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The Effects of Pesticides in Food

In an effort to grow food that can be sold, farmers often turn to pesticides. These chemicals keep bugs and insects off of the food, creating more sellable goods and producing a higher yield of crops. As time goes on, researchers are beginning to point out the possible effects of pesticides in food.

  1. Pesticide Definition

    • Pesticide residue comes from the many forms of pesticides used on crops. This residue can come from fungicides, herbicides and insecticides. These chemicals ward off specific diseases and insects.

    Affected Foods

    • Any crop grown in an outdoor, unsealed setting may have pesticide residue (unless otherwise noted by the manufacturer). This includes anything grown in the ground, on bushes or in trees (including corns, beans and fruits).

    Newborn/Unborn Effects

    • According to GHC Health, large doses of pesticides can do damage to both newborn and unborn children. This could include a higher risk of Parkinson's disease, lower birth weights and growth issues.

    Toxins and Their Effects

    • In reality, pesticides are toxins, created to kill and control living things (insects and organisms). There are a seemingly endless amount of issues arising from exposure to toxins. GHC Health lists nausea, vomiting, cancer and liver damage as just some of the possible effects of toxins.

    Decreasing Effects of Pesticide Residue

    • According to the International Food Information Council, cooking can actually decrease the pesticide residue found on foods. This can include methods such as "cooking, washing, canning, freezing and drying".

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