Garri is a Nigerian kitchen staple, cheap, filling, and incredibly versatile. But while many reach for it daily without a second thought, health experts are sounding the alarm.
What seems like harmless comfort food, they warn, could carry serious long-term risks if eaten carelessly or in excess.
The problem starts with its main ingredient: cassava. Naturally, cassava contains cyanogenic glycosides, which can turn into poisonous hydrogen cyanide if not processed properly.
Traditional methods usually remove most of these toxins, but rushed or incomplete processing means some garri may still contain dangerous traces.
Eating contaminated garri can cause sudden dizziness, vomiting, or even severe poisoning in extreme cases. Worse, small amounts consumed regularly over time can slowly damage organs without obvious symptoms until it’s too late.
Nutrition is another concern. Garri packs calories but lacks protein, fiber, and essential vitamins, leading to what experts call “hidden hunger.” People may feel full, but their bodies starve for nutrients, raising risks of malnutrition, weak immunity, and stunted growth in children.
Then there’s the thyroid threat. When the body breaks down cyanide, it creates thiocyanate, a compound that blocks iodine absorption.
In areas where diets are already low in iodine, this can trigger thyroid problems like goitre and hormonal disorders.
Related News: http://SSB Tax: A Necessary Step to Save Nigeria’s Health
Long-term exposure has also been tied to nerve damage, including vision loss, hearing issues, and poor coordination, a condition known as Tropical Ataxic Neuropathy (TAN).
Hygiene is another red flag. Market-bought garri often sits uncovered, collecting dust, bacteria, and pests. Eating it raw (as with soaked garri) means swallowing those contaminants, which can lead to infections.
And like other refined carbs, overdoing garri may spike blood sugar, increasing diabetes risk, or worsen heart health over time.
The solution isn’t to ban garri—it’s to eat it smarter. Experts advise buying from trusted sources, cooking it (as eba) instead of consuming it raw, and balancing meals with proteins, veggies, and iodized salt. Garri isn’t going anywhere, but with the right precautions, Nigerians can keep enjoying it safely.
Image credits: Garri sellers [Credit: Business Elites Africa]
