Talk:Adulterant

From Wikipedia, the free encyclopedia

	This page is within the scope of WikiProject Food and drink, an attempt to build a comprehensive and detailed guide to articles on food and drink on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion.
Start	This article has been rated as start-Class on the Project's quality scale. (If you rated the article please give a short summary at comments to explain the ratings and/or to identify the strengths and weaknesses.)

[edit] Comment 1

The act of mixing undesirable substances in food is called food adulteration. It causes serious health hazards as the adulterants have harmful effects on the body

Ill Effects of Adulteration

   Adulteration affects the quality of the food
   Adulterants like non-permissible food colours result in allergic reactions in the body
   Argemone oil is very toxic and causes dropsy(collection of body fluid in some parts of the body)
   Adultrants like water in milk, jaggery in honey,renders the food item highly contaminative
   Adultrants like chalk powder, stones, clay balls and iron fillingsare not digestible and cause mechanical damage to the internal lining of stomach and intestine 

—The preceding unsigned comment was added by 59.88.25.220 (talk • contribs).