1. Buy fresh vegetables and fruits in season and buy local foods whenever possible. When long storage and long-distance shipping are not required, fewer pesticides are used.
2. Trim tops and the very outer portions of celery, lettuce, cabbages, and other leafy vegetables that may contain the bulk of pesticide residues.
3. Peel and cook when appropriate, even though some nutrients and fibre are lost in the process.
4. Eat a wide variety of fruits and vegetables. This would limit exposure to any one type of pesticide residue.
5. Purchase only fruits and vegetables that are subject to Canadian and USDA regulations. Produce imported from other countries is not grown under the same regulations as enforced by Canada and the USDA. (Examples are strawberries and cantaloupes from Mexico).
6. Wait until just before preparation to washor immerse your produce in clean water. When appropriate, scrub with a brush. This removes nearly all insects and dirt, as well as bacteria and some pesticide residues. Special soaps or washes are not needed and could be harmful to you, depending on their ingredients. Read the label.
1. Trim the fat from meat, and fat and skin from poultry and fish. Residues of some pesticides concentrate in animal fat.
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