I would guess that those individuals that are concerned about polluting their own bodies (inner environment) with harmful chemicals and pesticides are the same people that are concerned with polluting the environment - such as me. Price is an issue; however, I have switched a couple years ago to only eating organic apples (since they are waxed and its difficult to remove the wax to get at the skin (although there are some methods available). I eat only organic potatoes, where I do often want to keep the skin for their flavor in various food applications. I also choose organic green onions which notorious for pesticide residue; regular onion varieties, tofu and miscellaneous items as they become available (from chicken boullion to tomato ketchup). Sometimes organic items are on sale, and I jump on those opportunities. I look forward to the day that hand held pesticide detectors will be in common use and inexpensive. This was inspired by another thread, but last post was too long ago to supplement. I noticed that organic foods seem to be nurtured better in the growth process because they taste significantly better on average and more like something grown in the home garden and allowed to ripen further. You can't trust any certification because stuff happens. I still wash what is washable and organic at least three times, I use a rather large stainless steel mixing bowl with a strainer that can be placed over the top to pour our the water. I agitate the vegetable in the water as it is filling, since the abrasion of the water is important in removing the residue. I have begun using one or two drops of dish soap in the first wash but don't let it sit. Just a very fast agitation and then going through the process with tap water about 4 to 6 times more with agitation. The soap clings to the pesticide and allows the pesiticide to be pulled off the food item by water. Pesticides are not significantly soluble in water, but they stick to organic matter (I was trained as a chemist). The soap is highly attracted to the water and will wash away. By the way, Costco has a dish detergent that is made from only natural ingredients, no phosphates, no artificial perfumes or dies, which I use as it is a better and more wholesome choice. Don't use foaming and oxidizing or antibacterial soaps. If I have a tomato or peach, for example, I put a drop of soap on the surface, rub it over the skin and then continue rubbing the skin with the palm of my hand under a strong stream of tap water for about 30 to 40 seconds, washing both the hands and fruit at the same time. When doing grapes, I fill the stainless bowl with cold tap water, put a couple drops of soap in there and then repeatedly pull out and immerse the grapes into the water-soap solution and then rinse (I like using the spray attachment sinks normally have with the water pressure high for small items, like grapes, lettuce, etc.). In my chemistry training we were told to wash glassware at least 3 times or more, since each time decreases the concentration of contaminants to a level of 10% the previous level, so two washes gets contaminants down to 1 part in 100 and three to 1 part in 1000. However, it assumes that draining is done completely each time and that any contaminants are soluble in the wash. With pesticides, this won't hold, since they are not soluble in water, so you need to add the small amount of soap (don't use any other type of soap, like laundry detergent!!) Caveat: If you use this technique on greens, like lettuce and spinach, be very quick with the soap stage and don't soak, since the leafy item will soak up the contents of the wash if left to soak. I go through the washing stage and then let the leafy items soak in clean tap water for about 15 to 30 minutes as an added measure - it will also crisp them up. If you are rinsing properly, you will not taste it in any way on your food, just like you don't taste it on your plates. We also switched years ago to reverse osmosis water, to get absolutely pure water (to the atomic level, like distilled water); which we use for food items where we ingest much of the water used in the food preparation; such as, coffee, tea, drink mixes using water as a base, soups, etc. We get our minerals in the foods we eat and a multi-vitamin and mineral supplement. It's much better than getting it from most municipal water sources. Some grocery stores, particularly in the mountain areas or where water sources are not reliably clean, have Water Islands which dispense Osmosis water. Don't waste money on filter devices that simply filter by passing through some medium or material, they aren't that effective and can't get down to the atomic level of filtration.