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The Dirty Dozen

EWG’s 2023 Shopper’s Guide to Pesticides in Produce

Of the 46 items included in our analysis, these 12 fruits and vegetables were most contaminated with pesticides.

1. Strawberries

2. Spinach

3. Kale, collard & mustard greens

4. Peaches

5. Pears

6. Nectarines

7. Apples

8. Grapes

9. Bell & hot Peppers

10. Cherries

11. Blueberries

12. Green Beans

Tested for, but not on either list

These 19 items were included in the fruit and vegetable testing data from the USDA and FDA but do not fall into either the Dirty Dozen or Clean Fifteen lists.

13. Tomatoes

14. Winter squash

15. Celery

16. Potatoes

17. Cherry Tomatoes

18. Lettuce

19. Tangerines

20. Cucumbers

21. Broccoli

22. Summer squash*

23. Plums

24. Eggplant

25. Raspberries

26. Grapefruit

27. Snap Peas

28. Oranges

29. Cantaloupe

30. Bananas

31. Cauliflower

Vegetables-PNG

Clean 15

These 15 items had the lowest amounts of pesticide residues, according to EWG’s analysis of the most recent USDA data.

32. Carrots

33. Watermelon

34. Sweet Potatoes

35. Mangoes

36. Mushrooms

37. Cabbage

38. Kiwi

39. Honeydew melon

40. Asparagus

41. Sweet peas (frozen)

42. Papaya*

43. Onions

44. Pineapple

45. Sweet corn*

46. Avocados

EWG’s 2023 Shopper’s Guide to Pesticides in Produce

Nearly 75 percent of non-organic fresh produce sold in the U.S. contains residues of potentially harmful pesticides, EWG’s 2023 Shopper’s Guide to Pesticides in Produce finds. In this year’s guide, blueberries and green beans join our Dirty Dozen list of the 12 fruits and vegetables sampled that have the highest traces of pesticides.

Any exposure to pesticides is a problem, given what we know about several ways they can harm humans. But the findings are particularly concerning for children, who are particularly vulnerable to many of the health harms associated with pesticide exposure.

The Shopper’s Guide represents EWG’s analysis of the latest fruit and vegetable testing data from the Department of Agriculture and Food and Drug Administration. The 2023 guide includes data from 46,569 samples of 46 fruits and vegetables. The USDA peels or scrubs and washes produce samples before testing, whereas the FDA only removes dirt before testing its samples. Even after these steps, the tests still find traces 251 different pesticides.

The guide includes our Dirty Dozen as well as our Clean Fifteen, which shows which fruits and vegetables tested have very low or no traces of pesticides.

Some of the USDA’s tests show traces of pesticides long since banned by the Environmental Protection Agency. Much stricter federal regulation and oversight of these chemicals is needed.

Consumption of fruit and vegetables, organic or not, is critical to a healthy diet and good health. But for shoppers concerned about dietary pesticide exposure, EWG’s Shopper’s Guide, released every year since 2004, provides information about the fruits and vegetables with the highest and lowest pesticide residues, so consumers can make the best decisions for their families.

PESTICIDES – KNOWN TO CAUSE HEALTH PROBLEMS

For this year’s guide, the overall picture remains problematic: Too many pesticides are still found in too high quantities on too much of the produce millions of Americans eat every day.

Many peer-reviewed scientific studies have shown disturbing links between pesticides and human health issues. These findings raise important questions about the safety of pesticide mixtures found on produce.

Research from Harvard University shows that consuming fruits and vegetables with high levels of pesticide residues may lessen the benefits of fruit and vegetable consumption, including protection against cardiovascular disease and mortality.

A recent EWG investigation published in the peer-reviewed journal Environmental Health found that the EPA has failed to adequately protect children from pesticides. For almost 90 percent of the most common pesticides, the agency has neglected to apply the Food Quality Protection Act–mandated children’s health safety factor to the allowable limits.

The threats pesticides pose to children’s health have been known since at least 1993 – 30 years ago – when the National Academies of Science published a landmark study warning of inadequate oversight. The American Academy of Pediatrics recommends parents concerned about their children’s exposure to pesticides consult EWG’s Shopper’s Guide.

Choosing organic fruits and vegetables can almost immediately reduce the amounts of residues in a person’s body, because the harmful chemicals used on non-organic, or conventional, produce are no longer a factor.

WHAT’S NEW IN THE 2023 SHOPPER’S GUIDE

Blueberries and green beans are on the Dirty Dozen this year. Both crops still have troubling concentrations of pesticides that can harm the human nervous system, called organophosphate insecticides, though the levels have decreased over the past decade.

Several green bean samples had residues of acephate, a toxic pesticide, which the EPA banned more than 10 years ago from use on green beans grown for food.

Also this year, cantaloupe was removed from the Clean Fifteen, and carrots were added.

By Environmental Working Group Science Team     MARCH 15, 2023

source: www.ewg.org


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Dirty Dozen 2022: Produce with the most and least pesticides

Strawberries and spinach continue to top the annual list of the “Dirty Dozen” fruits and veggies that contain the highest levels of pesticides, followed by three greens – kale, collard and mustard – nectarines, apples, grapes, and bell and hot peppers, according to the Environmental Working Group’s 2022 Shopper’s Guide to Pesticides in Produce.

Cherries came in eighth this year on the list of the 12 most contaminated foods, with peaches, pears, celery and tomatoes rounding out the list.

But don’t stop eating these foods, which are full of the vitamins, minerals, fiber and antioxidants needed to battle chronic disease, experts say.

“If the things you love to eat are on the ‘Dirty Dozen’ list, we recommend buying organic versions when you can,” said Alexis Temkin, a toxicologist at the EWG with expertise in toxic chemicals and pesticides.

“Several peer-reviewed studies and clinical trials have looked at what happens when people switch to a fully organic diet,” she said. “Concentrations and measurements of pesticides decrease very rapidly.”

Consumers can also consult EWG’s “Clean Fifteen” – a list of produce with the least amount of pesticides. Nearly 70% of the fruits and veggies on the list had no detectable pesticide residues, while just under 5% had residues of two or more pesticides, the report said.

Avocados had the lowest levels of pesticides among the 46 foods tested, followed by sweet corn, pineapple, onions and papaya.

Multiple pesticides

Issued yearly since 2004, the EWG report uses US Department of Agriculture test data to rank 46 foods that are the most and least contaminated with pesticide residues. The USDA staffers prepare the food as consumers would – washing, peeling or scrubbing – before testing each item.

The USDA does not sample all 46 foods each year, so EWG pulls results from the most recent testing period. Strawberries, for example, have not been tested by the USDA since 2016, Temkin said,

Many samples of the 46 fruits and vegetables included in the report tested positive for multiple pesticides, including insecticides and fungicides. Over 90% of “strawberries, apples, cherries, spinach, nectarines and grapes tested positive for residues of two or more pesticides,” the report said.

Testing found the highest level of multiple pesticides – 103 – on samples of the heart-healthy trio of kale, collards and mustard greens, followed by 101 different pesticides on hot and bell peppers. In general, “spinach samples had 1.8 times as much pesticide residue by weight as any other crop tested,” the report said.

Being exposed to multiple pesticides, even at low levels, is “supra-additive,” with each pesticide having more of a health impact than it might in isolation, said Dr. Leonardo Trasande, chief of environmental pediatrics at NYU Langone, who was not involved in the report.

dirty dozen

Health risks of pesticides

Health dangers from pesticides depend on the type, according to the US Environmental Protection Agency. Pesticides can impact the nervous system, irritate the eyes and skin, interfere with the hormonal systems of the body, or cause cancer, the EPA said.

The pesticide DCPA, classified by the EPA as a possible human carcinogen and banned in 2009 by the European Union, was frequently detected on collards, mustard greens and kale, the EWG report said.

Chlorpyrifos, a pesticide often used on nut and fruit trees and row crops such as broccoli and cauliflower, was banned by the EPA in February 2022 after a 15-year effort by environmental groups.

Chlorpyrifos contains an enzyme “which leads to neurotoxicity, and has also been associated with potential neurodevelopmental effects in children,” the EPA said.

