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market-farming - [Market-farming] pesticide residues not dangerous to health??

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  • From: "Nan Johnson" <nan AT olemiss.edu>
  • To: "marketfarming" <market-farming AT lists.ibiblio.org>
  • Subject: [Market-farming] pesticide residues not dangerous to health??
  • Date: Mon, 15 Mar 2004 18:11:59 -0800

Several of the scientists I work with (botanists and soil scientists)keep insisting that pesticide residues on foods are not a problem as far as human health is concerned (they are NOT addressing the environmental problems, just whether eating food that has had pesticide or fungicide exposure is harmful to our health).
 
They have several points:   1) IF (and they realize this is a big IF, especially with imported produce) the farmer observes the proper lead time for application before harvest, the pesticides are DESIGNED to break down in that amount of time, and residues, if any at all, are not harmful
 
2) Even if there are residues of the original chemical, not degraded or broken down, there are already toxic compounds in every vegetable (e.g. celery - people can have very allergic reactions to touching celery, even if grown organically,because of naturally occuring chemical compounds that are toxic to whatever degree to humans) so the human body can cope with toxins.
 
3) Fungicides, say on strawberries or grapes after harvest and washing, are also designed to break down and any remainders would not be especially harmful
 
4)  Other compounds, whatever, in our foods and spices as we prepare the food, also act to neutralize any toxic chemical residues from pesticides and fungicides.
 
I spent years training as an organic farmer, and can see where it is better for the air and soil and water, but I cannot refute these arguments about the safety to the human body of consuming conventional produce.  These scientists are only alarmed about produce that has been  improperly treated with pesticides (say in Chile, where workers are not given appropriate instructions, or whatever).
 
I have also spent alot of money buying organic grains, produce, legumes, etc.  I am always telling people that it is healthier to eat organic products, since we don't know the synergistic effect of all those different pesticide residues on our produce, e.g.   But maybe there aren't very many harmful residues - what is left is detectable but not necessarily harmful because of how the companies' design it?????
 
Any scientists on our list care to comment, or maybe just point me to scientific articles?????? 
This is weighing on my heavily (up till now, I hadn't worked with scientists!!!  only farmers!!)    Sorry for rambling.
 
thanks, nan at dancing goats farm
n. mississippi



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