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; however, some chemicals may still be absorbed into plant tissues.
Research has shown that blanching and boiling are particularly effective in reducing pesticide levels in vegetables such as Chinese kale and yard-long beans.
While peeling and cooking can reduce contamination, they may also lower the nutritional value of foods. Choosing produce that is low in pesticides and properly washing and preparing foods can help reduce overall exposure.
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