To maintain their attractive appearance, tangerines and other citrus fruits are often treated with chemicals that can be harmful to health if consumed in excess. Nutritionist Jenny Chiche explained this in an interview with the Daily Mirror.
According to the expert, the peels of citrus fruits are often coated with the compounds imazalil and thiabendazole to prevent the growth of mold and fungus. These substances are used to protect agricultural crops from fungal diseases and to preserve the freshness of fruits and vegetables during storage.
According to the specialist, imazalil and thiabendazole can affect the liver and endocrine system. Other chemicals used in fruit processing (such as fludioxonil and pyrimethanil) can cause skin irritation as well as metabolic and neurological disturbances.
The nutritionist stressed that trace amounts of these substances do not pose a threat to health, but their accumulation can lead to adverse consequences. The greatest danger comes from eating or cooking with the bark.
To reduce the risk, Chiche recommends washing citrus fruits thoroughly before eating, and scrubbing with soap and a brush when peeling.
Translation by Euromedia24.com
