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A Shopper's Guide to Pesticides in Produce
Pesticides, which effectively kill insects, are chemicals that also can change and destroy living cells in humans and animals. Mutant cells may then be stimulated to grow out of control, leading to cancer of the liver, lung, pancreas, small and large intestines, or stomach. Pesticides have also been found to disrupt hormonose and poison the nervous system.
It is almost impossible to wash the pesticides off of many types of fruits and vegetables. And it's equally impossible for the Department of Agriculture to inspect foods imported from other countries that don't have laws controlling the use of pesticides. To reduce your health risks from these chemicals, buy organic produce whenever possible. But if you can't -- because of the added expense or because it isn't readily available -- try to avoid the 12 most pesticide-contaminated fruits and vegetables (see list) and look for the 12 least contaminated.
Instead of These Try These
strawberries avocados
bell peppers corn
spinach onions
US cherries sweet potatoes
peaches cauliflower
Mexican cantaloupe Brussels sprouts
celery US grapes
apples bananas
apricots plums
green beans green onions
Chilean grapes watermelons
cucumbers broccoli
Data provided by the Environmental Working Group, 202-667-6982; www.ewg.org -- A. G. S.
Anne Goodwin Sides is a freelance writer and a frequent contributor to National Public Radio. She lives with her husband and sons in Santa Fe, New Mexico.
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