Wednesday, April 24, 2013

What plastic products do to your health



Plastic wares
Plastic goods come in different shapes, colours and sizes. These days, virtually every household item contains one plastic element or the other. From a baby’s feeding bottle to toys, plates, cups, cutlery, lunch baskets, freezer bags, table mats, buckets and large water containers, plastic wares seem to have taken over in the home.
Ditto the offices, where many portable utilities like water dispenser and waste bins, among others, are handy. In drive-through restaurants, you are served foods in microwavable take-away packs that are plastic.
At social gatherings such as burial ceremonies, chieftaincy celebrations or birthdays, different designs of plastic ware are usually handed out as tokens, and they are mostly monogrammed with the names and pictures of the hosts.
Food packaging and beverage industries also make use of plastic products, especially because of their durability and availability.

Western diet, route to early grave


BY SOLAADE AYO-ADERELE

Western food
What does your breakfast look like?
The answer to this simple question may be as diverse as the ethnic tribes that make up Nigeria, what with our attitude towards food, which borders on consuming large portions.
Among the upwardly mobile, breakfast may consist of corn flakes (which are usually fortified with some so-called vitamins), bacon, fried eggs or omelet, white bread and tea sweetened with white sugar — or other forms of sugars that researchers say are not in the least healthy.
At work, lunch may not be better, as it may be a combination of fried chicken or sautéed fish, with a generous serving of French fries, to be washed down with a large, chilled bottle of sugary beverage.
Dinner is no better, as it may consist of some take-away from the numerous fast food eateries that line major routes. Yet, experts say you eat Western diet to your peril. The unambiguous conclusion among dieticians, nutritionists, physicians and researchers is that Western diet is unhealthy and should not be taken regularly or served at the family table for that matter.

Nutritional benefits of onion



Onions
Never mind the tears they provoke, onions help in your fight against diseases. A prized member of the lily family, they lavish you with health benefits while adding taste to your food. A quick glimpse at their incredible health benefits:
• The phytochemicals in onions improve the working of Vitamin C in the body, thus gifting you with improved immunity.
• Onions contain chromium, which assists in regulating blood sugar.
• For centuries, onions have been used to reduce inflammation and heal infections.
• Do you enjoy sliced onions with your food? If yes, rejoice! Raw onion encourages the production of good cholesterol (HDL), thus keeping your heart healthy.
• A powerful compound called quercetin in onions is known to play a significant role in preventing cancer.
• Got bitten by a honeybee? Apply onion juice on the area for immediate relief from the pain and burning sensation.
• Onions and garlic are both pungent in odour and flavour. Linked to this pungency is the fact that both of these vegetables are excellent natural antibacterial agents. By eating a diet that is heavy in (raw or slightly cooked) onions, you can boost your body’s natural protection against bacteria. You’ll be less likely to experience certain types of infections.
• Onions are generally high in iron. Red onions, in particular, have the highest concentrations of iron. This can be helpful for a number of reasons. Onions can prevent anaemia and also boost blood cells in a number of ways as a result of the iron that they contain.
• Folic acid is helpful in regulating body systems. It is typically found in different types of fruits, but onions are unique in that they contain a hefty amount of folic acid.

• Contributed by: Ebuka Ezeji
Source: Punchng.com

Friday, March 29, 2013

Quail Eggs: A Super Healing Food



Quail eggs: A super healing food
By Prince Arinze Onebunne 
Prince Arinze Onebunne the Managing Director, Jovana farms, is a role model to many youth and retirees. This is because of his business of creating mini-livestock millionaires. The industry has thrived in recent years. For people who want to start their own business, Onebunne advises them to try raising quails for health and wealth. Quail need little water and food and lays an egg a day.
The meat is white, tasty and healthy for consumption, however, the eggs by far is the most important product. Onebunne helps people to set up farms for quail, grasscutter, snail, fish, rabbit, e.tc. He has for sale good species of these animals including large quantity of quail eggs
British researchers say that quail egg should be pronounced a super-food, as it has a very good impact on our health and even helps to fight obesity. According to nutritionists the egg as food is one of the richest in good essential ingredients and we all should consume at least two eggs  a day. The researchers emphasize the egg’s important role in general health protection as well as losing and maintaining body weight. Quail egg is simple an elixir of life, we all need it.

