Chemical in Cheerios, Quaker Oats May Cause Infertility
A pesticide that may cause infertility is present in the majority of oat-based foods sold in the United States, according to a new study. What’s more, the pesticide is allegedly found in popular cereal brands, such as Quaker Oats and Cheerios.
The new study is from the Environmental Working Group. The EWG’s mission is “to empower you with breakthrough research to make informed choices and live a healthy life in a healthy environment.” They add, “Since 1993, the Environmental Working Group has shined a spotlight on outdated legislation, harmful agricultural practices and industry loopholes that pose a risk to our health and the health of our environment.”
The EWG found that the pesticide, chlormequat, was detected in 77 of 96 urine samples taken from 2017 and 2023. Moreover, levels increased in the most recent years. In fact, chlormequat was found in 92% of oat-based foods sold in the United States in May 2023. That includes the popular cereals Quaker Oats and Cheerios. That’s according to a study published in the Journal of Exposure Science and Environmental Epidemiology. “The fact that so many people are exposed raises concerns about its potential impact on public health, since animal studies link chlormequat to reduced fertility, harm to the reproductive system and altered fetal growth,” the EWG states in their findings. The chemical has been linked to infertility in animals.
So, how did it get into our food? It has to do with a change in regulations back in 2018. The Environmental Protection Agency regulations allow the chemical to only be used on ornamental plants. That means it’s not allowed on food crops grown domestically. But, it’s used on imported oats. According to the EWA, “Chlormequat was not allowed on oats sold in the U.S. before 2018.” But, in 2018, the administration in office at that time “gave first-time approval for some amount of the chemical on imported oats. The same administration in 2020 increased the allowable level.” Cheerios maker General Mills and Quaker Oats, a division of PepsiCo, haven’t sent out a comment about the findings yet.
Caution: 6 Foods You May Want to Avoid at Restaurants
Tap Water
Even with filtration in place, restaurant water might not be as pristine as one would assume. A study conducted by the Proceedings of the National Academy of Sciences revealed that approximately 3-10% of water systems in North America have annually violated health standards set by the Safe Drinking Water Act, and this includes restaurants, as reported by the water filtration company, Quench. Unfortunately, it’s not uncommon to find germs and chemicals in restaurant tap water that could potentially affect the health of patrons. Common impurities detected in tap water supplies consist of microorganisms like bacteria, germs, parasites, and viruses, as well as substances like lead, chlorine, aluminum, pesticides, and others.
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Raw Sprouts
If sprouts aren’t properly stored and cleaned, they can become quite risky. Unfortunately, when ordering food at a restaurant, we may not witness this process. Sprouts are commonly cultivated in warm, moist conditions, which makes them an ideal breeding ground for bacteria, according to Health Digest. Recent outbreaks of E. coli and Salmonella have been potentially linked to these greens.
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Drink Garnishes
Bartenders often don’t have to follow the same stringent sanitary standards as the kitchen staff. As a result, the fruits used in drinks are likely to be unwashed, and they might sit out for days without refrigeration. According to Good Housekeeping, it’s worth giving a second thought to that citrus fruit you might be adding to your drink while dining out. A study revealed that 70% of these sliced fruits carry “over 25 different types of germs.” Contrary to popular belief, even alcohol doesn’t seem to do the trick in killing these germs. Good Morning America visited six restaurants and discovered that the lemons were teeming with “fecal matter” and even harbored the dreaded E. coli bacteria.
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Fish
Consider giving those impromptu “All-You-Can-Eat” fish special days a second thought. The fish served on such occasions is often leftovers from a shipment received a few days prior, which means it may not be at its freshest. According to Healthline, fish not stored at the proper temperature might become contaminated with a toxin known as histamine, which is produced by bacteria in the fish. Moreover, Healthline highlights that cooking at regular temperatures does not eliminate histamine, making it a potential cause of food poisoning.
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Bottled Ketchup
Whether your ketchup bottle is already on the table at a restaurant or brought to you by the server, chances are it has been handled by multiple people throughout the day or even longer. Making it a potential carrier of germs. Reader’s Digest explains that the reason these same bottles keep circulating is that the ketchup in each of them is often “married.” This means that as the volume of ketchup decreases in individual bottles, servers will combine the contents of several bottles into one. However, there is a downside to this practice: you may end up consuming ketchup of an unknown age or expiration date, leading to an unpleasant taste.
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Fresh Squeezed Juices
It might be worth reconsidering your choice, just as you skip adding garnishes to your drink. Freshly squeezed juices can be teamed with bacteria, unlike pasteurized juices. A study conducted by the MSU Extension reveals that most commercially sold juices in the United States are processed or pasteurized to eliminate harmful foodborne illness bacteria. However, when fruits are freshly squeezed into juice, there is a risk of harmful bacteria lingering in the finished product.
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