Zimbabwean Children Facing Silent Health Crisis From The Consumption Of Instant Noodles And Zapnax Snacks

Article By Michael Gwarisa

While they may be convenient and easy to prepare for your little ones, flavoured snacks, foods and beverages contain high sugar, salt and or unhealthy fats that can increase the risk of becoming overweight or obese, and of related chronic diseases later in life.

Data from the 2024 Zimbabwe Livelihoods Assessment Committee (ZimLAC) show that Zimbabwe recorded obesity levels of 5.2% in Infants and Young Children (IYC) owing to consumption of unhealthy foods.

 According to the study, unhealthy snack food and beverage consumption in Zimbabwe has been associated with a higher risk of nutrient inadequacy, and lower length-for-age among one-year-olds. Food preferences that begin early in life track into later childhood and adolescence and such practices, if continued throughout adolescence and adulthood, can increase the risk of becoming overweight or obese, and of related chronic diseases later in life.

Speaking in an interview with HealthTimes of Zimbabwe , Chj Chikanda, a Nutritionist with the Ministry of Health and Child Care (MoHCC) said though it is trendy to feed children flavoured foods, it was unhealthy.

“No, these foods are not safe. Though very convenient and time saving, they pose significant health risks. Some of the food colouring and flavouring have been associated with hyperactivity in children. Some have been found to trigger allergies and worsening of asthma. Some lead to stomach irritation and cramps,” said Chikanda.

She added that there is increased risk of chronic diseases like hypertension, type-2 diabetes and cancer when these flavoured foods are frequently consumed over a long period of time.

“These are responsible for about 74% of global deaths and disability, not to mention increased healthcare costs and reduced quality of life. In addition, when mostly consumed without proper meals, these foods can also result in gastric problems including peptic ulcers (sores that develop in the lining of stomach or upper part of small intestine). If sub-optimally treated these can result in internal bleeding as slow blood loss resulting in anaemia, or as severe blood loss that requires blood transfusion and hospitalization.”

In Zimbabwe, a wide variety of artificially flavoured foods being consumed. These include relish or gravy mixes added to sauces usually labelled beef or chicken flavoured. Instant or two-minute noodles, flavoured snacks/chips, candy, sugar sweetened beverages including soft drinks, flavoured milks and cordials have become preferred quick fix solutions to hunger or cravings. Some processed meats such as sausages and hot dogs being sold at formal and informal food outlets with chips/French fries are not healthy.

“Let me try to simplify as much as possible. So some of these flavours, let me give an example of beef meat flavoured corn snacks. Whilst chewing and savoring the yummy beefy taste, signals are sent to the stomach that one has consumed meat, resulting in gastric acids being secreted to digest the meat. But alas!! It’s not meat but a lightweight snack yet acid will still be released, what happens now? The acids with nothing else to digest will pass away time by going for your stomach linings “the collateral damage,” said Chikanda.

The 2025 Zimbabwe Livelihoods Assessment Committee (ZimLAC) survey highlights the urgency of tackling unhealthy diets among children. Although Zimbabwe has set targets to reduce childhood overweight, the survey warns that  dietary shifts toward ultra processed foods threaten these gains. ZimLAC categorises overweight prevalence as very low when it is below 2.5 percent, low between 2.5 and below 5 percent, medium between 5 and below 10 percent

, high between 10 and below 15 percent, and very high at 15 percent or above. Public health analysts say sustained consumption of high salt, high fat and low nutrient snacks could push more communities into the higher risk categories.

“In my experience, pre-school and younger school aged children enjoy consuming flavoured snacks, sherbet, and candy that paint the tongue and mouth (Peer pressure greatly involved). If you want to see what I am talking about give a 4 year old a dollar pocket money and observe what they will buy (they will most likely consume it where their counterparts are playing.)

However, in Zimbabwe it seems consuming flavoured foods and snacks is not only an infant problem as other older groups also prefer the foods owing to their convenience.

School going children (day-scholars) have these food packed in their lunch boxes by caregivers and when they get pocket money they almost always purchase these snacks from vendors or tuck-shops within their school vicinities. On the other hand, boarders carry cartons of these snacks to school as tuck. University students renting outside campus residence also largely consume these snacks to avoid cooking, whilst their campus residing counterparts snack on the same in between meals. Some grown-ups staying alone also consume some of these foods for convenience purposes.

Culled from HealthTimes  HealthTimes  

 

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Japan Boosts Food And Nutrition For Rwandan Refugees With Over USD 666,000

The World Food Programme (WFP) has received a contribution of over USD 666,000 (approximately Rwf 920 million) from the government of Japan to provide lifesaving food and nutrition assistance to refugees, asylum seekers and returnees in Rwanda.

The funding was announced at a ceremony in Kigali attended by Japan’s Ambassador to Rwanda, Kazuya Nakajo; Ngoga Aristarque, Permanent Secretary at the Ministry in charge of Emergency Management (MINEMA); and Andrea Bagnoli, WFP’s Representative and Country Director in Rwanda.

“We are deeply grateful to the Government and people of Japan for their generous contribution. This support will help WFP in collaboration with the Government to deliver lifesaving assistance to refugees, asylum seekers, and returnees, ensuring that the most vulnerable people can rebuild their lives with dignity and hope,” said Bagnoli.

A statement from WFP noted that the contribution will enable the organisation to provide food and nutrition assistance to more than 21,000 refugees, asylum seekers, and returnees. This includes supplementary nutrition for over 10,000 vulnerable people, including infants and young children, pregnant and breastfeeding women, and those living with HIV or tuberculosis to manage and prevent malnutrition.

WFP supports about 130,000 refugees and asylum seekers, mainly from the Democratic Republic of Congo and Burundi, with in-kind food and cash assistance.

“Renewed fighting in eastern DRC in December forced more than 1,000 asylum seekers to seek safety in Rwanda. WFP responded by providing 6,000 hot meals for the new arrivals and specialised nutritious foods for prevention of malnutrition following nutrition screening. Although many of them have returned home, the situation in DRC remains unpredictable and volatile. Japan’s contribution will help WFP respond swiftly and effectively to evolving needs,” the statement read.

