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How to protect yourself from “non-organic” pesticides:


Produce

  • Make sure you buy the freshest veges and fruits in season. When long storage and long-distance shipping are not required, less pesticides are utilised.
  • Shave the tops and the very outskirts of cabbages, lettuce, cabbages, and other leafy vegetables that may contain the mass of pesticide remenants.

  • Peeling and cooking is necessary, even though some nutrients and fibre are lost in the processes.
  • Eat a wide variety of fruits and vegetables. This would limit exposure to any one type of pesticide residue.
  • Buy fruits and veges only subjected to certain regulations, for instance the USDA. Produce imported from other countries is not grown under the same regulations as enforced by the USDA. For instance, Mexican strawberries.
  • Halt until just before preparation to wash or cover your food in clean fresh water. Scholars at the University of California report that this removes nearly all dirt residue, as well as most bacteria and some pesticide remenants.

  • Soaps aren’t needed and could be dangerous to you, depending on their ingredients-make sure you read the labels.

Meats:

  • Cut the fats from meat - Residues of particular pesticides congregate in animal fat.