What’s Really on Your Fruits and Vegetables?
When you reach for an apple at the grocery store, you might not realize what comes along with it. Conventional produce – the standard fruits and vegetables most Americans buy – often contains residues of pesticides and herbicides that may affect your health. The most common of these is glyphosate, the active ingredient in Roundup and the world’s most widely used weed killer.
What is Glyphosate and Why Should You Care?
Glyphosate works by killing weeds that compete with crops. Conventional farmers spray it directly on fields and sometimes use it just before harvest to dry crops for easier processing. This chemical has become so widespread that it’s found in many of the foods we eat every day.
Here’s what you should know:
- It’s everywhere: The FDA has found glyphosate residues in about 59% of corn and soybean samples tested, though they report these levels are below official safety limits.
- It stays in your body: When people consume foods with glyphosate residues, the chemical can be detected in their bodies. One study found that switching to an organic diet for just six days reduced glyphosate levels in participants’ bodies by 70%.
- Health organizations disagree on safety: The World Health Organization’s cancer research agency (IARC) classified glyphosate as “probably carcinogenic to humans,” while the EPA maintains it’s “not likely to be carcinogenic” when used according to label instructions.
Beyond Glyphosate: Other Concerns With Conventional Farming
Conventional farming practices involve more than just glyphosate:
- Multiple pesticide residues: The Environmental Working Group (EWG) reports that conventional produce can contain residues of several different pesticides, with some samples of strawberries containing up to 20 different chemicals.
- Heavy metals: Conventional crops may contain higher levels of cadmium, a toxic heavy metal that can accumulate in the body over time.
- Environmental impact: Conventional farming methods can reduce biodiversity, harm beneficial insects like bees, and contribute to soil degradation.
The Benefits of Choosing Organic
When you choose certified organic produce, you’re getting food grown without synthetic pesticides and herbicides like glyphosate. Here’s what that means for you:
Health Benefits
- Lower pesticide exposure: Organic certification prohibits the use of synthetic pesticides, including glyphosate.
- Reduced body burden: Studies show that switching to an organic diet can significantly reduce pesticide levels in the body within days.
- Potentially more nutrients: Some research indicates organic produce may contain higher levels of beneficial antioxidants and lower levels of toxic metals like cadmium.
Environmental Benefits
- More biodiversity: Research has found that organic farms support about 30% more species and 50% more abundant organisms than conventional farms.
- Healthier soil: Organic farming practices tend to build soil health rather than deplete it.
- Less water pollution: Without synthetic chemicals, organic farms cause less contamination of groundwater and nearby waterways.
Making Smart Choices at the Grocery Store
If you can’t buy all organic due to budget constraints, you can still minimize your exposure to pesticides by making strategic choices:
Prioritize These Organic Purchases
The EWG’s “Dirty Dozen” lists fruits and vegetables with the highest pesticide residues. Currently, these include:
- Strawberries
- Spinach
- Kale
- Apples
- Grapes
- Peaches
- Cherries
- Pears
- Tomatoes
- Celery
- Potatoes
- Bell peppers
Save Money on These Conventional Items
The EWG’s “Clean Fifteen” lists produce with the lowest pesticide residues, which may be safer to buy conventional:
- Avocados
- Sweet corn
- Pineapple
- Onions
- Papaya
- Sweet peas (frozen)
- Eggplant
- Asparagus
- Cantaloupe
- Broccoli
- Mushrooms
- Cabbage
- Honeydew melon
- Kiwi
- Watermelon
When Organic Isn’t an Option
If organic produce isn’t available or affordable, you can still reduce your exposure to pesticides by:
- Washing thoroughly: While washing won’t remove all pesticides, it can help reduce surface residues. Use running water and scrub with a brush when appropriate.
- Peeling when possible: Removing the skin from fruits and vegetables can eliminate some (but not all) pesticide residues.
- Eating a variety: Diversifying the types of produce you eat can prevent repeated exposure to the same pesticides.
- Growing your own: Even a small garden or a few pots can supply some pesticide-free vegetables.
The Bottom Line
While scientists continue to debate the exact health risks of glyphosate and other agricultural chemicals, many people choose to take a precautionary approach. Organic farming eliminates many of the chemicals that have raised health concerns while also being better for the environment.
Remember: eating fruits and vegetables is important for your health, regardless of how they’re grown. If your choice is between conventional produce or none at all, conventional produce is still nutritious and valuable. But when possible, choosing organic – especially for the most heavily sprayed crops – may be a worthwhile investment in your long-term health and the health of the planet.