First, what does “organically grown” produce mean? Organic farmers—unlike conventional growers—do not use synthetic agents for insect or weed control and only use natural substances (like manure) for fertilizers. They control insects using traps or birds or other insects, and will rotate crops, till, or hand-weed to reduce unwanted plant intruders. Not only does this process reduce the synthetic chemicals in your food, but it does the same for the environment, yielding a cleaner water run-off.

When organic and non-organic produce were studied for nutrient content, they came out about equal; the only documented difference lies in the residue of synthetic insecticides, weed-killers and fertilizers in the conventionally-produced fruits and vegetables. But, are all fruits and veggies affected equally by these chemicals? The answer appears to be no.

Some fruits and vegetables have higher levels of pesticides than others: the thicker-skinned tend to do better than those with thin skin. For example, pediatricians weighed in on this issue as far as kids were concerned, noting that children’s nervous systems are actively growing and may be more susceptible to the negative effects of synthetic chemicals such as pesticides. They recommend parents pick and choose (in order to save money) and buy, for example, organic apples and celery, but no need to spend the extra cash on onions and pineapple.