Don't be bugged! The truth about pesticides
Your mouth is watering in anticipation of the fresh, juicy orange you are peeling, when suddenly you discover it's half eaten by worms! Or, you're cutting into your colorful seasonal squash when you notice that it's black and moldy inside! Thanks to pesticides, we don't have to worry about these kinds of stories happening very often.
Have you heard the claims that pesticides make your produce unsafe to eat? These so-called “contaminants” are actually chemicals sprayed on fruits and vegetables while they are growing to stop insects, fungus, molds and other pests from destroying them.
When the word “pesticide” comes to mind, many people automatically think of harsh, synthetic chemicals. However, there are also naturally occurring chemicals that control insects, such as sulfur and copper. They are used by farmers to increase crop yield and develop high quality produce. In many ways, they are actually used to make your food safer and ensure that a variety of products are available at your local food store.
Many consumers are concerned that pesticides left on produce, or residues, could be dangerous. Farmers use as little as necessary to help minimize health risks and because the chemicals are costly to them.
The Environmental Protection Agency (EPA) is responsible for ensuring your food is safe by setting limits for the amounts of residues considered acceptable on produce by the time it reaches your grocery store. Acceptable levels are those that research has shown there to be no significant health risk when ingested over a lifetime. The fact is that by the time your fruits and vegetables make it to your home, pesticide residues are well below those limits.
Reply With Quote
Originally Posted by Scott Campbell
