PIONEER EDGE NEWS SERVICE/Dehradun
Society of Pollution and Environmental Conservation Scientists (SPECS) head Brij Mohan Sharma stressed on the need for knowing and understanding food adulteration. At a lecture organised along with the Doon Library and Research Centre (DLRC) as part of the ongoing initiative, The Dehradun Dialogue (TDD) he listed several everyday items found in Indian kitchens that are commonly adulterated—milk laced with urea and starch, synthetic oils in paneer, vanaspati in ghee, chemical dyes in turmeric and chili powder, mineral oils in edible oils, chalk powder in sugar and stone powder in salt, among others.
He warned that fruits and vegetables are often artificially ripened using calcium carbide or coated with synthetic wax and colours, masking toxic substances under a facade of freshness. Similarly, sweets are frequently adulterated with synthetic colours, aluminum-coated foils instead of genuine silver and chemical syrups. Sharma also demonstrated simple home-based techniques for identifying adulterants in food. These tests empower common citizens to detect adulteration without the need for laboratory equipment.
He advocated for a multi-level strategy involving all sections of society to eliminate food adulteration. Food adulteration is not just fraudulent but poses serious health risks, including cancer, kidney and liver disorders, hormonal imbalances, digestive issues and stunted growth in children, Sharma added.
Chandrashekhar Tiwari of DLRC, Hari Raj Singh, representing TDD, former Health DG Dr RP Bhatt and students of various institutes were also present on the occasion.
