fruit - Biogetica

When you hear the term ‘Mango,’ what is the first image that pops into your head? It’s an image of a mouthwatering, scrumptious fruit that I can devour within minutes. Mangoes are the king of fruits, not just because they have a delicious flavor but also for their nutritional value.

In Indian summers, mangoes come in all shapes and sizes to satisfy the taste buds of everyone. Consuming them can have negative effects on the body.

In an effort to avoid a possible fruit glut, which could reduce their profits and hurt them financially, many farmers and traders resort to synthetic harvesting methods. While some chemicals like ethylene are approved to artificially ripen fruit, farmers choose more hazardous ones such as calcium carbide. This gives the fruit an unnatural appearance of being fully grown and healthy at a lower price.

What Is Calcium Carbide

This chemical compound is made up of calcium and carbide. It is used in industry to create acetylene gas, which is flammable. Calcium Carbide can also be used to make several chemicals, carbide lamps, steel, and plastic.

Calcium Carbide Hazardous Effects

The chemical is being criticized for its long and short-term debilitating effects. It contains agents that are lethal, such as arsenic or phosphorous. These cause several abnormalities in the body.

Headache
Mood disturbances
Sleepiness
Dizziness
Memory loss
Mental confusion
Cerebral Edema

Free radicals produced by carbide are a significant contributor to cancer, heart disease, stroke, arthritis, and even allergies.

These fruits can cause an unintentional abortion or developmental problems if the baby is born if consumed by an expecting woman.

Calcium carbide is also dangerous because of the explosive reaction it has when combined with water. It produces acetylene, a combustible liquid gas. This reaction can cause an explosion when the heat is too high.

What is the difference between a Mango that has been chemically ripened and a Mango that is naturally ripe?

Parameters	Naturally ripened Mango	Chemically ripened by Calcium Carbide
Texture	Ordinary looking, not uniformly colored	Deceivingly Ripe, uniformly colored
Aroma	Good	Faint Odor
Taste	Sweet and succulent	Hard and non-juicy
Shelf life	Longer	Short, black patches appear on the skin within 2 to 3 days

Before consuming the fruit, it is best to soak it in water and then thoroughly wash the fruit. This will remove any chemicals. Avoid buying non-seasonal fruits, as these are more likely to have been synthetically treated. Try to resist the temptation of buying mangoes until the season begins.

Look out for these tell-tale signs, be judicious, and make healthy choices to enjoy the upcoming mango season.

References:

http://www.atmph.org/article.asp?issn=1755-6783;year=2012;volume=5;issue=3;spage=150;epage=156;aulast=Asif#ft36

http://articles.economictimes.indiatimes.com/2008-06-02/news/28438918_1_calcium-carbide-mango-trade-chemical

How to Eat Fruit

Many articles have been written about when we should ideally consume our fruit. Many myths are being spread as everyone has a different opinion.

Eating fruits has changed. The simple act of buying fruits, cutting them, and popping them into your mouth is no longer enough. If you want to get the most out of them, timings, fruit types, and combinations should all be taken into consideration.

Let’s first get the facts straight.

How Does the Stomach Digest Fruit

Some nutritionists believe that fruits are best eaten on an empty stomach or along with other fruits, as they contain high amounts of carbohydrates and fluid. Fruits easily pass through the stomach and into the small intestine, and the combination with other foods can cause them to ferment and rot.

The stomach has three main functions. The stomach first stores the liquid and food that has been swallowed. The stomach then mixes the liquid with the food and digestive juice to form chyme. The stomach then empties slowly into the small intestinal tract.

Carbohydrates can be easily digested, but fruits are made of carbohydrates, vitamins, minerals, and fiber. The more fiber you consume, the slower your digestion will be. Fermentation occurs when bacteria are present, but because the stomach pH is high due to the hydrochloric acids, the bacteria cannot reproduce.

Enzymes can Digest Carbohydrates, Proteins, and Fats Simultaneously

It’s also possible that you have heard that fruit combined with other foods can cause the body to not digest carbohydrates.

In fact, the body produces different enzymes to digest proteins, fats, and carbohydrates. These nutrients are then broken down and absorbed in different stages of digestion. We would have not digested a single meal if the claim above was true. Most foods are combinations of nutrients.

Combining Foods in the Right way can Have Synergistic Results

We now know that fruits are good to eat before or after meals. Proper food combinations can optimize the absorption of nutrients and aid digestion. Ayurvedic theory states that every food has three qualities – taste; heating or cooling energy; and a post digestive effect.

E.g., iron is better absorbed when combined with foods rich in vitamin C and vegetables. Bananas and milk can cause phlegm and sinus congestion and allergies.

This is only a guideline, and the effects of food combinations are also dependent on other factors such as your metabolism, your food allergies, your digestive system’s ability to adapt, etc. If you are unsure, it is important to consult your doctor or registered dietitian.

Fruits are one of nature’s most delicious and nutritious foods. The question is not whether to eat them with or without food or when combined with other foods, but rather how to include this food in your diet as much as you can.