Organic? Yea or nay.

Harvard nutrition experts say there is no solid evidence that organic foods in general are healthier for humans, but that organically raised meat may prevent the spread of diseases such as bovine spongiform encephalopathy, better known as mad cow disease.

Conventionally raised livestock can catch this disease by eating the meat or bones of infected animals. But because animals sold as organic meat do not eat slaughtered animals, they are unlikely to catch mad cow disease.

Perhaps the most common concern about conventionally grown foods is the fear of ingesting pesticides and what effect this might have on health.

But no research to date has proven that organic foods are healthier. The level of pesticides found in conventionally grown foods hasn’t been definitely linked to any health risk.

The bottom line is that the health benefits from eating fruits and vegetables outweigh the risks from ingesting the pesticides on them.

Here are some ways to reduce your exposure to pesticides:

* Buy locally grown produce in season. Produce grown on small, nearby farms is less likely to be treated with pesticide waxes used to inhibit fungus growth on produce that’s shipped long distances. Locally grown fruits and vegetables are available only in season.

* Wash fruits and vegetables, and peel them when possible. One study found that washing produce with a mix of water and mild dishwashing detergent, peeling the skins, and (for lettuce and cabbage) removing the outer leaves eliminated pesticide residues in 21% of fruits and vegetables.

* Peeling alone eliminated all of the residues in bananas, carrots, and potatoes. Similarly, corn had no residues after it was shucked.