Babies and children are especially vulnerable to pesticides, experts say, because of the damage the chemicals can cause to the developing brain. A 2020 study found an increase in IQ loss and intellectual disability in children due to exposure to organophosphates, a common class of pesticides.

A large number of pesticides also affect the endocrine system in developing fetuses, which can interfere with developmental growth, reproduction and metabolism.

“Even a brief exposure to pesticides which alter endocrine function can cause permanent effects if the exposure occurs during critical windows of reproductive development,” according to the EPA.

Steps consumers can take

Besides eating organic, there are a number of actions consumers can take to reduce exposure to pesticides – and many other toxins such as heavy metals – that can be found in produce.

Dangerous chemicals found in food wrappers at major fast-food restaurants and grocery chains, report says

Rinse all produce before serving. Don’t use soap, detergent or commercial produce wash – water is the best choice, experts say.

“Soap and household detergents can be absorbed by fruits and vegetables, despite thorough rinsing, and can make you sick. Also, the safety of the residues of commercial produce washes is not known and their effectiveness has not been tested,” the US Food and Drug Administration stated.

Choose local. Buying food that is purchased directly from a local farmer can reduce the risk of pesticide exposure, experts say.

Buy in season. Prices drop when fruits and vegetables are in season and plentiful. That’s a good time to purchase organic foods in bulk, then freeze or can them for future use, experts suggest.

By Sandee LaMotte, CNN     Thu April 7, 2022

source:  www.cnn.com


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EWG’s Shopper’s Guide to Pesticides in Produce

99 Percent of Non-Organic Raisins Tainted With at Least Two Chemicals

Nearly 70 percent of the fresh produce sold in the U.S. contains residues of potentially harmful chemical pesticides, according to EWG’s analysis of the latest test data from the federal Department of Agriculture. But the dirtiest produce commodity, according to the USDA’s Pesticide Data Program, is not a fresh fruit or vegetable but a dried one – raisins.

Traditionally, EWG’s Shopper’s Guide to Pesticides in Produce™ has included fresh fruits and vegetables only. But because the USDA tested raisins last year for the first time since 2007, we decided to see how they would fare on the Dirty Dozen, our annual ranking of the fruits and vegetables with the most pesticides.

Almost every sample of non-organic raisins tested – 99 percent – had residues of at least two pesticides. On the 2020 Dirty Dozen, raisins would rank worst of all fruits tested, including strawberries, nectarines, apples and cherries, all of which had residues of two or more pesticides on at least 90 percent of samples.

As with last year’s Shopper’s Guide, kale ranks third on the 2020 Dirty Dozen list. Even as kale’s popularity as a health food rich in vitamins and antioxidants has soared in recent years, the level and type of pesticide residues on kale has expanded significantly.

In USDA’s most recent tests, the pesticide most frequently detected on kale was DCPA, sold under the brand name Dacthal. The Environmental Protection Agency classifies DCPA as a possible human carcinogen, and in 2009 the European Union banned it.

Whether organic or conventionally grown, fruits and vegetables are critical components of a healthy diet. However, many crops contain potentially harmful pesticides, even after washing, peeling or scrubbing, which the USDA does before testing each item. Since pesticide contamination varies by crop, it is important to understand which items are most or least contaminated.

Also important to note is that the USDA does not test for all pesticides used in crop production. Notably, it does not analyze glyphosate, or Roundup, the most heavily used pesticide in the U.S., but high levels can be found in several grains and beans, such as oats and chickpeas, due to its increasing use as a pre-harvest drying agent.

EWG’S DIRTY DOZEN FOR 2020

  • Strawberries
  • Spinach
  • Kale
  • Nectarines
  • Apples
  • Grapes
  • Peaches
  • Cherries
  • Pears
  • Tomatoes
  • Celery
  • Potatoes

Of the 47 items included in our analysis, these Dirty Dozen foods were contaminated with more pesticides than other crops, according to our analysis of USDA data.1 (The rankings are based not only on the percentage of samples with pesticides but also on the number and amount of pesticides on all samples and on individual samples. See Methodology.) Key findings:

  • More than 90 percent of samples of strawberries, apples, cherries, spinach, nectarines, and kale tested positive for residues of two or more pesticides.
  • Multiple samples of kale showed 18 different pesticides.
  • On average, kale and spinach samples had 1.1 to 1.8 times as much pesticide residue by weight than any other crop tested.

EWG’S CLEAN FIFTEEN FOR 2020

  • Avocados
  • Sweet corn
  • Pineapple
  • Onions
  • Papaya
  • Sweet peas (frozen)
  • Eggplants
  • Asparagus
  • Cauliflower
  • Cantaloupes
  • Broccoli
  • Mushrooms
  • Cabbage
  • Honeydew melon
  • Kiwi

These 15 items had the lowest amounts of pesticide residues, according to EWG’s analysis of the most recent USDA data.1  Key findings:

  • Avocados and sweet corn were the cleanest. Fewer than 2 percent of samples showed any detectable pesticides
  • With the exception of cabbage, all other products on the Clean Fifteen tested positive for four or fewer pesticides.
  • Almost 70 percent of Clean Fifteen fruit and vegetable samples had no pesticide residues.
  • Multiple pesticide residues are extremely rare on Clean Fifteen vegetables. Only 7 percent of Clean Fifteen fruit and vegetable samples had two or more pesticides.

HEALTH BENEFITS OF REDUCING DIETARY PESTICIDE EXPOSURE

Eating organic food reduces pesticide exposure and is linked to a variety of health benefits, according to an article published this year in the peer-reviewed journal Nutrients.2 In four separate clinical trials, people who switched from conventional to organic foods saw a rapid and dramatic reduction in their urinary pesticide concentrations, a marker of pesticide exposure. Additional studies have linked higher consumption of organic foods to lower urinary pesticide levels, improved fertility and birth outcomes, reduced incidence of non-Hodgkin lymphoma and lower BMI.2,3

Researchers from Harvard University used USDA test data and methods similar to ours to classify produce as having high or low pesticides.4 Remarkably, their lists of high and low pesticide crops largely overlap with our Dirty Dozen and Clean Fifteen.

spraying pesticides

FERTILITY STUDIES’ CLASSIFICATION OF PESTICIDE RESIDUES

High pesticide residue score

Apples, apple sauces, blueberries, grapes, green beans, leafy greens, pears, peaches, potatoes, plums, spinach, strawberries, raisins, sweet peppers, tomatoes, winter squashes

Low to moderate pesticide residue score

Apple juice, avocados, bananas, beans, broccoli, cabbages, cantaloupes, carrots, cauliflower, celery, corn, eggplants, grapefruits, lentils, lettuce, onions, oranges, orange juices, peas, prunes, summer squashes, sweet potatoes, tofu, tomato sauces, zucchini

These researchers also found that people who consumed greater quantities of crops high in pesticides had higher levels of urinary pesticides and lower fertility.4,5 Alternatively, people who consumed a pro-fertility diet, which included the low pesticide crops, among other foods and nutrients, like whole grains and folic acid, were more likely to have a successful pregnancy.6

From these studies, it is unclear whether the positive effects associated with organic foods are directly and exclusively caused by lower pesticide exposures.

People who consume higher amounts of organic produce tend to be more health-conscious in general, making it difficult to determine the exact cause of an observed health outcome. Clinical trials – in which participants are monitored before and after switching to an organic diet – may be better able to identify cause-and-effect links between diet and outcomes.

But so far, the clinical trials for organic foods have been short-term studies spanning days to months, although health benefits from eating organic foods may take much longer to become evident. Until long-term clinical trials are completed, the published observational studies provide the best evidence in support of eating organic.

