Every day Americans eat tons of food carrying traces of pesticides, many of which have caused serious health hazards in animal testing. But those cases of pesticide poisoning that are reported mainly involve people exposed to large doses chemical and farm workers, and small children who have access to improperly stored household pesticides.
Pesticides are used because they reduce crop losses, due to pests. The cosmetic result is appealing -- unscarred produce. But before a pesticide can be sold or used, a safe level of residue on food must be established. By the time the produce reaches the market, most of the pesticide has either been washed off or has evaporated. Residues may remain, however, both on the surface of the food and inside it. Moreover, the label organically grown may be no guarantee that the produce is totally free of pesticides this is a state-by-state determination. One thing is for sure, it will cost a lot more.
Growing your own food wont eliminate health problems if you live in a city or manufacturing area, because the air in your neighborhood and the water you use might be contaminated by heavy metals such as lead that have infiltrated natural resources.
And systemic pesticides those that plants absorb through their roots or leaves into their tissues can pose a hazard for inexperienced gardeners, who sometimes misuse them by over-spraying or by spraying food plants with pesticides that are intended for use only on ornamentals such as flowers, shrubs or tress.
So what can you do to reduce exposure to pesticide residue? Try these simple and practical solutions:
