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Thursday, October 30, 2014

Dangers of Pesticides in Food

1:06 AM
Pesticides are substances or mixture of substances intended for preventing, destroying, repelling or mitigating any pest. Pesticides are a special kind of products for crop protection. Crop protection products in general protect plants from damaging influences such as weeds, diseases or insects. A pesticide is generally a chemical or biological agent (such as a virus, bacterium, antimicrobial or disinfectant) that through its effect deters, incapacitates, kills or otherwise discourages pests. Target pests can include insects, plant pathogens, weeds, molluscs, birds, mammals, fish, nematodes (roundworms), and microbes that destroy property, cause nuisance, spread disease or are vectors for disease.

Although there are human benefits to the use of pesticides, some also have drawbacks, such as potential toxicity to humans and other animals. According to the Stockholm Convention on Persistent Organic Pollutants, 9 of the 12 most dangerous and persistent organic chemicals are pesticides. Pesticides are categorized into four main substituent chemicals: herbicides; fungicides; insecticides and bactericides. Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines.

The World Health Organization created the Codex Alimentarius COMMISSION (CAC). Its purpose was to create international guidelines for food safety. In the face of these guidelines, despite their stated focus of protecting the consumers, the Codex COMMISSION approved seven of the most toxic chemical compounds known to man for use as pesticides. Further, they seem to be unconcerned about the pervasive use of these chemicals in animal feed and byproducts.

The seven dangerous chemicals approved by the Codex Commission are often referred to Persistent Organic Pollutants (POP). "Persistent" because they aren't expelled easily, or at all without help. Following a trail, it's sprayed on crops as pesticides. These crops are used in the preparation of feed and produce which is marketed to humans. Animals are eating the byproducts and humans are eating the produce and both are retaining the chemical in their bodies. Then the humans eat the animals and get dosed again with the chemical. Humans have all these toxins in their bodies and are slowly being poisoned. And it's not just land creatures.

Organochlorine, one commonly used POP, runs off from the land into bodies of water, and may be responsible for contaminating the world's seafood supply. Organochlorine collects in the fatty tissue and so fish we heretofore ate for their essential fatty acids are becoming unsafe to eat in regular quantities.

Washing and pealing don't clear it away completely. Washing doesn't get everything off. Still you need to wash all fresh fruit and vegetables to clean them as much as possible. Pealing doesn't get everything off because it can grow through the vegetables. The other problem with pealing is that many of the nutrients that we want from the fruit are stored in the skin, so pealing reduces the benefit to your body.

How to Eliminate Toxins from Pesticides
  1. Avoid crops items containing the highest levels of pesticide residues, like strawberries, peaches, celery. Use only the organically grown ones.
  2. Grow your own food organically to protect your family from commercial pesticides.
  3. Avoid chemical based pesticides. Visit for natural alternatives.
  4. Cleanse your intestinal tract 2 to 3 times weekly to prevent the accumulation of toxins in the colon which can seep into the bloodstream.
  5. Know what you can and cannot eat safely: is a resource for learning which foods contain pesticides.

This page concern to food sciences, nutrition and additives topics. The information provides thorough and up-to-date information, covering a broad range of topics in the food science and technology. Topics covered include: Food industry, food groups and composition, food chemistry, food processing and preservation, food laws and regulations, food microbiology and fermentation, food safety, food toxicology, food biotechnology, sensory evaluation, and food product development.

OTHERS INFO: A lot of information about Easy Test Kit Product can you read detail at Easy Test Kit Website and a lot of information on the use of formalin (formaldehyde) in food or beverages in Indonesia (including some other hazardous materials) can read details on THIS BLOG.

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