Today I discussed ways to make organic produce more cost effective: things such as buying local, frozen, store brands, and more. I also talked about choosing organic produce that is more likely to have significant amounts of pesticides if not organic, and buy non-organic for items with heavy skins and peels, as recommended by the Environmental Working Group.
We also discussed why particular vegetables and constituents are good for you: onions, garlic, and other alliums, cruciferous vegetables like broccoli and cauliflower, and those colorful pigments you find on your vegetables.