There is tremendous fear of pesticides among the public. Most people think the biggest risk is that they might cause cancer. All pesticides applied in the U.S. meet Environmental Protection Agency (EPA) standards for being used at levels 100 times less than that showing any unhealthy effect. Furthermore, about 75% of fruits and vegetables grown in the U.S. have no detectable pesticide residues. With greater importation of produce from around the world, there is a bigger chance of getting pesticide residues in food. Other country’s farmers are more likely to use these products at higher levels and the imported goods are less likely to be inspected. Most of these compounds can be rinsed off with plain water, or by peeling the outer layers, but some are systemic and throughout the plant.
HERE'S WHAT YOU NEED TO KNOW: According to Dr. Bruce Ames of the University of California at Berkeley, one of the most respected scientists in this area, 99.99% of all pesticides are naturally occurring in plants. Most commercial plants have been bred to resist attacks by parasites and they do this by producing a wide array of chemicals. However, it is clear from many dozens of studies that the more fruits and vegetables consumed, the healthier a person is. Therefore, there is no compelling evidence that the pesticide residues found in fruits and vegetables are associated with any harm.
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