To minimize exposure to toxic substances in food try to buy organic foods. If availability and cost are a concern for you, here are some things you can do.

• Avoid protein foods most likely to be contaminated such as organ meats and the following fish: shark, tuna, oysters, walleye, white croaker, swordfish, marlin king mackerel, northern pike, tilefish, sea bass, halibut, large mouth bass.
• Eat low on the food chain, that is, less animal and more plant food.
• Buy lean meat and low fat dairy products and take the skin off chicken.
• Eat as wide a variety of food as possible - lessen your exposure to any given pesticide.
• Emphasize vegetables and fruits in your diet. Wash under running water and peel squash, apricots, bananas, carrots, apples, pears and potatoes. Remove outer leaves of lettuce and cabbage.

The 12 most contaminated vegetables and fruits

Strawberries, green and red peppers, spinach, cherries (.U.S.), peaches, cantaloupe (Mexico), cel-ery, apples, apricots, green beans, grapes (Chile), cucumbers

The 12 least contaminated vegetables and fruits

Avocados, corn, onions, sweet potatoes, cauliflower, Brussels sprouts, grapes (U.S.) bananas, plums, green onions watermelon, broccoli