In 2012, the American Academy of Pediatrics issued an important report that said children have “unique susceptibilities to [pesticide residues’] potential toxicity.” The academy cited research that linked pesticide exposures in early life to pediatric cancers, decreased cognitive function and behavioral problems. It advised its members to urge parents to consult “reliable resources that provide information on the relative pesticide content of various fruits and vegetables.” A key resource it cited was EWG’s Shopper’s Guide to Pesticides in Produce.7

An EWG investigation published this year found that for most pesticides, the Environmental Protection Agency does not apply additional restrictions to safeguard children’s health. The landmark 1996 Food Quality Protection Act required the EPA to protect children’s health by applying an extra margin of safety to legal limits for pesticides in food. Yet, as the EWG study found, this tenfold margin of safety was not included in the EPA’s allowable limits for almost 90 percent of the most common pesticides.

GENETICALLY ENGINEERED CROPS

Genetically engineered crops, or GMOs, are most commonly found in processed foods rather than in fresh produce. Corn syrup and corn oil, produced from predominantly GMO starchy field corn, are commonly found in processed foods. However, you may find genetically modified zucchini, yellow squash, sweet corn, papaya and apples in U.S. markets, though only papayas are predominantly GMO.

Under a law passed in 2016, beginning in 2022, GMO food products in the U.S. must be labeled. However, based on the final rule, released in 2018 by the Trump Administration, these labels may be difficult to interpret, with confusing terms like “bioengineered.” Until the law takes effect, consumers who want to avoid GMOs may choose organic zucchini, yellow squash, sweet corn, papaya, apples and potatoes. Processed goods that are certified organic or bear Non-GMO Project Verified labels can also be trusted to be GMO-free.

EWG provides several resources – including EWG’s Shopper’s Guide To Avoiding GMO Food, the Food Scores database and EWG’s Healthy Living app – to help consumers identify foods likely to contain genetically engineered ingredients.

DIRTY DOZEN PLUS

EWG’s standard criteria do not rank peppers among the Dirty Dozen, but because they test positive for pesticides known to be toxic to the brain, we’ve included them in the Dirty Dozen Plus list.

Between 2010 and 2012, USDA tests found peppers contained acephate, chlorpyrifos and oxamyl – toxic insecticides that are banned from use on some crops but still permitted on hot peppers.

EWG recommends that consumers choose organic peppers in lieu of conventionally grown. Alternatively, if organic peppers are unavailable or too expensive, EWG suggests that you cook conventionally grown peppers before eating them, as heating food can reduce pesticide levels.8

PESTICIDE REGULATIONS

The federal government’s role in protecting our health, farm workers and the environment from harmful pesticides is in urgent need of reform. In the U.S, pesticide regulation, monitoring and enforcement is scattered across multiple federal and state agencies. In 1991 the USDA initiated the Pesticide Data Program and began testing commodities annually for pesticide residues, but we continue to be concerned about pesticide regulation in the U.S.

The USDA states that a goal of its tests is to provide data on pesticide residues in food, with a focus on those most likely consumed by infants and children. Yet there are some commodities that are not tested annually, including baby food (last tested in 2013), oats (last tested in 2014), and baby formula (last tested in 2014).

This is troubling, because tests commissioned by EWG found almost three-fourths of samples of popular oat-based foods, including many consumed by children, had pesticide residue levels higher than what EWG scientists consider protective of children’s health.

The chief responsibility of deciding which pesticides are approved for use in the U.S., including deciding what conditions are placed on their approval and setting the pesticide residue levels on foods and crops, falls to the EPA. But primary enforcement authority for pesticide use on farms is left to states, and the responsibility of testing foods to determine dietary exposures to pesticides is divided between the USDA and the Food and Drug Administration. However, neither the USDA nor the FDA regularly test all commodities for pesticide residues, nor do the programs test for all pesticides commonly used in agriculture.

The pesticide registration process requires companies to submit safety data, proposed uses and product labels to be approved by the EPA. However, the EPA does not conduct its own independent testing of pesticides. Neither does its review fully capture the risks posed by pesticides, because of limitations in available data and failures in risk assessments, such as excluding synergistic effects. This is concerning, because scientists have found that the combination of two or more pesticides can be more potent than the use of the pesticides individually.

The primary pesticide law – the Federal Insecticide, Fungicide, and Rodenticide Act, or FIFRA – is far less health protective than the laws that protect the safety of our air, food, water and environment. There are many reasons EWG fights for pesticide regulation and reform: registration loopholes, limited public participation, outdated registration and pesticide registration backlogs, to name a few.

These are examples of the potential undermining of marketplace safety, since products with harmful health concerns can remain on the market. Not all pesticides registered under FIFRA adequately protect human health and the environment, and federal food tolerance residue levels often allow for higher exposure levels than public health advocates, including EWG, consider to be safe.

REFERENCES:

  1. USDA, Pesticide Data Program. Agricultural Marketing Service. Available at: http://www.ams.usda.gov/datasets/pdp
  2. Vigar, V., et al., A Systematic Review of Organic Versus Conventional Food Consumption: Is There a Measurable Benefit on Human Health? Nutrients, 2020; 12(1), 7. DOI: https://doi.org/10.3390/nu12010007. Available at: https://www.mdpi.com/2072-6643/12/1/7/htm.
  3. Papadopoulou, E., et al., Diet as a Source of Exposure to Environmental Contaminants for Pregnant Women and Children from Six European Countries. Environmental Health Perspectives, 2019; 127(10). DOI: https://doi.org/10.1289/EHP5324. Available at: https://ehp.niehs.nih.gov/doi/full/10.1289/EHP5324.
  4. Chiu, Y.H., et al., Association Between Pesticide Residue Intake from Consumption of Fruits and Vegetables and Pregnancy Outcomes Among Women Undergoing Infertility Treatment With Assistance Reproductive Technology. JAMA Internal Medicine, 2018. DOI: 10.1001/amainternmed.2017.5038. Available at: http://jamanetwork.com/journals/jamainternalmedicine/article-abstract/2659557
  5. Chiu, Y.H., et al. Comparison of questionnaire-based estimation of pesticide residue intake from fruits and vegetables with urinary concentrations of pesticide biomarkers. Journal of Exposure Science and Environmental Epidemiology, 2018; 28, 31-39. DOI: https://doi.org/10.1038/jes.2017.22. Available at: https://www.nature.com/articles/jes201722
  6. Gaskins A.J., et al. Dietary patterns and outcomes of assisted reproduction. American Journal of Obstetrics and Gynecology, 2019; 220:567.e1-18. Doi: 10.1016/j.ajog.2019.02.004
  7. American Academy of Pediatrics, Organic Foods: Health and Environmental Advantages and Disadvantages. American Academy of Pediatrics Committee on Nutrition and Council on Environmental Health, 2012; e1406 -e1415. DOI: 10.1542/peds.2012-2579. Available at https://pediatrics.aappublications.org/content/130/5/e1406
  8. Kaushik, G., et al., Food processing a tool to pesticide residue dissipation – A review. Food Research International, 2009; 42:26-40. DOI: https://doi.org/10.1016/j.foodres.2008.09.009. Available at: https://www.sciencedirect.com/science/article/abs/pii/S0963996908001907

By EWG Science Team    WEDNESDAY, MARCH 25, 2020

source: www.ewg.org


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15 Healthy Choices To Help You Be Your Best Self

How Many Of These Healthy Habits Have You Incorporated Into Your Lifestyle?

Take the Stairs
instead of the elevator
 
Find Something Active You Enjoy
and stay active
 
Read Labels
and be on guard for less than healthy ingredients
 
and add more fiber to your diet
 
Minimize Sugar
where possible
 
Minimize Salt
when you can
 
best
 
 
Minimize GMOS
as often as possible
 
Minimize Pesticides
that can be prevalant in many of our foods
 
that can cause problems in your body

Eat Mostly Plants & Fish
to maximize better health
 
Drink Plenty of Water
to stay hydrated

Spice Things Up
for greater health benefits

and not your own worst enemy
 

Get Enough Quality Sleep
for energy, clarity and to help your body heal
 
Cultivate Resiliency
and arm yourself for future challenges
     Pete Szekely


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Weedkillers in Cereals: What to Know

In a new round of testing, the nonprofit watchdog Environmental Working Group found the weedkiller glyphosate in all 21 cereal and snack products it sampled.

“All but four contained levels higher than what EWG considers protective for children’s health,” says Alexis Temkin, PhD, an EWG toxicologist and co-author of the new report, issued Wednesday.

