THESE 4 REASONS WILL MAKE YOU TO STOP TAKING GARRI

In Nigeria, cassava flakes is a staple food and are made from cassava tubers.

Nicknamed ‘garri’, ‘African cornflakes’, ‘garium sulphate’, ‘garrison’, it is loved by many and taken by a large percentage of the population. 

Garri can be in yellow or white colour depending on what type of palm oil was used to fry it.

Consumption of garri is common among the populace of West Africa like Togo, Nigeria, Benin Republic and others. It gained this importance not only because its a cheap and readily available source of food but also a fast food

Garri can be taken on its own by soaking in water and drinking, but it could also be mixed with hot water, and be eaten with soup to give a balanced diet

Eye Defects

Garri is made from cassava which is known to contain hydrocyanic acid. Cyanide in garri, if contained in large quantity can lead to serious eye defects. However, proper, safe, and thorough processing of the garri should reduce the concentration of the acid to a considerate level.

Causes/Aggravates Ulcer

Due to the high levels of cyanide in poorly processed garri, an ulcer can be developed. Cyanide is an organic acid in nature and when it is concentrated in the intestines. it can cause an ulcer or worsen the situation of an ulcer patient.

Weight Gain

Garri is made from cassava which is highly rich in carbohydrate. A cup of garri contains about 360 calories, out of which 99 percent is carbohydrate. Excessive consumption of garri can increase the blood sugar level in diabetic patients and in turn, this causes weight gain, infertility and reduced wound healing ability.

Heart Attack

During processing, red oil is added as an additive to some garri and this oil may increase the risk of heart attacks and heart failure. Saturated fat of the oil can obstruct blood flow to the heart. 

Conclusively, excessive and frequent taking of garri, especially those not well processed, can hinder one’s health and give room for ill health.


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