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Pesticides in our food...
The dirty dozen
Pesticides are
toxic chemicals sprayed on crops to kill bugs, weeds, fungi, rodents and other "pests."
Although their use is regulated by the government, critics say that oversight is
not as stringent as it should be. According to the Environmental Working Group,
"the risks you encounter when you eat them depend on a number of factors
including the toxicity of the pesticide, degree and form of exposure, your age,
genetic susceptibility, and exposure to other toxics, including other
pesticides."
Many pesticides
are now considered "endocrine disrupters" that cause a variety of changes in how
hormones normally act in the body. Hormones are our bodies' chemical messengers,
coordinating our growth, metabolism, and fertility. They can affect the immune
system and even alter behavior. There is concern that even in small doses
pesticides can disrupt the development of fetuses and children with potentially
long-lasting effects. And a study published in the July 2006 issue of
Annals of Neurology found that people who reported using pesticides had a 70
percent greater incidence of Parkinson's disease than those who were not
exposed.
Although washing
and peeling your food can help remove some of the pesticide residues, it does
not eliminate them. Because of the potentially serious toxic effects of
pesticides, especially in children, you should become familiar with those foods
found to contain the highest levels of pesticides (see below) and buy them
organic.
Foods with the
highest pesticide residues:
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Peaches
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Apples
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Sweet bell peppers
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Celery
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Nectarines
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Strawberries
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Cherries
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Pears
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Grapes (imported)
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Spinach
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Lettuce
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Potatoes
Foods with the
lowest pesticide residues:
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Onions
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Avocado
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Sweet corn
(frozen)
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Pineapples
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Mango
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Asparagus
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Sweet peas
(frozen)
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Kiwi
-
Bananas
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Cabbage
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Broccoli
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Papaya

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