10 foods that are at risk of containing chemicals used every day

Familiar vegetables used in daily meals such as cabbage, tomatoes, apples, grapes, potatoes... contain many pesticide residues.

According to Life Hacker, the following foods often have high pesticide residues due to the growing process and must be carefully processed before eating.

Apple

Pesticides sprayed during the growing process can stick to the apple skin and penetrate deep inside. Therefore, when eating apples, you need to wash them thoroughly and peel them to minimize poisoning to the body.

Photo: LH

Dig

Fresh peaches are not a healthy choice. The juicy fruit is second only to celery in the amount of hard-to-wash toxins that cling to its skin. Canned peaches are a better choice.

Pear

The fruit is constantly sprayed with pesticides to keep out insects and the thin skin is not strong enough to prevent the poison from penetrating into the pulp.

Celery

According to research, there are up to 64 types of toxins that are difficult to wash away. In fact, celery roots easily absorb liquid from the ground, but also from that mechanism, toxins are easily brought into the vegetable body, exist there, not easily washed away, so there is a risk of entering the body when we eat them.

Bell pepper

Insects often bite the skin of this fruit. The small bites on the fruit are difficult to see with the naked eye. Pesticides can penetrate these bites and enter the fruit quickly.

Potato

From the moment of sprouting, the potatoes are soaked in chemicals to protect the sprouts from being damaged. The soil around the potatoes is also sprayed with chemicals to prevent weeds from invading.

Grapes and strawberries

These two fruits are sprayed with a lot of pesticides and stimulants to protect the fruit. According to calculations, a sample of grapes or strawberries when analyzed will find more than 10 different pesticide components.

Spinach

This vegetable is very nutritious but growing and caring for it is quite complicated. Insects often attack the stems and leaves so growers spray pesticides very often.

Tomato

To help tomatoes ripen evenly and beautifully, many people can use ripening chemicals. Buying green tomatoes and waiting for them to ripen may be a more useful way.

Vegetables, cabbage

Cruciferous vegetables contain large amounts of pesticide residues because the cruciferous worms are omnivorous and are sprayed frequently throughout the growing process.

Some notes when choosing foods to limit toxic substances

- To have clean green vegetables, you should prioritize choosing organic foods or better yet, grow your own clean vegetables. You should use more foods with less risk of poisoning as a substitute such as onions, avocados, pineapples, eggplants, sweet potatoes, squash, garlic, watermelons, etc.

- Tropical fruits such as mango, banana, papaya or coconut should be used more often.

- Peeled vegetables such as squash, pumpkin, luffa... are safer to eat than other common vegetables. Wash vegetables thoroughly and limit eating raw vegetables.

- Avoid buying peeled and pre-cut vegetables and fruits soaked in water at the market because the water used to soak the vegetables may not be hygienic or there is a risk that the seller mixes in toxic chemicals to keep them white and crispy. You should buy foods that are as close to their appearance in the field as possible, such as vegetables with stems and roots intact...

According to Dr. Landrigan, Chairman of the Department of Prevention, Mount Sinai School of Medicine, USA, all fresh fruits and vegetables need to be washed under running water to remove dirt and harmful bacteria. With vegetables often containing a lot of pesticide residue, it is best to choose organically grown ones. "If you can afford it, eat organic fruits and vegetables because just eating these clean foods for 2 weeks will reduce 95% of pesticides in the body," Landrigan said.

According to vnexpress