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Tips for Reducing Time Pesticides in Food Ingredients

Research of the World Health Organization (WHO) and the UN Environment Programme predicts that three million people working in the agricultural sector in developing countries, including Indonesia, affected by toxic pesticides.

The use of pesticides and other chemicals in agriculture continuously raises fears of contamination of food with chemicals that are harmful to human beings. Hazards of pesticides to humans such as triggering cancer and disrupt the hormone system.

Research of the World Health Organization (WHO) and the UN Environment Programme predicts that 3 million people working in the agricultural sector in developing countries, including Indonesia, affected by toxic pesticides.

Meanwhile, the food that we consume every day are still high enough to contain pesticide residues. According to the U.S. Department of Agriculture study, residues were found in 99 percent of non-organic food samples of milk and 100 percent of the samples of butter. Nearly 70 percent of all wheat-flour containing pesticides detected.

“It is likely that exposure to these dangerous substances available in each food or drink non-organic,” said Warren Porter, a zoology and environmental toxicology at the University of Wisconsin.

According to Porter, the pesticide is a molecular compound that can penetrate and damage every cell in the body, including the brain, ovary, and testis.

Although organic products are a good option to avoid pesticides, but in fact the price of an expensive product to be a barrier for many people. For that there are several ways that can be done, for example by washing food before it is consumed, choosing meat or poultry products that are free of antibiotics.

Every year, the Environmental Working Group, a nonprofit health organization, launched 15 list of food products that contain the least amount of pesticide content, such as onions, corn, pineapple, avocado, cabbage, sweet peas, asparagus, mango, eggplant, kiwi, cantaloupe, sweet potatoes, oranges, watermelon, and mushrooms.

Here is a healthy food practices that significantly reduce the amount of pesticide that you might get from food:

1. Wash
Wash and scrub all fresh fruits and vegetables under running water to remove chemicals, bacteria, and dirt. Some pesticides can penetrate into the meat, but washing may not remove all pesticide residues.

2. Peel
Peel all the skin of the fruit and vegetables before you eat it. Discard the outer leaves of lettuce and other leafy vegetables. When cooking meat or poultry, remove the fat or skin to provide double protection. This method is quite effective in removing pesticide residues that accumulate in fat, and reduce your intake of cholesterol and saturated fat.

3. Variation
Eat a variety of foods from a variety of sources to help reduce the likelihood of exposure to a single pesticide and obtain a healthy mix of nutrients.(dechacare).

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