Pesticides are chemicals we use in the agriculture system to make it easier to grow crops. These chemicals kill pests, weeds, and fungus and are used by the billions of pounds.

Pesticides is an umbrella term that includes a variety of chemicals, including:

• Insecticides, which kill insects
• Rodenticides, which kill rodents
• Herbicides, which kill weeds
• Fungicides, which kill fungus
• Algicides, which kill algae
• Bactericides, which kill bacteria

It’s not just farm workers who are exposed to these chemicals, nearly everyone is now exposed to pesticides on a daily basis. In fact, the U.S. Department of Agriculture has estimated that about 50 million Americans drink groundwater that is contaminated by pesticides. In addition to  contaminated drinking water, pesticides are in our food.

How Pesticides End Up in Our Food

In the United States, the process for marketing and selling a pesticide generally looks like this:

First, before it is put on the market, the pesticide must be proven that it will not harm the health or the environment. The chemical is supposed to be tested in short-term animal genotoxicity or mutagenicity studies.

Then, if the chemical passes the testing, it’s labeled, “not likely to be a carcinogenic in humans.” At this point is can be used across all crops.

The problem is the studies are only looking at whether or not these chemicals cause cancer. What about endocrine disruption, neurological functions, autoimmune disease and more? Cancer is not the only thing we should be looking for.

Furthermore, scientists are finding these studies are too nearsighted. Research is pointing out that the effects of pesticides are often not seen until years after exposure or after years of accumulation.

How Labeling Protects Pesticide Use

Another concerning aspect of pesticides, is that the FDA currently classifies pesticide use as a process. You might not think anything of that at first, I mean isn’t using pesticides actually a process? But it’s important because this label means pesticides in our food is considered a byproduct of a process – a necessary evil if you will.

An alternative to this label would be if pesticides were considered a contaminant or an additive. Calling pesticides what they are, which is a contaminant would be overtly acknowledging we are adding poisons to our food – and I can’t see this happening any time soon. Or if pesticides were considered an additive, foods that required pesticides would be subject to monitoring and testing – but this is also not likely.  

Does Your Wine Taste Like Pesticides?

In a 2007 study, researchers set out to see if professional sommeliers and chefs could taste pesticides in wine. High-end organic and non-organic bottles of wine were chosen from different regions of France. Organic wines tended to have less pesticides, while the non-organic wines had over 4600 parts per billion pesticides detected in some cases.

The professionals were then given pesticides diluted in water, in levels comparable to how they were found in the wine. Then in blind taste testing, the professionals were able to taste pesticides most of the time.

What is startling is not only the prevalence of pesticides in these high-end wines, but the ability to taste them. But without knowing what these chemicals taste like on their own, how is it that you or I would know if what we are tasting are pesticides?

Avoiding The Dirty Dozen

The Environmental Working Group (EWG) is a non-profit dedicated to environmental research and education, who has especially gained attention for their reports on pesticides in our food.

In their 2017 report, EWG ran an analysis on samplings provided by the U.S. Department of Agriculture. Of the 48 types of crops tested that were conventionally-grown, 70% of all samples had pesticide contamination. A total of 178 different types of pesticides were found on these crops.

Other startling findings included:

• Over 98% of the samples of strawberries, spinach, peaches, cherries, apples, and nectarines had at least one pesticide.  
• One sample of strawberries had 20 different types of pesticides.
• Spinach typically had twice as much pesticides as any other crop.

The EWG has compiled a list of the 12 most contaminated food items, which they call The Dirty Dozen. These are the top 12 foods that test positive for pesticides when purchasing their non-organic form:

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

They also included some of the cleanest vegetables, which are relatively safe to buy in their non-organic form. They call these the Clean Fifteen and include:

1. Sweet corn
2. Avocado
3. Pineapple
4. Cabbage
5. Onion
6. Sweet peas (frozen)
7. Papayas
8. Asparagus
9. Mangos
10. Eggplant
11. Honeydew Melon
12. Kiwi
13. Cantaloupe
14. Cauliflower
15. Grapefruit

Glyphosate – The Silent War Waging Between The Public and Monsanto

Glyphosate is a broad-spectrum herbicide that is more commonly known as Roundup. Glyphosate kills pretty much every plant it comes in contact with so Monsanto developed Roundup ready crops, which are glyphosate-resistant. This has created a reinforcing cycle of need for both Roundup Ready crops and glyphosate.

Glyphosate and its Roundup ready crops are used so ubiquitously across the world, to reverse this process and return to normal crops would be devastating to the Monsanto giant. This relationship is a large part of the GMO controversy you’ve probably been hearing about.

What is concerning is, in 2015 glyphosate was found to be a probable carcinogen by the International Agency for Research. Glyphosate had also been found to alter the gut microbiome. A 2018 study found long-term exposure to glyphosate in rats caused an altered firmicutes to bacteroidetes ratio in the gut. These microbes shifted to a balance that’s been associated with lower glucose tolerance, increased obesity, and increased risk for diabetes.

How to Avoid Pesticides

To avoid pesticides, the best thing you can do is drink filtered water and consume organic food as much as possible. It’s up to us to avoid pesticides in our food and water, we can no longer count on the government to keep us safe from things like glyphosate.  

Other theoretical ways support detoxification from glyphosate include:

• Humic and fulvic acids – These are minerals found in soil that can help improve detoxification and restore nutrient deficiencies in the body through improving digestion.
• Clinoptilolite – This is a natural zeolite, which is found in volcanic rocks. This works much like charcoal through binding to toxins and removing accumulation.
• Digeodren granules – This homeopathic supplement is for liver detoxification and improves digestion.
• Probiotics that are capable a fully metabolizing glyphosate – Primarily acetobacter, which is found in apple cider vinegar and sauerkraut.
• Spore probiotics – Megaspore specifically supplies bacteria beneficial to glyphosate detoxification.  
• Restore – Restore is a supplement that uses carbon-based redox molecules from soil to help restore communication between mitochondria, cells, and bacteria. Specifically, restore was developed to help support glyphosate detoxification.

Resources:

https://nepis.epa.gov/Exe/ZyPURL.cgi?Dockey=200001G5.TXT

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2946087/

https://www.ncbi.nlm.nih.gov/pubmed/15015917

https://www.ewg.org/foodnews/summary.php#.Wrlu9pPwbGI

https://www.ewg.org/foodnews/dirty_dozen_list.php#.WrluDJPwbGI

https://www.ewg.org/foodnews/clean_fifteen_list.php#.Wrlx6pPwbGI

https://www.iarc.fr/en/media-centre/iarcnews/pdf/MonographVolume112.pdf

https://www.sciencedirect.com/science/article/pii/S2214750017301129

https://www.ncbi.nlm.nih.gov/pubmed/20140211