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Are Your Pickles and Other Vegetables Safe?

Avoid pesticides and other toxins by doing your own canning and pickling


by Tony Isaacs
author of
Cancer's Natural Enemy

(The Best Years in Life) Many people dearly love pickles and also consume no end of other vegetables and fruits in jars and cans. Alas, many of those jars and cans contain pesticides as well as other unhealthy ingredients. There is, however, a great solution: start canning your own home-grown and/or organic fruits and vegetables. It is easy to do and in addition to eating healthier and safer produce, you will also save money.

Unless they are home grown or organic, most of the U.S. grown fruit and vegetables contain dangerous pesticides. To make matters worse, imported vegetables and fruit from Mexico and other countries often contain dangerous pesticides which have been banned in the United States. Produce and other food items in metal cans carry the added risk of bisphenol acetates or other bisphenol compounds used to line the cans leaching into the food. You can avoid all of those risks by canning your own 'organically and home-grown produce, including your beloved pickles.

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Pesticides commonly found in vegetables and fruit

Each year the Environmental Working Group (EWG) singles out produce with the highest pesticide loads for its Dirty Dozen' list. The usual suspects appear year after year. In 2014 the dirty dozen were: apples, peaches, nectarines, strawberries, grapes, celery, spinach, sweet bell peppers, cucumbers, cherry tomatoes, imported snap peas, and potatoes.

The EWG key findings were:

*99 percent of apple samples, 98 percent of peaches, and 97 percent of nectarines tested positive for at least one pesticide residue.
*The average potato had more pesticides by weight than any other produce.
*A single grape sample and a sweet bell pepper sample contained 15 pesticides.
*Single samples of cherry tomatoes, nectarines, peaches, imported snap peas, and strawberries showed 13 different pesticides apiece.

In addition, although kale, collard greens, and hot peppers did not meet traditional Dirty Dozen' ranking criteria, they were frequently found to be contaminated with insecticides toxic to the human nervous system.

Nearly two-thirds of the 3,015 produce samples tested by the U.S. Department of Agriculture in 2013 contained pesticide residues. EWG calculates that the USDA found a total 165 different pesticides on thousands of fruit and vegetables in 2013 tests.

In 2007 and 2008 tests, the USDA's scientists detected 51 pesticides on kale and 41 on collard greens. Several of those pesticides - such as' chlorpyrifos, famoxadone, oxydemeton, dieldrin, DDE and esfenvalerate - are highly toxic.

93% of Americans tested by the CDC had metabolites of the neurotoxic insecticide chlorpyrifos in their urine. Chlorpyrifos is part of a family of pesticides known as organophosphates which have been linked to ADHD. Because of its risk to children, the pesticide is banned from home use.

The CDC also found that 99% of Americans tested positive for DDT degradants, even though DDT hasn't been used in the U.S. since 1972. Women who were exposed to DDT as girls are 5 times more likely to develop breast cancer.

Many farmers may have changed their pesticide practices since 2008; however, chlorpyrifos and esfenvalerate are still permitted on leafy greens. Though banned years ago, the organochlorine pesticides DDE and dieldrin, as well as DDT persist in agricultural soils and still make their way onto leafy greens and other produce.

Much of our vegetables and fruit are imported from Mexico and our generic canned goods are likely to be imported from other countries. Mexico and other countries often use pesticides which have been banned in the U.S.

 

Canning and Pickling Your Own Produce

Once you have a canning kit, canning and pickling are easy to do. Here's how:

1. Bring a canner half-full of water to a boil; simmer. Meanwhile, place jars in a large stockpot with water to cover; bring to a boil, and simmer. Place bands and lids in a large saucepan with water to cover; bring to a boil, and simmer. Remove hot jars 1 at a time using jar lifter.

2. Pack vegetables or fruits into hot jars, filling to 1/2 inch from the top. Place additional items called for by the chosen canning or pickling recipe into a pot with about 4 cups of water (or more or less per the recipe). Bring to a boil over medium-high heat. Pour over the vegetables or fruits in each jar, filling to 1/2 inch from top

3. Wipe jar rims; cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in the canner. Add additional boiling water as needed to cover by 1 to 2 inches.

4. Bring water to a rolling boil; boil 10 minutes. Remove from heat. Cool jars in canner 5 minutes. Transfer jars to a cutting board; cool 12 to 24 hours. Test seals of jars by pressing center of each lid. If lids do not pop, jars are properly sealed. Store in a cool, dry, relatively dark place at room temperature for up to one year.

See also:

Grow Your Own Probiotics: Fermented Foods

Avoiding Toxins and Removing Them from Your Body

Making Your Home Safe in the 21st Century

Sources included:

http://www.ewg.org/foodnews/summary.php
http://www.earthiemama.com/blog/-is-there-poison-in-your-pickles
http://www.myrecipes.com/recipe/pickled-okra-1
http://www.panna.org/issues/food-agriculture/pesticides-on-food

About the author

Tony Isaacs is a natural health advocate and researcher and the author of books and articles about natural health including Cancer's Natural Enemy.  Mr. Isaacs articles are featured at The Truth About Cancer, the Health Science Institute's Healthiertalk website, CureZone, the Crusador online, The New Zealand Journal of Natural Health, the Cancer Tutor and several other venues. Mr. Isaacs also has The Best Years in Life website for baby boomers and others wishing to avoid prescription drugs and mainstream managed illness and live longer, healthier and happier lives naturally. In addition, he hosts the Yahoo Oleandersoup Health group of over 3500 members and the CureZone Ask Tony Isaacs- Featuring Luella May forum.

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