Pesticides in Foods

Pesticides in Foods

According to the United States Department of Agriculture (USDA) organic food sales grew by more than 7 percent last year, partly driven by consumer concern about the use of pesticides in food production and their impacts on health and the environment.

In order to reduce pesticide exposure, here are some steps to follow.

• Eating certified organic produce decreases the number of pesticides a person is exposed to because the National Organic Program bans the use of synthetic pesticides in organic production.
• Pay attention to the list of the Dirty Dozen and Clean Fifteen Foods. The Dirty Dozen includes the following foods: apples, celery, cherry tomatoes, cucumbers, grapes, hot peppers, nectarines that are imported, peaches, potatoes, spinach, strawberries, sweet bell peppers, kale/collard greens and summer squash. Foods on the Clean Fifteen include asparagus, avocados, cabbage, cantaloupe, sweet corn, eggplant, grapefruit, kiwi, mangos, mushrooms, onions, papayas, pineapple, frozen sweet peas and sweet potatoes.
• If shopping at a farmer’s market, ask the producer about pest control methods used.
• Rinse, scrub and peel produce can help reduce pesticides.
• Trim fat as pesticides can accumulate in fatty tissue.
• Grow your own produce.