The government of Japan has been a major contributor to WFP, providing over USD 9 million (approximately RWF 13,122,000,000) for humanitarian operations in Rwanda since 2020.

Ambassador Nakajo said that at a time when the humanitarian sector is facing challenges, Japan remains firmly committed to the philosophy of human security to ensure that individuals can live with dignity, free from fear and want.

The government of Japan has been a major contributor to WFP, providing over USD 9 million (approximately RWF 13,122,000,000) for humanitarian operations in Rwanda since 2020.

  

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Orange Or Apple: Which Is Better For A Consumer Residing In West Africa

Article By Dumbiri Frank Eboh 

The one question that consumers of fruits in West Africa have often battled with, is: which is better orange or apple? For rural dwellers in this sub-region, orange is readily available and so commands more patronage than apple for the obvious reason that the latter is imported and therefore costlier. But the story is not quite the same in West African cities. Here, because of the proximity to ports and the consequent availability of apple at affordable prices, many would prefer apple even though those in the lower class would opt for the less costly orange. But health wise, which is better for someone living in West Africa: orange or apple? A closer look at key indicators, especially those relating to production, importation, storage and preservatives while in transit, among others, present some very interesting observations on these two very important fruits and their health implications for the final consumer residing in West Africa. But first, let’s look at the nutritional value of each fruit.

The Nutritional Value Of Orange

Oranges are a type of healthy, low calorie, highly nutritious citrus fruit. As part of a healthful and varied diet, oranges contribute to strong, clear skin and can help lower a person’s risk of many conditions.

Oranges are popular due to their natural sweetness, the many different types available, and the diversity of uses. For example, a person can consume them in juices and marmalades, eat them whole, or use zested peel to add a tangy flavor to cakes and desserts.

This popular citrus fruit is particularly known for its vitamin C content. However, oranges contain a range of other plant compounds and antioxidants that may reduce inflammation and work against disease.

The Nutritional Value Of Apple 

Apples contain antioxidants, vitamins, dietary fiber, and a range of other nutrients. Due to their varied nutrient content, apples can be a healthy addition to a balanced diet.

Apples come in a variety of shapes, colors, and flavors. They provide a range of nutrients that can benefit many aspects of a person’s health.

Eating a diet rich in apples, may help reduce the risk of several conditions, including cancer, obesity, heart disease and diabetes among others. 

The Impact Of Consumer-Production Proximity On The Efficacy Of Fruits 

Looking closely at the similarity in the health benefits of both fruits, one might be tempted to jump to the conclusion that whichever you opt for, whether orange or apple, is okay. However, the assessment is not as easy as that.

Studies have shown that the proximity of the consumer of a particular fruit to the production location of that fruit, plays a vital role on the efficacy of that fruit on the consumer. This is as a result of several factors. For instance, fruits begin to lose nutrients, especially Vitamin C and certain B vitamins, immediately after being picked. Local, short-transit produce retains higher levels of these nutrients compared to fruit that has traveled long distances. Again, fruits allowed to ripen fully on the tree or vine develop maximum sugar and nutrient content. On the other hand, long-distance, imported fruit is often harvested before it is ripe, missing this peak in nutritional value.

Locally sourced produce requires fewer chemical preservatives, waxes, and artificial ripening agents (like ethylene gas) often used on imported, long-distance shipments.

Besides, some research suggests that eating fruits grown in your own, familiar environment and climate provides nutrients better matched to your body's needs since both you and the product exist in the same biosphere and ecological region. 

With the above in mind, let’s take a comparative look at the orange and the apple in terms of proximity to a consumer in West Africa.

The Proximity Of Consumers To The Production Of Orange And Apple In West Africa 

Even though a few oranges are imported into West Africa, the bulk of oranges consumed in the subregion comes from local production. Nigeria and Ghana are the top producers of oranges in West Africa, with production primarily focused on meeting local consumption demands. These countries produce large quantities for local fresh markets, though they are not major exporters compared to North African producers like Egypt. 

The implication of this is that, the oranges consumed in West Africa are generally more fresh as they do not undergo the unfavourable conditions that imported fruits are made to go through as earlier stated.

But the same cannot be said about apples. Most apples consumed in Africa are imported primarily because the continent's, particularly West Africa's, hot, tropical climate is unsuitable for large-scale production of temperate apple varieties, which require specific, colder conditions. Over 95% of Africa's apple production is concentrated in just four countries (South Africa, Egypt, Morocco, and Algeria), necessitating imports to meet growing demand in other regions, including West Africa. 

The implication? These long-distance, imported apples are often harvested before they are really ripe and are most times subjected to chemical preservatives, wax, which greatly affect their nutritional values and often impact negatively on the health of the consumer. And since fruits begin to lose nutrients, especially Vitamin C and certain B vitamins, immediately after being picked, it’s obvious most of these apples will lose their nutritional values before they get to the final consumer in West Africa.

Conclusion

Orange is good and nutritious; apple is also good and nutritious. But when it comes to a consumer living in West Africa, orange has a comparative advantage in nutritional delivery to the final consumer. Of course, one finds one or two oranges, especially in some West African cities, that are shipped from the local farms and subjected to ripening agents; but the bulk of the oranges consumed in the subregion are generally fresh and nutritious.

It is difficult to get an apple that is really fresh, without wax and without preservatives in this part of the continent.

 

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Tiger Nuts, Dates Flour Offer New Hope For Male Fertility — Experts

    As infertility continues to affect millions of couples worldwide, scientists are increasingly turning their attention to natural remedies that may offer safer and more affordable alternatives to synthetic drugs.

Now, in a new study, researchers said a combination of tiger nuts and date palm flour significantly improved male reproductive function in laboratory animals, offering fresh insight into the potential role of diet in addressing male infertility.

They said the simple dietary interventions involving tiger nuts and dates in humans could complement conventional treatments for male infertility, offering a more accessible and natural approach to improving reproductive outcomes.

Male infertility is an increasingly pressing public health concern. According to the World Health Organisation (WHO), it contributes to nearly half of all infertility cases worldwide and it is often linked to stress, environmental exposure, poor nutrition, and lifestyle changes.

While synthetic drugs are commonly prescribed, they are often expensive and associated with adverse side effects, prompting growing interest in plant-based therapies.

