236 Joel Fuhrman, M.D.doses — "the dose makes the poison" — and that there is no evi-
dence of possible cancer hazards from the tiny chemical residue re-
maining on produce.
Others believe a slight risk may be present, though that risk maybe difficult to prove. There certainly is a justifiable concern that some
chemicals have increased toxicity and are potentially harmful at
lower doses than are used in rodent experiments. No scientist be-
lieves that this means we should reduce our consumption of vegeta-
tion, but many (including me) believe it prudent to reduce our
exposure to the multiple toxic residues present in our food supply. I
certainly advocate avoiding the skins of foods that are reported to
have the most pesticide residue. And, of course, all fruits and vegeta-
bles should be washed before eating.
If you are concerned about pesticides and chemicals, keep inmind that animal products, such as dairy and beef, contain the most
toxic pesticide residues. Because cows and steers eat large amounts of
tainted feed, certain pesticides and dangerous chemicals are found in
higher concentrations in animal foods. For example, dioxin, which is
predominantly found in fatty meats and dairy products, is one of the
most potent toxins Linked to several cancers in humans, including
lymphomas.^12 By basing your diet on unrefined plant foods, you au-tomatically reduce your exposure to the most dangerous chemicals.
According to the U.S. Food and Drug Administration (www.fda.gov), the most contaminated produce, ranked from highest to low-
est, are:RANK SCORE (200 = MOST TOXIC)1 strawberries 189
2 green and red bell peppers 155
3 spinach 155697
85410
11
12cherries (USA)
peaches
cantaloupe (Mexico)
celery
apples
apricots
green beans
grapes (Chile)
cucumbers150
142
129
124
123
122
118
117154Source: Environmental Working Group, compiled from FDA and EPA data