29 October 2010

Becareful When Eating Bananas!

Be Cautious When Selecting Bananas.

At the rate of RM 2/- a dozen, death is being sold nowadays in our markets. My request is for everybody to be vigilant.

Friends, we all love bananas and we eat a lot of them but the bananas available in the market are forced ripe by dipping in water mixed with Carbide. The consumption of these bananas is likely to cause Cancer or some other infection in the stomach. Therefore, such types of bananas are to be avoided.

But, how does one recognize the bananas ripened with the help of Carbide?

Bananas which are ripened naturally are dark yellow and there are small black spots here and there on the bananas and the stalks are black.

While those which are forced to ripen with Carbide are lemon yellow and their stalks are green and moreover they are clear yellow without any black spots.

Now, what is Carbide and how is it harmful? Carbide is a chemical which if mixed with water, emits heat and the heat emitted by a closed tank mixed with Carbide is even more than that emitted by a LPG Cylinder so much so it can be used for Gas Cutting (which means the calorific value is so high that it can replace LPG gas).

In the same way, when the bunch of bananas are dipped in the water mixed with Carbide, the gas gets absorbed into the bananas and they get to ripen earlier.

However, the banana vendors are not that educated chemically and pharmacy-wise, and therefore they do not know the safe proportion of Carbide to be used for treating bananas.

As a result they end up using excessive quantity of Carbide which gets absorbed into the bananas and ultimately enters our stomach.

Due to this excessive use of Carbide tumours can be formed in our digestive system.

So, next time you purchase bananas, make sure you select those that are ripened naturally. Buy green bananas and allow them to ripe in a few days.

Source: An email from Mr. Simon Ng


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