In many cultures, medicinal plants have long been used in folkloric and traditional medicine to enhance sexual performance and fertility. However, scientific validation of these practices has often been limited.

The researcher in the Asian Journal of Biochemistry, Genetics and Molecular Biology had examined the impact of tiger nuts and date palm flour used individually and in combination on male reproductive health. 

Thirty male Wistar rats were divided into six groups and fed different formulations of rat feed, tiger nut flour, date flour, or mixtures of both over a 28-day period at the University of Port Harcourt, Choba, Rivers State. Then they assessed sperm quality, hormone levels, and the microscopic structure of the testes.

When combined with dates flour, tiger nuts flour increased the sperm count and quality more than when the two samples were used separately.

Rats fed a 1:1 mixture of tiger nut and date flour had the most notable improvements in sperm count, viability, and motility compared to the control group. Sperm count in this group increased more than sevenfold, while sperm viability and motility also showed marked enhancement.

The group fed a 2:1 ratio of tiger nut to date flour also recorded a significant rise in reproductive hormones, particularly testosterone and follicle-stimulating hormone (FSH), which are both vital for sperm production and male fertility. Testosterone levels in this group were nearly double those of the control animals.

In addition, there was an increased sexual desire and the microscopic examination of the testes showed normal seminiferous tubules, spermatocytes, and spermatogonia in all treated groups, indicating that the dietary mixtures did not damage the testes over a long time use.

Tiger nuts and dates are both rich in carbohydrates, healthy fats, protein, and antioxidants. Tiger nuts have long been believed to enhance male vitality in traditional medicine. Dates, cultivated for over 6,000 years, are packed with carbohydrates, essential fatty acids, amino acids, vitamins, and minerals.

According to the researchers, combining tiger nuts and dates may be more effective than using either alone in improving sperm quality or boosting reproductive hormones, and unlike many synthetic fertility drugs is proven safe in testes in animal models.

They attributed these effects of these two foods to the presence of bioactive compounds such as flavonoids, phenolics, and quercetin, which are known to enhance sperm quality, boost reproductive hormones, and protect testicular health, making it a viable natural remedy for infertility.

The researchers recommend further studies involving female rats to assess mating behaviour and fertility outcomes, as well as controlled human trials to evaluate the effectiveness of tiger nut and date combinations in men with infertility or erectile dysfunction.

This study contributes to the growing body of scientific literature validating traditional knowledge with modern research tools. While tiger nuts and dates are already widely consumed as foods, their potential role as functional fertility-enhancing agents opens new avenues for nutritional and therapeutic interventions.

To enhance male reproductive function, focus should also be on foods rich in zinc (oysters, pumpkin seeds, beef), omega-3s (fatty fish, walnuts, chia seeds), antioxidants (berries, dark chocolate, tomatoes, leafy greens), folate (spinach, asparagus, broccoli), and vitamins C, D, and B12 (citrus, eggs, salmon, dairy) to improve sperm count, motility, and overall health, with lean meats, fruits, nuts, and whole grains being key sources.

The relationship between some fish species, including salmon and sperm count can be traced to the presence of omega-3 fatty acids, selenium, and vitamin D. These work to increase sperm production, quality, and quantity.

Walnuts are known to be full of folate, B6, zinc, selenium, and omega-3 fatty acids, all of which support a healthy development of sperm. Furthermore, these nutrients boost the motility, shape, and size of the sperm.

Another popular way to increase sperm motility by food is adding garlic to meals. Studies have shown that the garlic compound of S-allyl cysteine can stimulate the production of testosterone levels and sperm count.

As infertility continues to rise globally, the integration of nutrition, traditional medicine, and evidence-based science may offer affordable, accessible, and safer solutions, bringing renewed hope to couples seeking to build families.

 

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Chemical Preservatives Now Used On Moi Moi Sold In Nigerian High Brow Shopping Malls

Now consider this scenario. You see a lovely pack of moi moi on the shelf of a shopping mall. You buy it and take it home for the purpose of consuming it but after eating a portion of it, you realize you have lost appetite and cannot finish the entire pack. You leave it on top of the sink in the kitchen and go to sleep. 

Next morning and you are about to dispose of the remnant moi moi when you suddenly discover that it has not shown any sign of decay even though it has been exposed since the previous evening. In fact, when you take it up to your nose and smell, it smells the same way it was when you bought it the previous day.

Now curious, you decide to leave it in the kitchen till evening. However, when you come back in the evening, the story is the same: the moi moi has not shown any sign of decay. And it stays that way for one, two, and three whole days before you begin to notice small signs of decay.

The above situation is not fictional. It was the experience of Mr Kofi Bartels , a popular radio presenter with Nigeria Info 99.3 FM. You could feel the shock in Mr Kofi’s voice as he narrated his ordeal in the course of one of his programmes. And if you think his experience is a case in isolation, then you will need to think again. A lady, who gave her name as Linda, told Natural Health Africa that she bought a wrap of moi moi from a shopping mall in Port Harcourt and felt very uneasy after eating it. She felt like she had developed constipation. She was surprised when she went to the toilet the next morning and saw that everything came out the same way it had gone in.

“It was as if no digestion took place; the whole thing came out the same way I had eaten it. I had to examine it with the aid of a torchlight because the issue gave me a sleepless night and I was wondering if I had been poisoned even though nobody else but me touched that moi moi,” she said.

What Is Moi Moi?

Moi moi is a protein-rich, steamed bean pudding that is a good source of vitamins A, C, and E, as well as iron, folate, and potassium. A 100g serving contains approximately 108-155 calories, 6.5-13g of protein, 2-3g of fat, and 16-24g of carbohydrates. The exact nutritional value varies based on the ingredients and preparation, such as the amount of oil and other additions like fish, eggs, or meat. 

Moi moi is a healthy food due to its high content of protein, fiber, and essential vitamins and minerals from its main ingredient, beans. It supports muscle growth, aids digestion, and can help manage weight because it is low in fat and high in fiber. Its preparation as a steamed dish is also a healthier alternative to fried foods, and it is naturally gluten-free.  

