Reprinted from the Health District's quarterly publication mailed to district residents (Fall 2007)

Fresh Colorado-grown produce is abundant at farmers markets and in stores this time of year.

The market for organic food is booming as well. U.S. sales have quadrupled in 10 years, driving down prices.

Feeding that market are consumers who are increasingly more aware of the potential yet often unknown effects of the use of pesticides and other chemicals on the body. While the U.S. government regulates use of pesticides, their effects on us are not always fully understood or, in some cases, studied.

First and foremost, people shouldn’t give up eating produce over fears about chemicals, says Dianne Moeller, registered dietitian at the Health District. “The benefits from eating the produce far outweigh the dangers of the chemicals.”

The amount and type of pesticides found in both conventionally grown and organic produce vary. Organic refers to how agricultural products are grown and processed.

The not-for-profit Environ-mental Working Group (EWG) created the “Dirty Dozen” and “Cleanest 12” lists of fruits and vegetables that contain the most and least amounts of pesticide residue. (See chart below) Taken into account are washing and/or peeling produce which eliminates some but not all pesticides.

Cost and availability often factor in to shopping decisions. For example, organics are often more expensive, and certain foods, such as bell peppers, are hard to find as organic.

“The EWG lists can help you decide where you may want to put food dollars into organics,” Moeller says.

Local farmers markets are good places not only to find fresh produce but to learn more about how the crops are grown, she says.

“One benefit of the farmers markets is that you can ask (the growers) about their practices — use of pesticides, herbicides and fertilizers,” Moeller says.

Even if local growers are not “certified organic” – an often lengthy and expensive process – they often do not use such chemicals, or use less of them, she says.

Unlike large-scale operations, smaller farms rotate crops from field to field more often and grow smaller quantities of a variety of crops, cutting down on the need for broad use of pesticides and artificial fertilizers.