Wednesday, March 13, 2013

Dodo Ikire


Dodo Ikire



Dodo Ikire is a delicacy that originated from South-West Nigeria, in particular, Ikire, in Osun State.
It is a snack enjoyed by people across different ethnic groups, even outside Nigeria.
It is a sure taste thriller made from overripe plantain.
Although the original creators of the delicacy say that is a particular type of plantain is used to prepare it, one can use the regular plantain.
One thing is sure; you will still get that distinctive taste.
So, when next you are wondering what to do with those overripe fingers of plantain in your kitchen, think Dodo Ikire.
Ingredients
Plantains with black skin
Crushed bell pepper
Palm oil (or a mixture of palm oil and vegetable oil)
Salt
Method
*Heat the oil until hot but not smoking
*Cut plantain into coarse dice
*Mix with crushed bell pepper, salt and form into small balls
*Drop the balls in the hot oil
*Reduce the heat and fry until the balls turn dark brown
*Remove and drain on paper towels
*Serve warm

BY BOSEDE OLUSOLA-OBASA

Monday, March 4, 2013

Homemade fish BBQ for Easter


Homemade fish BBQ for Easter

Fish






Spice up your Easter meals with exciting whole fish BBQ. Here’s a guide to preparing it right in the comfort of your kitchen.
- Light your grill and set it at its highest heat setting. Let it heat up for at least 20 minutes or so
- Check the fish fillets. None should be more than an inch or so thick
- Season the fish well with salt and pepper or your desired dry seasoning
- Make sure that you have all your utensils next to the grill, along with a clean plate or dish to hold the cooked fish
- Oil the grill grate lightly; then repeat
- This coat of oil will prevent the fish from sticking and will promote the formation of grill marks.
- Lay the fish in the centre of the grill directly above the heat source. There should be an audible sizzle •Avoid cooler sections of the grill and indirect heat
- Wait for about two minutes, then slide the prongs of a broiler fork between the bars of the grill grate and slide them under the fish.
- Gently lift up a section of fish to check the cooking and look for the formation of grill marks.
- When grill marks form, use the broiler fork to lift up a corner of the fillet, and slide a spatula under the fish
- Turn the fish over and cook the other side
- Use the broiler fork to flake open a section of one fillet to check if it is cooked. If the interior of the fillet is no longer translucent, the fish is cooked
- Remove the fillets as soon as they’re done
INGREDIENTS
- 1 whole fish (such as red snapper)
- Salt and freshly ground black pepper, to taste
- 6 cloves garlic, minced
- 2 green chili, stemmed, seeded, and minced
- 1/ 2 piece ginger, peeled and minced
- Juice of two limes
- 1 cup canned coconut milk
- 1⁄2 tsp curry powder
- Canola oil, for brushing
- Other seasonings
Feel free to add more to these ingredients.
Additional report from e-How.com

Dietary supplements? Slow down!


Dietary supplements? Slow down!

 BY KEMI LAWAL

Dietary supplements, slow down
Food supplements, also known as dietary supplements, are meant to improve your diet by providing vitamins, minerals, herbs, amino acids, enzymes, and other beneficial substances. They come in a variety of forms, including capsules, soft gels, gel caps, and tablets.
According to the website www.military.com, they contribute to improved muscular strength, endurance, and overall physical performance.  For this reason, they are commonly taken by athletes to improve their performance. Food supplements can also prevent a variety of diseases and health conditions. For example, pregnant women are advised to take folic acid to prevent birth defects. Other supplements are used in combination with drugs as a method of complementary or alternative treatment for health conditions.
Although supplements are available for every type of vitamin and mineral, most experts advise obtaining nutrients through diet because supplements can’t replicate all of the nutrients and benefits of whole foods. According to www.mayoclinic.com, some vitamin supplements can be dangerous if you ingest too many of them. Too much vitamin A, for example, can cause hair, skin and bone problems, headaches, and irritability. Overuse of vitamin D can cause kidney stones, tiredness, and mental health problems. Vitamin C is an exception in the water-soluble category, as too much of it can cause kidney stones and gastrointestinal problems.
Another problem with vitamin supplements is that they ordinarily do not contain fibre. Replacing nutritious food with vitamin supplements may therefore decrease fibre intake. Fibre is a substance derived from food that helps to clear out and regulate your intestinal tract. It is also filling, which helps decrease appetite, and soluble fibres play a role in lowering blood cholesterol.
Taking vitamins may decrease your natural phytonutrient intake. Phytonutrients are chemical substances in foods that likely protect against certain types of cancer and cardiovascular disease. They are found in a variety of foods including fruits, vegetables, nuts and legumes.
In addition, when taking vitamin supplements, you may miss out on the intake of other needed vitamins and minerals. A multivitamin may make up for this deficiency to an extent; however, your risk of vitamin toxicity increases. Eating a balanced diet consisting of a variety of fruits, vegetables, whole grains, protein and dairy is more likely to give you the appropriate balance of all needed nutrients.
Most vitamins are water soluble and will quickly be used or flushed out of your body without building up to toxic levels; however, there are some vitamins that may build up to dangerous levels in the body. The fat-soluble vitamins A, D and E are stored in the body for long periods and unhealthy build-up can cause health issues such as birth defects, nausea, kidney damage and digestive tract disorders. Supplementation can lead to toxicity of these nutrients. Healthy adults should intake no more than 10,000 IU— International Units— of vitamin A; 2,000 IU of vitamin D; and 1,100 IU of vitamin E in supplement form per day to avoid toxic levels of these vitamins.
Vitamins have the potential to interact with drugs or exacerbate certain health problems and it’s recommended that you inform your doctor if you are taking them. Vitamin E is one of the primary nutrients, which has great potential to interact with certain medications. This nutrient may increase risk of blood clotting in people taking anti-clotting drugs, may interact with chemotherapy or radiation therapy and has the capacity to lessen the effectiveness of certain cholesterol-lowering medications.
There is still a lot of research that needs to be done to confirm the effectiveness of certain vitamin supplements. Many people take them with the assumption that they will work just as well as natural nutrients from foods. In reality, supplements are man-made ‘nutrients’ which are not always as effective in improving health as their natural counterparts.
For example, vitamin C ingested from food sources may help reduce risk of certain cancers of the mouth and breast and lower high blood pressure— with the help of blood pressure medication –  while their synthetic counterparts have been shown to have no beneficial effect in reducing certain cancers of the mouth, breast or lowering high blood pressure.
For optimal benefit, consult your doctor about the right dietary supplements for you. Research the supplement ingredients before you purchase the product. Avoid dietary supplements with mega doses of any ingredient, particularly vitamin A, vitamin D, and iron. A mega dose is one that exceeds the recommended dietary intake. Although mega doses can be beneficial for the treatment of certain health conditions, they can also cause toxicity symptoms. Finally, stop taking any supplement if you experience an unpleasant side effect, and never combine supplements with medication or other supplements without your doctor’s recommendation.

Principle of proper food combination


Principle of proper food combination

 BY ARINOLA ADENIYI

Food combining health
I am an unrepentant believer in the fact that ‘diets don’t work!’ The best way to go about losing weight is to develop a long lasting healthy lifestyle you can cope with and enjoy. That way, you would avoid the frustrations of unachieved set weight loss goals, giving up virtually everything you love, fluctuating weight, as well as the yo-yo diet trap.
Coming across a programme that allows you to eat everything you already eat and which makes you lose weight in the process by properly combining your food is worth considering.
Proper food combination is an approach to eating which makes it easier for the body to digest food. It is believed that Dr Howard Hay developed the philosophy in 1904 to treat himself of the very familiar “trinity of troubles” ranked as the primary source of death; viz the combination of high blood pressure, kidney disease and a dilated heart. It postulates that our body cannot effectively digest proteins and carbohydrates at the same time because the chemical processes are anti-productive during digestion.
By following Dr Howard Hay’s food combination guidelines, food is more easily digested, providing better absorption of food, which ultimately gives the body more energy.
- Food can be divided into three groups: Proteins, carbohydrates and neutral
Proteins include meat, poultry, fish, cheese, eggs, soya beans, yoghurt, milk and milk products.
Carbohydrates include, bread (whole meal flour), tapioca, rye, wheat, sweet corn, quinoa, oats, nuts, potatoes, sweet potatoes, pastas, rice, sweets, sugar/honey.
Neutral includes most vegetables, all salads, seeds, nuts, herbs, spice, cream, butter, natural and cold pressed oil, egg yolk, avocado, olives.
Tips for proper food combination:
- Proteins and carbohydrates should not be eaten together.
- Neutral foods can be combined with either proteins or carbohydrates.
- Allow four hours between carbohydrate and protein meals.
- Protein, carbohydrate and fats should be eaten in small quantities
- Vegetable, salad and fruits should be a major part of your diet.
- Avoid beans, dried peas and noodles made of eggs because they contain large amounts of protein and carbohydrate.
- Only whole grains and unprocessed starches should be used and all refined and processed foods should be eliminated from your diet.
- Combining foods that are compatible with each other in terms of digestive chemistry is believed to significantly improve our health. Yes, you can have your pounded yam with vegetables minus the ‘orisirisi’(assorted meat); (hopefully there will not be diced beef and dried fish with every mouthful of the vegetable!) Boiled potatoes and vegetables without your chicken? You will acquire the taste and way of eating in no time. You can combine your food properly too when eating out at a restaurant, just always remember the basic guidelines.
Benefits
- It reduces and eliminates indigestion problem
- There is better effective utilisation and assimilation of nutrients.
- It promotes weight loss.
- Helps to jump-start metabolism
- It helps with debilitating diseases
- You feel fuller longer
- It increases overall health and well-being.
 I wish you optimum health and well-being!

Thursday, February 21, 2013

Curative power of sugar revealed


Curative power of sugar revealed: Heals wounds, leg ulcers more than anti-biotics

  •  
Besides being used as sweetener and preservative, new research shows sugar is more effective than modern medicine.
Innovative University of Wolverhampton senior lecturer, Moses Murandu, is researching the healing effect of sugar on cuts and wounds. He carried out the research into the effect of sugar on patients’ wounds on the vascular ward at Selly Oak Hospital in Birmingham, funding the study himself for six months.
Murandu, 43, grew up in Zimbabwe, where he watched his father treating wounds and reducing pain by pouring granulated sugar directly into wounds. But when he moved to the UK, he realised that sugar was not used for this purpose.
“When I was a child, my father used sugar or salt and I grew up without realising that something that works so well is not widely used,” he said.
His research found granulated sugar poured directly on leg ulcers, bed sores, and amputations promotes healing when antibiotics and other modern medicine have failed.
It works because bacteria needs water to grow, so applying sugar to a wound draws the water away and starves the bacteria of water. This prevents the bacteria from multiplying and they die. Moses found that a 25 per cent sugar concentration ensures the microorganisms cannot survive.
Explaining why sugar instead of salt is more effective Murandu, said:
“While salt is painful, sugar is not and reduces the pain drastically. The patients we have tested it on in the pilot study have said that they never knew such a simple method could make such a difference to their quality of life.”
One of the patients who received sugar treatment on a wound as part of the research was 62-year-old Alan Bayliss from Birmingham.
“I was a little sceptical at first but once I saw the sugar in operation, I was impressed,” he said.
Bayliss had undergone an above-the knee amputation on his right leg at the Queen Elizabeth Hospital Birmingham and, as part of the surgery, a vein was removed from his left leg leaving a wound which would not heal properly.
Murandu, who is studying for a doctorate at Birmingham University, was contacted and asked to treat the wound with sugar and the outcome was impressive.
“It has been revolutionary. The actual wound was very deep - it was almost as big as my finger,” said Bayliss.
“When Moses first did the dressing he almost used the whole pot of sugar, but two weeks later he only needed to use four or five teaspoons.
“I am very pleased indeed. I feel that it has speeded up my recovery a lot, and it has been a positive step forward. I was a little sceptical at first but once I saw the sugar in operation and how much it was drawing the wound out, I was impressed.”
The randomised control trial at three West Midlands hospitals is only half way through. So far, 35 patients have been treated with sugar treatment.
Murandu, and his research team are pleased by the results so far.
“I believe in sugar and the nurses and doctors who see the effects are beginning to believe in it too.”
Staff nurse Jonathan Janneman commented on the effect the treatment is having on the patients:
“He could see the cavity in his leg as well as having been unwell and through operations. But the sugar has given him something to hold on to.
“It is amazing that something as simple as sugar has given him a morale boost.”
Sugar has also featured in both folk and traditional South Asia medicine. It has been used to treat ailment ranging from coughs to constipation. The roots and stems of sugar cane are used in Ayurvedic medicine (one of the world’s oldest medicine originated in India).
They treat skin and urinary tract infections, bronchitis, heart conditions, loss of milk production, cough, anaemia, constipation as well as general debility. They also lower blood pressure and use to cure hiccups.
Though eating sugar cane either as juice or as raw cane, can lead to tooth decay, some compounds in the juice may protect teeth from the worst effects of sugar.

  • Written by  Victory Oyeleke  
  • Tribune

Ewedu: Good for everyone


Ewedu: Good for everyone

Ewedu leaf
Ewedu leaves make a highly nutritional soup. It is a traditional soup mostly eaten by the Yoruba of South-West Nigeria. But, like many other meals its acceptance has exceeded its original roots over the years. It belongs to a class of leaves called Jute. The leaves are available year round. Mothers usually rely on slimy ewedu soup when introducing solid meals to their toddlers.
There are different ways of preparing Ewedu. It may be prepared as abula (when combined with Gbegiri – beans soup); it can also be prepared with Okoro mostly eaten by the Yoruba but it is increasingly being appreciated by people from other ethnic groups.
Ewedu soup is mostly served with solids such as amala, Semo vita, eba and so on.
 Ingredients
Ewedu leaves
Teaspoon of potash (optional)
A pinch of salt
Seasoning
Ground crayfish
Stew
Method
•Pick the leaves
•Wash properly with a lot of water to remove sand
•Cook the ewedu leaves in a pot for about 15 mins
•Add potash to soften it
•Add a pinch of salt, seasoning and crayfish
•When it is soft, you can use the local broom to whisk it or blend
•Serve with stew or gbegiri and amala (yam flour)

