All chronic conditions have an inflammatory component. It is important to know what
foods you can eat that does not contribute to the problem.
Wheat and wheat flour products
Foods that have the highest pesticide levels: apples, blueberries, celery, cucumbers, lettuce, grapes, nectarines, peaches, pepper (hot and bell), snap peas (imported), strawberries, spinach, and tomatoes (cherry). Only buy these that have been grown organically.
Foods that are least likely to hold pesticide residues consist of avocados, sweet corn, pineapples, cabbage frozen sweet peas, onions, asparagus managoes, papayas, kiwis, eggplant, grapefruit, cantaloupe, cauliflower and sweet potatoes (may not need to spend the extra money on organic ones).
Avoid genetically modified foods (GMO’s): almost all corn and soy are genetically modified – avoid them and any food that contains them.
Most processed food typically contains one or more ingredients derived from genetically engineered (GE) crops. GE food is not often found in the produce section of American supermarkets. A small percentage of zucchini, yellow squash and sweet corn in the produce cooler is GE.
Other GE foods are currently being tested. The USDA may approve them in the future. Since U.S. law does not require labeling of genetically engineered produce, it is best advised to purchase organically grown food or items bearing the “Non-GMO Project Verified” label.
For more information go to: EWG’s 2014 Shoppers’ Guide to Pesticides in Produce and Dr. Mercola’s web site.