Does eating organic mean I won’t be eating any pesticides?
There are two groups of agricultural pesticides: synthetic and natural. Synthetics are created in labs, and natural ones are substances that occur in nature. The majority of synthetic pesticides (and all of the most toxic ones) used in conventional farming are banned in organic farming, but pesticide drift can mean chemicals sprayed on conventional crops may find their way to nearby organic farms. Still, all of the organic produce in our analysis fell into the very low-risk or low-risk categories.
USDA organic standards allow for the use of certain natural pesticides and very few synthetic ones. “But you can’t compare conventional and organic farming in an oranges-to-oranges kind of way,†says Michael Sligh, a farmer, founding chairman of the National Organic Standards Board, and Just Foods Program director at Rural Advancement Foundation International.
Natural pesticides are usually less toxic than synthetic ones. “ ‘Pesticide’ is a broad term used to refer to a range of substances from the very, very limited low-toxic ones allowed in organic farming to the highly toxic chemicals that can be used in conventional farming,†he says. “They are very different. Before a pesticide is even approved for use in organic farming, it must be evaluated for potential adverse effects on humans, animals, and the environment, and prove it’s compatible with a system of sustainable agriculture.
And farmers must follow integrated `pest-management plans that require that they use any approved organic pesticide as a last resort and develop strategies to avoid repeated use.†Those differences have implications for personal health but also for the health of farmworkers and the planet. “Folks need to understand the multiple benefits they are getting when they choose organic,†he says, “and the multiple choices they are making when they don’t.â€
A simple trick to tell if produce is organic
Can you wash away pesticides?
About half of the people in a recent Consumer Reports survey believe that peeling fruit or vegetables removes or reduces pesticides and 43 percent think you can remove them by washing. And they’re right—sort of. Rinsing can remove the surface residues, as well as dirt and bacteria. But you can’t completely wash away the pesticides—or the risk. Pesticides can stick to soft skins, and the wax coating used on some produce can trap pesticide residues. And some pesticides are systemic, that is they are taken up by the plant’s root system and get into the fruit or vegetable flesh so they can’t be washed off. What’s more, the USDA measures pesticide residues after produce has been rinsed in cold running water and/or inedible peels and rinds are removed. So the pesticide residues used to calculate our dietary risk guide are those that remain after the fruit or vegetable has been prepped the way you would at home.
Wash your produce—conventional and organic—in running water. You don’t need any special washes. Researchers at the Connecticut Agricultural Experiment Station compared rinsing fruit and vegetables in plain water for one minute with washing them with vegetable washes (four different ones) and a solution of dishwashing soap and water. Water alone was as effective as any of the washes or soap. Rubbing produce with soft skins like peaches or using a vegetable brush on harder items like potatoes or carrots will help remove residues, dirt and germs.
Consumer reports.
There are two groups of agricultural pesticides: synthetic and natural. Synthetics are created in labs, and natural ones are substances that occur in nature. The majority of synthetic pesticides (and all of the most toxic ones) used in conventional farming are banned in organic farming, but pesticide drift can mean chemicals sprayed on conventional crops may find their way to nearby organic farms. Still, all of the organic produce in our analysis fell into the very low-risk or low-risk categories.
USDA organic standards allow for the use of certain natural pesticides and very few synthetic ones. “But you can’t compare conventional and organic farming in an oranges-to-oranges kind of way,†says Michael Sligh, a farmer, founding chairman of the National Organic Standards Board, and Just Foods Program director at Rural Advancement Foundation International.
Natural pesticides are usually less toxic than synthetic ones. “ ‘Pesticide’ is a broad term used to refer to a range of substances from the very, very limited low-toxic ones allowed in organic farming to the highly toxic chemicals that can be used in conventional farming,†he says. “They are very different. Before a pesticide is even approved for use in organic farming, it must be evaluated for potential adverse effects on humans, animals, and the environment, and prove it’s compatible with a system of sustainable agriculture.
And farmers must follow integrated `pest-management plans that require that they use any approved organic pesticide as a last resort and develop strategies to avoid repeated use.†Those differences have implications for personal health but also for the health of farmworkers and the planet. “Folks need to understand the multiple benefits they are getting when they choose organic,†he says, “and the multiple choices they are making when they don’t.â€
A simple trick to tell if produce is organic
Can you wash away pesticides?
About half of the people in a recent Consumer Reports survey believe that peeling fruit or vegetables removes or reduces pesticides and 43 percent think you can remove them by washing. And they’re right—sort of. Rinsing can remove the surface residues, as well as dirt and bacteria. But you can’t completely wash away the pesticides—or the risk. Pesticides can stick to soft skins, and the wax coating used on some produce can trap pesticide residues. And some pesticides are systemic, that is they are taken up by the plant’s root system and get into the fruit or vegetable flesh so they can’t be washed off. What’s more, the USDA measures pesticide residues after produce has been rinsed in cold running water and/or inedible peels and rinds are removed. So the pesticide residues used to calculate our dietary risk guide are those that remain after the fruit or vegetable has been prepped the way you would at home.
Wash your produce—conventional and organic—in running water. You don’t need any special washes. Researchers at the Connecticut Agricultural Experiment Station compared rinsing fruit and vegetables in plain water for one minute with washing them with vegetable washes (four different ones) and a solution of dishwashing soap and water. Water alone was as effective as any of the washes or soap. Rubbing produce with soft skins like peaches or using a vegetable brush on harder items like potatoes or carrots will help remove residues, dirt and germs.
Consumer reports.