Pesticide residues in food

Pesticide residues in food

David Sparks Ph.D.
David Sparks Ph.D.
There was the Ice Age, the industrial age, and what with modern day food production have we entered the chemical age? I know a lot of folks are paranoid about chemicals on their foods. Think about the ubiquitous nature of Roundup that a lot of people think has found its way into almost everybody’s body. Well, a medical advisor with Bayer Crop Science says consumers should not fear pesticide residues in their food. Here is Dr. Eliza Dunn, Medical Sciences & Outreach Lead for Bayer Crop Science. “Chemicals are all around us. We are made of chemicals. The fear of chemicals is unnecessary. Chemicals can actually be very beneficial. Chemicals make antibiotics, vaccines and all of that stuff that are really important to public health. They protect the food supply as well.” And, pesticides are more heavily regulated than antibiotics, the kind that we take. “You have to do lots of testing to get your pharmaceutical on the market. Pesticides of the same way. Pesticides come up for reevaluation every 15 years. I wouldn’t give something to my kids that I thought was dangerous.”
Previous ReportLarge recharge basin
Next ReportGood Beet