Calcium carbide cancer link: Mango season has arrived. The market is buzzing with colorful fruits. Mango’s spit colors attract you well, but do you know what these mangoes are cooked prematurely are cooked. Actually, mango or banana, calcium carbayd is used to cook fruits prematurely. But this calcium carbayd is extremely deadly, which can cause many damage. The Food Safety and Standards Authority of India, which monitors FSSAI, has completely banned the use of calcium carbide in artificially cooking fruits. Some studies have said that the use of calcium carbured is also at risk of cancer. In such a situation, does calcium carbured really cause cancer. We spoke to Dr. Tushar Tayal, Consultant of Medicine Department of CK Birla Hospital.
Dr. Tushar Tayal Told that such things have come in some research. FSSAI has also told that when calcium carbured comes in contact with moisture, it starts coming out acecattive gas. This gas contains dangerous elements like arsenic and phosphorus. Arsenic is obviously cancerous factors. Therefore, there is a risk of cancer. In such a situation, it is better if you do not use calcium carbured at all. But if there is a mango purchase from somewhere and it already has calcium carbured, then it is not necessary that it will not have cancer. Cancer is not caused by eating anything once or twice. It takes years. So there is no need to panic too much.
How to recognize that the common carbured is cooked with
Dr. Tushar Tayal said that it is difficult to find out whether Karbaud was used in mangoes or not, but since the government has banned it, it is less likely. However, if you bring mangoes from the market, then wash the mangoes well with water and then consume it. If there is any kind of problem, see a doctor, but usually some people may have minor problems, there is a normal treatment for this.
Why calcium carbide is dangerous
Calcium carbide produces acetyle gas on artificially cooking fruits, which contain dangerous elements such as arsenic and phosphorus. This mixture is also known as masala. It is extremely harmful for health. If someone eats mangoes cooked with calcium carboid, it can cause problems like dizziness, thirst, skin blisters, vomiting and weakness. Apart from this, the residues of these chemicals can remain on the surface of the fruit by exposed to the fruits, which directly affect the health of consumers.
FSSAI completely banned
Calcium carbured has been banned by FSSI completely cooking fruits. FSSAI has given strict warnings to all fruit traders, handlers and food business operators running ripping chambers to avoid the use of calcium carbide. The Food Safety Act 2006 has been asked to take strict action against those who violate this order.
Then what to cook mangoes
FSSAI has allowed the use of ethylene gas as a safe alternative to cook fruits, imposing a complete restriction on calcium carbide. Ethylene is a natural hormone, which produces itself in fruits and controls the ripening process. Ethylene gas can be used up to 100 ppm. Its volume is determined according to the type of fruit and their maturity and variety. Additionally, the use of Ethanphone 39% Sl is allowed to cook fruits like mangoes evenly.
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