Open AccessA LITERARY REVIEW ON THE EFFECT OF GARA VISHA WITH SPECIAL REFERENCE TO FOOD PRESERVATIVES AND ADDITIVES
Author(s) -
Abdul Gaffar Shareef,
H Chaitra
Publication year - 2021
Publication title -
journal of biological and scientific opinion
Language(s) - English
Resource type - Journals
ISSN - 2321-6328
DOI - 10.7897/2321-6328.093145
Subject(s) - preservative , food science , food additive , medicine , toxicology , chemistry , biology
The ever-growing era of technology has given us plenty of boons but has also burdened us with innumerable banes, one of which is the poisonous effect of food additives and preservatives. Reports show that the dependency of an average man on preserved and packed food is expected to show an increase of 8% in just the span of 5 years i.e. 2015-2020, this is directly proportional to the increase in number of various disorders like Kushtha (skin ailments), Raktachapa (Blood pressure variations). The long term usage of food preservatives and additives can be considered as Gara Visha, the type of poison which impacts the body of an individual on long term usage. This usage of viruddha (preservatives and additives) leads to formation of Gara Visha in the body of an individual.