Paneer, a staple dairy product in indian cuisine, has recently come under scrutiny for being the most adulterated food item in the country, as reported by the Food Safety and Standards Authority of india (FSSAI). Traditionally made by curdling milk with lemon juice or vinegar, paneer is known for its high protein content and is widely consumed across vegetarian households. However, due to increasing demand and commercial pressures, unscrupulous practices have crept into its production. Producers often adulterate paneer with various low-cost substances to maximize profit margins, compromising both its nutritional integrity and safety.
Common adulterants found in paneer include starches like maida (refined wheat flour), arrowroot, and corn starch, which are used to artificially bulk up the product and mimic the soft, crumbly texture of genuine paneer. Other harmful substances include palm oil, skimmed milk powder, and non-dairy emulsifiers, which help cut production costs. More alarmingly, chemical adulterants such as detergents, urea, caustic soda, and sulphuric acid have also been detected. These are sometimes used to enhance the curdling process or to give a false appearance of freshness and whiteness, but they pose significant health risks.
The health implications of consuming adulterated paneer are deeply concerning. While starches may only reduce nutritional value, chemicals like detergents and acids can cause serious digestive issues, poisoning, and even long-term damage to organs such as the liver and kidneys. Regular consumption of such adulterated products can weaken immunity and lead to chronic ailments. This rising trend not only threatens public health but also undermines trust in dairy products, urging stricter regulations, better surveillance by food safety authorities, and increased public awareness about identifying and avoiding adulterated paneer.
Common adulterants found in paneer include starches like maida (refined wheat flour), arrowroot, and corn starch, which are used to artificially bulk up the product and mimic the soft, crumbly texture of genuine paneer. Other harmful substances include palm oil, skimmed milk powder, and non-dairy emulsifiers, which help cut production costs. More alarmingly, chemical adulterants such as detergents, urea, caustic soda, and sulphuric acid have also been detected. These are sometimes used to enhance the curdling process or to give a false appearance of freshness and whiteness, but they pose significant health risks.
The health implications of consuming adulterated paneer are deeply concerning. While starches may only reduce nutritional value, chemicals like detergents and acids can cause serious digestive issues, poisoning, and even long-term damage to organs such as the liver and kidneys. Regular consumption of such adulterated products can weaken immunity and lead to chronic ailments. This rising trend not only threatens public health but also undermines trust in dairy products, urging stricter regulations, better surveillance by food safety authorities, and increased public awareness about identifying and avoiding adulterated paneer.
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