If you are eating mangoes in March then be careful! Direct danger to your lungs | calcium carbide for artificial ripening of fruits

Nowadays, we get fruits of other seasons like mangoes even in the winter season. Many times these are in our plate before the season of seasonal fruits starts. These fruits come to the markets quickly because they are cooked artificially. For this calcium carbide (calcium carbide) is used. But recently FSSAI i.e. Food Safety and Standard Authority of India has advised not to use this chemical named calcium carbide.

The Food Standard Authority has also told traders, fruit handlers and food business operators to take strict action if they do not follow this instruction. Let us tell you that the maximum risk of calcium carbide is in mango, papaya and watermelon.

what is carbide

Calcium carbide is a chemical substance, which produces ethyl gas by reacting with the moisture and water of fruits. Due to the heat generated by this, the fruit ripens before time. This gas enters the human body through fruits, which can cause many diseases.

how to identify

Fruits cooked with carbide do not ripen completely. They are ripe from outside and raw from inside. Their color is also brighter than that of naturally ripe fruits. They can be identified by taking the fruits in hand and by looking at the bright colours. But the biggest question regarding this is that how to identify such fruits. So let us tell you that if a mango is cooked with carbide, then it will feel slightly hot when touched. The use of calcium carbide to ripen mangoes means to disrupt the natural biochemical process in mangoes.

risk of these diseases

Please tell that this chemical also has many disadvantages for your health. Eating fruits cooked with calcium carbide can cause cancer, liver and kidney damage. Along with allergies in the body, the natural nutritious elements found in fruits are reduced. Eating such fruits can also cause stomach pain, vomiting and diarrhea.