Pesticides in food

Pesticides are products of chemical or biological origin intended to protect fruits and vegetables from weeds, diseases, noxious insects, mites and other harmful organisms. But every use of pesticides carries with it negative consequences for the ecosystem and human health. For these reasons, reducing the use of pesticides is one of the foundations of sustainable agriculture and the idea of sustainable development as it is of special importance for the health conditions of the population especially the food poisoning by pesticides.

pesticides

Fruits and vegetables, and other agricultural products are the main sources of vitamins and minerals, but they are also carriers of harmful chemical compounds that are used to protect them from natural pests. Thus, on fruits and vegetables can be found the remains of about 900 preparations compiled on the basis of about 200 chemical substances dangerous to human health.
These are cancer-causing and mutagen chemicals, poisons for the nervous system and endocrine glands, poisons for the reproductive system, for the heart and brain, etc. Pesticide residues are also found in all food products of plant and animal origin.

During growing season, all cultures and crops are treated with a large number of different pesticides (apples up to 20 times). Thus some of the pesticides enter the body directly through the fruit and vegetables, and some indirectly through food products (bread, meat, milk, eggs, juices, beverages), causing a variety of health disorders. We don’t pay enough attention to the effects that pesticides have on our health. It is known for the increasing of malignant diseases, but we don’t look for causes, and it is known that the origin of all diseases is due to the continuing effectiveness of so-called risk factors among which the one of the biggest risks are exactly the pesticides.

Of all of these reasons we must be aware that fruits and vegetables are contaminated with pesticides and that it is important to know how to reduce their level.

WASHING FRUIT AND VEGETABLES WITH DETERGENT

Agricultural pesticides can not be washed using only water. By adding only a small amount of kitchen detergent in the water and washing fruits and vegetables for a few minutes, it can be eliminated most of residual chemicals.

PEELING FRUIT AND VEGETABLES

This is a relatively easy way to reduce the amount of pesticides, particularly when it comes to apples, which are the most polluted. Before peeling definitely need to wash the fruit with water, so the chemicals could not be passed on. It is recommended to be consumed only the inner part, because the bark due to the spray contains the most toxins. Peeling we remove a lot of pesticides, but also vitamins and minerals that are found in the bark. So this is not an ideal solution.

WASHING FRUIT AND VEGETABLES USING A STRONG ACID OR BASE

Groceries are first washed and then sink into a larger vessel with water in which has been put vinegar in the ratio of 3:1 and 1 tablespoon salt. So we get a corrosive mixture which will, after ten minutes of operation to remove pesticides from groceries. It can be used soda which creates a strong base in the middle and has the same effect. For maximum effect can be used vinegar and baking soda together in order to destroy the base and an acid pesticides. This is a great solution for eliminating pesticides, bacteria and wax. The fastest way is to put the mixture in a spray bottle, spray groceries before washing, then rinse.

SOME OF THE POSSIBLE MIXTURE

-1 Tablespoon lemon juice, 2 tablespoons of sodium bicarbonate, 1 cup (250 ml) water
-1 Tablespoon of lemon juice, 2 tablespoons apple vinegar and 1 cup (250 ml) water
-1 Tablespoon of sodium bicarbonate, half a cup of vinegar and 1 cup (250 ml) of water – for groceries covered with wax

COMMERCIAL CLEANER FOR FRUIT AND VEGETABLES

On the market there EVEREST ANTI PESTICIDE powder that is 100% powder of soap fruit that will naturally and thoroughly clean groceries from pesticides and other harmful compounds.

It should be noted that there are fruits and vegetables that are naturally resistant to parasites and other pests and producers don’t treat them with many chemicals and is therefore healthier and more ready for use.

Foods that are more contaminated (requiring thoroughly cleaning before use)

Apple, celery, peppers, peaches, strawberries, nectarines, grapes, spinach, salad, cucumbers, blueberries, potatoes, kale, green beans.

Less contaminated food (less treated)

Onions, corn, pineapples, avocados, cabbage, peas, asparagus, mango, eggplant, kiwi, cantaloupe, sweet potatoes, grapefruit, watermelon, mushrooms.