Garri and 4 Other Daily Foods That Could Kill You
Food is good for the body, providing the much-needed nourishment
for energy production, repair of tissue as well providing the necessary
chemical substances that will help the body fight diseases.
However,
care needs to be taken irrespective of how we prepare and consume food
materials as some poor cooked or raw materials could be extremely
detrimental to our health and wellbeing.
below are 5 of the everyday consumable foods that can endanger your life if not properly prepared or handled with care.
1. Grated Cassava flakes/Garri
Garri
is a staple food that all Nigerians can not do without. It plays an
important role in our daily lives….so much so that hardly a day goes by
without the consumption of this staple or its derivatives.
Unfortunately, Garri is one of the most problematic staples as the raw
materials used in its production; Cassava has sap that is rich in
cyanides and aflatoxins.
Cyanides are very
dangerous chemicals that are capable of killing humans by interfering
with the red blood cell’s oxygen uptake and may result in respiratory
failure in severe cases. Even worse is that no amount of processing
entirely gets rid of all the cyanide in the garri, but the good news is
that it can be reduced to consumable levels.
Proper processing should ensure that you don’t get killed by the staple you love but moderate consumption is still advised.
2. Bread
Agege
Bread is produced in many Bread Bakeries across Lagos State. Most of
these bakeries are unregistered and/or unsupervised by health monitoring
agencies in the State or Local governments.
Agege
bread comes in various sizes and is usually produced in 2 shifts, night
and day. Thus the bread is available hot (warm) and oven fresh in the
morning and evening. The loaves of bread are appropriately priced to
suit every pocket.
There are however a few health challenges resulting from the massive consumption of Agege Bread by Lagos residents.
The
hygiene of the product right from the bakery to its selling point
cannot be guaranteed. Although the bread loaves are brought out from the
ovens hot, they are usually taken away for sale naked.
Many
of the bread sellers will be noticed to be wrapping up the bread inside
transparent nylon bags by the roadside where they are being sold to the
public. Occasionally, some of the dirty loaves are cleaned with dirty
rags by the roadside.
It is therefore, obvious that not many of the bread loaves are hygienic for human consumption.
Concerning
the actual contents of the bread, some health problems can also arise.
The basic flour used is from white wheat flour.
It
is a sure cause of high blood sugar unlike if whole grain wheat has
been used. Thus diabetics and those likely to develop diabetes are
warned to stay off this kind of product.
Furthermore,
Agege bread is high in table salt and refined sugar. High intake of
table salt predisposes to development of high blood pressure while high
intake of refined sugar is a well-known cause of Diabetes. Thus wise
adults should be wary of excessive consumption of Agege bread or else
they are beautiful candidates of these silent killers ravaging our
present day society.
3. Akara
Akara
also known as bean cakes is a morsel filled with joy for many,
especially when taken hot with pap, custard or bread. However, there are
growing health concerns as regards the oil content of the delicacy as
stated by Dooney’s kitchen.
In the process of
its frying, each morsel absorbs loads of groundnut oil; which has a
potential to be high in cholesterol and bad for the heart.
According
to the site, a subsequent comment made reference to the amount of
ground nut oil used in the preparation of akara, he said;
4. Groundnuts
Groundnuts
are the love of our lives….oh we love it! Especially if we have to take
it Ijebu garri on the rocks. However, just like the oil derivative, one
has to be careful of the consumption rate. This because poor storage of
the nuts can expose them to fungal attacks which in turns increases the
concentration of aflatoxin in them (yeah, aflatoxins are by-products of
fungal metabolism). High concentrations of this chemicals can affect
the liver in the long run. Hence, the careful consumption.
Note
that if you eat groundnuts and probably tastes funny it most likely may
be infected by fungal and hence loaded with aflatoxins.
5. Beans
There
is a general consensus in the health community is that beans are, in
general, a “health” food and that when combined with rice, form a
perfect protein for vegetarians.
Beans contain a
lot of soluble fiber, protein, carbohydrates, folate and iron. They
also contain Lectins, which are also present in high amounts in grains.
Because of their protein content, beans (legumes) often get a primary
role in the diet of vegetarians, though not without cost.
According
to the site wellnessmama.com, lectins in legumes are an important
protective measure for the bean plant, and a potentially harmful one for
humans. An excerpt from wikipedia also states that;
Obviously,
some lectins have more toxic effects than others, as evidenced by the
example above, but all lectins have some effect on the body. This is the
reason that grains, beans, and other lectin containing foods cannot be
eaten raw.
Lectins are capable of harming the
lining of the intestines, especially the microvilli. This happens when
the lectins bind to the protein receptors in the intestinal lining,
causing damage.
When the intestines are
damaged, lectins and the foods that they bind to can pass through the
intestinal wall and into the bloodstream. These sticky molecules can
then wreak havoc in the bloodstream, causing diabetes and metabolic
syndrome.
Technically, this write-up isn’t
saying you should stop eating these foods, but that you should make sure
these foods are properly prepared, so you do not end up in the
hospital.
Health is wealth
stay safe