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| How
to reduce agrochemical residues in your food |
| 1-
Wash the vegetables, greens and fruit in a soft and detergent
solution with water or in a combination of water and vinegar. Let
them soak from 15 to 20 minutes then carefully dry them. |
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| 2- In
some cases, fruits and vegetables can receive a layer of wax to
prevent the loss of humidity that could cause their wilting. This
wax also contains fungicides to avoid the growing of bacteria. It
can be used, for instance, in apples, green peppers, eggplants,
grapefruits, melons, nectarines, peaches, etc. To eliminate it
whenever possible, peel the vegetables and fruits. You will lose
some vitamins contained in the skin but will eat a safer food. |
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| 3-
Try to consume vegetables, greens and fruits of the season, for
they will contain less hormones and defensive products. |
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| 4 -
Overgrown legumes, conventionally produced, can be the result of
artificial fertilization and stimulants. |
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| 5-
Favor national, rather than international products. Locally
produced fruits and vegetables don’t need as many pesticides as
those who travel long distances and are stored for long periods of
time. |
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| 6 -
Residues from pesticides or other chemical products tend to
concentrate on the fat tissues of the animals. To reduce their
intake will reduce the intake of agrochemicals. When preparing any
meat from cows, chicken or pigs try to take off the fat and the
skin. Choose low-fat dairy products, favor skimmed milk and light
cheeses. |
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| 7
- In Brazil, the agricultural products that receive more agrochemicals
are, among others, the tomato, the Irish potato, the strawberry and the
papaya. In the São Paulo production of Ruby and Italia grapes up to 40
applications of chemical products are made, from blooming to harvest. |
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