Dirty Goodies: Top 10 Foods Most Likely to Poison You

Last Updated on January 7, 2021

Spinach and Other Leafy Greens

According to FDA reports, conventionally grown spinach is usually found contaminated with the most dangerous pesticides applied to food. 83 percent of the tested spinach was found contaminated with highly risky levels of more than 36 chemical pesticides.

Between 1998 and 2008, chopped leafy greens were responsible for 22% of the total reported food-related illnesses, as stated the CDC’s large-scale review of food-borne illnesses.

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Coffee

The majority of

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available in the US markets is grown in countries where the standards regulating the use of pesticides and chemicals are almost non-existent.

Foreign countries import American-made pesticides (including dangerous ones) to cultivate food, which is exported back to the US. Unfortunately, this sarcastic circle of malevolent agriculture also includes the most treasured beverage in the world; Coffee.

Buying Fair Trade coffee actually ensures insurance that the premium cost for this dark drink supports farms and workers with more reward and equanimity.

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Cooked Rice

According to the UK’s National Health Service, leftover rice can contain a dangerous type of bacteria called Bacillus cereus, which produces toxins that can cause vomiting, cramps, nausea, and diarrhea. So, you should never leave any cooked rice out at room temperature.

Instead, store it in a large, shallow container and refrigerate it as soon as possible to prevent the rapid growth of illness-causing bacteria.

Note: If you need to store food for more than 2 hours, make sure to keep cold foods at 40°F or below and hot foods at over 140°F.

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Green and Red Bell Peppers

The delicious bell peppers are unfortunately among the most densely sprayed foods, normally using 39 pesticides. After testing, 68 percent of bell peppers contained risky levels of chemical pesticide residues.

Also, peppers’ thin skin barely provides the vegetable with any protection from these toxins, and it’s even waxed using dangerous ingredients. So even washing your bell peppers multiple times won’t be enough to keep you safe. Your best bet is to stick to the organic variety.