Glyphosate is the main ingredient in Bayer-Monsanto’s weedkiller Roundup.

Monsanto took exception to the report and said its products contain safe levels of chemicals, well below federal limits. The FDA says its standard safe level of glyphosate ranges from 0.1 parts per million to 310 ppm.

The products meet the regulatory standards set by the federal Environmental Protection Agency, Temkin says, but the EWG believes that the feds’ “tolerance limits are too high to adequately protect children’s health.”

The EWG first tested oat-based products in August 2018 and then again in October. It did the latest round to see if there has been any shift in the market or if oat-based foods still contain levels that were present before.

In general, the watchdog group found no differences.

In a statement, General Mills spokesperson Mike Siemienas says: “General Mills’ top priority is food safety and has been for over 150 years. Most crops grown in fields use some form of pesticides and trace amounts are found in the majority of food we all eat.”

baby_child_cheerios_cereal

 

What the New Tests Found

In the previous testing, including 94 samples of oat-based foods, glyphosate was detected in all but two samples, with 74 samples at levels above the EWG’s benchmark of 160 parts per billion (ppb). In the latest testing, ”we did 21 samples; four we had previously tested and 17 were new,” Temkin says.

Honey Nut Cheerios Medley Crunch, made by General Mills, had the highest levels, with 833 ppb, and regular Cheerios had 729 ppb.

Temkin says the EWG benchmark for children’s health of 160 ppb is calculated on how much of a substance would result in one additional case of cancer in every million people over a lifetime.

Nature Valley Fruit & Nut Chewy Trail Mix Granola Bar, Dark Chocolate & Nut, had the lowest results, with 76 ppb. Among other products sampled, Nature Valley Maple Brown Sugar granola bars had 566 ppb, Nature Valley Almond Butter Granola Cups had 529, and Chocolate Peanut Butter Cheerios had 400 ppb.

Complete results are here.

The EWG bought the products via online retail sites, shipping about 300 grams of each to an independent lab to analyze glyphosate levels.

Cancer-Causing or Not?

Are the levels worrisome or not? Experts disagree. The International Agency for Research on Cancer said in 2015 that glyphosate is ”probably carcinogenic to humans.”

The EPA says the chemical is not likely to cause cancer in people. In April, the EPA, while reviewing glyphosate, said it ”continues to find that there are no risks to public health when glyphosate is used in accordance with its current label and that glyphosate is not a carcinogen.”

Most crops grown in fields use some form of pesticides and trace amounts are found in the majority of food we all eat.
~ General Mills spokesperson Mike Siemienas

Glyphosate is a weedkiller and also helps ready crops for harvest. It promotes even drying so more of the crops can be harvested at the same time.

In recent years, some communities have banned the use of glyphosate. To date, three juries have awarded damages in cases involving the weedkiller and cancer. In May, a California jury ordered Monsanto to pay a couple more than $2 billion in damages.

Parents who are concerned can turn to organic products, Temkin says. “We do know that organic oats are going to have much lower levels, because the use of glyphosate is prohibited,” she says. Still, it’s no guarantee, since organic oats might be grown near fields where the weedkiller is used.

Monsanto Replies

In a statement, Monsanto says: “The glyphosate levels in this report are far below the strict limits established by the Environmental Protection Agency to protect human health. Even at the highest level reported by the EWG (833 ppb), an adult would have to eat 158 pounds of the oat-based food every day for the rest of their life to reach the strict limits set by the EPA.”

General Mills’ Siemienas agrees.

“Experts at the FDA and EPA determine the safe levels for food products,” he says. “These are very strict rules that we follow as do farmers who grow crops. We continue to work closely with farmers, our suppliers and conservation organizations to minimize the use of pesticides on the ingredients we use in our foods.”

The allegations, he says, are the same as those made in previous EWG reports.

Sources
Article: Weedkillers in Cereals: What to Know
Environmental Working Group: “In New Round of Tests, Monsanto’s Weedkiller Still Contaminates Foods Marketed to Children,” June 12, 2019.
News release, EPA: “EPA Takes Next Step in Review Process for Herbicide Glyphosate, Reaffirms No Risk to Public Health,” April 30, 2019.
Alexis Temkin, PhD, toxicologist, Environmental Working Group.
The New York Times: “$2 Billion Verdict Against Monsanto Is Third to Find Roundup Caused Cancer.”
Statement, Monsanto, June 13, 2019.
Mike Siemienas, spokesperson, General Mills. 
FDA.gov: “Questions and Answers on Glyphosate.”
Libby Mills, RDN, spokesperson, Academy of Nutrition and Dietetics.
Carl Winter, PhD, extension food toxicologist; vice chair, food science and technology, University of California, Davis.
United States Department of Agriculture: “Changes in Retail Organic Price Premiums from 2004 to 2010.”
United States Department of Agriculture: “Organic Production and Handling Standards.”
Trewavas, A. Crop Protection, September 2004.
Environmental Protection Agency: “Pesticides and Food.”
United States Department of Agriculture: “Organic Labeling Standards,” “Organic Agriculture,” “Organic Market Overview,” “Labeling Organic Product.”
Environmental Working Group: “EWG’s Shopper’s Guide to Pesticides in Produce,” “FDA Bans Three Toxic Chemicals.”
Winter, C. Journal of Toxicology, May 2011.
North Carolina State University: “Strawberry Disease and Their Control.”
The Connecticut Agricultural Experiment Station: “Removal of Trace Residues from Produce.”
Krol, W. Journal of Agricultural and Food Chemistry, October 2000.
National Potato Commission: “US Per Capita Utilization of Potatoes.”
Srednicka-Tober, D. British Journal of Nutrition, March 2016.
American Cancer Society: “Teflon and PFOA.”
Crop Protection: “A critical assessment of organic farming-and-food assertions with particular respect to the UK and the potential benefits of no-till agriculture.”
Journal of Agromedicine: “Pesticide/Environmental Exposures and Parkinson’s Disease in East Texas.”
PLOS: “Choosing Organic Pesticides over Synthetic Pesticides May Not Effectively Mitigate Environmental Risk in Soybeans”
Colorado State University: “Pesticides: Natural Isn’t Always Best.”
British Journal of Nutrition: “Composition differences between organic and conventional meet; A systematic literature review and meta-analysis.”
PBS: “USA to propose standard for organic seafood raised in U.S.”
Food Standards Agency: “Pesticides.”

By Kathleen Doheny        June 14, 2019 
WebMD Health News
Reviewed by Neha Pathak, MD on June 14, 2019


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Kale Is a Surprise on 2019’s ‘Dirty Dozen’ List

While it may still be considered a super food, kale took third place on this year’s “Dirty Dozen” list of fruits and vegetables with the most pesticide residue. Once again, strawberries and spinach took first and second, as they did on last year’s list.

The Environmental Working Group (EWG), a nonprofit organization focused on human health and the environment, has produced the report annually since 2004.

This year, more than 92% of kale samples tested had two or more pesticide residues detected, and a single sample could have up to 18 different residues, EWG found. The most frequently detected pesticide, found on about 60% of the kale samples, was Dacthal, also called DCPA. It has been classified by the Environmental Protection Agency (EPA) as a possible human carcinogen, based on animal studies.

The EWG researchers analyzed test data from the U.S. Department of Agriculture for the report, and kale had not been tested in more than 10 years, says Nneka Leiba, MPH, director of healthy living science at EWG and a co-author of the report. “The percent of [kale] samples with residue increased from 76% to 98%,” she says, citing the difference between the testing in 2007 and in 2017, the data used for this year’s report. “The average number of residues on a single sample increased from two to more than five.”

Leiba stresses that the report should not discourage people from eating fruits and vegetables, although she does suggest people choose organic produce when possible as even washing produce does not remove all pesticides.

Other experts who viewed the report say the amount of pesticides found is not high enough to be a health hazard.

