Strawberries Top Dirty Dozen List for Pesticide Residues — Again

Despite being linked to depression, endometriosis and a host of other health complications, the overuse of pesticides in American agriculture continues.

And findings of dangerous of pesticide residues aren’t limited to the fruits and vegetables we count on for nourishment. The chemical buildup from pesticides has been found in everything from wine, to tea and even honey, from bees coming into contact with pesticide-laden crops.

And there seems to be no end in sight. 

 For the third year in a row, strawberries top the Environmental Working Group’s (EWG) Dirty Dozen list of fruits and vegetable with the highest levels of pesticide residues. The annual list serves as a reminder of  why it's important to buy organic produce, at least buy the organic variety of the worst offenders, such as strawberries.

The Dirty Dozen

For the past 15 years, the EWG has issued a Shoppers" Guide to pesticides in Produce,  which ranks pesticide contamination in the most popular fruits and  vegetables. Approximately one-third of the strawberry samples tested  contained at least 10 pesticides, while one sample contained 22  pesticides. Spinach was ranked in second place, with 97 percent of  samples testing positive for pesticides. Following spinach, the other  dirty dozen included nectarines, apples, grapes, peaches, cherries,  pears, tomatoes, celery, potatoes and sweet bell peppers. In addition to  the 12, the EWG included a 13th suspect of hot peppers, which contained insecticides that are highly toxic to the nervous system.

The  EWG report was based on a study by the U.S. Department of Agriculture  that conducted nearly 39,000 tests on 47 fruits and vegetables. Almost  70 percent of the nonorganic or conventional produce tested had  pesticide residues. 

 

The Clean Fifteen

On the positive side, the EWG issued a Clean fiftten list featuring fruits and vegetables with the least pesticides.  Avocadoes earned the top spot, followed by sweet corn, with less than 1  percent of samples of each showing pesticide residues. Next in line on  the list were pineapples, cabbages, onions, frozen sweet peas, papayas,  asparagus, mangos, eggplants, honeydew melons, kiwis, cantaloupes,  cauliflower and broccoli.

GMO Foods

Although most processed foods contain genetically modified organisms (GMOs),  such as corn oil and corn syrup, most supermarket produce is non-GMO.  However, the USDA reports that a small percentage of sweet corn,  zucchini and yellow squash are GMO. Most Hawaiian pineapples are GMO as  well. Because federal law doesn’t require labeling of GMO produce, the  EWG advises consumers to purchase organically grown varieties of these  foods. To avoid GMO ingredients in processed food, look for products  with a Non-GMO Project Verified or Certified Organic labels. 

 

Risks From Pesticides

Children are more vulnerable to the  adverse effects of pesticides, the EWG report said: it cited a 2012  American Academy of Pediatricians study that indicated the effects can  include behavioral and neurodevelopmental problems, asthma, birth  defects and cancer. The report also quoted JAMA Internal Medicine and Harvard University EARTH studies that found eating pesticide-laden forms of produce can impair the reproductive health of both men and women.

Tips for Reducing Pesticide Intake

All  fruits and vegetables are extremely nutritious, so people should  continue to eat them in plentiful quantities. The EWG advocates buying  the organic variety of produce on the Dirty Dozen list. Those who are  unable to afford organic produce can reduce their pesticide exposure by  choosing the conventionally grown varieties with lower pesticide  residues.Wash all produce, even the organic kind. Washing fruits  and vegetables for a minimum of 30 seconds under tap water can reduce  pesticides, according to the Connecticut Agricultural Experiment  Station. Scientists at the agency found commercial produce washes aren’t  an advantage, as they didn’t remove more pesticides than plain tap  water. 

The National Pesticide Information Center provides further tips on  reducing pesticide exposure. These include discarding the outer layers  of leafy vegetables like lettuce and cabbage, along with peeling  conventionally grown produce that has high pesticide residues. They also  recommend trimming fat off meat, fish and poultry before cooking to decrease the ingestion of pesticides that may accumulate there. 

By Mary West

http://www.liveinthenow.com/article/strawberries-top-dirty-dozen-list-for-pesticide-residues-again