HEALTH BENEFITS OF GARI

1. Aids Digestion (PROBIOTIC)

The health benefits of gari include probiotic properties. Because it goes through a fermentation process to become gari as a finished product, it helps to maintain a healthy gut and may help improve your mood. About 95% of serotonin is produced from gut cells, according to scientists. Fermented foods (probiotics) promote more serotonin, which can improve your mood and general well-being.

The fiber content in gari helps with weight loss. It reduces appetite and lowers your chances of getting cardiovascular diseases.

Also, the starch in gari is known as resistant starch; it doesn’t get fully absorbed in the digestive system; therefore, it is beneficial to the good bacteria in the digestive tract.

2. Improves the Immune System

The contents of most of the minerals and vitamins in Gari might be low. Nevertheless, it is also a good source of vitamin C, which helps to improve the immune system.

3. Aids Eye Sight

Gari also contains the compound known as bakarotennya. It helps to prevent blindness, and especially the yellow gari fried with palm oil contains more nutrients than white gari. The presence of an important vitamin (vitamin A) in Gari helps in the prevention of poor sight. As long as it is consumed in moderation.

4. Energy

Research indicates that Gari has about 330 calories per 200g, of which 99% are carbohydrates. It is the number of calories in food that measures the unit of energy contained in that food. Taking Gari before any hectic work can sustain you with energy.

5. Cancer Risk Reduction

Research has shown that the presence of B17 vitamin (amygdalin) and fibre in gari helps stimulate red blood cells. It improves immunity and reduces your cancer risk.

6. Reduce Age-Related Illness

Studies have shown that one cup of Gari contains up to 15% folate. It promotes tissue growth. Folate has an integral role in pregnancy in terms of foetal development. Moreover, it helps reduce the risk of age-related macular degeneration.

7. Gluten-Free

Gari is a gluten-free food, as it does not contain the combination of proteins found in wheat and other grain foods. One of the main health benefits of Gari

Gari can be eaten by people with celiac disease (it affects the intestine) or those who are sensitive to gluten. Foods that contain gluten irritate their guts and, in most cases, damage their small intestine.

Nutritional values of Gari (Cassava Grits)

Gari Basics:

Gari is one of the most popular foods in West Africa and also a main source of carbohydrate. It is a staple food in most countries in West Africa. The cassava root tuber that Gari is made from has derivatives that are used in industrial food processing. Click this link to read more: https://eea-marketing.com/blog/gari-the-food-product/

Side Effects

• As a starchy food, care should be taken not to consume too much. especially if not in a well-balanced diet, but its nutritional values are of benefit to the body when taken in moderation.
• Gari, which is made from cassava, contains cyanogenic glycosides. water-soluble cyanide, but is mostly removed by soaking it in water during the processing of the cassava. Traces of cyanogenic glycosides can lead to mild or harmful eye problems when consumed in excess. It can also irritate the intestinal bowels because of its mildly acidic contents.
• Carbohydrate is the chief nutrient in cassava and its derivatives. It is also the main source of energy, which is converted into glucose and then glycogen in the body. The intake of too many carbohydrates can lead to weight gain and might trigger health conditions related to obesity.

Conclusion

Consume Gari moderately as part of a balanced diet. It can offer many health benefits, such as aiding in food digestion, improving the immune system, promoting eyesight, energizing, reducing cancer risk, and reducing age-related illness. Click this link to buy MiGold Gari Recipe Book for more gari-based recipes: https://www.amazon.com/dp/B0CRMLBKL3