Simple Tips and Tricks to Avoid Pesticide Residue in Food

Pesticides are toxic substances used to kill weeds (herbicides), insects (insecticides), fungus (fungicides) and rodents (rodenticides). These pesticides are used almost everywhere –from agricultural fields to homes to public places.

While pesticides help control damage to plants caused by pests and increase food production worldwide, they pose significant risks, both directly and indirectly, to our health.

A 2007 study published in Canadian Family Physician reports positive associations between pesticide exposure and brain, breast, kidney, lung, ovarian, pancreatic, prostate and stomach cancers.

Another 2007 study published in the same journal links pesticide exposure to four chronic non-cancer health effects: dermatologic, neurologic, reproductive and genotoxic.

Exposure to pesticides may increase risk for Parkinson’s disease, according to a 2006 study published in the Annals of Neurology.

Also, a 2013 report by the European Food Safety Authority notes that exposure to pesticides can lead to leukemia in children and Parkinson’s disease.

Anyone who uses pesticides or is present when pesticides are sprayed is at a higher risk for dangerous exposure.

A 2015 report by the Environmental Working Group states that nearly two-thirds of the 3,015 produce samples tested by the U.S. Department of Agriculture in 2013 contained pesticides.

According to this report, the foods highest in pesticide loads were apples, peaches, nectarines, strawberries, grapes, celery, spinach, sweet bell peppers, cucumbers, cherry tomatoes, imported snap peas and potatoes.

The foods containing the least amount of pesticides were avocados, sweet corn, pineapples, cabbage, frozen sweet peas, onions, asparagus, mangoes, papayas, kiwis, eggplant, grapefruits, cantaloupes, cauliflower and sweet potatoes.

Given the health effects of pesticide exposure, it is important to take steps to avoid pesticide exposure. With a little effort, you can do wonders for your health as well as the environment.

Here are some simple tips and tricks to avoid pesticide residue in food.

1. Wash Fruits and Vegetables under Running Water

While growing fruits and vegetables, many farmers spray pesticides on the leaves and stems to protect the crop from damage. A considerable amount of pesticides also accumulate on the outer surface of the fruits and vegetables.

To remove the harmful residue and toxins, the best option is to wash your produce under running warm water before eating it. It is best to use warm water rather than very cold or hot water.

Make sure you don’t just quickly wash and wipe the produce as the pesticides do not simply dissolve in the water, it is the action of rubbing produce under water that helps remove the residue.

A 2012 report by the Department of Analytical Chemistry at the Connecticut Agricultural Experiment Station shows that rinsing fruits and vegetables under tap water significantly reduced the residue of nine of the 12 pesticides examined across 14 commodities.

Fruits like grapes, apples, strawberries, guava, blueberries, plums, peaches and pears as well as vegetables like tomatoes, eggplant, green beans and okra can be cleaned properly using this method.

You should be thorough when washing these fruits and vegetables and, if required, opt for 2 or 3 washings before eating, as harmful chemicals can linger in crevices that are hard to wash.

In fact, you could use a vegetable brush to help srcub the produce thoroughly.

Along with raw fruits and vegetables, you need to thoroughly wash raw rice, legumes, beans and pulses 2 or 3 times before cooking.

2. Dry with Paper Towels

After you have washed the fruits and vegetables, dry them thoroughly. This helps remove any remaining residue sticking to the surface.

Instead of using your kitchen towel, use disposable paper towels as pesticide residue may collect on kitchen towels that aren’t washed right away and may get transferred to other foods, hands and dishes.

Paper towels are good for drying apples, strawberries, pears, guavas and tomatoes. For firm fruits and vegetables, such as melons and root vegetables, a little scrubbing may be required.

For lettuce and other types of salad leaves and green vegetables, use a salad spinner to remove excess fluid.

After drying fruits and vegetables, you can store them without any danger of spoiling them due to moisture.

3. Remove the Peel or Outer Layer

4. Blanching and Boiling

5. Homemade Cleaning Spray

6. Eat Organic Produce

7. Plant Your Own Garden