Скачать или смотреть Never Eat MANGOES in INDIA Which Are Artificially Ripened By BANNED Chemicals

In various parts of India, the demand for early-season mangoes has led to an unhealthy shortcut—using calcium carbide to artificially ripen the fruit. This industrial chemical, often used in welding, reacts with moisture to release acetylene gas, which mimics the natural ripening hormone ethylene. However, this method is dangerous and illegal under Indian food safety laws.
Calcium carbide contains arsenic and phosphorus, which can lead to serious health issues such as:
Skin irritation
Respiratory problems
Dizziness and headaches
Potential long-term neurological effects
Despite being banned, its use persists due to lax enforcement and market pressure. The artificially ripened mangoes may look yellow and ripe on the outside but are often unripe and tasteless inside.
To avoid such fruit:
Buy from trusted sources.
Look for uneven ripening—a sign of a natural process.
Soak mangoes in water for 1–2 hours before eating, though this doesn’t remove all risks.
The best way to stay safe? Support organic growers and seasonal markets where fruits are ripened the natural way—with time and sunlight.
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