It's called chlorpyrifos, and it's actually still being used in Canada right now. Despite years of reports on the danger it might pose, it was only last year that the government banned it, and it's using a gradual phase out that won't end until the end of this year.

So what is chlorpyrifos and what's the risk? What kind of foods is it used on? What can exposure do to us? And why was Canada behind both Europe and the United States in getting rid of it?

GUEST: Marc Fawcett-Atkinson, reporter and writer covering food, climate, plastics and the environment for Canada’s National Observer