Pesticides and Adulterants in our Food

PESTICIDES /STEROIDS/ADULTERANTS/IN ORGANIC CHEMICALS IN OUR FOOD AND THEIR EFFECTS
1. MILK
  • If water is added from unfiltered source to increase volume there is risk of Infection
  • Urea to make it more whitish
  • Oil to give it a cream effect
  • Starch to make it thick
  • Detergent powder/ soap to make it frothy
  • Invert syrup or glucose to sweeten and make it tasty
  • Formalin is used to preserve the milk for longer shelf life
  • Ammonium sulfate, sodium bicarbonate, boric acid, hydrogen peroxide, salt are added to increase lactometer reading in quality check
  • Estrogen injections are given to cattle to increase production of milk when consumed  causes HORMONAL IMBALANCE in females and EARLY ONSET OF PUBERTY in female child (Buttermilk and curd is not safe for that matter as they are made from same milk)
2. GHEE
  • Vanaspati  is added as adulterant
3. DYES
  • METANYL YELLOW color dye is added to give fake yellow appearance of  Turmeric which affects REPRODUCTIVE SYSTEM and may cause
  • STERILITY LEAD CHROMATE color is added in jalebi
  • MALACHITE GREEN is used to color dried peas as bright green to look like  Fresh peas
  • These toxic colors are POISONOUS and may cause CANCER
  • COLORED SAW DUST: it’s added in red chili powder which can upset DIGESTION and Cause INFECTION
4. BLACK PEPPER

papaya seeds are mixed with black pepper as they are similar in appearance.

5. USED TEA LEAVES

USED TEA LEAVES – are dried, powdered and colored and used to adulterate tea depending On Source from which they are collected can cause FOOD POISONING & INFECTIONS.

6. MINERAL OIL

 MINERAL OIL adulteration – in vegetable oils.

7. CHICKEN & EGGS 

CHICKEN & EGGS – to increase meat weight and egg production broilers & layers are given Hormonal injections when consumed cause hormonal problems like THYROID, P COD, and EARLY ONSET OF PUBERTY in females.

8. FRUITS & VEGETABLES

FRUITS & VEGETABLES – are sprayed with pesticides and plants are fed with chemicals inorganic fertilizers in order to increase produce when consumed gets deposited in body and becomes toxic causing various diseases and health hazards.

(This data is authentic and has been issued by GOVT OF INDIA to curb food adulteration and as a curriculum for IGNOU NUTRITIONAL STUDIES)

WAYS TO PREVENT FOOD CONTAMINATION:
MILK & MILK PRODUCTS
  • MILK from the local cattle farm is best provided that they don’t inject hormones to the cattle and feed them natural fodder if not available AMUL  MILK is so far best and least adulterated than all other brands
  • CHEESE from Amul is best as well.
  • SOY MILK or SOYA MILK is a vegetarian source of milk obtained from soya beans available in tetra packs is an extremely healthy and uncontaminated source of milk protein however not more than 1 glass should be consumed per day.(Curd and paneer can be made from the same source of milk at home)
  • GHEE is best and natural source of fat and pure ghee melts at normal body temperature its best to try few local ghee brands.
  • TURMERIC /chili powder  should be purchased as a whole, dried and ground(packaged turmeric should be avoided)
  • TEA is basically unhealthy as  it decreases insulin production when consumed thus evolving as a pre causative factor for diabetes and if consumed should be brought in packaged form  (loose tea should not be purchased)
  • OILS refined oils are processed and all essential elements are lost its advised to use filtered oils instead.
  • CHICKEN & EGGS: Country chicken (desi murghi/natu kodi) is safer option because its reliable form of protein free from steroids, antibiotics, hormones and toxins.
TIPS TO REMOVE PESTICIDES FROM FRUITS & VEGETABLES
ORGANIC FARMING
 

we can try buying organic produce but there is no reliable way to know that produce is pure more ever farmers in order to make more money mix inorganic produce to increase the quantity and to meet demands of customers. The only solution is to cultivate at least green leafy veggies like (spinach, coriander, mint, methi, amaranth, spring, onions etc.) at home.

  • Wash all your fruits  and vegetables washing them with 2% of salt water will remove most of the contact pesticide residues that normally appear on the surface of the vegetables and fruits. Almost 75 to 80 percent of pesticide residues are removed by cold water washing.
  • VINEGAR SOAK

  • Whip up a solution with 10 percent white vinegar and 90 percent water and soak your veggies and fruits in them. Stir them around and rinse thoroughly.
  • Blanch and Peel

  • Treat your vegetables to warm water for a short while and this should remove any leftover residue. Peeling is another efficient way to remove residue and comes highly recommended especially when there might be some residue in the crevices of the fruit. Also, when cooking with chicken or meat, cut off the excess fat and skin as it could have absorbed unwanted pesticide residue.
  • SCRUB GLOVES

Watch the below video for more info

https://youtu.be/Z0eIWFSyJUo

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