PART ONE - ORGANOPHOSPHATES...
OrganicBox will be focusing on bringing awareness about the different chemicals used in fruit and veg production in Australia over the coming weeks, as a follow up on recent posts.
This week is:
Organophosphates – The Hidden Danger on Your Plate
Organophosphates are a group of synthetic chemicals originally developed as nerve agents during World War II. Today, they’re widely used in conventional farming as insecticides, designed to kill pests by attacking their nervous systems.
Why they’re used:
- They are fast-acting and effective at killing a wide range of insects (why wouldn't we think we are immune?)
- They can be sprayed directly onto crops, and the soil, to protect yields.
Where they’re used:
In Australia, organophosphates are commonly used on:
- Apples & Pears
- Leafy greens like lettuce, green bunches, baby spinach
- Grapes
- Cucumbers and Zucchini
- Potatoes (P.S potatoes are one of the most toxic veggies due to the 50+ chemical applications used to grow, harvest and store them)
The problem?
These chemicals don’t just affect bugs — they can also harm humans. Even at low levels, long-term exposure has been linked to:
- Damage to the nervous system
- Hormone disruption
- Fertility problems
- Developmental delays in children
- Increased risk of neurological diseases like Parkinson's years later
And because residues can remain on food, you can be exposed long after spraying has stopped. Washing produce can help, but it often can’t remove pesticides that have penetrated the skin or flesh of the fruit and vegetables.
Why choose certified organic?
Certified organic farming completely bans the use of organophosphates and other synthetic pesticides.
By choosing organic, you’re not just getting fresher, more nutrient-rich produce, you’re protecting your health now and for the future.
Your choices today shape your health tomorrow.