Naturally, moi moi that is left unprotected and unrefrigerated will begin to show signs of decay and spoilage when left overnight. This is often manifested in the taste, smell, and texture, making it undesirable or even unsafe for consumption. So, when such a pack of moi moi stays for up to 72 hours before beginning to exhibit these manifestations, then something must be wrong somewhere. But before we look into why this particular moi moi could not decay, let’s first look at the process of food spoilage and what causes food to decay.

How Bacteria Causes Food Spoilage 

Bacteria and other microorganisms spoil food by breaking down its chemical composition for nutrients, which creates unwanted byproducts. This activity alters the food's taste, smell, and texture. 

Microorganisms consume the proteins, carbohydrates, and fats in food through enzymatic action and metabolic processes, leading to characteristic signs of decay. 

In the case of moi moi and other byproducts of beans, Bacteria secrete enzymes that break down proteins and amino acids. This process, known as putrefaction, produces foul-smelling compounds such as ammonia, amines, and sulfur-containing substances, leading to the rotten odor associated with spoiled moi moi.

It now becomes clear that if moi moi refuses to decay after a long period of time, something must have been introduced to prevent these bacteria from acting on it. And this takes us to another level of the conversation.

How Chemical Preservatives Prevent Food Spoilage 

Chemical preservatives stop food spoilage by inhibiting or killing microorganisms and preventing oxidation, which causes rancidity. They work by creating an environment that is hostile to microbes and by slowing down the chemical reactions that lead to spoilage, thereby extending the food's shelf life. 

Preservatives like benzoic acid, sorbic acid, and nisin can stop the growth of bacteria, yeasts, and molds, or destroy them altogether, thereby extending the moi moi’s shelf life and making it look just as fresh as when it was cooked. Bottomline? Producers of this kind of moi moi do so to extend the shelf life of the food, and this they do by adding harmful preservatives for that purpose. But what is the health implication for the consumer. If moi moi cannot decay more than two days after it has been exposed, what is the guarantee that it would not affect the health of the consumer negatively.

How Dangerous Are Food Preservatives To Human Health? 

The danger of food preservatives to human health varies, with some being linked to adverse effects like allergic reactions and asthma, while others are associated with more serious conditions like cancer and cardiovascular disease with long-term consumption. Some preservatives, such as sulfites, can trigger allergic reactions, while others like nitrites and some artificial dyes and emulsifiers have been linked to cancer, behavioral issues in children, and other chronic health problems.

Foods laced with preservatives do not digest easily and can disrupt the digestive process. Instead of speeding up digestion, the additives in these foods can cause inflammation and alter the gut microbiome, which can lead to digestive discomfort. 

Preservatives And Digestion Problems

• Harmful to gut bacteria: Many preservatives are antimicrobial, meaning they are designed to kill microorganisms like bacteria, yeast, and fungi to extend shelf life. This can disrupt the balance of your gut microbiome by killing off beneficial bacteria necessary for proper digestion.

• Trigger inflammation: Preservatives like sodium benzoate and certain emulsifiers can trigger inflammation and irritation in the gastrointestinal tract. Chronic inflammation is a risk factor for conditions such as inflammatory bowel disease (IBD).

• Inhibit enzymes: Preservatives can suppress the release of digestive enzymes, which slows down the digestion process. This can cause food to sit in the stomach for longer than it should, leading to indigestion and bloating.

• Hinder nutrient absorption: An altered microbiome and inhibited digestive enzymes can prevent your body from properly absorbing nutrients from food. This means that even seemingly "balanced" processed foods can lead to nutrient deficiencies.

• Contribute to constipation: Processed foods often lack fiber, an essential nutrient that helps regulate bowel movements. Combined with the effects of preservatives, this can lead to constipation. 

Conclusion 

Moi moi laced with preservatives is for the purpose of protecting the business of the producer at the expense of the health of the innocent consumer. So, when next you see that lovely pack of moi moi displayed on the shelf of a shopping mall, please ask questions before you pick it up.

 

 

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Does Garri Actually Cause Blindness?

Article By Sharon Osaji 

Garri is one of the staple foods in West Africa that cuts across tribes. It is made from processed cassava tubers. Regardless of the hike in food prices over the years, garri is one food that will always find its way to the kitchen of Nigerians, regardless of economic status. Garri comes in various granulated forms, including rough, medium and smooth, which are used to prepare different foods.

However, there has been a myth surrounding the consumption of this versatile staple, as many Nigerians have lived with the belief that it causes blindness or destroys eyesight when consumed in excess.

The National Library for Medicine, under the National Centre for Biotechnology Information in the United States, states that cassava is food to 500 million people around the globe.

It, however, notes that the presence of two cyanogenic glycosides: linamarin and lotaustralin, in cassava, is a major factor limiting its use as food or feed. It further states that the processing techniques in cassava production are known to reduce cyanide in tubers and leaves. Drying is the most ubiquitous processing operation in many tropical countries.

The report explains that sun-drying eliminates more cyanide than oven-drying because of the prolonged contact time between linamarase and glucosides in sun-drying. It adds that soaking followed by boiling is better than soaking or boiling alone in removing cyanide.

Data from the National Library of Medicine show that traditional African foods such as garri and fufu are made by a series of operations such as grating, dewatering, fermenting, and roasting and in the various stages of garri manufacture, 80 to 95 per cent cyanide loss occurs.

A research paper by a group of Nigerian researchers titled, ‘Visual defects among consumers of processed cassava’, shows that illnesses due to consuming smaller amounts of cyanide taken in over a long period of time can occur if cassava roots are not processed properly.

The effects, it said, can include poor vision and hearing, paralysis of the legs and unsteady walking, among others.

According to the paper, the results of the study prove that consumers of garri have poorer visual acuity and colour vision when compared with the non-consumers of garri.

It says this may be due to the exposure to unsafe amounts of cyanide in garri that is greater than 10 ppm, which is consumed over a long period of time.

The report says, “Consumption of processed cassava (garri) increases the high incidence of refractive errors among consumers, which may consequently contribute to the high prevalence of blindness and severe visual impairment in the study area.”

A popular health influencer and doctor, Chinonso Egemba, better known as Aproko Doctor, said constant intake of garri not properly processed could affect eyesight.

He said, “If it is processed properly, garri will not affect eyesight. If a person constantly takes garri that is poorly processed, it can contain small amounts of cyanide that can reduce oxygen supply to the eyes, causing severe macular degeneration.

