Most of us have a sweet tooth. As the whole country is preparing to celebrate Diwali on Thursday, we need to watch out for adulteration in by unscrupulous sweet manufacturers.

The adulteration could be in the form of cheap flour of poor quality, low-grade fat or oil and these ingredients could trigger cases of food poisoning. So, as much as you want to reach out for those sweets, make sure they are sourced from high-quality suppliers.

Laddoo, for instance, is an all-time favourite across the board. To make it more attractive, sweet-makers tend to lace it heavily with artificial colours--definitely not something you want. Besides, many of these bright colours which make the sweets look appealing, aren't permitted ones, according to scientists and doctors.

Barfi, made out of khoa (milk thickened by heating) is also suspect. Khoa could be impure. It could even have rice or wheat flour, a tactic employed by such vendors to increase the quantity. Even if one is using khoa to make some sweet at home, one should make sure it's khoa of uncompromising quality, say food experts.

Kaju ki Katli is another traditional favourite with customers. It has a layer of silver varq, which makes it more mouth-watering. However, instead of using pure silver, unscrupulous vendors tend to fall back on aluminium foil to layer sweets with fake varq, according to experts. It is hard for the average customer to tell one from the other. Jalebi, which is very popular and considered safe because it is usually hot and right off the pan of frying oil, too is found to contain high traces of banned colours. Don’t fall for the bright yellow and the heat does nothing to neutralise the harmful effects of spurious colours.

We are in the thick of a week in which the demand for sweets far outstrips the supply. Diwali sweets are widely shared for greeting and gifting, as well. What should the consumer do? Go to high-quality sweet-suppliers for your mithai, even if they happen to be a touch expensive and stay clear of health concerns, counsel doctors.