In 1945, the United States introduced the first chemical substances known as “pesticides” for controlling pests and weeds. Over the past eighty years, more than 250 such drugs have been released into the market. These substances have their benefits, such as protecting crops, fruits, and vegetables from various pests and plants, which increases crop yields and provides affordable food.
The agricultural revolution after World War II was driven by high-yield seeds and pesticides.
However, research over the years has revealed that these chemicals can harm both human and animal health, even in the amounts considered safe in food.
Previously, medical scientists believed that certain amounts of these chemicals in food were harmless, but recent research shows that even small quantities can lead to various health issues. This has made the use of pesticides in agriculture a significant health concern.
According to statistics, over forty companies worldwide produce these chemicals, all of which are European or American.
The pesticide market has reached $100 billion, with just four companies controlling 56% of the market. These companies produce various chemicals used to make pesticides.
The World Health Organization (WHO) reports that over a thousand types of pesticides are used globally, including herbicides (49%), fungicides and bactericides (27%), and insecticides (19%).
Children are particularly vulnerable to pesticides due to their weaker physical condition, faster metabolism, and behavioral patterns.
They often play close to the ground, touch their mouths, and breathe in pesticides more easily than adults.
For instance, in Bordeaux, France, in 2014, primary school children exposed to fungicides in a vineyard experienced nausea, headaches, and skin irritation.
Worldwide, there are numerous cases of children falling ill due to pesticide exposure, and in India, it has been a significant public health issue for decades.
The elderly are also at risk due to their thin skin, which increases the absorption of pesticides.
As their organs deteriorate, their liver and kidneys take longer to eliminate toxins, increasing the risk of chemical accumulation and bodily or neurological damage.
Animal experiments have shown that pesticides can impair their sense of smell and negatively affect their brain functions.
For example, honeybees have started to lose their way to their hives due to pesticides affecting their sense of smell. This has contributed to a significant decline in honeybee populations over the past two decades.
The United Nations Environment Programme reports that pesticide use is increasing. By 2050, the world’s population is expected to reach 9.5 billion, requiring a 60% increase in food production.
To meet this demand, farmers will likely use more pesticides.
Research on European agriculture systems suggests that completely abandoning pesticides could reduce fruit production by 78%, vegetables by 54%, and grain production by 32%.
Pesticides, when sprayed, release vapors that contribute to air pollution. Many pesticide-related illnesses in American agricultural workers stem from spraying, with symptoms ranging from headaches and nausea to skin irritation and sensory impairments.
One of the earliest incidents was in the 1960s in Japan’s Sako agricultural region, where the use of organophosphates led to increased cases of vision impairment, including blurred vision, eye movement disorders, myopia, and vision weakness.
Shocking American Report
In the United States, two government agencies, the Department of Agriculture and the Food and Drug Administration, analyze local and imported foods annually to determine pesticide levels. They publish their findings on their websites.
Additionally, the non-governmental organization Environmental Working Group (EWG) tests various foods for pesticide residues and publishes an annual report called “Dirty Dozen.”
This report lists foods with the highest pesticide residues and is based on results from government agencies.
In March of this year, EWG released its latest report featuring three lists:
1. Dirty Dozen: Foods with the highest pesticide residues, including strawberries, spinach, kale, grapes, peaches, pears, nectarines, apples, bell and hot peppers, cherries, blueberries, and green beans.
2. Clean Fifteen: Foods with the lowest pesticide residues, such as carrots, sweet potatoes, mangoes, mushrooms, watermelon, cabbage, kiwi, cantaloupe, asparagus, peas, papaya, onions, pineapples, corn, and avocados.
3. Miscellaneous: Foods not included in the previous lists, with varying pesticide levels.
Experts suggest that foods grown close to the ground generally have higher pesticide residues because they absorb more pesticides.
Foods grown underground tend to have lower pesticide levels. Furthermore, some foods are more prone to pests and require more pesticide application.
American farmers dislike these investigations as they influence consumers to avoid buying foods on the “Dirty Dozen” list.
This shift has led to a surge in the organic market, which has grown to $60 billion over the past decade.
It is essential not to compromise human health for personal gain. Research continuously indicates that even low levels of pesticides in food can be harmful.
Prolonged consumption of such foods may lead to severe health issues like cancer. Therefore, in developed countries with higher awareness, there is a growing movement towards consuming foods without pesticide chemicals.
While organic foods are more expensive, they are considered healthier and less likely to cause diseases.
Health Risks
Research has identified several health risks associated with pesticides:
– Premature birth in pregnant women, reducing the baby’s survival chances.
– Genetic issues in developing fetuses, such as underdeveloped organs.
– Miscarriage.
– Heart diseases.
– Decreased male fertility.
– Alzheimer’s disease, which causes memory loss.
Pesticides mainly affect farmers who spend long periods handling them, and children near pesticide areas may face developmental issues and genetic disorders. To mitigate these risks, doctors recommend the following precautions:
– Wash food thoroughly, using flowing water instead of stagnant water.
– Allow washed food to dry before use.
– Remove the outer skin of fruits and vegetables when possible.
– Discard animal fat, where pesticides accumulate the most.