“But it won’t just affect the eyes. When cyanide affects the eyes, it can lead to blindness. When it affects the thyroid, it can lead to hypothyroidism. The kidneys and pancreas too may be affected as it can reduce insulin production. This insulin is what regulates blood sugar.

“So, except you buy garri from wicked people who do not pass the cassava through all the processes to properly remove cyanide, it can’t be poisonous. The chances are slim. Properly processed garri will not affect your eyesight.”

Cyanide is a rapidly acting, potentially deadly chemical that interferes with the body’s ability to use oxygen.

Raw cassava contains naturally occurring forms of cyanide.

The New York Department of Health notes that the fast-acting poison was used as a chemical weapon for the first time in World War 1.

It states further that low levels of cyanide are found in nature and in products humans commonly consume.

Cyanide can be produced by certain bacteria, fungi and algae. It can also be found in cigarette smoke, vehicle exhaust, and in foods such as spinach, bamboo shoots, almonds, lima beans, soy and tapioca.

A consultant ophthalmologist at the Lagos State University Teaching Hospital, Bolanle Balogun, said associating the consumption of garri with blindness was a myth Nigerians had lived with for too long.

She said, “There is no study to prove that garri causes blindness; it is a myth we have lived with for too long. However, cyanide is a poison that is toxic to the body and it affects the nerves, including those in the eyes.

“So, it is not the garri that affects the eyes, it is the presence of cyanide in garri that is not well processed that can affect the eyes over time, and also the nervous system of the body. Some cultures use palm oil in processing their garri, which helps in reducing the toxicity.”

The ophthalmologist said she would not advise anyone to stop consuming garri for fear of going blind.

The process of making garri starts with the cassava tubers being peeled, washed and grated or crushed to produce a mash.

The mash is then mixed with palm oil and placed in a porous bag, which is placed in an adjustable press machine for one to three hours to remove excess water.

Once dried, it is sieved and fried in a large clay frying pot with or without palm oil.

The resulting dry granular garri can be stored for long periods.

A Professor of Optometry at the Faculty of Life Sciences, University of Benin, Gladys George, explained that although properly processed garri would not harm the eyes, just one exposure to cyanide is enough to damage eyesight.

She said, “Properly processed garri will not affect eyesight or cause blindness, but if the process of fermentation and frying is not properly done, then the cyanide content will still remain.

“The chemical is toxic to the nerves and shouldn’t be consumed. What it does to the body is that its biochemical structure displaces the vitamin B12 from its receptor site. Then the body becomes deficient in B12, which in turn causes damage to the optic nerve that sends signal from the eyes to the brain, ultimately leading to loss of vision and blindness.”

George said properly processed garri, no matter the frequency of consumption, would have no negative effects on the eyes.

“If properly processed and cyanide reduced to the barest minimum, the frequency of consumption will not affect eyesight in any way. As long as the toxic effect is removed, garri is safe for consumption.

“But even if it is once that a person is exposed to cyanide poisoning, it is just enough to damage the optic nerve and cause blindness,” she added.

According to a nutritionist, Esther Johnson, garri has many health benefits, as it contains carbohydrates and dietary fibre.

She said, “Garri is a healthy food because it is low in fat and high in carbohydrates. It is also a good source of dietary fibre, which helps to regulate the digestive system and prevent constipation. Garri is also a good source of iron, as it aids red blood cell formulation which is important for healthy blood cells and growth.

“It helps to boost the immune system by keeping it healthy because it contains copper and magnesium; it helps to absorb toxins that go into the intestines. Also, garri mixed with palm oil can help to improve poor eyesight because of the vitamin A in palm oil.”

The nutritionist added, “Fermented garri left for a long period of time, such as Ijebu garri, contains bakarotennya, which is a compound that even helps to prevent blindness.”

She, however, noted that taking garri for a long period of time could increase blood sugar levels, worsen stomach ulcers and cause weight gain.

Culled from the Punch Newspapers 

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Palm Oil Or Groundnut Oil: Which Should You Use?

Stew is a very important part of foods eaten in Nigerian cities. Here, it is used to eat special delicacies e.g. rice. Some also use it to eat amala, eba, fufu and even bread. Stew can be fried with a variety of oils; however, in Nigeria, the two kinds of oil mostly used are palm oil and groundnut or vegetable oil.  Even though, traditionally, palm oil pre-dates groundnut oil, the latter seems to be used more than the former.

The Power Of Palm Oil

Palm oil is naturally reddish because it contains a high amount of beta-carotene (though steaming palm oil may destroy the beta-carotene, rendering the oil colourless), which helps the eye to fight infections. Palm oil is one of the few vegetable oils relatively high in saturated fats (just like palm kernel oil and coconut oil). It is thus semi-solid at typical temperate climate room temperatures, though it will more often appear as liquid in warmer countries.

The Nutritional Content Of Palm Oil

Palm oil contains several saturated and unsaturated fats in the forms of lauric (0.1%, saturated), myristic (0.1%, saturated), palmitic (44%, saturated), stearic (5%, saturated), oleic (39%, monounsaturated), linoleic (10%, polyunsaturated), and linolenic (0.3%, polyunsaturated) acids. Like any vegetable oils, palm oil is designated as cholesterol-free, though saturated fat intake increases cholesterol.
Palm oil is a very common cooking ingredient in southeast Asia and the tropical belt of Africa. Its increasing use in the commercial food industry in other parts of the world is buoyed by its cheaper pricing and the high oxidative stability of the refined product.

The Health Benefits Of Groundnut Oil

Groundnuts are rich in nutrients like Protein, Fat, Vitamins and Minerals. Vitamin E present in Groundnuts acts as antioxidants in the body and fight against free radicals providing various anti-ageing benefits. Many other advantages of Groundnuts or Groundnut oils are discussed in the following paragraphs.

Refined And Cold Pressed Groundnut Oil

However, before discussing the benefits of Groundnut Oil, we must take into account the two major types of Groundnut oil viz- Refined Groundnut Oil and Cold Pressed Groundnut Oil. All of us have heard of these two types. So what are they and how exactly do the benefits differ between the two of them? 

