The increased use of herbicides, pesticides, and other agrichemicals has presented toxicologists and epidemiologists with an unprecedented challenge. Determining what’s safe and at what level in the average person’s diet is incredibly difficult. When we consider that conventional agriculture uses large quantities of these chemicals and that exposure rates vary widely based upon different levels of consumption of any one food, it is easy to understand why there are such different opinions on what’s safe and what’s not.
The science behind many agrichemicals however is clear: less exposure is better. There are markedly lower levels of risk for both pediatric and adult populations with reduced consumption and/or blood levels of several commonly used pesticides and herbicides. Some of these chemicals cause disruption of important microbial populations within the microbiome. Other chemicals act more as toxins that burden numerous organ systems and influence human health directly.
Join John Bagnulo MPH, PhD to gain a better understanding of which agrichemicals pose the greatest risk to health and what foods they are most commonly found in at the highest levels. In addition, discover how to select specific foods with lower agrichemical content and why choosing organic ingredients may make the most sense overall, for both our health and the planets.
APPROVED FOR 1 CPE CREDIT BY THE CDR OF THE ACADEMY OF NUTRITION AND DIETETICS
Make sure to check to out the Continuing Education Guide for instructions on how to complete and earn your credit for this course!
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