PESTICIDE RESIDUES IN FOOD
The reason to analyse the foods with least pesticide residues is clear when we examine the evidence for their damage.
A French study published in December 2019 in a journal from the American Medical Association, shows that those with the highest frequency of organic food consumption had an alarming 25% less cancers than those who did not eat organic food. Another study has found a surprising association between the consumption of foods high in pesticide residues and fertility problems.
These facts alarm us to the need to focus on eating those fruits and vegetable foods with the least pesticide residues.
Scientific analysis updated in 2019 from the US Dept of Agriculture, shows that up to 70% of the produce sold in USA contains pesticide residues. This data released in 2019 tests shows the produce both least and most effected by pesticide levels.
WORST PRODUCE TEST RESULTS FOR PESTICIDES
Strawberries, Spinach, Kale, Nectarines, Apples, Grapes, Peaches, Cherries, Pears, Tomatoes, Celery, Potatoes.
PRODUCE LEAST EFFECTED BY PESTICIDES
Avocados, Sweet corn, Pineapples, Frozen sweet peas, Onions, Papayas, Eggplants, Asparagus, Kiwis, Cabbages, Cauliflower, Cantaloupes, Broccoli, Mushrooms, Honeydew melons.
Avocados and sweet corn were the least effected. Less than 1% of samples of those showed any detectable pesticides.
More than 70 percent of the fruit and vegetable sampled from this list had no pesticide residues.
Its apparent that some crops are worse effected by pests. These need more and/or different pesticides to make them most viable for growers. So when you simply cant afford to exclusively eat organically grown fruit and vegetable, the answer is to focus on those that are likely to be the least contaminated with pesticides. Those important foods with least pesticide residues.