Reduce Pesticide Consumption

Pesticides are widely used in agriculture and can lead to health risks, including neurological disorders, reproductive issues, and cancer.

To minimize exposure, washing, blanching, boiling, and stir-frying produce can help reduce pesticide residues, though some chemicals absorbed into plant tissues remain.

Research has shown that blanching and boiling are particularly effective in lowering pesticide levels in vegetables like Chinese kale and yard-long beans.

While peeling and cooking can reduce contamination, they may also lower nutritional value. Choosing produce that is low in pesticides and properly washing and preparing foods can help reduce overall exposure.

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