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EPA’s New PFAS Pesticide Approval – Why Experts Are Nervous (And Why You Should Be, Too)

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If you’ve ever washed a head of lettuce and thought, “Okay good — clean, ready to eat,” only to learn later that what’s invisible might matter more than what you see, you’re not alone. I remember grabbing spinach for a smoothie, proud that I was eating healthy — only to later read something that made me pause. And now, with the latest moves by the Environmental Protection Agency (EPA), that pause is feeling a whole lot heavier.

Because the EPA recently approved new pesticide products that contain chemicals known as PFAS (per- and polyfluoroalkyl substances), despite growing alarm from scientists and health advocates.   These are sometimes called “forever chemicals” — not just because they linger in soil and water, but because once they enter the ecosystem (or our bodies), they’re extremely difficult to remove.  

And the more I learned, the more I realized this could affect all of us — produce-lovers, busy parents, anyone who eats food grown in America.

🌱 What’s the Deal with PFAS Pesticides?

In 2025, EPA approved at least four new pesticides — including ones with the active ingredients isocycloseram and cyclobutrifluram — for agricultural use on dozens of crops.  

On the surface, that might sound like a win for farmers: stronger pest control, better yields, healthier crops. But these particular pesticides contain fully fluorinated components that meet the definition of PFAS under accepted international criteria.  

What that means is simple — these are chemicals engineered to resist breakdown, resist water and grease, resist time. Which is useful if you’re trying to kill pests quickly and reliably… but maybe less ideal if you’re hoping your produce stays clean for human consumption and environmental safety.

PFAS don’t biodegrade. They tend to build up over time in soil, water, and living beings — including people.   And once they’re in the cycle, they tend to stick around. Forever.

😟 Why Experts Are Sounding the Alarm

Health and environmental scientists are raising serious red flags. PFAS exposure has been linked to a long list of potential harms — from immune disruption, hormonal interference, and developmental issues, to more serious outcomes like liver problems and certain cancers.  

Worse: when PFAS-based pesticides are sprayed on crops, there’s a good chance some residue — or breakdown byproducts — may stay in the soil, accumulate in plants, and end up on your plate.  

It’s not just a “nymber theory.” Real data show these chemicals spread easily — water, soil, crops, even rain and rivers get contaminated.  

That’s why many scientists are saying this could be an environmental and public health problem on par with some of the worst pesticide disasters of history. In fact, some argue PFAS pesticides could become a “greater multigenerational threat than DDT.”  

And even if you personally try to avoid suspicious produce — well, PFAS don’t always respect fences. Once the chemical enters soil or water near farms, it can move far and wide.  

🥦 So What Can We Do — Short of Living Off the Grid?

Here’s the uncomfortable truth: avoiding all risk is nearly impossible. PFAS are everywhere — formerly in nonstick cookware, stain-resistant fabrics, food packaging, water-repellent clothes, even some cosmetics.  

But there are small, practical habits that can help reduce exposure over time. Things that don’t require you to build a bunker or become a food detective.

🧼 Choose simpler cookware & kitchen gear

Skip nonstick pans that use PFAS-coated surfaces. Opt for glass, stainless steel, or cast iron — safer for food prep.

🛁 Good kitchen hygiene — rinse produce, peel when possible

Washing produce thoroughly, peeling outer leaves or skins, and rinsing before cooking or eating can lower surface residue (though it doesn’t guarantee complete PFAS removal).

💧 Filter water when possible

If your tap water might carry PFAS, a quality filter or purifier helps.

🛒 Be a selective shopper — check where your crops come from

Organic labels help, but PFAS can still show up even in organic produce if soil or water is contaminated. Still, knowing your farmer or region can give clues about risk.

To help with one of these — especially water filtration — a trustworthy product can make a difference:

• A basic, good-quality water filter pitcher 🍶

• A stainless-steel water bottle (skip PFAS-lined plastic)

• Glass storage containers instead of nonstick-coated metal or plastic

Because every little choice adds up — even if it doesn’t feel like it right away.

📢 Why You Should Care — Even If You Don’t Think You Care

Maybe you don’t eat tons of produce. Maybe you mostly cook frozen or packaged foods. But PFAS don’t just stay on fresh produce: they leach into soil, groundwater, and streams. They enter the ecosystem — and eventually, they cycle back to all of us, one way or another.  

We’re talking about long-term risk here. Exposure over years or decades. Chronic buildup. And because PFAS are persistent, damage can be slow, subtle — often showing up years later.

That’s why many public-health experts say this isn’t just a “farm problem.” It’s a “food chain problem.” It’s a “we all share water, soil, food, and air” problem.

So even if you’re not thinking “chemicals” when you reach for an apple or some spinach, this matters.

📝 I’m Sharing This Because I Think We Should Talk About It

I recently launched a newsletter where I write about stuff like this — food trends, environmental alerts, ways to stay healthy in a world full of chemical background noise. Nothing alarmist, nothing sensational. Just honest observations, simple actions, and real talk.

If you believe, like I do, that knowledge is power — especially when it comes to what ends up on your plate — you might like it.

Sign up here (yes, it’s free, and yes — I’d love to hear what you think).

Because I don’t want this to feel like doom-scrolling. I want it to feel like a conversation between friends who care what goes into their food and their family’s kitchen.

💬 Your Thoughts — I Want to Hear Them

Do you ever think about where your food comes from, beyond “fresh” or “organic”?

Have you heard about PFAS before this?

Are you willing to make small changes in how you shop, cook, or store food — even if it feels like a tiny drop in a big bucket?

If you’ve got questions, fears, or even skepticism — that’s okay. I’m not a chemist. I’m just someone who wants to understand this with you — and maybe help us make a slightly safer choice together.

Because when it comes to “forever chemicals,” ignorance isn’t bliss. It’s risk. And the more of us who pay attention, the stronger our chances of demanding safer food, water, and soil.

Let’s talk.

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