Pesticides have been used by commercial farmers for many years, to protect crops from weeds, disease and insects. The use of pesticides increases crop yields. Proponents of pesticide use estimate that 30–70% of crops would be lost without the use of pest control products. Also, food could potentially be contaminated by diseases carried by insects that can affect human health. The use of pesticides is highly regulated, and must past stringent tests before a product is approved for sale or use.

The Government of Canada states that, “Pesticides are designed to kill ‘pests’, but some pesticides can also cause health effects in people. The likelihood of developing health effects depends on the type of pesticide and other chemicals that are in the product you are using, as well as the amount you are exposed to and how long or often you are exposed.” Over a lifetime, this can amount to significant amounts of pesticides consumed. Once we ingest a pesticide, our body does not have the ability to remove it—it is permanently stored in the body tissue. Despite governments allowing pesticides to be used in our food supply, many have been shown to cause damage to the nervous system; mutations in DNA; hormonal disorders; damage to liver, kidneys, eyes, lungs; developmental and reproductive damage; and, cancer. Children have unique susceptibilities to the potential toxicity of pesticides. A connection has been shown between pesticide exposures in early life and pediatric cancers, decreased cognitive function, behavioural problems, and lasting damage to a child’s brain development.

All countries use pesticides on their commercial crops. Nearly two-thirds of the 3,015 fruit and vegetable samples tested by the U.S. Department of Agriculture in 2013 contained pesticide residues, with 165 different pesticides identified. Pesticides remained on fruits and vegetables that were tested, even when they were washed and, in some cases, peeled.

The organic food sector is growing rapidly with people choosing to purchase organic food to avoid food containing pesticides. However, many people who want reduce their exposure to pesticides cannot find or afford an all-organic diet. The Environmental Working Group (EWG), based in the United States, produces a yearly list of the 12 worst offenders, produce that contain the most pesticides. They call this list the “Dirty Dozen.” The recommendation is that if you consume any of these 12 foods on a regular basis, that you purchase the organic version. They also produce a list called the “Clean 15” which is a list of produce that, grown conventionally (vs organically) contain the least amount of pesticide residue. Consumers are safe in purchasing these 15 foods grown in conventional methods. EWG’s aim is to give consumers confidence that by following their advice, they can buy foods with fewer types of pesticides and lower overall concentrations of

pesticide residues. See www.ewg.org for more information.

Smart shopping choices matter. Studies show that people who eat mainly organic produce have lower pesticide levels in their bodies, despite eating 70% more fruits and vegetables than people who rarely or never purchased organic produce.

THE DIRTY DOZEN

Apples have topped the list of the Dirty Dozen for many years, and it remains at the top of the list again in 2015, with 99% percent of apple samples testing positive for at least one pesticide residue. The remaining foods on the Dirty Dozen list are peaches, nectarines, strawberries, grapes, celery, spinach, sweet bell peppers, cucumbers, cherry tomatoes, imported snap peas and potatoes.

The average potato had more pesticides by weight than any other food. A single grape and a sweet bell pepper sample tested positive for 15 pesticides. Single samples of celery, cherry tomatoes, nectarines, peaches, imported snap peas and strawberries tested positive for 13 different pesticides apiece. If you eat your daily 5–7 servings of fruits and  vegetables from the “dirty dozen” foods, you are consuming, on average,  14  different pesticides every day.

The EWG has added two items to the Dirty Dozen list, in the “Plus” category—kales/collard greens and hot peppers. These items are of special concern to public health because tests have found these foods laced with particularly toxic pesticides. If you cannot find or afford organic types, they suggest cooking them, because pesticides levels typically diminish when food is cooked.

THE CLEAN 15

This list contains the foods, grown conventionally, that have been found to have the least amount of pesticides. Avocados were again the cleanest in 2015, with only 1% of samples showing any detectable pesticides. Other items on the Clean 15 list include sweet corn, pineapples, cabbage, frozen sweet peas frozen, onions, asparagus, mangoes, papayas, kiwi, eggplant, grapefruit, cantaloupe, cauliflower, and sweet potatoes.

Some 89% of pineapples, 82% of kiwi, 80% of papayas, 88% of mango and 61% of cantaloupe had no residues. Multiple pesticide residues are extremely rare on Clean 15 vegetables.

To reduce the amount of pesticides ingested, avoid foods that are high in pesticides, eat more of the foods that are low in pesticides, buy organic when available, and grow your own crops whenever possible.