"Anything that affects the gut will always affect the brain." Dr. Charles Major expressed this thought eloquently. This demonstrates the relationship between the gut and the brain, which means that the more we provide our gut with healthy and chemical-free food, the better it will be for our physical and mental well-being but in today's time, consuming chemical-free food has become challenging because during the crop production various type of chemicals like pesticides and many more are extensively used to enhance the crop productivity but it also cannot be denied that using pesticides is necessary, from protecting the crop from various pests to increasing the shelf life of the crop.
Pesticides are chemical substances that are used to protect or prevent the attack on crops by various pests like cutworms, aphids, weevils, beetles, etc.
Some commonly used pesticides in the agricultural field are Dichlorvos (Organophosphate), Alphamethrin (Synthetic Pyrethroid), Chlorpyriphos (Organophosphate), Cypermethrin (Synthetic Pyrethroid), and Imidacloprid (Nicotinamide).
Pesticides mainly work by adhering to soil particles through adsorption. This adherence prevents them from easily leaching or washing away with water. The amount of pesticide bonding to soil depends on soil characteristics, pesticide properties, and environmental factors. Pesticides that are strongly attached to soil particles are less likely to be carried away by water runoff or erosion. Over time, microbial activity in the soil breaks down these pesticide molecules, reducing their environmental impact. However, their excessive use can harm both human health and the environment.
According to the research studies, it has been observed that due to their excessive use in farms, fruits, and vegetables, such agricultural products may contain specific levels of pesticide residue, and these residues left on fruits and vegetables can raise concerns about food safety. This can be hazardous for human health and can cause various diseases related to the kidneys, and liver, as well as diabetes and cardiovascular diseases.
In this regard, agricultural scientists at Kerela University have also taken a step forward and discovered a breakthrough. In their research study, they found that tamarind and vinegar can both be used to remove up to 95% of pesticide residue from heavily pesticide-treated vegetables like cabbage, spinach, brinjals, etc.
According to Wu, Y., et al., baking soda has been found to remove 66.7% to 98.9% of pesticides. Simply mix one teaspoon of baking soda with every two cups of cold water, soak your fruits and vegetables for a minute, rinse thoroughly, and enjoy pesticide-free produce. As the saying goes, consuming nutritious food contributes to long-term health and wellness.
Priyanka Pal, B.Sc. Ag, M.Sc Ag. (Genetics and Plant Breeding)
Here are several methods available to reduce pesticide residues and minimize health risks associated with consuming contaminated produce.
1. Rinse with cold water:
The Initial step for removing pesticide residue is to rinse your Fruits and vegetables with cold water under the low running tap for 5 minutes.
2. Alkaline water:
Soak your vegetables with alkaline water of about 9.3 pH or you can prefer salty water for soaking up your fruits and vegetables for about 5 minutes.
3. Soak in vinegar solution: Then combine 5 % of vinegar, 2% of sodium bicarbonate, and vegetable detergent in water and let your vegetables soak in the solution for five minutes.
4. Blanching: After that let your fruits and vegetables sit in boiled water for 30 seconds or 5 minutes. This will help in preparing your vegetables for cooking.
5. Dry and store properly: Dry the washed fruits and vegetables with a clean cloth to remove excess moisture, reduce microbial growth, and keep them fresh for a long time.
6. Peeling/Cooking: Furthermore, peeling and cooking then easily remove remaining pesticide residue.
By taking care of these simple steps, you and your family can consume fruits and vegetables that are free of toxins. Keep in mind that washing fresh fruits and vegetables properly reduces the risk of diseases caused by pesticide residue and enables a happy and healthy life.
References:
1. https://doi.org/10.1016/j.heliyon.2022.e10876
2. https://www.researchgate.net/figure/Top-10-Common-pesticides-used-by-farmers_tbl2_311299751
3. https://doi.org/10.1155/2024/9948714
4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498324/
5. doi: 10.3390/foods11182916
6. https://en.wikipedia.org/wiki/Sodium_bicarbonate
