Fruits and Vegetables: Reducing Pesticide Exposure

Canada – Greater Vancouver produce shoppers are increasingly buying local — both to help local farmers and to help the environment. A consumer study released last week found that 70 per cent of local shoppers not only prefer to buy B.C. fruits and vegetables, but have increased the amount they buy.

According to the study’s survey, which was conducted by the Mustel Group, in the past two years, seven in 10 adults reported that they have increased the amount of B.C.-grown produce they buy and two-thirds are willing to pay more for it.

Supporters of locally produced food also point out that food transported long distances is often preserved with waxes, irradiation, gases and synthetic chemicals, such as fungicides and sprout inhibitors, which reduce the nutritional value of foods and has uncertain effects on health.

U.S.A. - While organic foods are certified by the U.S. Department of Agriculture as free of pesticides and hormones, the “certified organic retailers” designation says the retailer will comply with handling standards nearly as meticulous as those for kosher or vegan foods.

At its simplest: Organic broccoli cannot be stacked atop conventional broccoli and, organic apples cannot be washed with regular apples for fear that chemicals will be transferred.

The certification is the best way for regular supermarkets to get a leg up in the organic food industry, where sales in the United States went from $6 billion in 2000 to $14 billion in 2005.

Best Practices
The Environmental Working Group published its latest list of fruits and vegetables most and least likely to have pesticide residues in November. Most of the pesticides it shows most commonly appearing as residue are not on the CDC’s list of chemicals it looks for in the bodies of Americans.

The best way to reduce pesticide exposure is to eat a varied diet, wash all produce, and choose organic when possible to reduce exposure to potentially harmful chemicals. Thorough washing of all fruits and vegetables will help, although not all pesticide residues can be removed by washing. If possible, also remove the outer layer of leaves or peel vegetables.

Buy organic produce selectively, as certain foods tend to have higher or lower amounts of pesticides.

The following foods tend to have the highest levels of pesticides (from Environmental Working Group’s Report ):

Fruit

• Peaches
• Apples
• Strawberries
• Nectarines
• Pears
• Cherries
• Red Raspberries
• Imported Grapes

Vegetables

• Spinach
• Bell Peppers
• Celery
• Potatoes
• Hot Peppers

These foods tend to be lower in pesticide levels:

Fruits

• Pineapples
• Plantains
• Mangoes
• Bananas
• Watermelon
• Plums
• Kiwi Fruit
• Blueberries
• Papaya
• Grapefruit
• Avocado

Vegetables

• Cauliflower
• Brussels Sprouts
• Asparagus
• Radishes
• Broccoli
• Onions
• Okra
• Cabbage
• Eggplant

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