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Q:
I make a homemade lemon liquor that calls for the zest of several
lemons. Is there any way to avoid the pesticides contained in the skin?—R.C.,
Tequesta, FL A: Citrus zest, the colored part of the peel, is rich in essential oils that provide recipes with intense flavors and pungent aromas unequaled by juices. But those lemon, lime and orange flavors so valuable to cooks and bakers may harbor a hidden danger. "There's a lot of pesticide application to citrus," says Richard Wiles, senior vice president of the watchdog Environmental Working Group in Washington, D.C. Wiles says that the peel of any fruit has the highest concentration of pesticides and that pesticide-residue data collected by the USDA shows that washing cannot strip them away. When asked about pesticide residues found in lemons, David Deegan, spokesperson for the EPA, replied, "We've found that the vast majority of fruits and vegetables, if they have any detectable pesticide levels, are well below the set tolerance threshold. And that threshold is usually set at 1,000 times less than any associated with health problems." Still, says Wiles, "Better safe than sorry." He suggests opting for organic citrus fruits and being especially careful in exposing children to possible pesticide contamination. —Katherine Robinson |
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