Refined Groundnut Oil is extracted using very high temperatures (up to 200 degrees Celsius) at machines in factories. Further to extraction, the oil undergoes several processing methods including chemical additives to refine, bleach and deodorize the oil. This results in an oil that is devoid of any nutrients, flavours and aroma. The extreme processing can also result in introduction of Trans Fats in the oil which are harmful to health.

Cold pressed groundnut oil, on the other hand,  is extracted at temperatures below 60 degree Celsius by applying mechanical pressure to the Groundnuts. This method helps in preserving the natural aroma, flavours and nutrients of the oil.

So We Will Now Focus This Discussion On Cold Pressed Groundnut Oil

The nutrition composition of Cold Pressed Groundnut Oil is as follows:

Besides its Macro-nutrients, Peanut oil is also rich in micronutrients like Vitamin E, Phytosterols and Omega-6 Fatty Acids, 

Owing to Its nutritional composition, Groundnut Oil has the following health benefits:

1. Heart Health

Various scientific researches have shown that using Groundnut oil for cooking purposes may improve heart health and reduce chances of heart disorders. Groundnut Oil is rch in Vitamin E, Monounsaturated Fatty Acids (MUFA) and Polyunsaturated Fatty Acids (PUFA) which lower the risk of heart disease. Moreover, groundnut oil is cholesterol free. The unsaturated fats available in it help in lowering LDL cholesterol and increase HDL Cholesterol adding to the cardiovascular health.

2. Antioxidant Properties

Cold Pressed Groundnut oil is rich in Phytophenols and Vitamin E which act as Antioxidants reducing the oxidative stress in the body. The antioxidants have anti-ageing properties and prevent the body from the risk degenerative diseases like Alzheimer’s disease. Also, the anti-inflammatory properties of the antioxidants supports joint health and provides relief in certain types of Arthritis like- Rheumatoid arthritis. 

3. Diabetes Control

Groundnut oil is considered good for diabetics. The unsaturated fats present in it improve Insulin sensitivity in the body. Also, Oleic Acid present in Peanut oil promotes Insulin production and help control type 2 Diabetes.

4. Skin and Hair Health

Groundnut oil has several benefits for skin and hair as well. It helps in moisturization, reduces the signs of ageing, helps in the treatment of Scalp Psoriasis and strengthens hair. Topical massage with groundnut oil helps in blood circulation in the body and improves the skin health.

So, when next you want to fry that stew, which should you use - palm oil or groundnut oil? The choice is yours.

 

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Fortify Your Body With Regular Diet Of Cucumber

Cucumbers belong to the same plant family as squash, pumpkin, and watermelon (the Cucurbitaceae family). Like watermelon, cucumbers are made up of mostly (95 percent) water, which means eating them on a hot day can help you stay hydrated. However, there's reason to eat cucumbers all year long. With vitamin K, B vitamins, copper, potassium, vitamin C, and manganese, cucumbers can help you to avoid nutrient deficiencies that are widespread among those eating typical diet.

The Anti-Inflammatory Power

Cucumbers contain an anti-inflammatory flavonol called fisetin that appears to play an important role in brain health. In addition to improving your memory and protecting your nerve cells from age-related decline, fisetin has been found to prevent progressive memory and learning impairments in mice with Alzheimer's disease. Cucumbers contain polyphenols called lignans (pinoresinol, lariciresinol, and secoisolariciresinol), which may help to lower your risk of breast, uterine, ovarian, and prostate cancers.

Cucumbers may help to "cool" the inflammatory response in your body. And animal studies suggest that cucumber extract helps reduce unwanted inflammation, in part by inhibiting the activity of pro-inflammatory enzymes (including cyclo-oxygenase 2, or COX-2).

A Powerhouse Of Antioxidants

Cucumbers contain numerous antioxidants, including the well-known vitamin C and beta-carotene. They also contain antioxidant flavonoids, such as quercetin, apigenin, luteolin, and kaempferol, which provide additional benefits. 
 Placing a cucumber slice on the roof of your mouth may help to rid your mouth of odor-causing bacteria. According to the principles of Ayurveda, eating cucumbers may also help to release excess heat in your stomach, which is said to be a primary cause of bad breath. Cucumbers contain multiple B vitamins, including vitamin B1, vitamin B5, and vitamin B7 (biotin). B vitamins are known to help ease feelings of anxiety and buffer some of the damaging effects of stress.

For A Healthy Digestion

Cucumbers are rich in two of the most basic elements needed for healthy digestion: water and fiber. If you struggle with acid reflux, you should know that drinking water can help suppress acute symptoms of acid reflux by temporarily raising stomach pH; it's possible that water-rich cucumbers may have a similar effect. Cucumber skins contain insoluble fiber, which helps add bulk to your stool. This helps food to move through your digestive tract more quickly for healthy elimination.

Low Calorie Snack

Cucumbers are very low in calories, yet they make a filling snack (one cup of sliced cucumber contains just 16 calories). The soluble fiber in cucumbers dissolves into a gel-like texture in your gut, helping to slow down your digestion. This helps you to feel full longer and is one reason why fiber-rich foods may help with weight control.  Cucumbers contain potassium, which is associated with lower blood pressure levels. A proper balance of potassium both inside and outside your cells is crucial for your body to function properly. As an electrolyte, potassium is a positive charged ion that must maintain a certain concentration (about 30 times higher inside than outside your cells) in order to carry out its functions, which includes interacting with sodium to help control nerve impulse transmission, muscle contraction, and heart function.

A Variety Of Ways To Enjoy Cucumber

There are many ways to enjoy cucumbers, such as fermented or raw in vinegar-based salads. If you're looking for something different, cucumbers make an ideal base for your vegetable juice due to their mild flavor and high water content. In fact, a simple juice of cucumber and celery is ideal for those new to juicing. From there you can work your way up to red leaf lettuce, romaine lettuce, spinach, and escarole, along with parsley and cilantro. Juicing is actually an ideal way to consume cucumbers.

 When you drink fresh-made green juice, it is almost like receiving an intravenous infusion of vitamins, minerals, and enzymes because they go straight into your system without having to be broken down. When your body has an abundance of the nutrients it needs, and your pH is optimally balanced, you will feel energized and your immune system will get a boost.

