Eat Foods with Quercetin for Pesticide Protection

Pesticide exposure is becoming a ubiquitous threat to our health, and is linked to gluten sensitivity,
hormonal imbalances, respiratory concerns and cognitive decline. (1,2,3,4)

Since 1945, the amount of pesticide chemicals used has risen fourfold, with over 1000 pesticides
currently in use. They have been sprayed on foods, filtered into our air and water supplies and
formulated in the production of over 20,000 products. Four thousand of them are used in non-
agricultural products found in homes, gardens, playgrounds, offices and golf courses. More recently,
instead of spraying pesticides, systemic pesticides are mixed with soil fertilizers and absorbed into
the cell wall of the plant, making it impossible to wash them off.

Eating organic has become a minimum in protecting ourselves from dangerous pesticide exposure.
In one study, pesticides and environmental toxins were linked to the eradication of gut microbes that
digest hard-to-break-down gluten molecules. (5-10)

Protecting ourselves from these neuro-toxins may be a critical factor to our long-term physical and
mental health. A certain bioflavonoid found in certain fruits and vegetables, quercetin, has been
shown to offer powerful protection against pesticide exposure.

In one study, quercetin was found to protect the body from pesticide neuro-toxicity by: (11)

Preserving energy, fatty acid and sex hormone metabolism

Inhibiting oxidative stress
Protecting against DNA damage
Preserving kidney and liver function
Quercetin has been shown to protect brain cells from over-stimulation of nerve cells from pesticide
chemicals, which is linked to cognitive decline. It has also been shown to increase superoxide
dismutase activity, an important enzyme for controlling free radical damage on the cellular level, and
protect the brain from toxicity by preservation of trans endothelial electrical resistance (TEER) value,
an important measurement of the integrity of cell walls often linked to leaky gut concerns. (12)

Eat More Quercetin-Rich Foods

Apples
Capers
Raw red onion
Olive oil
Peppers
Citrus fruits
Cocoa
Cranberries
Whole grains, including buckwheat
Cruciferous veggies, including broccoli, cabbage and sprouts
Leafy green veggies, including spinach and kale
Raw asparagus
Red wine
Dark cherries and berries (blueberries, bilberries, blackberries and others)
Tomatoes
Black and green tea
Beans/legumes
Choose organic when possible and always thoroughly wash your fruits and vegetables.

References
https://www.ncbi.nlm.nih.gov/pubmed/20458069
https://www.ncbi.nlm.nih.gov/pubmed/23416173
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1524969/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3945755/
http://aem.asm.org/conte//2016/10/26/AEM.02149-16.abstract
http://www.ncbi.nlm.nih.gov/pubmed/20948997
http://www.ncbi.nlm.nih.gov/pubmed/25519429
http://www.ncbi.nlm.nih.gov/pubmed/20948997
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3573730/
http://www.ncbi.nlm.nih.gov/pubmed/21671042
https://www.ncbi.nlm.nih.gov/pubmed/27251765
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4629123/