Pesticides are designed to kill, although the mode of action they use to put the stranglehold on pests varies. Whether it's nerve gas-like neurological disruption, the unbalancing of key hormones, or the stunting of a plant's ability to absorb life-sustaining trace minerals from the soil, none of the chemical interventions seem all that appetizing, especially considering that chemical residues routinely wind up on and even inside of the food we eat every day. Pesticides are also blamed for diminishing mineral levels in foods. Agrochemical supporters tend to fall back on a "the dose makes the poison" theory, assuming that small exposures aren't harmful. Increasingly, though, independent scientists are debunking that belief, even proving that incredibly tiny doses could set a person up for health problems later in life. Luckily, eating organic, less processed foods can cut back on your pesticide exposure. Here are 10 health problems associated with pesticide-based agrochemicals.
This article was originally published by our partners at Rodale Wellness.