Organic fruit and veg a healthier choice

Blessed with warm weather, high rainfall, and plenty of fertile land, Thai farmers grow and harvest a wide variety of fruits and vegetables year round. While doctors and nutritionists recommend eating plenty of fruits and vegetables, some are better for us than others – especially those grown organically.

While many people believe organic produce tastes nicer, experts point out that this is more down to personal preference than science. Health-wise however, organic fruits and vegetables are a better option because they are pesticide free.

In-depth research studies on animals and humans reveal that pesticides contribute to a number of serious health problems including though not limited to cancer, infertility, brain tumours, childhood leukaemia, non-Hodgkin’s lymphoma, birth defects, skin and eye irritations and nervous system damage. Most at risk are children, whose bodies are still growing, and pregnant women, whose unborn children are susceptible.

What’s the exposure risk? Research conducted by the Environmental Working Group (EWG), a US non-profit environmental organisation, concluded that eating some of the most contaminated fruits and vegetables can expose people to about 15 different pesticides every day.

Organophosphate pesticides, which account for around 38 per cent of all pesticides used globally, kill insects by disrupting their brains and nervous systems and can also harm brains and nervous systems of animals and humans. Some of the more common organophosphates include diazinon, disulfoton, azinphos-methyl and fonofos.

Research carried out by the U.S. Environmental Protection Agency (EPA) concluded that some chemicals in organophosphate pesticides stop a key enzyme (cholinesterase) from working.

When this happens, a neurotransmitter called acetylcholine can’t be properly controlled, and nerve impulses are often active for longer than they should. This can overstimulate nerves and muscles, and result in symptoms like weakness and muscle paralysis.

Organisations such as the Illinois Department of Public Health say organophosphate poisoning can result in a number of conditions from runny nose, chest tightness, sweating, nausea, vomiting, stomach cramps to muscle twitching, confusion, seizures, paralysis, coma and death.

It’s possible to reduce exposure by avoiding the use toxic pesticides in the home and replacing them with natural pesticides. You should also eliminate the use of chemical insect repellents, flea sprays or lice shampoos

Washing and peeling produce is a must although this however only helps reduce, not eliminate pesticides. Buying organic (pesticide free) fruits and vegetables, or produce grown with lower pesticide levels is recommended.

Produce with the most pesticides include apples, strawberries, grapes, celery, spinach, peppers, cucumber, potatoes, cherry tomatoes and hot peppers. Those with the least are corn, onions, pineapples, avocado, cabbage, sweet pea, papaya, mango, asparagus, eggplant, kiwi, grapefruit, cantaloupe, sweet potatoes and mushrooms.

 

Dr Terry Grossman is the international medical director of |Vitalife Wellness Centre, Bumrungrad International Hospital |and one of America’s leading authorities in anti-ageing and longevity medicine.