The least expensive approach to removing organophosphates (estrogen-based toxins in herbacides and pesticides) is to use roughly 1 cup of distilled white vinegar per gallon of water.  You let your produce soak in this solution (usually in a clean kitchen sink) for approximately thirty minutes.  Rinse off the produce and then store it or eat it.  Remember, just using a scrub-brush with running water will not remove the chemicals that leach into the skin of the produce.  The most susceptable produce in respect to herbacide and pesticide include: berries, apples, broccoli, peaches, pears, grapes, lettuces, spinich.  Organophosphates cause havoc to the body on a variety of levels.  They are terrible free-radical chemicals contributing to elevating virtually all markers of inflammation.  ADD/ADHD, Heart Disease, Polycystic Ovaries, Uterine Fibroids, Breast Cancer, Colon-Rectal Cancer, and Stomach Cancer are just a few of the disease processes that are caused or enhanced by these chemical agents.