Monday, 27 March 2017

The fruits and vegetables that may cause leukemia, non-Hodgkins lymphoma, brain, bone, breast, ovarian, prostate, testicular and liver cancers.

You may find yourself wondering if you should be buying organic fruits and vegetables instead of conventional ones. The first thing is to understand the differences between organic and conventional produce – the amount of pesticides used. 
Did you know that nearly 1.7 million people  are diagnosed with cancer, according to the American Cancer Society. A cancer epidemic is at all time high, and evidence is growing ever stronger that pesticide exposure is a key contributor to this. In February 2009, the Agency for Toxic Substances and Disease Registry published a study that found that children who live in homes where their parents use pesticides are twice as likely to develop brain cancer versus those that live in residences in which no pesticides are used. 
 
Chronic health consequences may occur years after even minimal exposure to pesticides we ingest through our food and water. A July 2007 study conducted by researchers at the Public Health Institute, the California Department of Health Services, and the UC Berkeley School of Public Health found a sixfold increase in risk factor for autism spectrum disorders (ASD) for children of women who were exposed to organochlorine pesticides. 
Studies have found that pesticides are extremely toxic to children. There is now vital scientific evidence that the human brain is not fully formed until the age of 12, which means that exposure to  pesticides can crucially impact the development of the central nervous system.

Why Choose Organic

Several studies have found that organic foods  contain higher levels of antioxidants and certain micronutrients, such as vitamin C, zinc and iron. One study discovered that organically grown berries contained 58% more antioxidants and up to 52% higher amounts of vitamin C . Organic fruits and vegetables tend to produce more antioxidants that serve as their own protective compounds, rather relying on chemical pesticide sprays to protect themselves. 
Non-organic fruits and vegetables pesticide residue:
  1. Strawberries – 45 pesticide residues
  2. Apples – 47 pesticide residues
  3. Nectarines – 33 pesticide residues
  4. Peaches – 62 pesticide residues
  5. Celery – 64 pesticide residues
  6. Grapes – 56 pesticide residues
  7. Cherries – 42 pesticide residues
  8. Spinach – 54 pesticide residues
  9. Tomatoes – 35 pesticide residues
  10. Sweet bell peppers – 53 pesticide residues
  11. Cherry tomatoes – 69 pesticide residues
  12. Cucumbers – 86 pesticide residues
  13. Snap peas  – 78 pesticide residues
  14. Blueberries – 52 pesticide residues
  15. Potatoes – 35 pesticide residues
  16. Hot peppers – 75 pesticide residues
  17. Lettuce – 52 pesticide residues
  18. Kale/Collard greens – 55 pesticide residues/45 pesticide residues
  19. Blueberries imported – not differentiated on PAN, see blueberries above
  20. Green beans – 44 pesticide residues
  21. Plums – 44 pesticide residues
  22. Pears – 40 pesticide residues
  23. Raspberries – not noted on PAN
  24. Carrots – 26 pesticide residues
  25. Winter squash – 64 pesticide residues
  26. Tangerines – 14 pesticide residues
  27. Summer squash – 40 pesticide residues
  28. Snap peas (domestic on EWG) – 78 pesticide residues (domestic or imported not noted on PAN)
  29. Green onions – 31 pesticide residues
  30. Bananas – 11 pesticide residues
  31. Oranges – 12 pesticide residues
  32. Watermelon – 26 pesticide residues
  33. Broccoli – 33 pesticide residues
  34. Sweet potatoes – 19 pesticide residue
  35. Mushrooms – 11 pesticide residues
  36. Cauliflower – 15 pesticide residues
  37. Cantaloupe – 17 pesticide residues
  38. Grapefruit – 11 pesticide residues
  39. Honeydew melon – not listed in PAN
  40. Eggplant – 18 pesticide residues
  41. Kiwi – not listed
  42. Papaya – 7 pesticide residues
  43. Mangos – 11 pesticide residues
  44. Asparagus – 9 pesticide residues
  45. Onions – not listed
  46. Sweet frozen peas – 12 pesticide residues
  47. Cabbage – 11 pesticide residues
  48. Pineapple – 6 pesticide residues
  49. Sweetcorn – 3 pesticide residues
  50. Avocados – 1 pesticide residue

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