Spread the love

THE FRUITS AND VEGETABLES THAT MAY CAUSE LEUKEMIA, NON-HODGKINS LYMPHOMA, BRAIN, BONE, BREAST, OVARIAN, PROSTATE, TESTICULAR AND LIVER CANCERS.

Did you know that nearly 1.7 million people  are diagnosed with cancer, according to the American Cancer Society. A cancer epidemic is at all time high, and evidence is growing ever stronger that pesticide exposure is a key contributor to this. In February 2009, the Agency for Toxic Substances and Disease Registry published a study that found that children who live in homes where their parents use pesticides are twice as likely to develop brain cancer versus those that live in residences in which no pesticides are used.

Endless wellbeing outcomes may happen years after even negligible presentation to pesticides we ingest through our nourishment and water. A July 2007 examination directed by analysts at the Public Health Institute, the California Department of Health Services, and the UC Berkeley School of Public Health found a sixfold increment in hazard factor for a mental imbalance range issue (ASD) for offspring of ladies who were presented to organochlorine pesticides.

Studies have discovered that pesticides are to a great degree dangerous to kids. There is presently imperative logical confirmation that the human cerebrum is not full fledged until the age of 12, which implies that presentation to pesticides can significantly affect the improvement of the focal sensory system.

A few examinations have discovered that natural nourishments contain more elevated amounts of cell reinforcements and certain micronutrients, for example, vitamin C, zinc and iron. One examination found that naturally developed berries contained 58% more cell reinforcements and up to 52% higher measures of vitamin C . Natural leafy foods tend to create more cell reinforcements that fill in as their own defensive mixes, rather depending on compound pesticide splashes to secure themselves.

Non-natural leafy foods pesticide buildup:

  1. Strawberries – 45 pesticide residues
  2. Apples – 47 pesticide residues
  3. Nectarines – 33 pesticide residues
  4. Peaches – 62 pesticide residues
  5. Celery – 64 pesticide residues
  6. Grapes – 56 pesticide residues
  7. Cherries – 42 pesticide residues
  8. Spinach – 54 pesticide residues
  9. Tomatoes – 35 pesticide residues
  10. Sweet bell peppers – 53 pesticide residues
  11. Cherry tomatoes – 69 pesticide residues
  12. Cucumbers – 86 pesticide residues
  13. Snap peas  – 78 pesticide residues
  14. Blueberries – 52 pesticide residues
  15. Potatoes – 35 pesticide residues
  16. Hot peppers – 75 pesticide residues
  17. Lettuce – 52 pesticide residues
  18. Kale/Collard greens – 55 pesticide residues/45 pesticide residues
  19. Blueberries imported – not differentiated on PAN, see blueberries above
  20. Green beans – 44 pesticide residues
  21. Plums – 44 pesticide residues
  22. Pears – 40 pesticide residues
  23. Raspberries – not noted on PAN
  24. Carrots – 26 pesticide residues
  25. Winter squash – 64 pesticide residues
  26. Tangerines – 14 pesticide residues
  27. Summer squash – 40 pesticide residues
  28. Snap peas (domestic on EWG) – 78 pesticide residues (domestic or imported not noted on PAN)
  29. Green onions – 31 pesticide residues
  30. Bananas – 11 pesticide residues
  31. Oranges – 12 pesticide residues
  32. Watermelon – 26 pesticide residues
  33. Broccoli – 33 pesticide residues
  34. Sweet potatoes – 19 pesticide residue
  35. Mushrooms – 11 pesticide residues
  36. Cauliflower – 15 pesticide residues
  37. Cantaloupe – 17 pesticide residues
  38. Grapefruit – 11 pesticide residues
  39. Honeydew melon – not listed in PAN
  40. Eggplant – 18 pesticide residues
  41. Kiwi – not listed
  42. Papaya – 7 pesticide residues
  43. Mangos – 11 pesticide residues
  44. Asparagus – 9 pesticide residues
  45. Onions – not listed
  46. Sweet frozen peas – 12 pesticide residues
  47. Cabbage – 11 pesticide residues
  48. Pineapple – 6 pesticide residues
  49. Sweetcorn – 3 pesticide residues
  50. Avocados – 1 pesticide residue