Pesticides are biological or chemical agents that are applied to crops to protect them against insects, weeds, and diseases.
They are employed on non -food crops such as cotton, grass, and flowers, as well as fruits, vegetables, wheat, rice, olives, and canola pressed into oil.
Malathion and chlorpyrifos, two OP insecticides, are routinely applied on all fruits, vegetables, and wheat.
are applied to crops that are fed to animals, yet pesticide residue is rarely seen in meat or dairy products.
Pesticides are most commonly consumed on and in our food, which exposes most newborns, children, and adults to them. They are touched and breathed in by workers in farm and occupational settings, putting them at risk of acute and chronic poisoning.
The majority of health studies have focused on persons who are exposed to pesticides on the job, such as farm laborers and pesticide applicators. Symptoms of acute OP pesticide poisoning include nausea, stomach cramps, diarrhoea, dizziness, anxiety, and confusion, which might be severe but are usually reversible.
Many studies have been undertaken on groups of people who work with pesticides but have never had acute poisonings serious enough to cause these symptoms. Chronic, low-dose exposure has been linked to respiratory issues, cognitive problems, skin ailments, depression, miscarriage, birth deformities, cancer, and neurological problems like Parkinson’s disease, according to these researches.
Solution Of Pesticides Poisoning: Organic Foods
Fruits and veggies provide the best nutrition and variety in the diet. However, no research have demonstrated that eating an all organic diet provides direct health advantages or disease protection. Organic food has no solid evidence that it is more healthy than conventional food. Organic food is consumed for reasons other than nutrition. Organic diets, for example, expose people tofewer pesticide-related ailments, and organic agriculture is much more sustainable and environmentally friendly.