Chemicals are Used to Make Green Vegetables Look Greener - Beware!

You're tempted by that lush, green vegetable, aren't you? Take a moment to consider that it could be contaminated with toxic chemicals. One of the most nutritious and antioxidant-rich food groups that one should include in their daily diet is fruits and vegetables. However, chemical treatments, such as copper sulfate, rhodamine oxide, malachite green, and deadly carbide, used on green vegetables to enhance coloration and freshness, are often counterproductive to their nutritional value. There are multiple health risks associated with these chemicals.

It is hard to differentiate between fruits and vegetables that are contaminated with chemicals and those that are not. In this column, we will discuss the most toxic chemicals found in fresh fruits and vegetables, the health effects of these chemicals, how to identify these contaminants, and how to get rid of these contaminants.

The chemicals & their health outcomes

In addition to being neurotoxic, the chemicals used to give the vegetables a shiny texture are also carcinogenic. Green peas and chilies have vibrant green exteriors due to the unscrupulous use of malachite green, a textile dye that has been linked to cancer. Blue vitriol is used to give lady's finger, bitter gourd, and other gourd varieties a facelift when they are washed in copper sulfate.

Exposure time, temperature, and concentration all increase the toxicity of malachite green (MG). It has been reported to cause carcinogenesis, mutagenesis, chromosomal fractures, teratogenicity, and respiratory toxicity. Histopathological effects of MG include multi-organ tissue injury.

A major component of agricultural fungicides, copper sulfate affects the liver and kidneys and causes free radicals to form in the body, accelerating the aging process. Cherries have a bright red color because of rhodamine B, which is a carcinogen. As well as being used in markers, this dye is also used as a pesticide in agriculture. It is a skin irritant.

To artificially ripen fruits like bananas and mangoes, vendors frequently use calcium carbide, or carbide. A carcinogen and a neurotoxin, carbide is commonly used in the steel industry. In order to give vegetables like tomatoes and brinjals a glazed appearance, vendors rub petroleum oil on the surfaces. There are gastrointestinal and respiratory problems associated with petroleum oil.

Identifying the toxic chemicals!

It's important to note that identifying chemicals in fruits and vegetables at home can be difficult without specialized equipment and expertise. However, there are some simple tests that you can try to get an idea of whether your produce contains certain types of chemicals:

Vinegar test: This test can help to identify whether produce has been treated with alkaline substances. To do the test, add a few drops of vinegar to a small piece of the produce. If the vinegar causes the produce to fizz or bubble, it may have been treated with alkaline substances.

Saltwater test: This test can help to identify whether produce has been treated with synthetic colors. To do the test, dissolve one tablespoon of salt in a cup of water and soak the produce for a few minutes. If the produce releases any color into the water, it may have been treated with synthetic colors.

It's important to note that these tests may not be 100% accurate and should not be relied upon to determine the safety of your produce.

Procedures to eliminate or reduce chemicals from fruits & veggies

There are an array of procedures that can help eliminate or reduce chemicals from fruits and vegetables. Here are a few:

• Wash fruits and vegetables thoroughly: This is the simplest and most effective way to remove any surface chemicals. Use clean water to rinse fruits and vegetables thoroughly, rubbing them gently with your hands to remove any dirt or debris.
• Choose organic produce whenever possible: Organic fruits and vegetables are grown without the use of synthetic pesticides and fertilizers, which can leave harmful residues on the produce. These are free from chemicals too.
• Peel fruits and vegetables: Some chemicals may accumulate in the skin or outer layer of fruits and vegetables. Peeling them before eating can reduce your exposure to these chemicals.
• Cook produce: Cooking fruits and vegetables can break down certain chemicals and reduce your exposure. Boiling, steaming, and roasting are good options.
• Blanching:?A French cooking method that involves exposing fruits and vegetables to extreme temperatures is blanching. Chemicals and pesticides are also easily removed by blanching. Boil water, soak the food item in this water for 15 seconds to 1 minute (depending on the vegetable), and then transfer to iced water. This will remove the impurities.
• Use vinegar or baking soda: You can also try using a solution of vinegar or baking soda to remove chemicals from produce. Simply mix one part vinegar or baking soda with three parts water and soak the produce for a few minutes before rinsing thoroughly.

To conclude

Eating fruits and vegetables is an essential part of a healthy diet. However, it's important to make sure that the produce you consume is free from harmful chemicals and impurities. Chemicals are commonly used in the farming industry to make the fresh produces look shiny. These chemicals can remain on the surface of fruits and vegetables, making them potentially hazardous to human health. In addition to being vigilant when purchasing fresh fruits and vegetables, following simple steps can reduce or eliminate the presence of chemicals.