2019’s Dirty Dozen

After adding kale, this year’s list repeats all the entries on last year’s list except for sweet bell peppers, in 12th place last year. This year’s Dirty Dozen:

  1. Strawberries
  2. Spinach
  3. Kale
  4. Nectarines
  5. Apples
  6. Grapes
  7. Peaches
  8. Cherries
  9. Pears
  10. Tomatoes
  11. Celery
  12. Potatoes
Dirty_12_2019

Dirty Dozen Plus

The researchers also call out hot peppers, which they say don’t meet their traditional ranking criteria but ”were found to be contaminated with insecticides toxic to the human nervous system.” They found insecticides that are banned on some crops but still allowed for use on hot peppers: acephate, chlorpyrifos, and oxamyl. The EWG recommends buying organic hot peppers or cooking them, as the heat decreases pesticide levels.

Clean 15 List for 2019

The researchers also produce a Clean 15 list — produce least likely to have pesticide residue. Much of this year’s list also repeats last year’s. For 2019, mushrooms made the list, while mangoes dropped off. Overall, more than 70% of the fruit and vegetable samples on the Clean 15 list had no pesticide residues, the researchers found. If they did have residues, only 6% had two or more pesticide types.
  1. Avocados (less than 1% of samples showed detectable levels of pesticides)
  2. Sweet corn (less than 1% of samples showed detectable levels)
  3. Pineapples
  4. Frozen sweet peas
  5. Onions
  6. Papayas
  7. Eggplants
  8. Asparagus
  9. Kiwis
  10. Cabbages
  11. Cauliflower
  12. Cantaloupes
  13. Broccoli
  14. Mushrooms
  15. Honeydew melons
Clean_15_2019





Study Methods, Health Concerns

For the report, researchers ranked pesticide contamination of 47 fruits and vegetables based on an analysis of more than 40,000 samples taken by the USDA and FDA.  The researchers looked at the percent tested with detectable pesticides, the percent with two or more, average number on a single sample, average amount of pesticides found, maximum number found on a single sample, and total found on the crop.
EWG researchers point to the value of a diet low in pesticide residues, citing research such as a recent report finding that people with the highest frequency of organic food consumption had a 25% lower risk of cancers of various types than those who had the lowest intake. Another study found a link between eating foods high in pesticide residues and fertility issues.
A Toxicologist Weighs In
Carl Winter, PhD, a food toxicologist at the University of California Davis, is familiar with the EWG reports. He calls the rankings “arbitrary and of dubious value for consumers.”
When considering the risk of pesticides in food, he says, the actual amount of pesticide detected, the amount of that food eaten by a person, and the toxicity of the pesticide must all be evaluated, and he says the EWG research does not do this.
A Dietitian’s Viewpoint

“As a registered dietitian, the concept of ‘dirty’ and ‘clean’ foods is concerning, unless food is truly dirty,” says Connie Diekman, a registered dietitian and director of university nutrition at Washington University in St. Louis.

She reviewed the report. “The USDA, FDA, and EPA all work to develop guidelines for safe food, setting limits of additives, preservatives, and pesticides at levels that are significantly below levels that might be a concern,” she says. She cautions consumers not to fear certain produce.
The amount of pesticides used is small, she says, ”and the quantity of food we would need to eat for any potential health risk exceeds what people do [eat].”

“If you are more comfortable and can afford to, buy organic, but know it can have organic pesticide residue,” Diekman says.

Growers’ Views
Teresa Thorne is executive director of the Alliance for Food and Farming, an industry group representing farmers who grow both organic and conventional produce. She fears that the report will create ”unfounded and unnecessary fears.” She notes that few Americans eat enough fruits and vegetable daily as is.
The Alliance maintains a pesticide calculator on its companion site, www.safefruitsandveggies.com. According to its calculations, a child could eat 7,446 servings of kale in one day without ill effect, even if it had the highest pesticide residue recorded by the USDA.
EWG Responds

While the levels on individual produce may seem low, ”the overall burden is high,” Leiba says, adding that people are also eating other foods with chemicals and pesticides. “We are talking about a synergistic effect.”

Editor’s note: Connie Diekman is on the Bayer LEAD Network, Leaders Engaged in Advancing Dialogue.
WebMD Article Reviewed by Hansa D. Bhargava, MD
March 20, 2019
Sources:
Libby Mills, RDN, spokesperson, Academy of Nutrition and Dietetics.Carl Winter, PhD, extension food toxicologist; vice chair, food science and technology, University of California, Davis.United States Department of Agriculture: “Changes in Retail Organic Price Premiums from 2004 to 2010.”United States Department of Agriculture: “Organic Production and Handling Standards.”Trewavas, A. Crop Protection, September 2004.Environmental Protection Agency: “Pesticides and Food.”United States Department of Agriculture: “Organic Labeling Standards,” “Organic Agriculture,” “Organic Market Overview,” “Labeling Organic Product.”Environmental Working Group: “EWG’s Shopper’s Guide to Pesticides in Produce,” “FDA Bans Three Toxic Chemicals.”Winter, C. Journal of Toxicology, May 2011.North Carolina State University: “Strawberry Disease and Their Control.”The Connecticut Agricultural Experiment Station: “Removal of Trace Residues from Produce.”Krol, W. Journal of Agricultural and Food Chemistry, October 2000.National Potato Commission: “US Per Capita Utilization of Potatoes.”Srednicka-Tober, D. British Journal of Nutrition, March 2016.American Cancer Society: “Teflon and PFOA.”Crop Protection: “A critical assessment of organic farming-and-food assertions with particular respect to the UK and the potential benefits of no-till agriculture.”Journal of Agromedicine: “Pesticide/Environmental Exposures and Parkinson’s Disease in East Texas.”PLOS: “Choosing Organic Pesticides over Synthetic Pesticides May Not Effectively Mitigate Environmental Risk in Soybeans”Colorado State University: “Pesticides: Natural Isn’t Always Best.”British Journal of Nutrition: “Composition differences between organic and conventional meet; A systematic literature review and meta-analysis.”PBS: “USA to propose standard for organic seafood raised in U.S.”Food Standards Agency: “Pesticides.”Environmental Working Group’s 2019 Shopper’s Guide to Pesticides in Produce, March 20, 2019.Nneka Leiba, MPH, director of healthy living science, Environmental Working Group.Connie Diekman, MEd, RD, director of university nutrition, Washington University in St. Louis; former president, Academy of Nutrition and Dietetics.Carl Winter, PhD, food toxicologist, University of California, Davis.Teresa Thorne, executive director, Alliance for Food and Farming.JAMA Internal Medicine, December 2018.
www.webmd.com 

We’re Already Seeing The Health Effects Of Pesticides – Just Not Where You’d Expect

The risk of pesticides to the health of consumers is disputed but there is another group of people already seeing severe impacts.
When you bite into a strawberry or tuck into some spinach or kale you may be congratulating yourself on your healthy food choice. Most people won’t even think about the pesticides they’re likely ingesting.
A list published last week noted that almost all of the samples of strawberries from the most recent tests conducted by the U.S. Department of Agriculture contained residues of at least one pesticide, even after washing. Nearly 60 percent of the sampled kale — frequently championed as a nutritious health food — had pesticide residues.
In all, around 70 percent of produce sold in the U.S. has pesticide residues, according to the annual “Dirty Dozen” report by nonprofit group The Environmental Working Group (EWG), which lists the foods with the highest and lowest levels of pesticide residues. It says we may be exposed to worrying amounts of pesticides.

“Studies have shown that eating fruits and vegetables free of pesticides benefits health, and this is especially important for pregnant women and children,” said Carla Burns, of the EWG.

This is one of a number of recent studies about the pesticides we consume through our fresh food, which are fueling a debate about whether consumers should be worried and how they can reduce exposure.
When it comes to the impact of pesticides on consumer health, the science is far from clear.
Government health experts say we do not need to worry as the levels of pesticide exposure from food are below the levels that could pose a risk to consumers’ health. Carl K. Winter, a food toxicologist at U.C. Davis, specifically analyzed the EWG list in a 2011 study and concluded that the quantities of pesticides mean that risks to consumers were negligible and that moving to organic versions — as the EWG suggests — was unlikely to bring people any measurable health benefits.
Organic produce is farmed to strict federal standards but it is not necessarily pesticide-free — the food just tends to be free from any synthetic pesticides. Also, for many people, buying organic may be prohibitively expensive. A Consumer Reports study found on average organic food was 47 percent more expensive than conventional produce.
The EWG acknowledges that a bigger risk than pesticides, as far as consumers are concerned, is not having enough fruit and vegetables in your diet, full-stop. The same point was echoed by public health researchers.

