It seems like the “organic” label gets slapped on everything from cauliflower to couscous to candy. But it's worth the extra cost. If a food is labeled organic, you can be assured it was cultivated without pesticides, antibiotics or hormones. Like hormones, pesticides can be estrogenic, contributing to fat storage. “[Organic] is where you should spend your money,” Kalanick insists. That's particularly true if the product has fat in it--think chicken, dairy, olive oil, or avocadoes--because pesticides tend to accumulate in fat, or if the food has an edible skin, like an apple, or is delicate and can’t be scrubbed, like spinach. And try Kalanick’s homemade veggie wash: Combine one part distilled white vinegar with three parts filtered water in a spray bottle and mist over produce before rinsing.