HEALTH BENEFITS THAT SHOCK ABOUT GARRI

Nigerians share a common love for Garri. We love to drink it with cold water and sugar. We also love to sprinkle it into hot water and pound it into smooth Eba to enjoy with our favourite soups.

Garri is also one of Nigeria’s most affordable and easily accessible foods. It has an extremely long shelf life-up to a year- and requires very little effort to store. Simply keep your Garri in a cool, dry place and you should have no problems. Garri can actually be said to be Nigeria’s staple food.

ITS IMPROVE OUR EYES 
Yes, you read that right! You are not the only one who would be surprised by this.
Contrary to popular opinion, Garri is quite good for the eyes. It contains the compound known as bakarotennya a compound key to preventing blindness.

It also contains vitamin A, which protects the surface of the eyes- the cornea.

Don’t keep this important information to yourself. Make sure you share it with your friends, family and Social Media followers.

ITS HELPS TO PREVENT CANCER
Believe your eyes, reader. Garri really does aid in the prevention of cancer.

Garri contains the vitamin, Amygdalin- also known as B17.

B17 helps to stimulate the content of the red blood cells. Red blood cells contain a special protein called haemoglobin, which helps to carry oxygen from the lungs to the rest of the body and then returns carbon dioxide from the body to the lungs so it can be exhaled.

Unstimulated, the red blood cells suffer content loos which makes the body susceptible to cancer.

GARRI HELPS IN TERMS OF GROWTH 
Garri contains folate which is a vitamin that boost several essential bodily functions, including some of the following:

• Folate promotes tissue growth and boosts optimal cell functionality.
• It combines with other vitamins to help the body break down, utilize and create new proteins.
• Folate helps convert carbohydrates into energy for the body.
• Folate is essential in the formation of red blood cells.
• It also helps in the production of DNA.

IT'S BOOST OUR IMMUNE SYSTEM
Minerals such as copper and magnesium, and the vitamins like B17, vitamin A that are contained in garri, play an important role in the maintenance of healthy bones, nerves, and the immune system of the human body.

Such roles cannot be brushed aside or seen as unnecessary; just think of Garri as a soldier fighting your internal battles.

read more on some Nutritional fact about food we eat

STEP BY STEP PROCESS ON REMOVING CYANIDE FROM OUR CASSAVA. 

Cassava (Manihot esculenta Crantz) is an important tropical root crop providing energy to about 500 million people. The presence of the two cyanogenic glycosides, linamarin and lotaustralin, in cassava is a major factor limiting its use as food or feed. Traditional processing techniques practiced in cassava production are known to reduce cyanide in tubers and leaves. Drying is the most ubiquitous processing operation in many tropical countries. Sun drying eliminates more cyanide than oven drying because of the prolonged contact time between linamarase and the glucosides in sun drying. Soaking followed by boiling is better than soaking or boiling alone in removing cyanide. Traditional African food products such as gari and fufu are made by a series of operations such as grating, dewatering, fermenting, and roasting. During the various stages of gari manufacture, 80 to 95% cyanide loss occurs. The best processing method for the use of cassava leaves as human food is pounding the leaves and cooking the mash in water. Fermentation, boiling, and ensiling are efficient techniques for removing cyanide from cassava peels.