Rosemary, chives and Co.: Many herbs contaminated with pesticides when tested

Rosemary, chives and Co.: Many herbs contaminated with pesticides when tested

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Limit values ​​exceeded: Many culinary herbs contaminated with pesticides
Again and again there are warnings about the health risks from plant toxins in food. Studies have now shown that popular culinary herbs such as rosemary, dill and oregano are often contaminated with pesticides. The statutory limit values ​​are often exceeded.

Healthy herbs loaded with chemistry
They can hardly be missing in any German kitchen: healthy herbs for seasoning refine some dishes. The health-promoting effects of some of the plants have also been demonstrated in scientific studies. An investigation showed that dill and parsley can protect against cancer. And cucumber herb is a natural home remedy for cough. But current analyzes have now found that culinary herbs are often contaminated with plant toxins.

Residues above the legally stipulated maximum levels
According to the Federal Office of Consumer Protection and Food Safety (BVL), certain herbs are contaminated with plant toxins above the limit values. In its current report on food safety, the BVL writes: "Pesticide residues have been detected to varying degrees in all foods of plant origin examined thereon."

"The highest proportions of samples with residues above the legally stipulated maximum levels were recorded for the herbs rosemary (9.0%), dill (7.6%) and oregano (6.5%)," it continues.

High aluminum content
Furthermore, relatively high aluminum contents were determined for the oregano, chives, dill and rosemary herbs. "An explanation for the high aluminum content of these herbs could be an aluminum enrichment from the soils of the growing areas," report the experts in Monitoring 2015.

Health experts have been warning about the health risks from aluminum for years because the metal is associated with the development of diseases such as Alzheimer's and breast cancer. So far, however, there is no clear scientific evidence for this.

Due to the small amount of herbs consumed and the resulting low exposure, "a health risk for the consumer is not to be assumed anyway". However, the findings should give reason to continue to monitor developments in monitoring.

According to the BVL, "it should nevertheless be checked in a dialogue with the manufacturers whether the aluminum content in herbs can be further reduced through minimization measures". (ad)

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