BY BOSEDE OLUSOLA-OBASA

Make it a date with Ikokore


Make it a date with Ikokore

Ikokore
Ikokore, a delicacy common among the Ijebu of Ogun State, South-West Nigeria, is made essentially from water yam.
In its finished form, ikokore looks like a stew made of water yam, smoked fish, meat and chilly among other ingredients.
The Ijebu say it’s great to serve it hot on its own or with cold pap (eko) or eba.
Water yam, also known as ewura in Yorubaland, grows in most parts of the tropics, and is said to be extensively cultivated in the West Indies, the Pacific Islands and tropical Asia.
There are other dishes that can be prepared from water yam.
You may eat it boiled, fried (by mashing to make ojojo), mashed and steamed (to make ikokore); you can also make water yam chips.
Flour made from water yam can also be used for dishes such as queen cakes, biscuits and pastries.
According to EzineArticles.com, the nutritional values of water yam are wide.
Some of them are: Moisture – 70 per cent, Starch – 28 per cent, Sugar – 0.5 per cent, Fat – 0.1-0.3 per cent, Crude protein – 1.1-2.8 per cent, Crude fibre – 0.6-1.4 per cent, Ash – 0.7-2.1 per cent, Vitamin C(mg per 100g) – 5-8 per cent, Vitamin B1 (mg per 100g)- 0.09 per cent, Vitamin B2(mg per 100g) – 0.03 per cent and Vitamin A.


Ikokore Ingredients

Ikokore Ingredients
•Water yam
•Smoked or dried fish
•Beef, saki, ponmo
•Two cooking spoons of palm oil
•Salt
•Shrimps (dried or fresh)
•One tablespoon ground pepper
•One medium size onion
•Tomato
•Moderate portion of ogiri (locust beans)
Method
•Boil the beef, saki, ponmo with onions, salt and other seasoning
•Once cooked, leave to cool and cut into tiny pieces
•Peel yam, wash and grate
•Pour some water into a pot
•Add dry grounded pepper, ogiri, dried fish and shrimps, meat
•Cover and allow to cook
•Add grated yam in lumps to the pot
•Allow to cook
•Add palm oil, salt and other seasoning
•Stir gently with a wooden spoon
•Serve

Benefits of patronising fruits in season


Benefits of patronising fruits in season

Fruits
Fruits are available all the year round. No one therefore has reason not to take them. The issue perhaps lies in which one is preferred.
Did you know that you could achieve your body’s minimum fruit requirement for health living by simply patronising different fruits in season?
www.nutrition-and-you.com describes fruits as nature’s wonderful medicines packed with vitamins, minerals, anti-oxidants and many phyto-nutrients, offering nutrition and protection.
“They help body keep fit and healthy,” it adds. “Fruits are low in calories and fat and are a source of simple sugars, fibre, and vitamins, which are essential for optimising our health.
“Fruits provide plenty of soluble dietary fibre, which helps to ward of cholesterol and fats from the body and to get relief from constipation as well.”
Currently in Nigeria, there are many fruits in season: orange, pawpaw, water melon, tangerine, banana, pineapple, walnut and more.
Fruits are particularly appealing not just for their taste and nutrition, but also for their variety of shapes and exotic colours.
So, wait no further, go for that fruit.

 BY BOSEDE OLUSOLA-OBASA

Tasty grilled pineapples


Tasty grilled pineapples

pineapples
Pineapple is an oval-shaped tropical and perennial fruit plant. It’s unique for its combination of sweet and sharp taste.
Pineapple is recommended by nutritionists as a great option against indigestion.
WWW.3fatchicks.com describes the pulp as “juicy and fleshy with its stem serving as a supporting fibrous core.”
The outer part of pineapples are rough, tough, scaly and usually green in colour.
In some cases, especially when it’s ripe, the pineapple back is yellowish or reddish, but the flesh is cream.
Nutritionists agree that pineapples are very healthy and nutritious.
Some people prefer to eat pineapples fresh, but others love to have it grilled.
Grilling caramelises the sugars in fruits, creates a golden brown colour and intensifies the flavour. You may want to try it.
Whatever your choice, ensure you make it a frequent part of your meals even as its benefits are listed below.

