Three ways to eat healthier
To improve the quality and taste of the food you buy, think like a loca-vore.
Befriend a farm. Community-supported agriculture farms allow members to pay for shares in the harvest, which provides them freshly picked food during the season and ensures farmers a reliable income. CSA food is usually organic or sustainably grown (the latter preserves an area's natural resources). Since 1994, Battistone and husband Philip Norwood have harvested a variety of organic produce, purchased by member families in nearby Charlotte. To find a CSA near you, go to LocalHarvest.org or CSACenter.org. Major bonus: You'll help the environment, as less fossil fuel is burned in transportation.
Support a co-op. These grocery stores often partner with area farmers and give members a say in what types and brands of foods are sold. (Volunteer work also keeps prices low.) Find one that's close by at CooperativeGrocer.Coop.
Should you go organic?
Choosing produce has gotten trickier. Follow these simple rules to dine by.
Eat your veggies, period. Studies link an increased intake of vegetables and fruit, whether or not they're organic, with a lower risk for many diseases, says Alyson Mitchell, Ph.D., food chemist at the University of California at Davis.
Go for local. Some nonorganic produce shipped from afar may contain additives to help the food survive the trip. Fresher can be more nutritious, too.
Not organic? Peel it. Some pesticides coat the outer layer (i.e., the peel), so removing it reduces residue. But many peels, like potato skins, are nutritious. For thin-skinned veggies and fruit, such as grapes, go organic and eat them whole.
Be selective. Not everything on your plate needs to be organic. Peaches, apples, sweet bell peppers, celery and nectarines carry the most pesticides, according to a study by the Environmental Working Group in Washington, D.C. (Thin-skinned produce tend to absorb more chemicals.) View the full list at FoodNews.org.