Who does not love the juicy, succulent and sweet taste of a fresh summer watermelon, dripping with joy?
The tasty, colorful vegetable (a component of the zucchini family) is a favorite in picnics and informal outings, but has been integrated into reception trays, buffets and melon, in itself, it is perfect for carving like a pumpkin.
Watermelon contains 46 calories per cup and has no saturated fat. As its name reveals, it is mainly composed of water (92 percent).
These melons are an important source of the antioxidants beta-carotene and vitamin C.
While tomatoes get most of the love for lycopene, 1 cup of watermelon contains the same amount as two medium tomatoes. Unlike tomatoes, lycopene in watermelon does not need to be cooked to improve its potency.
I know. UU California's lead the way as the leading fresh vegetable producing state on the market, with 43 percent of the area harvested in the United States, 49 percent of national production and 48 percent of the value of the 24 vegetables and melons.
Forchlorfenuron In Watermelons
A report highlights how farmers are abusing both illegal and legal chemicals, and many farms misuse fertilizers and pesticides. This is, undoubtedly, an alert for the consumer that everyone should know. You may have noticed some unusually large watermelons on the shelves lately.
Farmers spray a chemical substance called forlorfenuron, a growth accelerator, in watermelons, during excessively humid weather. Forchlorfenuron is a popular cytokinin since the 1980s and promotes cell division and delays cell death.
FCF acts on septins, which are essential factors in mitosis, cell division. That function results in larger and more explosive fruits. An excess of application of this chemical causes the cells to divide more quickly. That is a cancer-like function.
"There is no consistency on this issue." We have seen this chemical used throughout the world, whether it is regulated or not, there are sellers of agricultural products that are pushing farmers in all countries. "- Kent Polich
Many countries that say they are regulating this chemical substance and the ban on exports found after the tests are not enforcing those commitments.
It should be noted that New Zealand, Italy, Chile, Greece and France have been caught exporting fruit with anything from high concentrations to traces of the chemical in the fruit.
Forchlorfenuron is, in fact, legal both in the United States and in China.
But should it be?
According to the Pesticide Data Sheet of the US Environmental Protection Agency. UU., This chemical causes inflammation, decreased birth weight, growth retardation and decreased bed size.
They also classify FCF as "moderately toxic to freshwater fish acutely."
How to detect watermelons that contain such chemicals?
The most common indicator that watermelons have been "spiced" with some chemicals is their lack of flavor. They may look fat and fully mature, but the taste is surely lacking.
This happens because of the growth enhancers that stimulate cell division and fruits to grow faster, so the chemist drains them of flavor. If you think better, this is quite logical. The taste indicates maturity, which comes with time.
Green watermelons have no flavor. Note: ripening is the final stage of the ripening process, when the fruit changes color, softens and develops the flavor, aroma and texture that constitute an optimum food quality.
The treated watermelons are large and have a surface of bright colors, but the color of their fleshy part is quite white, not red.
These "treated" watermelons have white seeds and fibrous, deformed fruits. This applies to regular watermelons with black seeds. Seedless varieties have small white seeds.
Other growth promoting agents used in fruits and vegetables include:
Ethylene (used to ripen mangoes)
Side effects include neurological disorders, which cause dizziness, headaches, sleep disorders and mental disorders.
Calcium carbide (used in papayas, apples and guavas)
The treatment with calcium carbide of food is quite dangerous because it contains traces of phosphorus and arsenic, and once dissolved in water, produces acetylene gas.
Phosphorus, arsenic and acetylene gas can affect different organs of the body and cause many health problems such as drowsiness, headache, dizziness, mood disorders, memory loss, mental confusion, cerebral edema, seizures and hypoxia prolonged
Oxytocin (used in watermelons, pumpkins, cucumbers and aubergines)
This hormone helps the product grow and mature earlier than normal. Products loaded with oxytocin can cause side effects, such as cramping, irregular heartbeat, stomach pain, sterility, neurotic complications, and nervous breakdown.
How to know if a watermelon is ripe.
Choose melons symmetrical, firm and without spots, without cracks or soft spots. Some people rely on the "hit" test (if hitting the melon creates a hollow sound, it's good).
Keep in mind that not all mature watermelon will make this sound, so if it does not make a hollow sound, it does not automatically imply that the melon is not ripe.
Rather, look for a pale yellow patch, which indicates where the watermelon sat on the ground as it matured on the vine.
When shopping for pre-cut watermelons, look for deep colors, dark seeds with flesh firmly attached to the seeds and a sweet, fruity fragrance. In addition, buying seasonal organic melons in your local market is the best guarantee of pesticide-free fruit.
Watermelons injected with Forchlorfenuron to improve their maturation and how to identify them, Source: https://www.yourhealthremedy.com/health-tips/watermelons-injected-chemicals-forchlorfenuron/
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