For a while now I have been wary of consuming fruits and vegetables. Why? Well, come April, I have a friend who goes mango crazy. In fact, his children say two months in a year their father turns into a ‘mangoose,’ a play on words, to say their dad feasts on mangoes. This year Mr. Mangoose went a little over-board and when he got a health check up recently the doctor noticed something odd about his liver and asked him what had changed in his lifestyle? After much discussion, it turned out the change in his liver was due to excessive consumption of mangoes! Well, not mangoes but the calcium carbide used to ripen mangoes had caused this change in his liver. Fruit-sellers use calcium carbide because it reacts with the moisture emanated by the respiration of the fruit. And when it does, a gas called acetylene emanates which helps in ripening the fruit. This gas is carcinogenic. Now, Mr. Mangoose is happy sipping and being Mr. Mazaa. Guess, obesity is better than cancer ! This adulteration of fruits and vegetables has become rampant. Even green vegetables like bitter gourd and lady’s finger are dipped in copper sulphate water to make them look greener. Brinjals are coated with old oil to give them a shine; carrots are dipped in red dye-water and watermelons injected with gulal to make them red from inside. Even spices are not spared, turmeric is mixed with a yellow metallic powder. Most of us turn a blind eye to this saying that we cook hot meals and all “these things die”... not really. All this chemical application by farmers and sellers has made me feel inferior. It seems, our farmers and fruit-sellers have more knowledge of Chemistry and Botany than a guy with Master’s degree !
