FSSAI's warning- Mangoes ripened with chemicals are the root cause of cancer, this thing will tell you in 10 seconds whether the mango is poisonous or not

Why is calcium carbide used?

Ripening fruits faster: Some people use calcium carbide to ripen fruits faster. This method is dangerous and illegal because it can make the fruit poisonous.

What are the disadvantages of calcium carbide?

Inhaling calcium carbide dust can cause coughing, chest pain, and shortness of breath. In severe cases, it can lead to respiratory failure and even death. Calcium carbide can burn the skin and eyes. Some studies have found a link between exposure to calcium carbide and an increased risk of lung cancer.

Stomach and intestine problems

Arsenic and phosphorus hydride residues from calcium carbide can cause stomach and intestinal problems, leading to abdominal pain, nausea, vomiting, and diarrhea.

risk of cancer too

The use of calcium carbide to ripen fruits quickly is very dangerous. It can cause many diseases including cancer and skin problems. Due to the use of calcium carbide, elements like arsenic and phosphorus remain in the fruits. These elements keep accumulating in the body and increase the risk of serious diseases like cancer.

How to identify ripe fruits with calcium carbide?

The problem is that sometimes it is difficult to find out by looking at the fruits whether they have been ripened with calcium carbide or not. There are some easy ways with the help of which you can identify such fruits:

• Uniform colour: Fruits ripened with calcium carbide have a uniform colour. The colour of the entire fruit is uniform, unnatural.
• Abnormal shine: These fruits often have an unnatural shine or greasiness.
• Lack of aroma: Naturally ripened fruits have a characteristic aroma, which is missing in fruits ripened with calcium carbide.
• Strange taste or odor: Fruits ripened with calcium carbide may have a strange taste or odor, different from naturally ripened fruits.
• Hardness: The hardness of fruits ripened with calcium carbide may also differ from naturally ripened fruits. These fruits may feel soft or wet when pressed.

Residue: Sometimes, if you look carefully at fruits ripened with calcium carbide, you may see a little residue on the peel.

How to identify ripe mangoes using calcium carbide?

According to a TOI report, a team of researchers from the Department of Food Science and Technology, Pondicherry University, has found an easy way to identify calcium carbide used in ripening fruits. In this method, they have prepared a special solution (made of bio-functionalized gold nanoparticles). When this solution is added to the water used to wash fruits, the colour of the solution changes if calcium carbide has been used in ripening the fruits.

• Wash the fruit with 10 ml of water
• Then take 1 ml of washing water and pour it into a glass test tube
• Mix equal quantity of this special solution in it
• If the colour of the solution changes from red to purple, calcium carbide was used to ripen the fruit.
• The cost of this test is less than 20 paise

Disclaimer: This article is for general information only. It cannot in any way be a substitute for any medicine or treatment. Always consult your doctor for more information.