The reality of organic growing and eating.
The latest reports about pesticide residues show that 70% of conventionally grown fruit and vegetables contain up to 230 different pesticides.
The analysis based on produce samples tested by the US Department of Agriculture, found that strawberries and spinach contained the highest amounts of pesticide residues.
One sample of strawberries tested positive for 20 different pesticides and spinach contained nearly twice the pesticide residue by weight than any other fruit of vegetable.
The 12 most contaminated fruit and vegetable which contain the highest concentration of pesticides and known as the ‘dirty dozen’ are:
Strawberries, spinach, nectarines, apples, grapes, peaches, cherries, pears, tomatoes, celery, potatoes and sweet bell peppers.
The 15 less contaminated fruits and vegetables, known as the ‘clean 15’ are:
- frozen sweet peas,
- honey dew melons,
- cauliflower, and
The number of chemicals applied to supermarket vegetable crops have increased by 17 times in 40 years, making consumers exposed to a ‘toxic cocktail’ of pesticides.
Consuming even low levels of pesticide cocktails on a regular basis are thought to be linked with degenerative diseases like strokes, heart attacks, cancers and lowers fertility.
Information from the National Food Institute said “chemicals can have a mixed effect. They may have no effect by themselves, but when mixed have a pronounced mixture effect.”
Onions and leeks have seen the biggest rise in toxic chemicals applied to them.
In 1974, 2 chemicals were applied to grow the average wheat crop, and tests showed in 2014, 21 chemicals were being used per crop!
It should be up to the pesticide companies to prove that the pesticide does not cause harm…NOT up to the researchers to show that there is harm!
Isn’t it a ‘no brainer’ to simply eat organic.