CARBIDE USE IN RIPENING
BANANA
Calcium carbide simply referred to as carbide, is widely
used for quick ripening of fruits, especially bananas and mangoes. Health
experts warn that once absorbed into the body, the chemical can over a period
of time cause neural problems by affecting oxygen supply to the brain.
HEALTH IMPLICATIONS
Carbide is known to be a carcinogenic (cancer inducing) substance and its
consumption for long periods of time predisposes one to a high risk of
developing cancer and some other abnormalities
in the stomach.
Industrial-grade calcium carbide may
contain traces of arsenic and phosphorus which makes it a human health concern.
The use of this chemical for the purposes of ripening fruits is illegal in most
countries.
It can result in tingling sensation, numbness
and peripheral neuropathy.
If pregnant women consume fruit ripened
with carbide, the children born could develop abnormalities.
The use of calcium carbide is not only
toxic to consumers but, may also be harmful to those who handle it.
It affects the neurological system,
resulting in headache, dizziness, mood disturbances, sleepiness, mental
confusion and seizures on a short-term basis, while in the long-term it can
cause memory loss.
#NUTALK_COUNSEL:
You
might not experience any of the above-mentioned complications but rather fall
prey to the carbide been a trigger for other sicknesses.
FOR CONSULTATION
WhatsApp Our Nutritionist - +233277279565
This article was reviewed on Tuesday, 5th July,
2016 By Nu. Sallah
Stanley Kwesi (Nutritionist at Nutritional Talk)
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