An overview of ‘dirty’ and ‘clean’ crops 

Good morning, friends!  

As promised, today we’ll be taking a brief foray into the Dirty Dozen and the clean fifteen. You may have seen our previous post regarding kitchen sustainability where we discussed being aware as a consumer and changing the framework of your diet. This takes a bit of a deeper dive into one particular aspect of that. 

This is one of those controversial topics that I love. GMO vs non-GMO, organic vs nonorganic, food deserts and food accessibility. Through sheer population, food demand, and economic structure the United States has resorted to and evolved some pretty intense farming techniques and farming alternatives to try and keep up.  

Now I’m not here to bash the system as a whole. We did what we thought we had to at certain hard times in history to make things work and we thought that what we were doing would make food in general more accessible to all. Over time, however we have found that some of those developments may have had unexpected long term consequences. 

Whilst I hate info-dumping and lengthy definitions, some things bear defining. so let’s go over a brief glossary of some of those terms: 

GMO: Genetically modified organism. In food, this refers to the use of recombinant DNA technology or biotechnology to alter foods. This may be to increase yields, or fruit bearing years. It can also make certain crops more resistant to pests or specific chemicals. In animals it can make them resistant to certain illnesses, or be hormonal to help with milk production or egg production. 

Organic: specifically in regards to food, the US requires that all ‘certified organic foods’ are grown without artificial chemicals, hormones, antibiotics, or GMO’s. Now, this can be a bit misleading because not all organics are created equal; and we’ll get to that in later posts if you haven’t yet taken Michael Polan’s Masterclass. But at it’s root means that the food or crop was grown or raised the way it organically would on its own. 

Food desert: a geographic area where fresh food is harder to come by due to drought, geology, or the requirement for import- thereby driving local food costs higher due to demand.  

As science has developed and we now have the data to show the long term effects of some of these modifications, there is a growing demand for Organic or ‘clean’ food. This doesn’t mean washing your strawberries (though you should be doing that still). It refers to the production method of your food from start to finish. This is for a number of reasons: 

1. Several studies are beginning to suggest that organic food has more nutritional value. This is not concrete yet as there are a variety of factors that affect nutritional content at the time of testing, but a lot of the evidence points in that direction.  

2. Organically grown crops do have more antioxidants and vitamins in them. This is visibly documentable. Specifically  vitamin C, zinc, and iron. In fact, antioxidant levels can be up to 69% higher in these foods. Organic plants do not rely on chemical pesticide sprays to protect themselves. Instead, they produce more of their own protective compounds, namely antioxidants. This may partly explain the higher levels of antioxidants in these plants.  (https://www.healthline.com/nutrition/what-is-organic-food#more-nutrients). 

3. Organic crops reduce your exposure to artificial chemicals and pesticides. GMO’s and pesticides have been linked to an increase in childhood allergies, autoimmune issues, cancers, and birth defects.  

In a perfect world, crops would just be able to grow the way they were meant to and everybody would be able to access fresh clean food. But the world isn’t perfect, and not everybody (myself included) can always afford to buy everything organic. It’s pricey. This leads us to the dirty dozen. The dirty dozen is a list put out by the EWG or Environmental Working Group every year to name the top 12 crops with the highest residual pesticide content. 

If you want to start towards a “cleaner” diet, and being more cognizant of what you’re ingesting; but you can’t afford to buy everything organic, I get it. The dirty dozen is a good place to start. If you’re only going to buy a few things organic because that’s what’s in your budget- start there. It’s important to note that this list changes every year because how companies grow crops changes, so make sure you make an annual check in. 

The current dirty dozen is: 

Now, for everything, there is an opposite. The EWG also has what they consider the “Clean 15” this is the annual list of produce crops that are considered to be the lowest risk with the lowest alteration/pesticide rate and therefore safer to buy conventionally. 

If you ever want to check back or look into the EWG farther you can find the link to their organization here.

Keep your eyes open as we move further into food sustainability. I hope this was beneficial and informative. As always, chime in with questions, thoughts, or additions.  

All the best, 

Mikaela