“It’s not healthy for people to be scared of their food,” said Asa Bradman, a professor at UC Berkeley School of Public Health. “There are a few articles that hint at the benefits of organic versus conventional, but at this point, the information is only limited and the benefits of eating a healthy diet and a good selection of fruit and vegetables means I would not want to discourage consumption of those foods by people.”

As science continues to seek a clearer picture on pesticides and consumer health, one thing that does seem clear is that there’s a swath of people who are much more clearly affected but tend to get ignored: The farmworkers who bring the food to our plates.

“My personal view is that the risk to consumers is low compared to the potential risk to agricultural workers,” said Bradman.

Thousands of farmworkers experience the effects of acute pesticide poisoning including headaches, nausea, shortness of breath or seizures, according to the nonprofit Farmworker Justice. Long-term exposure can lead to chronic health problems, such as infertility, neurological disorders and cancer, says the NGO, which has been documenting pesticide poisoning among workers.
spraying pesticides
One of the starkest examples came from Caldwell in Idaho. A crew of 29 farmworkers began weeding a field of onions and noticed that their clothes were getting wet, but they just assumed it was dew. What they didn’t realize — because no warning signs had been placed on the field — was that a contractor had applied three pesticides to the field during the night without notifying the farm owner.
By lunchtime, some of the workers were vomiting and had headaches and diarrhea. Twenty-two of them were hospitalized, with two in need of critical care. The farm was later fined for its failure to train employees properly and to provide proper safety information on the farm.
These incidents are sadly not uncommon, said Farmworker Justice, yet largely go unreported by national media, which focuses on the more disputed risk of pesticides to consumers.
Not only are farmworkers subjected to these risks, but their families — who live in nearby communities and attend schools neighboring the fields — face similar dangers. Pesticides can be brought into the home on clothing or through the air from neighboring farmland.
The effects are especially worrying in children working with or in close proximity to pesticides, who are particularly vulnerable, according to research. Pesticide exposure has been linked to neurological and behavioral problems in children. A 2010 study, for example, that looked specifically at children living in farming regions of California found a link between pesticide exposure and attention problems.
Farmworkers Justice has called for better and compulsory pesticide training for farmworkers, who are mostly low-income immigrants with limited formal education. It says regulators should ensure Spanish translations of pesticide labels (88 percent of farmworkers are Hispanic), buffer zones around schools and residential areas to protect families being exposed to pesticides through aerial drift, and funding to research the health effects of pesticide exposure.
Virginia Ruiz, from Farmworkers Justice, said little progress has been made on any of these requests. Although there are rules in California for small buffer zones around schools during certain hours of the day, nothing has changed at a national level. There have also been no new funding initiatives to research the health effects of pesticide exposure on people working or living near where they are used, she said.

Alex Chensheng, a professor of environmental exposure at Harvard, blames a strong farming lobby for blocking reform. It is very tough to make any significant policy progress on pesticides, he said, “If we can’t eliminate the conflict of interest, no true progress will be made.”

As well as stricter regulation and better safety measures, there is a safer solution for reducing pesticide risks to both farmworkers and consumers, say campaigners. And that solution is to encourage more farmers to shift away from using pesticides.
There are more than 14,000 certified organic farms in the U.S, according to the most recently available data, with more than 2,500 of them in California. Although organic farms still only make up 1 percent of America’s farmland acres.

“We have nominal programs to support farmers converting to organic and that should be expanded, and we should be prioritizing research on organic farming,” said Kendra Klein, a scientific advisor for environmental organization Friends of the Earth.  She doesn’t suggest all farmers need to convert to organic, but rather that the U.S. should look to move away from a pesticide-intensive system. ″We need to change the system so none of us is exposed,” she said.

HuffPost’s “This New World” series is funded by Partners for a New Economy and the Kendeda Fund. All content is editorially independent, with no influence or input from the foundations. If you have an idea or tip for the editorial series, send an email to thisnewworld@huffpost.com
By Tom Levitt, HuffPost US      03/29/2019


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Can Eating Organic Food Lower Your Cancer Risk?

In a study, those who ate more organic produce, dairy, meat and other products had 25 percent fewer cancer diagnoses over all, especially lymphoma and breast cancer.

People who buy organic food are usually convinced it’s better for their health, and they’re willing to pay dearly for it. But until now, evidence of the benefits of eating organic has been lacking.

Now a new French study that followed 70,000 adults, most of them women, for five years has reported that the most frequent consumers of organic food had 25 percent fewer cancers over all than those who never ate organic. Those who ate the most organic fruits, vegetables, dairy products, meat and other foods had a particularly steep drop in the incidence of lymphomas, and a significant reduction in postmenopausal breast cancers.

The magnitude of protection surprised the study authors. “We did expect to find a reduction, but the extent of the reduction is quite important,” said Julia Baudry, the study’s lead author and a researcher with the Center of Research in Epidemiology and Statistics Sorbonne Paris Cité of the French National Institute of Health and Medical Research. She noted the study does not prove an organic diet causes a reduction in cancers, but strongly suggests “that an organic-based diet could contribute to reducing cancer risk.”

The study, published Monday in JAMA Internal Medicine, was paid for entirely by public and government funds.

Nutrition experts from Harvard who wrote a commentary accompanying the study expressed caution, however, criticizing the researchers’ failure to test pesticide residue levels in participants in order to validate exposure levels. They called for more long-term government-funded studies to confirm the results.

“From a practical point of view, the results are still preliminary, and not sufficient to change dietary recommendations about cancer prevention,” said Dr. Frank B. Hu, one of the authors of the commentary and the chairman of the department of nutrition at Harvard’s T.H. Chan School of Public Health.

He said it was more important for Americans to simply eat more fruits and vegetables, whether the produce is organic or not, if they want to prevent cancer. The American Cancer Society recommends consuming a healthy diet with lots of fruits and vegetables, whole grains instead of refined grains and limited amounts of red meat, processed meat and added sugars.

Dr. Hu called for government bodies like the National Institutes of Health and the Department of Agriculture to fund research to evaluate the effects of an organic diet, saying there is “strong enough scientific rationale, and a high need from the public health point of view.”

The only other large study that has asked participants about organic food consumption with reference to cancer was a large British study from 2014. While it found a significantly lower risk of non-Hodgkin’s lymphoma among women who said they usually or always ate organic food, it also found a higher rate of breast cancers in the organic consumers — and no overall reduction in cancer risk.

The authors of that study, known as the Million Women study, said at the time that wealthier, more educated women in the study, who were more likely to purchase organic food, also had risk factors that increase the likelihood of having breast cancer, such as having fewer children and higher alcohol consumption.

foods to buy organic

The organic food market has been growing in recent years, both in Europe and the United States. Sales of organic food increased to $45.2 billion last year in the United States, according to the Organic Trade Association’s 2018 survey.

For food to be certified organic by the Department of Agriculture, produce must be grown without the use of most synthetic fertilizers and pesticides and may not contain genetically modified organisms. Meat must be produced by raising animals fed organic food without the use of hormones or antibiotics. Such items now represent 5.5 percent of all food sold in retail outlets, according to the organic trade group.

A representative of the Alliance for Food and Farming, a group that seeks to address public concerns about pesticides, said consumers should not worry about cancer risks from consuming conventionally-grown fruits and vegetables. “Decades of peer-reviewed nutritional studies largely conducted using conventionally grown produce have shown that eating a diet rich in fruits and vegetables prevents diseases, like cancer, and leads to a longer life,” executive director Teresa Thorne said in an emailed statement.

For the study, researchers recruited 68,946 volunteers who were 44, on average, when the study began. The vast majority, 78 percent, were women.

