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From paneer made with hazardous chemicals to spices blended with unsafe additives, vegetables tainted by pesticide residues, the risks are more widespread than many people realize
Fake paneer may contain additives such as detergent, urea, and other adulterants. (Local18)
Food is meant to nourish and sustain life, yet the persistent issue of adulteration compromises the quality of what we consume. In India, this hidden danger often escapes attention, but its consequences for health can be severe. From paneer made with hazardous chemicals to spices blended with unsafe additives, and vegetables tainted by pesticide residues, the risks are more widespread than many people realize.
Kiran Dalal, Chief Dietitian at Fortis Hospital Faridabad, shares all you need to know:
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Fake Paneer and Its Risks
Paneer is a staple in Indian households, but adulterated versions are increasingly being sold. Instead of fresh milk, ingredients such as starch, synthetic milk, and even caustic soda are sometimes used to make counterfeit paneer. While it may appear genuine, it carries no real nutrition. Regular consumption can lead to stomach infections, kidney and liver damage, food poisoning, and in severe cases, long-term risks like cancer.
Adulterated Spices in Daily Cooking
Spices are integral to Indian cuisine, yet they are not free from tampering. Chilli powder has been found mixed with brick dust, turmeric with lead chromate, coriander powder with sawdust, and black pepper with papaya seeds. While these additions enhance colour or weight for sellers, the consequences for consumers can be grave ranging from kidney complications and neurological issues to an increased risk of cancer with prolonged use.
Vegetables with Pesticide Residues
The heavy reliance on pesticides in farming has left residues in vegetables that ultimately reach kitchens. Some of these chemicals cannot be removed even by washing. Prolonged exposure is linked to hormone disruption, fertility issues, cognitive impairment, developmental delays in children, and a higher incidence of cancer. What looks like fresh produce may, in reality, be a potential health hazard.
Why the Problem Persists
Agencies such as the Food Safety and Standards Authority of India (FSSAI) exist to regulate food quality, but enforcement often falls short. Weak monitoring, limited consumer awareness, and loopholes in penalties allow these practices to continue. The scale of the supply chain makes complete control challenging, even though regular inspections are carried out.
Protecting Health Through Awareness
While the issue is vast, practical steps can help reduce exposure to unsafe food. Consumers should purchase from trusted sellers, check for certifications and expiry labels, and conduct simple home tests for example, placing paneer in hot water to check for starch. Washing vegetables thoroughly with baking soda or vinegar can help reduce surface pesticide residues. Where possible, opting for organic produce, though not always accessible, remains a safer alternative.
About the Author
Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl…Read More
Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl… Read More
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