Organic Foods
An Investment with Returns
Eating clean, chemical-free food is one of the most powerful investments you can make for long-term health—just as using high-quality materials is essential for building a strong, lasting home.
Why Eat Organic?
- Higher nutrient density
- Reduced chemical and toxic burden on the body
- Avoidance of harmful hormones
- Avoidance of genetically modified organisms (GMOs)
- Cleaner environmental impact (soil, water, and ecosystems)
Labeling Definitions
- 100% Organic: Contains only organic ingredients.
- Organic: Contains 95% or more organic ingredients.
- Made With Organic Ingredients: Contains 70% or more organic ingredients.
- Some Organic Ingredients: Contains less than 70% organic ingredients.
The Dirty Dozen (Buy Organic Whenever Possible)
These fruits and vegetables are most likely to carry pesticide residues:
- Strawberries
- Peaches
- Cantaloupes
- Tomatoes
- Pears
- Nectarines
- Cherries
- Grapes
- Peppers
- Potatoes
- Celery
- Spinach
The Clean Fifteen (Can Be Purchased Conventional or Organic)
These foods tend to have the lowest pesticide residues:
- Asparagus
- Avocados
- Bananas
- Broccoli
- Cauliflower
- Kiwi
- Mangoes
- Onions
- Pineapples
- Sweet peas
Meat and Animal Products: Ask These Questions
- Were animals vaccinated?
- Were antibiotics used?
- Were growth hormones used?
- What was the feed? (Note: Grass-fed is not the same as grass-finished or grass-only)
- Did animals have regular access to fresh air and pasture?
Sticky but Useful Food Labels
- Organic produce: PLU begins with 9 (e.g., 94011 for an organic banana).
- Genetically engineered (GMO) produce: PLU begins with 8 (e.g., 84011).
- Conventional produce: Standard 4-digit PLU (e.g., 4011 for a conventional banana).
Let your food be your medicine—and your medicine be your food.
Mark Colafranceschi, D.C. • Licensed Chiropractic Physician – Arizona License #009154 • Scottsdale, Arizona