Carbide, basically, is calcium carbide- a chemical used in a variety of fruits to speed up the ripening process and harvest early. While calcium carbide is widely used in mangoes found in local markets, very few know that it’s rampantly present in your daily vegetables too.

Calcium Carbide contains arsenic and phosphorous, which are not only known carcinogens but also cause ulcers, neurological dysfunctions, foetal abnormalities (if consumed by pregnant women) and gastric problems among others. In fact, so harmful are its effects on regular consumption, that it is banned in every developed country across the world. In India, in spite of repeated warnings, about 95% of the mangoes stocked in the markets are carbide-ripened.