Pesticides

Pesticide use is widespread in commercial agriculture.   Common pesticides have been linked to variety of health problems including brain and nervous system toxicity, cancer, hormone problems and local irritation of skin, eyes and lungs.  It is unclear at which levels pesticides can cause harm.   Thus, setting guidelines is difficult and monitoring produce is even more challenging.

Fear of pesticides should not prevent you from expanding your intake of fruits and vegetables.   7-10 servings daily of fruits and vegetables is ideal, even if they are commercially grown and expose you to pesticides.  Commerically grown produce remains preferable to packaged and processed items.  However, it is ideal to minimize exposure to toxins whenever possible.   Buying organic produce can reduce that exposure.  Organically grown produce can actually contain certain chemicals that have been deemed “legal,” but still overall contain much less pesticides that commercially grown items.   In addition to looking for organic produce, locally grown foods are also an optimal choice, even if not technically organic, though many will be both.   When food does not have to be transported long distances, less chemicals are needed to keep things fresh and therefore less is used.  

Sometimes buying organic is not feasible. Increased cost and limited access are two big reasons.   It's especially challenging to find low cost organic foods not locally grown or out of season.  The Environmental Working Group did extensive testing looking at pesticide amounts in a large variety of produce.  Their specific methodology can be found on their website, and I recommend reading their entire report.  From that list, you can identify produce containing highest concentrations of pesticides and those with the lowest.  Focusing your organic purchases on produce with the highest pesticide levels is one way to save some cost.  Below are listed their top 15 “cleanest” and “dirtiest” items.  Again, I recommend reading the whole report at the link noted: http://www.ewg.org/foodnews/