Overripe or moldy fruit may seem like a bargain, but it often contains aflatoxins, toxic substances produced by certain molds. Aflatoxins are classified by the WHO as carcinogenic, especially to the liver. Even if mold is cut away or the fruit is cooked, aflatoxins can penetrate deep and remain harmful. Eating such fruit may cause digestive issues and increase the risk of hepatitis and liver cancer.
3. Betel Nut – Causes Oral Cancer
Common in some Asian cultures, betel nut (areca nut) is chewed for its stimulating effects. However, the physical abrasion and exposure to compounds like arecoline and arecaidine can damage the oral lining, leading to chronic irritation and a higher risk of oral cancer, according to the International Agency for Research on Cancer (IARC).
4. Cold-Stored Tropical Fruits – Produce Nitrites
Refrigerating certain tropical fruits can lead to the formation of nitrites, chemical compounds linked to cancer risk. Many fruits are not suitable for cold storage, and keeping them refrigerated for long periods may make them harmful to consume, especially when eaten frequently in hot weather.
5. Chemically Ripened Bananas – Linked to Blood Cancer and Early Puberty
Bananas are often harvested green and ripened artificially using formaldehyde-based preservatives and chemical ripening agents. These chemicals, while effective for transportation and appearance, are toxic and may lead to early puberty in children and increase the risk of blood-related cancers if consumed regularly over time.
Final Thoughts
While fruits are generally considered healthy, it’s crucial to be cautious about how they are grown, stored, and treated. Choose fruits that are fresh, naturally ripened, and free from mold or chemical coatings. A little awareness while shopping can go a long way in protecting your health and your family’s well-being.
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