What do you think about Fruit Waxing and was you aware of this?
What are the Harmful Effects of Eating a Wax-coated Fruits?
The fruit waxes are mixed with additives such as glycerols, lactic acid or acetic acid to adjust the pH of coating material. In addition, the fruit waxes may also contain traces of preservatives, antimicrobial agents, and texture enhancers.
Morpholine is present in most fruit waxes to give thin and even films. The safe dose of morpholine in humans is 4.3ng/kg body weight/day. Repetitive consumption of morpholine as well as some other chemical agents present in fruit waxing can be hazardous to health
The health risks associated with regular consumption of artificially wax coated fruits include,
- Risk of Cancer
Morpholine is used commonly as a solvent and emulsifier in making the wax coatings for fruits and vegetables. Morpholine, by itself, in the doses that are present in fruits and vegetables does not constitute a health risk.
However, inside the body when it comes in contact with nitrate, it forms Nitrosomorpholine (NMOR), a genotoxic carcinogen that poses a risk of liver or kidney cancer.
- Risk of Liver and Kidney Damage
Experts report that on oral and parenteral administration or after inhalation, morpholine is well absorbed and is distributed in the body fluids. Ingestion of morpholine through daily consumption of wax-coated fruits can affect liver and kidney function.
Many edible coatings are made from ingredients that could cause allergic reactions. These allergens include protein substances such as soy, whey protein, casein, and peanut proteins.
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