Participants provided detailed information about how frequently they consumed 16 different types of organic foods. The researchers asked about a wide range of foods, including fruits, vegetables, dairy and soy products, meat, fish and eggs, as well as grains and legumes, bread and cereals, flour, oils and condiments, wine, coffee and teas, biscuits and chocolate and sugar, and even dietary supplements. Study volunteers provided three 24-hour records of their intake, including portion sizes, over a two-week period.

The information was far more detailed than that provided by participants in the British Million Women study, who responded to only a single question about how often they ate organic.

Participants in the French study also provided information about their general health status, their occupation, education, income and other details, like whether they smoked. Since people who eat organic food tend to be health-conscious and may benefit from other healthful behaviors, and also tend to have higher incomes and more years of education than those who don’t eat organic, the researchers made adjustments to account for differences in these characteristics, as well as such factors as physical activity, smoking, use of alcohol, a family history of cancer and weight.

Even after these adjustments, the most frequent consumers of organic food had 76 percent fewer lymphomas, with 86 percent fewer non-Hodgkin’s lymphomas, and a 34 percent reduction in breast cancers that develop after menopause.

The reductions in lymphomas may not be all that surprising. Epidemiological studies have consistently found a higher incidence of some lymphomas among people like farmers and farm workers who are exposed to certain pesticides through their work.

The International Agency for Research on Cancer has classified three pesticides commonly used in farming — glyphosate, malathion and diazinon — as probable human carcinogens, and linked all three to non-Hodgkin’s lymphoma.

One reason an organic diet may reduce breast cancer risk is because many pesticides are endocrine disruptors that mimic estrogen function, and hormones play a causal role in breast cancer.

By Roni Caryn Rabin     Oct. 23, 2018
 


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4 Science-Backed Health Benefits of Eating Organic

The organic food industry is a booming business, and with the recent sale of natural-foods giant Whole Foods to Amazon, it’s expected to grow even larger in the near future. While some consumers buy organic because they believe it’s better for the environment, even more do so for health-related reasons, according to one 2016 survey.

What, exactly, are the health benefits of going organic? That depends on who you ask and which studies you consult. But if you do choose to buy organic foods, here are some science-backed bonuses you’re likely to get in return.

Fewer pesticides and heavy metals
Fruits, vegetables and grains labeled organic are grown without the use of most synthetic pesticides or artificial fertilizers. (The National Organic Standard Board does allow some synthetic substances to be used.) While such chemicals have been deemed safe in the quantities used for conventional farming, health experts still warn about the potential harms of repeated exposure.

For example, the commonly used herbicide Roundup has been classified as a “probable human carcinogen,” and the insecticide chlorpyrifos has been associated with developmental delays in infants. Studies have also suggested that pesticide residues—at levels commonly found in the urine of kids in the U.S.—may contribute to ADHD prevalence; they’ve also been linked to reduced sperm quality in men.

A 2014 meta-analysis in the British Journal of Nutrition found that organically grown crops were not only less likely to contain detectable levels of pesticides, but because of differences in fertilization techniques, they were also 48% less likely to test positive for cadmium, a toxic heavy metal that accumulates in the liver and kidneys.

More healthy fats
When it comes to meat and milk, organic products can have about 50% more omega-3 fatty acids, a type of unsaturated healthy fat, than conventionally produced products, according to a 2016 study in the British Journal of Nutrition. Organic milk tested in the study also had less saturated fat than non-organic.

These differences may come from the way organic livestock is raised, with a grass-fed diet and more time spent outdoors, say the study’s authors. They believe that switching from conventional to organic products would raise consumers’ omega-3 intake without increasing overall calories or saturated fat.

dirty dozen

No antibiotics or synthetic hormones
Conventional livestock can be fed antibiotics to protect against illness, making it easier for farmers to raise animals in crowded or unsanitary conditions. The FDA limited the use of certain antibiotics for livestock earlier this year, but loopholes in the legislation still exist. And with the exception of poultry, conventionally raised animals can also be injected with synthetic growth hormones, so they’ll gain weight faster or produce more milk.

But traces of these substances can make their way to consumers, says Rolf Halden, professor and director of the Biodesign Center for Environmental Security at Arizona State University. Drug residue is believed to contribute to widespread antibiotic resistance, he says, and organic foods—which are produced without antibiotics—“are intrinsically safer in this respect.” Organic meat and dairy also cannot contain synthetic hormones, which have been linked to an increased risk of cancer.

More antioxidants, in some cases
In a recent six-year study in the Journal of Agricultural and Food Chemistry, researchers found that organic onions had about a 20% higher antioxidant content than conventionally grown onions. They also theorized that previous analyses—several of which have found no difference in conventional versus organic antioxidant levels—may have been thwarted by too-short study periods and confounding variables like weather.

The research was “very well done,” says Guy Crosby, adjunct associate professor of Nutrition at the Harvard Chan School of Public Health. But he points out that this specific study “takes just one aspect of phytochemicals and shows they can be improved under organic conditions.” The question of whether organic foods are truly more nutritious is still debatable, he adds. “Had the researchers chosen to measure a different vitamin or mineral, they may have found a different result.”

The bottom line
Organic products are more expensive than conventional ones, and whether they’re really worth the extra cost is certainly a matter of choice. “If you can afford all organic, that’s fantastic, but it’s not feasible for most people,” says registered dietitian Cynthia Sass. “If it’s not, the most important groups to buy organic, in my opinion, include foods you eat daily and produce on the Dirty Dozen list—those with the highest pesticide residues.” If people eat eggs, dairy and meat, she also recommends buying those organic.

Halden says that vulnerable groups—including pregnant women, young children, the elderly and people suffering from allergies—may benefit the most from choosing organically produced foods. He also points out that a strictly organic diet can still be plenty unhealthy: “Eating too much sugar and meat and too few vegetables is risky, regardless of whether the shopper picks from the conventional or organic grocery selection,” he says.

It’s also important for consumers to make educated decisions about why they choose to buy organic, says Crosby—and not to get hung up on individual studies that haven’t been supported by additional research. If you’re trying to reduce exposure to pesticide residues, organic is a good choice, he says. “On the other hand, if you’re buying them because they’re more nutritious, the evidence doesn’t broadly support that,” he says.

By AMANDA MACMILLAN AND JULIA NAFTULIN        July 27, 2017
source: time.com       #OrganicWeek   September 8-16, 2018


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11 Sneaky Things Other Than Food & Exercise That May Affect Your Weight

And how to make them work in your favor

The great recession

What do economics have to do with health? At most universities they’re not even in the same building! But it turns out that a dip in the economy can lead to a rise in our weight according to a study done by John Hopkins. Researchers found that from 2008 to 2012—the period known as the great recession—weight gain was strongly correlated with the rise in unemployment, increasing the risk of obesity by 21 percent. This makes sense as one of the first things to go when our budgets get tight are luxuries like health food and gym memberships, not to mention the loss of health insurance that often accompanies a job loss. However, it may help to remember that there are many low-cost or free ways to protect your health—and an investment in you is the best one you can make.

How high you are

No we’re not talking about the wave of pot legalization sweeping the country (although that probably would affect your weight too) but rather how high up you live. There’s a reason that Colorado is the both the slimmest and the steepest state in the nation. The altitude at which you live is strongly correlated with your weight, with each gain in altitude corresponding with a drop in weight, according to a study done by the U.S. Air Force. But don’t sell your beach-front property and head for the hills just yet—the effect can be balanced out by other factors known to prevent against obesity where you live, like outdoor greenery, strong social ties, and opportunities to go outside. Case in point: Hawaii is the third thinnest state in America, and it’s the definition of sea level.

 

It’s a generation thing

Ever wondered why your grandma never exercised a day in her life and yet wore a tiny wedding dress that you could never hope to fit into even though you run marathons? Some of it may be due to the difference in generations you were both born into. Bad news for young ‘uns: Millennials, Gen Y, and Gen X all need to eat less and exercise more to stave off obesity than their forefathers did, according to a study from York University. And it’s not just the fact that we have Netflix and take out at our fingertips. Rather, the researchers found that the average metabolism of both men and women has slowed, even after controlling for factors like disease, diet, and fitness. Why? We have no solid answers yet but in the meantime, if you’re under 40 at least you can take comfort that you’re not alone in your struggle.

