Despite the FSSAI ban, sales of fruits ripened with calcium carbide continue, know how your health is messing with

Health Dangers of Eating Carbide Fruits: New Delhi. Despite the ban by the Food Safety and Standards Authority of India, sales of fruits like mangoes cooked with calcium carbide are going on in some places and experts say that for a long time, consumption of such fruits can become the cause of serious diseases. These days, the kings of fruits are out of mangoes in Delhi’s markets, but experts say that consuming these mangoes and other fruits in appearance for long -term consumers can cause consumers to surround the mouth with immediate symptoms like dryness, irritation, blisters, sore throat and vomiting, as well as neurological effects’, ‘Memori Los’, thyroid, diabetes and cancer.
Azadpur Mandi President M.R. Kripalani told ‘PTI-language’ that traders of our market do not use calcium carbide but traders who take the mangoes to outside areas, there is a small amount of calcium carbide to cook early. Especially when the fruit is raw and demand is high.
He said that in general bananas are cooked by giving heat, but many times calcium carbide is resorted to to bring yellowing from above in fruits like mangoes. According to the Food Safety and Standards Authority of India (FSSAI), fruits cooked with calcium carbide have impurities such as arsenic and phosphorus hydroxide which can cause diseases such as cancer and skin disease.
The use of calcium carbide in India is banned under the Food Safety and Standards Act, 2006. A report available on the FSSAI website clearly states that only ethylene gas (100 ppm) can be used to cook fruits in a controlled environment as it is a gas produced during the naturally ripening process of fruits and is safe.
Some traders present in the market said that ethylene gas is expensive to cook fruits, so they prefer calcium carbide as a cheap alternative. Consumers say that fruits look ripened but are adversely affecting the taste and health.
Anju Gupta, a housewife from East Delhi, says that there is often problems like acidity and nausea by eating fruits. The fun that was fun to break fresh fruits from the tree in the village, now it does not get the taste. Mukesh Verma, working in a private company, said that now there was no fragrance and sweetness in mangoes. Mango is seen yellow and ripe from outside many times, but raw and citrus come out when bite.
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Dr. Navneet Kaur, physician at the Apollo Spectra Hospital in New Delhi, said that the fruits cooked with calcium carbide can cause serious health problems with quick symptoms. He said that consumption of fruits cooked with chemicals see symptoms like dryness, burning, blisters, sore throat and vomiting. Consuming these fruits for a long time can increase the risk of diseases like ‘neurological effect’, ‘memory loss’, thyroid, diabetes and even cancer.
He also clarified that many people think that they are having this problem due to allergies from a fruit, but allergies usually have severe stomach pain, skin related problems, while calcium carbide fruits cause problems such as vomiting, nausea, mouth drying and mouth blisters.
Dr. Kaur said that although the side effects of ethylene gas are not much, the fruits cooked with carbide are definitely dangerous. He said that if such fruits eat pregnant women, elderly or children, then the effect of these chemical fruits can be even more serious. He advised that consumers should be careful with excessive glow and attractive -looking fruits while buying fruits and wash them thoroughly. (Language)
Edited by: Garima Mudgal