If you plan to juice, purchase as much organic produce as possible. This will help to minimize the amount of synthetic chemicals you consume. The Environmental Working Group, EWG, reviewed the pesticide content of many foods and compiled a list of the dirty dozen (foods with higher amounts of pesticides) and the clean fifteen (fruits and vegetables that aren’t exposed to a lot of pesticide).

EWG’s Dirty Dozen 2015

• Apples
• Peaches
• Nectarines
• Strawberries
• Grapes
• Celery
• Spinach
• Sweet Bell Peppers
• Cucumber
• Cherry Tomatoes
• Snap Peas
• Hot Peppers (contains pesticides of special concern)
• Collard Greens (contains pesticides of special concern)

Regardless if you purchase organic or not, you should thoroughly wash all items in cold running water, including anything that you peel such as lemons, to remove dirt and pesticides that may be attached to the food (2). I use a vegetable scrubber to scrub any hard skinned produce such as apples, beets, radishes, lemons, etc. I also use a large bowl to soak leafy vegetables before I rinse them. You’ll be amazed at the amount of dirt that collects at the bottom of the bowl from items that looked clean before you rinsed them.

Apple seeds may be toxic in high doses, so if you plan to include an apple in your juice its best to core it first. Also, large amounts of parsley can be hard on your kidneys and a small handful goes a long way.

If you can’t consume your juice right away, store it in the fridge in a glass container with a covering (such as a plastic wrap). Oxygen and light break down the nutrients, and keeping the juice refrigerated will help prevent the growth of bacteria. Also, I recommend drinking your juice as soon as possible (ideally within a few hours) to receive the maximum benefits.

Source:

1. Dirty Dozen Food List;  Environmental Working Group                            http://www.ewg.org/foodnews/index.php

2. How to Prevent Food Poisoning from Vegetables;  Nutrition Action                               http://www.nutritionaction.com/daily/food-safety/how-to-prevent-food-poisoning-from-vegetables

The content on this site is intended for information only and is not a substitute for professional medical advice, diagnosis, or treatment. Please seek the advice of your physician or other qualified health providers before undertaking any diet, supplement, fitness, or other health program. This site includes links to external web sites, and does not control, monitor or endorse any views expressed or products or services offered.