That cursed smog

The effects of environmental pollutants go far beyond wheezing and sneezing. Rats exposed to highly polluted air were not only much more likely to become obese, according to a study done by Duke University, but also had a greater risk of heart disease, diabetes, and metabolic syndrome. And it’s not just limited to rodents. People who live close to roadways with a high level of air pollution are also more likely to gain weight, says a study from the University of Southern California. Unfortunately air pollution is likely not under your direct control but we can all work together to lobby for and implement clean-air policies where we live, making for both a healthier physical and celestial body.

Your thermostat

Our delightfully warm and cozy homes and offices might be partly responsible for our less-delightful expanding waistlines, say researchers in a study published in the journal Cell. The scientists found that regular exposure to mildly cold weather—as would have been normal in the days before programmable thermostats—helps the human body regulate a healthy weight. The chilly air seems to increase metabolism by making the body work harder to cope with the changing conditions. Some proponents of “cold therapy” take daily ice baths or “shiver walks” but you don’t have to be that extreme to see results, say the researchers. Just lowering your thermostat by a few degrees or turning the shower briefly to cold can help.
scale

How many antibiotics you’ve taken

Antibiotics are one of the biggest miracles of modern medicine, no doubt about it. But those infection-fighting drugs may have unintended consequences. The more antibiotics a person takes during their lifetime, particularly during early childhood, the greater their risk of becoming obese, according to an NYU study. Researchers speculate that it has to do with killing healthy gut bacteria, decimating your microbiome along with the bad bugs, as good bacteria has been shown to help prevent weight gain. But if you were the kid with chronic ear infections, don’t fret, you can rebuild your good gut bacteria by taking a probiotic and eating plenty of fermented foods such as yogurt, kefir, sauerkraut, and kimchi.

Fido and Fifi

Owning a pet, particularly a dog, slashes the human companion’s risk of obesity, says the American Heart Association. Why? Dogs need to be walked daily and are often quite persistent, encouraging their owners to walk as well. But it’s not just the extra exercise, especially since 40 percent of dog owners confess to not walking their dog on a regular basis. The researchers add that petting an animal greatly reduces stress and depression, two other known risk factors for weight gain. So if you do have a dog, make sure to walk them daily, and in the meantime soak up all the snuggles, wet kisses, and purrs you can.

The number on your paycheck

Income is one of the biggest factors correlated with obesity, with poor Americans being three times more likely to be obese than richer ones, according to a study published in Nutrition Reviews. Low-income people are less likely to have access to supermarkets with fresh foods (often living in “food deserts”), less likely to have health insurance, and less likely to live in neighborhoods where exercise outdoors is encouraged or even safe. Fortunately this is one area we can all help improve by working to better conditions in our own neighborhoods or helping out others nearby.

Pesticides

Pesticides may help us grow stronger and more plentiful crops but many of the chemicals used in popular formulations are known “endocrine disruptors”: They interfere with your body’s metabolic systems. Pesticides hijack our metabolism by mimicking, blocking, or otherwise interfering with the body’s natural hormones, according to a report issued by The Endocrine Society. Regular exposure to pesticides through food was correlated with an increase risk of both obesity and diabetes. Buying all organic may be one solution but for many people that doesn’t fit in the budget. If money’s tight you can also decrease your pesticide load by avoiding, or only buying organic of, the “dirty dozen“, the most contaminated produce. Or you can always try growing some of your own fruits and vegetables. (Bonus: Gardening is great exercise!)

How many trees you can count from your window

Close proximity to parks, trails, and other types of green spaces is linked with lower body weight, according to research done by the American Diabetes Association. Being able to see, and more importantly walk to, greenery encouraged people to exercise more and made it feel, well, less like exercise. Parks make physical exertion feel like fun but even if you’re not using them to exercise, simply being in the presence of nature has been shown to reduce stress, lower weight and improve your health overall. The vast majority of Americans already live within walking distance of some type of park so get out there and explore your neighborhood.

All that stuff on the food label you don’t recognize

You already know that processed foods do no favors for your waistline but it turns out it’s not just the empty calories and trans fats doing the damage. Some of the most popular food additives are linked with weight gain and obesity, according to a study done by Georgia State University. Emulsifiers, which are added to most processed foods for texture and to extend shelf life, are one of the worst offenders as they interfere with good gut bacteria. But some artificial flavorings, artificial sweeteners, preservatives, and even the food packaging have also been linked in research to obesity.

Charlotte Hilton Andersen  
source: www.rd.com


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Organic Food Provides Significant Environmental Benefits To Plant-Rich Diets

The study of more than 34,000 people is the first to investigate the environmental impacts of both food choices and farm production systems

A study of the diets of 34,000 people confirms that a diet high in fruit and vegetables is better for the planet than one high in animal products. The study also finds that organic food provides significant, additional climate benefits for plant-based diets, but not for diets with only moderate contribution from plant products. This is the first-ever study to look at the environmental impacts of both food choices and farm production systems.

A major new study confirms that a diet high in fruit and vegetables is better for the planet than one high in animal products. The study also finds that organic food provides significant, additional climate benefits for plant-based diets, but not for diets with only moderate contribution from plant products. Published today in open access journal Frontiers in Nutrition, this is the first study to investigate the environmental impacts of both dietary patterns and farm production systems. It is also the first to investigate the environmental impact of organic food consumption using observed diets rather than models.

Many organizations, including the UN’s Food and Agriculture Organization, advocate the urgent adoption of more sustainable diets at a global level. Such diets include reduced consumption of animal products, which have a higher environmental impact than plant-based products. This is mainly due to the high energy requirements of livestock farming as well as the very large contribution of livestock to greenhouse gas emissions. Intensive livestock production is also responsible for significant biodiversity loss due to conversion of natural habitats to grass and feed crops.

The method of food production may also influence sustainable diets. Organic agriculture is generally considered more environmentally friendly than other modern production techniques. However, while many studies have investigated environmentally sustainable diets, these have rarely considered both dietary choices and the production method of the foods consumed.

“We wanted to provide a more comprehensive picture of how different diets impact the environment,” says Louise Seconda from the French Agence De L’Environnement Et De La Maitrise De L’Energie and the Nutritional Epidemiology Research Unit one of the article’s authors. “In particular, it is of considerable interest to consider the impacts of both plant-based foods and organic foods.”

To do this, researchers obtained information on food intake and organic food consumption from more than 34,000 French adults. They used what’s called a ‘provegetarian’ score to determine preferences for plant-based or animal-based food products. The researchers also conducted production life cycle environmental impact assessments at the farm level against three environmental indicators: greenhouse gas emissions, cumulative energy demand and land occupation.

“Combining consumption and farm production data we found that across the board, diet-related environmental impacts were reduced with a plant-based diet — particularly greenhouse gas emissions,” says Louise Seconda. “The consumption of organic food added even more environmental benefits for a plant-based diet. In contrast, consumption of organic food did not add significant benefits to diets with high contribution from animal products and only moderate contribution from plant products.”

However the researchers caution that the environmental effects of production systems are not uniform and can be impacted by climate, soil types and farm management.

“We didn’t look at other indicators such as pesticide use, leaching and soil quality which are relevant to the environmental impacts of productions systems,” says Louise Seconda. “Therefore future studies could also consider these as well as supply chain and distribution impacts of food production.”

The authors also say it will be important to conduct further studies to confirm these results and to expand our understanding of how the entire food production lifecycle impacts sustainability.

Journal Reference:
Camille Lacour, Louise Seconda, Benjamin Allès, Serge Hercberg, Brigitte Langevin, Philippe Pointereau, Denis Lairon, Julia Baudry, Emmanuelle Kesse-Guyot. Environmental Impacts of Plant-Based Diets: How Does Organic Food Consumption Contribute to Environmental Sustainability? Frontiers in Nutrition, 2018; 5 DOI: 10.3389/fnut.2018.00008