Nutritional benefits of pineapple  

•Packed with vitamins and minerals such as vitamin A, vitamin C, calcium, phosphorus, and potassium
•Rich in fibre and calories
•Low in fat and cholesterol
•Prevents cough and colds
•Strengthens the bones (provides 73 per cent total body need for manganese)
•Keeps gums healthy
•Lowers risk of macular degeneration by as much as 36 per cent
•Alleviates arthritis
•Improves digestion

Recipe for grilled pineapple


Ingredient
•One whole fresh pineapple
•Three tablespoons honey
•One tablespoon freshly-squeezed lemon juice, lime juice, or orange juice
•Half teaspoon freshly-grounded black pepper

Method
•Peel and cut pineapple
•Cut into large sizes
•Mix honey, lemon, lime, or orange juice and black pepper in a small bowl
•Using a brush coat all sides of the cut fruit
•Preheat barbecue grill rack after oiling it
•Place pineapple wedges on the grill and cook about four minutes on each side
•Turn each side until the pineapple appears dry and golden brown
•Don’t overcook or burn
•Serve as dessert

BY BOSEDE OLUSOLA-OBASA

Hot, spicy Nkwobi


Hot, spicy Nkwobi

A plate of Nkwobi.
Nkwobi is prepared from cow leg cooked in thickened and cholesterol-free palm oil broth spiced with chili sauce.
Although the delicacy originates from South-Eastern Nigeria, it is popular among most Nigerians, irrespective of tribe, and served at big social events, including weddings and child-naming ceremonies.
It is important to note that one of the ingredients used in preparing Nkwobi is the Utazi leaf, which is said to contain properties that can significantly reduce the blood sugar level in diabetic patients, as well as serve as antioxidant.
Ingredients
•Cow leg
•Palm oil
•Potash (kanun)
•Seasoning
•Ground fresh pepper
•Ground crayfish
•Onions
•Salt
How to prepare
•Cut the cow leg into small pieces and wash thoroughly. Cook with meat ingredients (onions, thyme, seasoning, salt)  until it is very soft and tender enough for consumption.
•Pour small quantity of palm oil into a mortar, add a little of the ground potash and mix until the solution is thick and yellowish
•Add the ground fresh pepper, crayfish, seasoning and salt to taste.
•Pour the cow leg into well mixed sauce and mix again.
•Add the shredded utazi leaves and mix.
•Garnish with onions and serve.

Healthy feeding in 2013


Healthy feeding in 2013

Healthy feeding in 2013
Health and Life Africa, an online nutrition platform, defines a healthy diet thus, ‘The simplest definition of a healthy diet is one that provides the daily energy requirements with foods with varied but essential nutrients.’
No doubt, eating healthy has become important in the scheme of things for many Nigerian families. This partly owes to the growing need to live well by eating well.
But while many set out at the beginning of each year to give their families a healthier routine of meals, only a few stay true to it.
The reasons are obvious: the race to make ends meet usually encroaches on the better part of time required to fix good meals.
That is why many people, no matter how buoyant their purses are, often end up with junk meals. This is at the risk of not eating at all.
No matter your category, it is essential to eat balanced diets all year round because what you eat reflects in your health.
However, the basic rule to eating healthy is not to rely heavily on staple foods such as bread, grains, rice, pasta, potatoes, except they are richly complemented with lots of fruits, vegetables, meat and dairy.

