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Chemical residues in our food
- 1. URBANMALI
- 2. The food we eat contains highly poisonous chemicals in the form of insecticides, fungicides, weedicides, nematocides, growth hormones and raticides. All this is a part of conventional agriculture. POISON? 1
- 3. These poisonous residues are entering our bodies not only through the grains, fruits and vegetables but also through the milk, meat, eggs and the water we drink. IT’S EVERYWHERE 2
- 4. The concentration of chemical residues in the fruits and vegetables depends on the dose and formulation. It also depends on the structure, size and surface tex- ture of leaves, flowers, fruits and canopy. HEAVY DOSE 3
- 5. When these insecticides are sprayed on a standing crops they are immediately absorbed by the fruits and leaves of the crops. Fruits that have a smooth and shin- ing surface such as tomatoes, brinjals and apples, contain lesser amount of residues since most of the chemical slips away. SAVED BY THE SHINE 4
- 6. Fruits and vegetables that have rough or textured sur- faces like lady’s finger, cabbage, cauliflower and gua- vas, have a higher proportion of residues. Under- ground vegetables such as onion, potato, sweet po- tato, beetroot and ground nut have the least amount of residues deposited on them. ROUGHING IT 5
- 7. The immune system becomes weaker as these resi- dues accumulate in the human body. The body’s power to resistance to disease decreases. Cancer, diabetes, hypertension, sensory disorders, liver and kidney ail- ments, hereditary defects become rampant. POPPING PILLS 6
- 8. Each passing year pests seem to have a higher resis- tance to the chemicals meant to destroy them. In re- sponse to this, the dose of chemical sprayed is increas- ing. As a result, the proportion of residues is also in- creasing. ADAPTATION 7
- 9. A scale of measure known as the Maximum Residue Limit (MRL) is used to estimate the number of milli- grams of residue per kilogram of the food produce. But then, toxins are toxins and poisons are poisons if pre- sent in small or large amounts. How do we solve this problem? CRISIS? 8
- 10. A system of farming which doest not use fertilizers, pes- ticides, insecticides, weedicides, raticides or nemati- cides. No chemical inputs of any form. Fruits, vegeta- bles from such farms have the best taste, color, aroma, nutrition and medicinal value as compared to the pro- duce coming from all other farms. NATURAL FARMING 9