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Beware - artificially ripened mangoes may lead to cancer
News have been wide spreading about mangoes that those sold this season are dangerous and may cause cancer. These mangoes are made to ripen artificially with the use of calcium carbide which is a well known cancer causing substance. Mango lovers are left perplexed without knowing whether to go for the fruit or not. Below are clarifications about the common doubts asked about the fruit:
What is the need to ripen mango artificially?
Any fruit can be ripened using chemicals. The most commonly used chemical for this purpose is ethylene. In general, farmers will have to transport the fruits to stores and keep them saved until they are sold. In the mean time, the fruits should be maintained in edible condition without getting rotten. So, ultimately, it is for this purpose that the fruits are plucked right at its raw stage and made to ripe for getting sold easily. Additionally, artificial ripening gives the fruit an appealing look which attracts customers.
How to identify whether a mango is artificially ripened or not?
When asked this question to Nandita Shah,
the founder of SHARAN INDIA, an organization carried out to prevent diseases
occurring through nutrition, she says naturally ripened mangoes are sold in
exclusive ‘organic shops’ or at normal shops where the fruits are pointed to be
so. However, there is definitely a need to identify how far the ‘organic’
tagline is true to the mangoes. It is only the taste that matters, she adds.
Once a person likes naturally ripened mangoes, he or she will not feel the
flavor with artificially ripened ones. There are other distinguishing factors
too. This includes:
Color – artificially ripened mangoes will have distinct color difference between green and yellow shades on the skin. In natural ones, the blend of green and yellow will not be visible or distinct.
Taste – artificially ripened mangoes gives rise to a slight burning effect in the month. This may at times lead to extreme reactions like diarrhea, burning feel in the throat, stomach pain, etc.
Juicy content – by nature, the ethyl content in mango stays responsible of the juiciness of mangoes. When the mango is treated with artificial chemicals, effect of ethyl is restricted and it results in a lesser or no-juice fruit. In case of naturally ripened mango, right when the first cut is made, it will have juice and pulp dragggging and flowing out.
Texture of pulp – in naturally ripened mangoes, the pulp portion will have reddish yellow color, whereas in artificially ripened ones, the color would be dull with light and dark yellow shades which are obvious indications of the fruit not being fully ripe. However, the outer look of the fruit will portray it to be a well ripened fruit ready to eat.
Bad effects of artificially ripened mangoes:
Adverse effect of consuming artificially
ripened mangoes includes hormonal diseases like hypothyroid, polycystic
ovaries, diabetes, etc. Too much of consumption may even lead to Parkinson’s
disease, cancer, etc.
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