Physician and content creator Dr. Komal Kulkarni has given a clear answer to the question whether Kalingad and Watermelon cause poisoning. They say, there are two reasons for poisoning due to these fruits. One is the artificial colors or sweetening syrups used in these vegetables during ripening, which make the fruit taste sweeter and make the fruit look juicier. Another reason is that the soil in which the fruit is grown may contain harmful bacteria.

Health coach Miruna Bashkar has shared her experience of getting poisoned after eating Kalingad in a reel. She says, “Dangerous artificial colors like Erythrocine in Kalinga can cause such ill effects. That’s what happened to me.”

Dangers of using artificial colors in Kalingada

Kannika Malhotra, consultant dietitian and diabetes coach, told The Indian Express, “Kalingada gets its natural red color from the beneficial antioxidant lycopene but dyes like erythrosine are used in kalingada to make it more juicy and open. Doing so is highly illegal. “

She also says that artificially colored kalingads are not usually sold in the market, but if you are buying kalingads that are much darker than usual, it is important to consider the source of the dye. Artificial dyes may contain harmful chemicals such as lead or methanol, which can cause poisoning, digestive problems, and potential long-term risks such as cancer.

How much danger is there to Kalingad and Watermelon due to soil?

Kalingad and watermelon grow very close to the ground. This makes it prone to contamination by bacteria commonly found in soil. These bacteria can grow mainly on the peel of the kalingada and when cutting the kalingada they can also get mixed with the gara. Let’s know the types of these harmful viruses and the damage caused by them..

Salmonella: Poisoning with symptoms such as fever, diarrhea, vomiting and cramps.

e. coli: Risk of kidney failure, more dangerous for young children

Listeria: This bacterium can be dangerous for pregnant women, as it can cause miscarriage, stillbirth or serious infection in newborns. These bacteria thrive in warm and humid environments.

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What care should be taken before eating Kalingad?

Washing the carpet with clean running water and a brush can reduce surface bacteria. For extra protection, you can make a 1:3 solution of vinegar and water to wash the kalingad. This will kill the bacteria immediately. The knife and cutting board used for cutting Kalingad should also be properly sterilized and used.