Why You Should Choose Organic Cucumber

If you're wondering whether you should choose organic cucumbers over conventionally grown varieties, It is suggested that you choose organic. Cucumbers were ranked the 12th most contaminated food and the second in cancer risk due to their pesticide content, according to the Environmental Working Group (EWG). Further, cucumbers are often waxed after harvest to withstand the long journey to market unscarred and to protect against the many hands that touch them. Therefore, it is better to chose organic Cucumbers than these other varieties.

 

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Guava: Nature's Powerhouse Of Nutrients

    Guava is a common fruit found in most tropical and temperate regions of the world. The health benefits of guava include the treatment of diarrhea, dysentery, constipation, cough, cold, skin care, high blood pressure, weight loss and scurvy. Many of you may have tasted this mouth-watering treat, or have at least seen or heard about it. Guava is very common in African and Asian countries but is increasingly available in the western world, particularly as more of its health benefits are now coming to light. It is a somewhat round or pear-shaped seasonal fruit, and is light green, yellow, or maroon in color on the outside when it is ripe.

A Powerhouse Of Nutrients

This popular fruit is a powerhouse of nutrients. If the traditional adage says that “An apple a day keeps the doctor away”, the phrase is probably changed to “A few guavas in the season keeps the doctor away for the whole year”. Its scientific name is Psidium Guajava. What makes guava special is that protecting the fruit does not require excessive use of chemical pesticides as in the case of grapes, apple, and other so-called “exotic” fruits. It is one of the least chemically treated and sprayed fruits.

 Guava is very helpful for those who want to lose weight without compromising their intake of proteins, vitamins and fiber. Guava is very high in roughage and rich in vitamins, proteins and minerals, but it has no cholesterol and a low number of digestible carbohydrates. It is a very filling snack and satisfies the appetite very easily. Guava, especially raw guava, also has far less sugar as compared to apples, oranges, grapes, and other fruit.

A Force Against Diabetes

In a related benefit to blood pressure, an intake of guava can also help those patients who suffer from diabetes. The high level of dietary fiber in guava helps to regulate the absorption of sugar by the body, which decreases the chances of major spikes and drops in insulin and glucose in the body. Studies have shown that consuming guava can help prevent the appearance of type-2 diabetes.

For Vision And Others

Guavas are extremely good sources of vitamin-A, which is well known as a booster for vision health. It can help slow down the appearance of cataracts, macular degeneration, and general health of the eyes. It can not only prevent degradation of eyesight, but even an improvement in eyesight once it has begun to degrade.  One of the most celebrated and important benefits of adding guava to your diet are its abilities to inhibit the growth and metastasis of cancerous cells.

 There have been numerous studies done in recent years on guava’s effects primarily on prostate cancer, breast cancer, and oral cancers. Guava leaf oil is extremely successful as an anti-proliferative substance, and has actually been shown to be more effective than some leading modern medicines in reducing cancerous growth. Guavas are also rich in lycopene, a powerful antioxidant that has been shown to be wildly successful in reducing prostate cancer risk. That same antioxidant has also shown to inhibit the growth of breast cancer cells, although further human trials need to be done.

An Edge Over Other Similar Fruits

Guava can outdo many other fruits, including orange and other citrus fruits, in terms of its concentration of vitamin-C. A  deficiency of vitamin-C can cause scurvy, and proper intake of vitamin-C is the only known remedy for that dangerous disease. In fact, guavas contain 5X more vitamin-C than oranges, which are often heralded as the absolute best source of that beneficial vitamin.

 Guava is very rich in astringents (compounds that make your gums feel tighter and fresher).  After you chew guava leaves, eat a raw guava, or use some guava-based toothpaste), your mouth feels healthier, and the astringent qualities also add substance to loose bowels and reduce symptoms of diarrhea. These astringents are alkaline in nature and have disinfectant and anti-bacterial properties, thus helping to cure dysentery by inhibiting microbial growth and removing extra mucus from the intestines.

Control Of Hormones

Guavas are a good source for copper, which is an important part of regulating thyroid metabolism by helping to control hormone production and absorption. The thyroid gland is one of the most important glands in the body for regulating hormones and organ system function, so guava can help balance your health in many ways. Guava is one of the richest sources of dietary fiber in terms of fruit. Its seeds, if ingested whole or chewed, serve as excellent laxatives.

 Juice of raw and immature guavas or a decoction of guava-leaves is very helpful in relieving coughs and colds by  reducing mucus, disinfecting the respiratory tract, throat and lungs, and inhibiting microbial activity with its astringent properties. Guava has one of the highest quantities of vitamin-C and iron among fruits, and both are proven to be preventive against colds and viral infections. In some areas of India, roasted ripe guava is used as a remedy against extreme cases of cough, cold, and congestion. Ripe guava should be avoided by people who are suffering from cough and cold, as it can exacerbate the problem. One should also avoid drinking water immediately after eating guava as it can lead to a sore throat. 

 

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The Link Between Fast Food Consumption And Liver Disease

The new year has begun and with it, resolutions for change. A study from Keck Medicine of USC published last week in Clinical Gastroenterology and Hepatology gives people extra motivation to reduce fast-food consumption.

The study found that eating fast food is associated with nonalcoholic fatty liver disease, a potentially life-threatening condition in which fat builds up in the liver.

Researchers discovered that people with obesity or diabetes who consume 20% or more of their daily calories from fast food have severely elevated levels of fat in their liver compared to those who consume less or no fast food. And the general population has moderate increases of liver fat when one-fifth or more of their diet is fast food.

"Healthy livers contain a small amount of fat, usually less than 5%, and even a moderate increase in fat can lead to nonalcoholic fatty liver disease," said Ani Kardashian, MD, a hepatologist with Keck Medicine and lead author of the study. "The severe rise in liver fat in those with obesity or diabetes is especially striking, and probably due to the fact that these conditions cause a greater susceptibility for fat to build up in the liver."

While previous research has shown a link between fast food and obesity and diabetes, this is one of the first studies to demonstrate the negative impact of fast food on liver health, according to Kardashian.

The findings also reveal that a relatively modest amount of fast food, which is high in carbohydrates and fat, can hurt the liver. "If people eat one meal a day at a fast-food restaurant, they may think they aren't doing harm," said Kardashian. "However, if that one meal equals at least one-fifth of their daily calories, they are putting their livers at risk."