BY BOSEDE OLUSOLA-OBASA


Aftermath of flooding: Food prices rise by 200%


Aftermath of flooding: Food prices rise by 200%

Foodstuffs on display
Just as Nigerians were nursing the hope that the prices of staple food items would fall at harvest season, the prices have started to go through the roof.
A countrywide survey by our correspondents indicates that the prices of food  items are rising beyond the reach of the average Nigerian, an aftermath of the devastating floods that have hit most states of the country.
Many states are recording between 200 and 300 per cent rise in the prices of food items like garri, beans and rice, among others.
Five months ago, our survey in Lagos had found that the prices of some staple foods had risen by 300 per cent, though major food dealers said then that prices would drop during the harvest season.
The cost of importation, insecurity, global climatic change, partial removal of fuel subsidy and lack of a food policy were said to be partly responsible for the hike.
With all these factors still present and the recent floods that have swept through most states in the country, the hope of price reduction is waning.
Amidst this, the Federal Government had in line with its self-sufficiency rice policy (by 2015) proposed a 10 per cent duty, plus a 100 per cent levy on imported polished rice in the 2013 budget.
Notable as the FG’s self-sufficiency initiatives are, they have come under severe scrutiny by members of the public, who contend that in the obvious absence of locally-grown rice on account of the floods, there should be a relaxed policy on imported brands.
Meanwhile, Nigeria’s inflation rate was officially put at 11.7 per cent in August 2012, compared to 12.8 per cent recorded in July, according to a recent report from the National Bureau of Statistics.
Though the inflation rate dropped, the NBS said the composite food index increased year-on-year by 9.9 per cent to 135.9 points in August 2012, down from 12.1 per cent in July 2012.
The relative moderation of food prices in August came and later snapped, according to the NBS, owing to a number of factors, including higher prices of fish, oils and fats, as well as increase in imported food prices. This trend ensured that the full benefit of a drop in inflation did not manifest in food prices drop.
The prices of staple food items in Kogi State, especially in Lokoja, have skyrocketed a month after floods ravaged about 334 communities in nine local government areas of the state.
More than 152,272 hectares of farmland were submerged by the floods, according to the Chief Press Secretary to the Deputy Governor of Kogi State, Mr. Michael Abu.
A random survey conducted at Old Market and International Market, Lokoja, on Wednesday showed an increase in the prices of many food items. This has been linked to the recent flooding in the state, which rendered many Kogi residents homeless, and destroyed many farmlands.
A staple food dealer at Old Market, Mrs. Aminat Suleiman, said essential food items had witnessed a sharp price increase. Suleiman said that a bag of beans that sold for N6,500 and N7,000 before the floods is now N14,000.
According to her, yellow garri, which is common and sold for N6,500 a bag, currently goes for N9,000. White garri, formerly sold for N5,500 per bag, now goes for N8,000.
She added that a bucket of yellow garri formerly sold at N350 now sells for N450 to N500, while a bucket of white garri, which previously cost N200, now costs between N350 and N400.
Suleiman said, “A few weeks ago, a paint bucket of beans ‘Oloyin’ specie of beans went for N200, but it is now N600 a bucket, while the other lower brand otherwise known as ‘Olotu’  previously sold for N750, now goes for N1,500. A cup of beans commonly referred to as Derica is now N250.”
Miss Rose Ajayi said that a carton of popular brand of noodles, which formerly went for N1,750, currently goes between N2,050 and N3,000.
Another trader, Mr. Rufus Alade, said that a bag of brand of rice called ‘Agric rice’ previously sold for N6,700 now goes for N7,500. He added that other brands of rice like ‘Mama Gold’ and ‘Royal Umbrella’, which were sold at N9,280 now go for  N10,000.
Another trader, Kayode Ahmed, said that prices of onion and Irish potato had also soared.
“A bag of onion ranged between N6,000, to N6,500 few weeks ago, but currently a bag of onion is N25,000. This is quite high and it is even difficult for us to recoup the cost of purchase not to talk of profit making,” he said.
A trader, who deals in groundnut oil and palm oil, Alhaji Shakirat Yekini, said that 25 litres of palm oil previously sold between N5,500 and N5,800 now goes for N7,000 to N7,300. A yam, dealer, Mr. Alfred Umaru, said that a tuber of yam which previously sold for N200, now goes for between N350 to N400.
In Awka, the effect of the flooding that swept through the food basket of Anambra State has begun to take a toll on the prices of foodstuff in the state.
A survey of the Nkwo Amaenyi Market and the Eke Awka Market in Awka showed a rapid rise in the prices of foodstuff. Before the flooding, the price of a ‘Painter’ (small gallon of paint) that used to be N240 is now N400. A cup of ‘iron’ beans that used to be N35 is now N90.
A cup of brown beans that was N35 before the flooding is now N80, while a cup of local beans that was N25 is now N45.
A measure of dried Mangala fish that was N200 is now N300. Fiofio, a brand of local beans that used to be N35 is now N50.
A 50cl bottle of palm oil that was N200 is now N240, while a 50cl bottle of groundnut oil that was N400 is now N420. A small tuber of yam that was N200 is now N250. But the price of rice has not changed.
In spite of the rising rates, there are  fears that the prices will go up considering that the areas affected by the floods are the food basket of the state.
Mrs. Virginia Okeke, who sells foodstuff at Amaenyi Market, said food prices were likely to increase because the market at Otuocha was affected by the floods.
Two local government areas – Anambra West and Ogbaru – considered to be the food basin of Anambra, were completely submerged, while Anambra East, Ayamelum, Awka North, Ihiala and Ekwusigo, also noted for producing food and fish, were partially submerged.
However, reports by our correspondent in Enugu State said the Eastern Zonal Executive Council of the Senior Staff Association of Nigeria Universities said the flood had not made a noticeable impact on food prices yet because the state witnessed only about two serious cases of flooding.
