Dangerous Chemicals used for mango ripening in India know how to identify those mangos. The common man to be called Mango, the King of Fruit is a fruit. Children or the elderly are waiting for the mango season so that their favourite fruits can be eaten with fun. But, you are taking this pleasure to the common sight cooked with chemicals. Fruits prepared with carbide are extremely harmful to health.
Danger and side effect of consuming carbide mango
These lethal chemicals can also cause diseases like digestive tract related problems like cancer. Whenever you go to buy mango, consider some things of mango. This will tell you whether or not common ingredients have been used to prepare or it was artificially prepared. Dangerous Chemicals for Mango preparation used many parts of developing countries.
These days vendors use non-common ways to make mangoes attractive, it is made of yellow by using a chemical called carbide. This chemical called carbide is extremely dangerous for health.
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Arsenic and phosphorus present in calcium carbide which harm the brain. Headache, stomach, chest burns. There is an effect on the kidney. Feeling thirsty, weakness, low memory, and swelling of the body.
Arsenic and phosphorus present in calcium carbide harm the brain. Headache, stomach, chest burns. There is an effect on the kidney. Feeling thirsty, weakness, low memory, and swelling of the body.
How to identify chemical use: Dangerous Chemicals for Mango
Variation in taste: The taste of mango prepared with carbide is normally different from naturally ready mangoes. Normally, natural mangoes are sweet-smelling, but raw mangoes prepared in the middle of the edges with the chemicals or different in taste.
Looks shiny: naturally ripe mangoes are not whole yellow. Their colour is a little green, slightly yellow and slightly golden. At the same time, the mangoes of carbide are very yellow. Avoid such common purchases of Dangerous Chemicals for Mango.
Black falls: the ripe meals quickly start growing black with carbide. It can not be stored for a long time At the same time, naturally cooked mangoes do not get dark quickly and these mangoes can be kept fresh for a few days.
Dip in water: see, before buying the mango, after dipping it into the water. When the dip is in the water, it is naturally ripe and that which falls on the common surface is cooked with carbide.
