Adulterated Food: A Storehouse of Diseases

Abstract

Urea added to parched rice (Muri); poisonous colour added to flattened rice (chira) to look it much whiter, selling tea-leaves once again after extracting and adding colour to obtain so called closed liquor (truely the coloured water), Using Agina Moto (Mono-Sodium Glumate- MSG) in ‘chow-mein’ decorating betels and ‘Laddus’ with Aluminium foils (Tabak), mixing ‘Shial-Kanta’ (Argemone) thorny seeds to edible oils, fruits ripened with the aid of Carbide, Contaminated foods, edibles with fatal colours, rotten betel nuts to ‘Pan Masala’, Papaya Seeds to black peppers etc; are more or less common sights everywhere in the market.