Garri (also known as gari, garry, gali, “cassava flakes” or occasionally tapioca) is a popular West African food made from cassava tubers. The spelling ‘garri’ is mainly used in Cameroon, Nigeria, Sierra Leone, Benin, Togo and ‘gari’ in Ghana. In some sub-Saharan regions of Africa, it is referred to as ‘gali’. -Wikipedia.
Garri is one of the staple foods in Africa it is way cheaper than most staple foods. And because it could be eaten as flakes by adding milk, sugar and groundnut it proves delicious for consumers, this make it a good option for even the poorest families, the reason garri addiction is high in Africa is because of high poverty rate.
Research has shown that cassava plant contains cyanide in toxic levels, this toxicity occurs when cassava is not well processed or when eating raw.
When garri is not well processed or eaten raw the cyanide in it attacks the optic nerves, this sends light sensation from the eye to the brain therefore damaging the nerves and a result of this one might have an impaired vision and in extreme cases loss of sight might occur.
Notwithstanding when it is well processed it proves no harm to the eyes, because the processing press reduces the amount of cyanide in it. Processing it by adding palm oil in it during the milling process neutralizes cyanide level and thus proves healthy for consumption.
Also combining eaten garri with balanced diet that contains adequate amount of vitamins, minerals and protein will go a long way in balancing the equation. It is a good source of carbohydrate but the its intake should be reduced for optimal eye performance, one should also periodically visit the optician for eye checkups and treatment.
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