John Myers
In most cases, residues of pesticides cannot be detected by the senses. In this article you will learn how you can minimize your individual exposure to pesticide residues.
The essentials in brief:
- In general, you cannot taste or smell pesticide residues.
- Eat a varied diet and choose seasonal foods from the region. They are hardly or only slightly loaded.
- Read this article for more tips.
Eat seasonal, regional and varied
Eat a variety of foods. Many types of vegetables are hardly or only slightly contaminated. With variety on the menu, you not only reduce exposure to pesticides. You also take in valuable health-promoting plant ingredients.
Give preference to seasonal and regionally produced fruit and vegetables. Annual studies show that fruit and vegetables from the EU are less contaminated than food from third countries. In addition, you protect the environment with local seasonal products, since the goods are not imported by plane or truck.
By the way, Dutch vegetables are better than their reputation. Many vegetables of Dutch origin, such as tomatoes, peppers or cucumbers, are low in residues.
Good to know: Fresh herbs from overseas can be particularly contaminated, for example those from Thailand or Cambodia. Since there are no mandatory indications of origin for herbs, ask about their origin when purchasing or prefer herbs from organic farming.
Prefer ecologically produced products
Organic fruits and vegetables are a good choice when it comes to pesticide exposure. They are largely residue-free and often barely more expensive than conventionally grown produce if you buy them in season. They are also now readily available in most grocery stores.
Tip: look out for the QS certification mark. Products with this sign are checked more frequently than others.
Wash fruits and vegetables
Always wash fruit and vegetables thoroughly under running water. If the condition allows it, you should rub it off vigorously afterwards, preferably with a microfiber cloth.
If the surface is rough, you can also use a vegetable brush. This is not possible with soft fruit. You should therefore wash it longer under running water. In addition to impurities, residues can be at least partially removed.
Do not peel fruit
Peeling apples and pears is not necessary or recommended. Valuable ingredients such as vitamins and secondary plant substances, which are located directly under the skin, are then lost. You can peel cucumbers to remove surface pesticides.
Cook food in a way that preserves nutrients
Cooking can also reduce residue. Pesticide residues are often better broken down at high temperatures. But make sure you cook it in a way that preserves nutrients. Vegetables should only be steamed briefly and quickly at initially high and then low temperatures.
Wash your hands
Wash your hands after peeling citrus fruits, bananas, and mangoes. In this way you avoid the transfer of residues from the peel to the pulp.
Tip: You can wash and grate these fruits before peeling them. This also reduces the risk of you absorbing pesticides through the skin or transferring them to the fruit.
Tips for “untreated” and “treated” products
Fruits marked as “untreated” are not necessarily so. The marking means that they were only not treated with skin treatment agents after harvesting.
If you need lemon or orange peel for the preparation, it is better to use organic products.
Potatoes labeled post-harvest treatment should be peeled before eating. These are treated with germ or mold inhibitors.
Eat more root vegetables
Root and stem vegetables tend to be significantly lower in residues than leafy and fruit vegetables. Examples of root and stem vegetables include carrots, potatoes, beetroot and asparagus. Leafy and fruiting vegetables include lettuce, cucumber, peppers and tomatoes.
Remove the outer leaves from lettuce, as the inner leaves leave fewer residues. According to previous studies, iceberg lettuce is less contaminated than lettuce.
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