk. Try to purchase free-range and organic forms of these foods.
  
• Buy organic produce, which is grown without the aid of synthetic pesticides and fertilizers.
  
• Explain your desire to your local grocery store produce manager to reduce your exposure to pesticides and waxes. Find out where they get their produce. Make sure the store is aware that foreign produce is much more likely to contain excessive levels of pesticides as well as those that have been banned in Canada.
• Try to buy local produce in season.
• Peeling off the skin or removing the outer layer of leaves of some produce may be all you need to reduce pesticide levels. The downside of this is that many of the nutritional benefits are concentrated in the skin and outer layers. An alternative measure is to remove surface pesticide residues, waxes, fungicides and fertilizers by soaking the item in a mild solution of additive-free soap, such as Ivory, an all natural, biodegradable cleanser available at most health food stores or plain old apple cider vinegar. Soak, gently scrub and rinse.
• Recent studies show that the top 12 foods ranking in pesticide contamination were (ranked in order of most contaminated): peaches, strawberries, apples, spinach, nectarines celery, pears, cherries, potatoes, sweet bell peppers, raspberries, grapes.
• The lowest ranking 12 foods in pesticide contamination was (ranked in least contaminated): sweet corn, avocado, pineapples, cauliflower, mango, sweet peas, asparagus, onions, broccoli, bananas, kiwi, papaya.
  

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For more information on nutrition: CJM LeBlanc HealthWorks Centreville Mall, 342 Main Street, Suite 121, Shediac, N.B. Tel: 506 532-8885 or e-mail: nutrition@nb.aibn.com