Mrs. Nkemdil Uchendu, a trader at New Market in Enugu, said, “No food item has increased in price. If there is any, it could be on the basis of supply, distribution and other market challenges, not necessarily the floods.”
In Abeokuta, the capital of Ogun State, our correspondent reported that the head of the butchers at Kuto Market, Alhaji Samsudeen Balogun, said the problem of flooding in some parts of the North where they usually got their supplies, had continued to affect the prices of cattle, sheep and goat.
Balogun said the current situation had led to a hike in the prices of livestock by suppliers.
He said that an average sized cow that used to sell for about N100,000 some months ago now goes for N250,000, while a goat, which used to go for N10,000, now costs double.
“We usually buy the cow from the sellers from the North at Olodo Market in Ibadan and some other places. The price has increased and they told us that it is as a result of flooding and insecurity in the North,” Balogun said.
“In fact, we do a lot of persuasion and bargaining before they would sell to us even at the new prices. If we don’t buy the cow, there will be shortage of meat and our customers will suffer. We pray that God should bring the problems in the North to a quick end.”
The pepper and onion sellers at the market however said that though their supplies were affected by the flooding in the North, they had an alternative source.
According to them, they have the opportunity of sourcing their supplies from some parts of the South-West.
Mrs. Yusuf Alake, one of the pepper sellers, noted that in spite of this, the prices of these ingredients had increased compared to the recent past.
At the Fruit Garden Market in Port Harcourt, a basin of garri, which cost N1,800 last September had risen to between N4,000 and N4,500, while a cup of beans that sold for N65 per cup currently goes for N100.
A rubber of fresh tomato, which was sold for N250 before the advent of the floods in some parts of the country, now sells for N400. The price of pepper has not changed as it still stands at N150 a rubber.
A custard rubber filled with fresh tomato is currently N1,100 as against the old price between N700 and N800, depending on the freshness of the item.
At the Fruit Garden Market, a bag of Mama Gold rice is now N11,000 as against N9,500, which it was sold before September 2012. The price of a cup of beans, which stood at between N60 to N70 now sells at N100.
A food stuff seller, Mr. John Okoro, blamed the astronomical increase in the prices of beans, rice, garri and tomato on the flooding of some parts of the country.
“When the cost of transporting these food items is very high, the effect will be on the cost of the food items. That is why we are experiencing this increase in the price of some of the foodstuffs,” Okoro argued.
Also, Esther Chibueze, who sells plantain at Mile One Market, said a bunch of plantain now goes for N2,200 as against N1,500. Chibueze attributed the increase in price to the floods in Bayelsa and Rivers states.
According to her, moving food items like plantain from the farm is difficult due to the flooded areas in the South-East and South-South zone of the country.
The prices of staple food items have also increased in Calabar and other major towns in Cross River State following the devastating effect of flooding and other natural disasters occasioned by climate change.
At the popular Etim Edem, Watt and Marian markets, a milk cup of beans, which was formerly sold for N30 or N40, now sells for N70, depending on the variety. A small 5kg bag of beans currently sells for N2, 000.
A bag of garri, which used to be sold for N11, 000 now sells for N16, 000.
A bottle of groundnut oil now sells for N260, while the same bottle of palm oil which was sold before at N160 now sells for between N200 and N220.
A trader at the Etim Edem Market in Calabar, Mr. Linus Chukwu, said, “The floods have affected farmers greatly, especially the cassava farmers and that resulted in the rise in prices.”
Residents of Abuja, have also been feeling the effects of the floods. Investigations showed a noticeable increase in the prices of foodstuff in the markets at Kubwa and Utako. Some traders told Saturday PUNCH that the price of garri had increased tremendously because of the floods.
For instance, a bag of garri, which was N7,000, now sells for N14,000, representing 1000 percent increase in price. The traders said that the flooding in the Niger Delta and other parts of the country was responsible for the rise in the price of garri.
According to them, several people from states in the Niger Delta, especially Delta, have been besieging Abuja to buy cassava in large quantities.
The prices of goat meat are also prohibitive with a medium-sized cut costing about N1,500.
Traders blame the high cost of foodstuff from the farms and the hike in transport fares for the general rise in the cost of other commodities.
A meat seller, Ibrahim Abubakar, said that cattle dealers found it difficult to transport their livestock from the North, adding that the flooding in parts of the country was responsible for the hike in food prices.
Curiously, the prices of imported rice also rose from N9000 to N11, 000. Also, a kilogram of salt was increased from N70 to N100.
However, the effect of the floods on price of yam was not as high.
At the Giri junction on the Abuja Airport Road, yam sellers now sell 10 tubers of fresh yam for N2000 as against the initial price of N1,500 for 10 tubers of yam of average sizes.
Elsewhere in the capital, food prices have continued to soar even as the floodwaters recede.
A separate survey carried out in Dutse, PW and Kubwa Markets showed a slight increase in the prices of food items like rice, beans, yam, tomato, onion as well as fresh pepper.
In Lagos, the cost of imported rice ranges between N8,000 and N10,000 per bag depending on the brand. But market forces ignited by the flooding, tariff on imported polished rice among others, threaten to push the price up, especially as the festive seasons are approaching.
Rice dealers said that the price should shot up in some weeks’ time because of the floods that have washed large rice farmlands away.
The floods, the worst in 30yrs, submerged property, farmlands, and the Niger Bridge, the link between the north and the south of the country.
Meanwhile, the Nigerian Institute of Food Science and Technology has called on the Federal Government to properly manage the issue of flooding in the country so as to prevent food scarcity.
The institute said that devastation caused by the flooding in some parts of the country, if not properly handled, might lead to further devastation.