There was a lot of discussion this month about pesticides on fruits and vegetables. Here’s everything you need to know.
Pesticides are used to prevent grains, fruits, and vegetables from being eaten by pests. These substances are often chemically formulated. The plant is sprayed with the product, but the substance usually breaks down due to exposure to light and air. By the time it reaches the store, 99% of the pesticide has already disappeared.
If any residue remains, it is usually found in the peel, not the flesh. Washing or boiling doesn’t help, since the products are designed to withstand rain and heat. Fruits are not sprayed more or less than vegetables, but more types of pesticides are often used for delicate fruits.
Whether a pesticide is toxic depends on the amount. A substance isn’t inherently toxic—it depends on the dosage. This is also how medicines work: an overdose can be fatal, while the right amount can improve health.
Toxicity is measured using the LD50: the dose at which 50% of test subjects would die. The most controversial pesticide right now, glyphosate, has an LD50 of 5600 mg per kilogram of body weight. For comparison, chocolate has an LD50 of 1000 mg per kilogram—making chocolate much more toxic! So, a man weighing 80 kg would have to ingest 448 grams of glyphosate for a 50% chance of dying. Glyphosate can also be found in oatmeal. That same man would have to eat over 22 million grams of oatmeal to have a 50% chance of dying from the glyphosate in it.
Regulations have set maximum pesticide levels in food far below the LD50. The health benefits of eating fruits and vegetables are much greater than the risks posed by regulated pesticide use. Still worried? You can always peel your fruits and vegetables to remove the last residues—though you’ll also lose valuable fiber.