Recent [US] government pesticide tests reveal the widespread presence of pesticide residues on conventionally grown, non-organic fruits and vegetables and in tap water. Results analyzed by the [US] Environmental Working Group (EWG) show that 68 percent of food samples had detectable pesticide residues after they had been washed or peeled.
As a result of the data generated by scientists at U.S. Department of Agriculture and Food and Drug Administration, EWG created its Dirty Dozen™ list of foods most commonly contaminated with pesticides, as well as, the Clean Fifteen™ list of the foods least likely to be pesticide-tainted.
Notable findings from the EWG study:
- 98 percent of conventional apples have detectable levels of pesticides.
- Domestic blueberries tested positive for 42 different pesticide residues.
- 78 different pesticides were found on lettuce samples.
- Every single nectarine USDA tested had measurable pesticide residues.
- As a category, grapes have more types of pesticides than any other fruit, with 64 different chemicals.
- 13 different pesticides were measured on a single sample each of celery and strawberries.
- Green beans and leafy greens (kale and collard greens) were commonly contaminated with highly toxic organophosphate insecticides. These insecticides are known to affect the nervous system.
- The produce least likely to test positive for pesticides were asparagus, avocado, cabbage, grapefruit, watermelon, eggplants, pineapples, mushrooms, onions, frozen peas and sweet potatoes.
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