In a perfect world, we'd eat organic all the time. Who doesn't want to avoid consuming pesticides, antibiotics, steroids, genetically modified crops, and human waste? And organically produced food isn't just better for your body: It's better for the environment, too, usually grown in more humane conditions for both animals and workers, and often it's fresher and more flavorful.
Yet eating only organic requires time and money: Pesticide-free items can be difficult to find and can cost as much as 40 percent more than conventional products. Thankfully, though, not all food requires the same chemical load to produce. Use the guide here to prioritize buying organic for those foods most likely to be contaminated, choosing conventional when pesticide-free is too costly or unavailable. Launch Gallery >>
Milk, Butter, and Cheese
The USDA has found pesticide residue in 99 percent of all conventional milk samples and 100 percent of all butter samples. While cheese, yogurt, ice cream, and other dairy products haven't been tested, it's probably safe to assume similar pesticide levels are there if they were produced from conventional milk or butter.
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