The Food and Agriculture Organization defines pesticides as "substances intended to prevent, destroy, repel or mitigate any pest. In conventional food production, pesticides are used to prevent harms to crop yields". The problem is that research has linked these chemicals to cancer and other diseases. Pesticides also leech nutrients from soil and pollute water resources. The Environmental Working Group (EWG), an organization dedicated to protecting public health and the environment, tested 44 different fruits and vegetables to determine their pesticide levels. The EWG also drafted a list of the "Dirty Dozen" and "Clean 15" as a guide for shopping produce. We've summarized both sets of information below: Read More
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