Lead Levels In 'Golden Spice Of India's Cuisine' Crosses Over Safety Limits

Tumeric, considered golden spice of Indian cooking, find a common mention when chefs are asked to talk about this south Asian nation's cooking practices. This spice is rich in curcumin, a potent anti-inflammatory, and antioxidant that aids in combating oxidative stress, and inflammation. This ayurvedic yellow-hued spice has proven to beneficial for everyone's health. So, what are health concerns linked to this highly popular spice.  Check out how, and why. 

As per a study published in Science of Total Environment journal, samples of turmeric from Patna extending up to Karachi and Peshawar has shown to have alarming levels of le, exceeding 1,000 microgram/gram (μg/g).

According to standards set by Food Safety and Standards Authority of India (FSSAI), limit also exceeded in samples from Guwahati and Chennai. study furr mentioned that most likely source of le in turmeric samples was le chromate, a yellow pigment used in paints, rubber, plastics and ceramic coatings.

FSSAI (Contaminants, Toxins And Residues), Regulations 2011, states allowed limit of le in turmeric whole, and powder to be 10ug/g. According to study, consuming turmeric with le at higher than stipulated levels les to le poisoning, known to be extremely dangerous for ults, and children alike. 

Researchers h analyzed turmeric samples collected from 23 major cities across India, Pakistan , Sri Lanka and Nepal during December 2020 and March 2021. 

What did analysis reveal? 

Polished turmeric roots were reportedly found in le, considered a heavy metal known to mimic calcium, which is stored in bone. se roots were found to be most contaminated, followed by loose powder, packaged branded powder and unpolished roots. In India and Pakistan, permissible levels of le are similar for both loose and packaged turmeric.