HEALTH BENEFITS OF TAPIOCA/CASSAVA

Cassava is widely consumed in West Africa. Cassava is cooked in various ways around Africa and the world. From research, I understand that it is also popular in the Caribbean and Asia. Research also shows that cassava is used to make desserts...I would love to try that. For us in Nigeria, the most popular food derived from cassava is eba. Eba is widely consumed in Nigeria, the next famous food, I believe, would be indomie noodles. I have always wondered if there were any health benefits from eating eba. The first thing anyone would say is that eating eba would contribute to developing a pot belly. As a result, I have seen many weight watchers eliminate eba from their diets.

Cassava, also known as Yuca, Tapioca, Manioc or Euphorbiaceous, has several health benefits. Cassava is a healthy source of carbohydrates. Carbohydrates are highly recommended for producing energy. Cassava is considered a healthy starch because it is low in cholesterol and unhealthy fats. Research shows that cassava is free from gluten making it suitable for use for people suffering with Celiac disease. Cassava flour, which does not contain any gluten, is a healthier alternative to wheat flour.

Young tender cassava leaves are a good source of dietary proteins and vitamin K. Vitamin K plays a role in building bone mass by promoting osteotrophic activity in the bones, thereby preventing diseases like arthritis. Cassava is also a moderate source of some of the valuable B-complex group of vitamins such as folates, thiamin, pyridoxine (vitamin B-6), riboflavin, and pantothenic acid. In addition,cassava contains adequate amounts of potassium. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.

Cassava is however said to be poisonous when eating raw. Research shows that cassava plant produces cyanide, a poison that can be deadly to humans. Some of the signs of cyanide poisoning are headache, dizziness, agitation, confusion, coma, and convulsions. it is therefore advisable to cook cassava properly before consumed. The processing method done to convert cassava to garri gets rid of the toxins...phew!!! I can enjoy my eba. Malnutrition can also occur where cassava is eaten excessively or as your main diet because the plant is low in protein and other micronutrients.

My conclusion therefore is that cassava, like most other plant is beneficial to the human body, however, too much/poor consumption could lead to negative effects.

NUTRITIONAL/HEALTH BENEFITS OF PLANTAINS

P lantains are widely eaten in West Africa. Plantains are similar to bananas but larger in size. While bananas are termed fruits, plantains are vegetables. Bananas are mostly eating raw, while plantains are usually cooked before consumption. Plantains can be eaten unripe, ripen or over-ripe. When unripe, plantains are usually green in colour, when ripen, they turn yellow. In Nigeria, for example, unripe plantains are usually used to cook plantain porridge, ripe plantains are mostly fried and used as a supplement to main dishes like rice and beans. Over-ripe plantains are used to make snacks like plantain fritters.

NUTRITIONAL BENEFITS OF ZOBO/SORREL DRINK

z obo/sorrel was a must have during family gatherings. As children, we loved drinking it, not only because of how nice it tasted, but also because it coloured our lips and tongues red. Zobo (Nigerian) or Sorrel (Jamaican) is a red coloured drink made from a flower called Hibiscus sabdariffa. The sorrel plant contains a wide range of vitamins and minerals including vitamin C, calcium, niacin, riboflavin and a group of compounds called flavonoids. Flavanoids not only gives the sorrel plant its deep red colour, but, are also rich in antioxidants which rids the body of toxins. The sorrel plant also contains nutraceleuticals, which are said to be helpful to the health. Nutraceleuticals can help prevent and treat several diseases including diabetes, hypertension, heart disease, and cancer.

HEALTH BENEFITS OF LIME AND HONEY

L ime and Honey are two must haves in my house. I use honey as a substitute for white sugar. I remember a friend of mine visited me once and she wanted to drink garri (drinking garri is local to Nigerians, i.e. eating dried cassava with cold water as opposed to hot water), she was astonished when I told her to use honey to sweeten her garri. I'm not a tea person, but my parents are, and a cup of tea for them is not complete without limes.

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