Have You Heard of Paraquat? How to Reduce Exposure Through Food Choices

Alexandria, VA – Since the 1980s, paraquat, a toxic weedkiller sprayed on our food, has been banned in 70 other countries. Why? Because research shows there’s a direct link to Parkinson’s, non-Hodgkin lymphoma, childhood leukemia, and more.

According to the nonprofit Environmental Working Group, despite research clearly indicating its danger, paraquat is still allowed as an herbicide on U.S. farms. Paraquat is primarily used to clear fields before farmers plant corn, soybeans, cotton, almonds, peanuts, wine grapes, and other crops. You cannot visually spot paraquat on produce; it is colorless and odorless.

Best ways to minimize exposure:

• Choose organic whenever possible, especially for high-risk crops like corn, soybeans, almonds, peanuts, grapes, strawberries, wheat, potatoes, and leafy greens. Organic farming prohibits paraquat use.
• Use the Environmental Working Group’s Dirty Dozen list (https://www.ewg.org/foodnews/) as a guide to prioritize organic purchases for items that tend to carry the highest overall pesticide loads (e.g., strawberries, grapes, spinach, apples). The Clean Fifteen (avocados, sweet corn, pineapples, onions, etc.) have much lower residues even when conventionally grown.
• Wash all produce thoroughly under running water and scrub firm items. Even soaking produce in water with baking soda can help remove topical chemicals and other residues.
• Buy from local farmers who you can ask directly about their practices.
• Support policies and brands working to phase out paraquat and many other harmful chemicals added to the food supply chain.

Bottom line:  The strongest protection is reducing overall exposure by choosing organic for the crops most likely to come from treated fields.