Raw papayas are being made sweet by filling them with poison, eating them can cause cancer, check bad papaya like this

What is Calcium Carbide and why are fruits being ripened with it?

Calcium carbide is a cheap and easily available chemical that is used by fruit sellers and farmers in India to ripen fruits like mango, banana and papaya quickly. Food Safety Authority FSSAI has warned that calcium carbide used for ripening fruits can cause great harm to health.

Calcium carbide is banned in India

FSSAI has banned the use of calcium carbide for ripening fruits under the Food Safety and Standards (Prohibition and Restrictions on Sale) Regulations, 2011 in view of the dangers of calcium carbide. FSSAI has allowed the use of ethylene gas as a safe alternative for ripening fruits in India.

risk of cancer

FSSAI has termed the method of cooking fruits with calcium carbide as dangerous and has said that it can pose a serious risk to health. Calcium carbide is a dangerous chemical which can have adverse effects on health. It is colorless and odorless and when exposed to moisture produces acetylene gas which is a carcinogen (cancer causing substance).

Risk of weakness and ulcer also

Calcium carbide releases a dangerous gas, acetylene, which contains harmful traces of arsenic and phosphorus. These substances can cause serious health problems like dizziness, frequent feeling of thirst, burning sensation, weakness, difficulty in swallowing, vomiting and skin ulcers etc.

There is also a risk of these health problems

This gas can also cause difficulty in breathing, eye irritation and skin irritation. Apart from this, calcium carbide also contains traces of arsenic and phosphorus, which are poisonous substances and can pose health risks.

Papaya is ripe with calcium carbide, this is how to identify it.

• Artificially ripened papayas often have yellow and green patches on the skin. Some parts of the fruit remain unripe.
• Naturally ripe papayas usually have a uniform yellow or orange color throughout the skin.
• Papayas ripened with calcium carbide may still feel hard and the peel may appear yellow on top.
• Naturally ripe papayas are usually soft to the touch and deflate slightly when pressed.
• Naturally ripe papayas have a sweet, pleasant aroma. Artificially ripened papayas can have this strong aroma.
• Papayas cooked with calcium carbide may have a slightly bitter, metallic or chemical taste. Naturally ripe papayas are sweet and delicious.
• Artificial ripening may cause black or brown spots on the skin of the fruit. Naturally ripe papayas usually have a clear, smooth surface.
• Sometimes, calcium carbide leaves a white powdery residue on the surface of ripe papaya. Check for any such residue on the skin of the fruit, as it indicates artificial ripening.