Nonalcoholic fatty liver disease, also known as liver steatosis, can lead to cirrhosis, or scarring of the liver, which can cause liver cancer or failure. Liver steatosis affects over 30% of the U.S. population.

Kardashian and colleagues analyzed the most recent data from the nation's largest annual nutritional survey, the 2017-2018 National Health and Nutrition Examination Survey, to determine the impact of fast-food consumption on liver steatosis.

The study characterized fast food as meals, including pizza, from either a drive-through restaurant or one without wait staff.

The researchers evaluated the fatty liver measurement of approximately 4,000 adults whose fatty liver measurements were included in the survey and compared these measurements to their fast-food consumption.

Of those surveyed, 52% consumed some fast food. Of these, 29% consumed one-fifth or more daily calories from fast food. Only this 29% of survey subjects experienced a rise in liver fat levels.

The association between liver steatosis and a 20% diet of fast food held steady for both the general population and those with obesity or diabetes even after data was adjusted for multiple other factors such as age, sex, race, ethnicity, alcohol use and physical activity.

"Our findings are particularly alarming as fast-food consumption has gone up in the last 50 years, regardless of socioeconomic status," said Kardashian. "We've also seen a substantial surge in fast-food dining during the COVID-19 pandemic, which is probably related to the decline in full-service restaurant dining and rising rates of food insecurity. We worry that the number of those with fatty livers has gone up even more since the time of the survey."

She hopes the study will encourage health care providers to offer patients more nutrition education, especially to those with obesity or diabetes who are at higher risk of developing a fatty liver from fast food. Currently, the only way to treat liver steatosis is through an improved diet.

Jennifer Dodge, MPH, assistant professor of research medicine and population and public health sciences at the Keck School of Medicine of USC and Norah Terrault, MD, MPH, a Keck Medicine gastroenterologist and division chief of gastroenterology and liver diseases at the Keck School, were also authors on the study.

  

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Drinking Two Cups Of Coffee Daily May Lead To Fatal Heart Attacks

Drinking two or more cups of coffee a day may double the risk of death from cardiovascular disease among people with severe high blood pressure (160/100 mm Hg or higher) but not people with high blood pressure not considered severe, according to a research recently published in the Journal of the American Heart Association.

In contrast, the study found that one cup of coffee and daily green tea consumption did not increase the risk of death related to cardiovascular disease at any blood pressure measurement, though both drinks contain caffeine. According to the FDA, an 8-ounce cup of green or black tea has 30-50 milligrams of caffeine, and an 8-ounce cup of coffee has closer to 80 to 100 milligrams.

Previous research found that drinking one cup of coffee a day may help heart attack survivors by lowering their risk of death after a heart attack and may prevent heart attacks or strokes in healthy individuals. In addition, separate studies have suggested drinking coffee regularly may reduce the risk of developing chronic illnesses, such as Type 2 diabetes and some cancers; may help to control appetite; may help to lower the risk of depression or boost alertness, though it is not clear if this effect is from the caffeine or something else in coffee. On the harmful side, too much coffee may raise blood pressure and lead to anxiety, heart palpitations and difficulty sleeping.

“Our study aimed to determine whether the known protective effect of coffee also applies to individuals with different degrees of hypertension; and also examined the effects of green tea in the same population. To the best of our knowledge, this is the first study to find an association between drinking 2 or more cups of coffee daily and cardiovascular disease mortality among people with severe hypertension,” says Hiroyasu Iso, M.D., Ph.D., M.P.H., study's senior author, director of the Institute for Global Health Policy Research, Bureau of International Health Cooperation, National Center for Global Health and Medicine in Tokyo, Japan, and professor emeritus at Osaka University

High blood pressure, also known as hypertension, occurs when the force of blood pushing against the walls of blood vessels is consistently too high, making the heart work harder to pump blood. It is measured in millimeters of mercury (mm Hg). The current blood pressure guidelines from the American Heart Association and the American College of Cardiology classifies hypertension as a blood pressure reading of 130/80 mm Hg or higher.

The blood pressure criteria for this study are slightly different from the ACC/AHA guidelines. Researchers classified blood pressure into five categories: optimal and normal (less than 130/85 mm Hg); high normal (130-139/85-89 mm Hg); grade 1 hypertension (140-159/90-99 mm Hg); grade 2 (160-179/100-109 mm Hg); and grade 3 (higher than 180/110 mm Hg). Blood pressure measures in grades 2 and 3 were considered severe hypertension in this study.

Study participants included more than 6,570 men and more than 12,000 women, ages 40 to 79 years at the start of the research. They were selected from the Japan Collaborative Cohort Study for Evaluation of Cancer Risk – a large, prospective study established between 1988 and 1990 of adults living in 45 Japanese communities. Participants provided data through health examinations and self-administered questionnaires assessing lifestyle, diet and medical history.

During nearly 19 years of follow-up 842 cardiovascular-related deaths were documented. The analysis of data for all participants found:

• Drinking two or more cups of coffee a day was associated with twice the risk of cardiovascular disease death in people whose blood pressure was 160/100 mm Hg or higher compared to those who did not drink any coffee.
• Drinking one cup of coffee a day was not associated with increased risk of death from cardiovascular disease across any blood pressure categories.
• Green tea consumption was not associated with an increased risk of cardiovascular disease mortality across any blood pressure categories.

"These findings may support the assertion that people with severe high blood pressure should avoid drinking excessive coffee," said Iso. "Because people with severe hypertension are more susceptible to the effects of caffeine, caffeine's harmful effects may outweigh its protective effects and may increase the risk of death."

The study found that people with more frequent coffee consumption were more likely to be younger, current smokers, current drinkers, eat fewer vegetables, and have higher total cholesterol levels and lower systolic blood pressure (top number) regardless of the blood pressure category.

The benefits of green tea may be explained by the presence of polyphenols, which are micronutrients with healthy antioxidant and anti-inflammatory properties found in plants. The researchers noted that polyphenols may be part of the reason only coffee consumption was associated with an increased risk of death in people with severe high blood pressure despite both green tea and coffee containing caffeine.

Source: American Heart Association

  

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