China Claims that Indian Spices/Dry-Condiment are toxic
An international agency has detected cancer-causing chemicals in popular Indian spice brands. According to a report by Hong Kong’s Centre for Food Safety (CFS), certain Indian spice products contain ethylene oxide, a pesticide known to cause cancer. Specifically, three spice products from MDH and one from Everest were found to exceed the permissible limit of these harmful chemicals. Despite the alarming findings, the companies implicated have not yet responded to the report, raising concerns about their responsibility and commitment to consumer safety. Ethylene oxide has been designated as a Group 1 carcinogen by the International Agency for Research on Cancer.
The CFS conducted tests on samples from three retail outlets in Hong Kong, confirming the presence of ethylene oxide. Consequently, vendors were instructed to halt the sale and remove affected products from shelves. Meanwhile, the Singapore Food Agency (SFA) ordered a recall of Everest’s Fish Curry Masala due to elevated levels of ethylene oxide. While low levels of ethylene oxide in foods may not pose an immediate risk, long-term exposure can potentially lead to health hazards, including cancer. However, it’s important to remember that despite the health risks associated with certain spices, many others offer various health benefits, including antioxidant and anti-inflammatory properties, aiding digestion, and reducing the risk of chronic diseases, providing a balanced perspective on the issue.
