How safe are the vegetables you eat? The rising concerns over chemical contamination

We’ve all heard the familiar advice: “Eat your vegetables—they’re good for you.” As awareness around health and nutrition grows, so too does concern about the safety of the vegetables we consume. But how often do we pause to consider what might actually be on those vegetables?

Consumer Magdaline Mutheu shares her concern:
"Sometimes, the cabbages and kales I buy have traces of pesticides. It makes me wonder—how safe are the vegetables we’re eating?"

It's a question that many are asking as food safety becomes an increasingly urgent issue.

Vegetables are a staple in many diets—healthy, nutritious, and colourful. Most of us probably use them daily. But have you ever wondered about how they’re grown, stored, transported, or prepared?

Nutritionist Beverline Shinjiri explains that consumption of unsafe and contaminated foods can lead to various health issues, such as food poisoning. She notes that pesticides, herbicides, and other chemicals could still be on the vegetables people eat, leading to illness.  According to her, these substances have been associated with long-term health issues, including endocrine disruption and even cancer.

However, not everyone can afford to buy organic fruits and vegetables that are typically grown without the use of synthetic chemicals. For those who rely on conventionally grown vegetables, exposure to such chemicals becomes a daily reality.

Jacktone Ambole, an organic farmer, offers a different perspective. He grows his vegetables without using harmful chemicals, opting to prepare his own natural pesticides.

“I believe modern chemicals are risky to consumers’ health,” he says. “Organic farming methods not only preserves the environment but also ensures that the crops I grow are safe for my customers.”

Fortunately, organic farming is gaining traction for its commitment to sustainability and food safety. Organic vegetables however, are occasionally more expensive, which leaves many questioning whether they can truly afford the peace of mind they provide.

Still, there are steps consumers can take. Beverline, the nutritionist, offers practical advice:
"Washing vegetables thoroughly with clean water, and using a vegetable brush when possible, can remove some surface pesticides. In addition, peeling certain vegetables, like cucumbers or carrots, can also reduce the amount of chemicals you consume."

For those who want to reduce the exposure to harmful chemicals, buying organic vegetables and fruits, or growing your own food at home, is another option. But mostly, this is not always feasible due to the cost or lack of space.

As consumers, we all have our preferences when it comes to vegetables. Some lean toward plant-based diets, while others simply enjoy the health benefits of adding more greens to their plates. Personally, I love my vegetables in a salad, steamed, or stir-fried. But stories like Magdaline’s make me pause and question—how safe is the food on my plate?

As we grapple with these concerns, the broader question remains: Are we truly safe from the chemicals found in modern farming practices? And for those of us who aren't able to grow our own or afford organics, how do we balance convenience, cost and health? 

What do you think? Should tighter regulations be enforced to control the use of agricultural chemicals? Or is the responsibility ultimately ours as consumers? Perhaps the answers lie not just in policy—but in the choices we make every time we sit down to eat.