This column made its debut on November 24th, 2019. It is six years already!
Dear esteemed readers, words cannot fully express the depth of gratitude I feel for the overwhelming love and kindness you have shown me.
All your heartfelt messages, calls, prayers, and gifts have touched my heart in ways I cannot describe.
Thank you for going out of your way to help me by sharing your personal experiences on the topics we discuss here. Thank you for your words of encouragement on how to move this column forward. This communal spirit always melts my heart.
For me, being part of the PUNCH family is like being on the world stage. My deepest thanks go to the management for making my voice heard.
As a recap, we have discussed topics such as the dangers of herbal medicine abuse, ways to reduce blood sugar spikes, the health benefits of essential oils, how to make tepache, synthetic medications and their natural counterparts, maintaining good gut health, how to make sauerkraut, the health benefits of socialising, essential fatty acids, natural substances and drug interactions, avocado oil, revisiting the practice of cooking with earthen pots, and lots more.
Which of these topics is your favourite?
Usually, the anniversary speech is about random things. Let me start with my experience with cassava fermentation.
We have previously discussed how the drying process of cassava powder (lafun) is often carried out directly on the shoulders of highways, fully exposed to contaminants like pebbles, particles of bitumen, sand, pieces of plant materials, insects, and mites.
Recently, too, we learnt that some people now add painkillers and detergents to ferment cassava for fufu.
To this end, we decided in my home to begin producing our own fufu and cassava flour.
Some months ago, we bought some cassava to make lafun and fufu, but something strange happened: it never softened after almost nine days in water!
That was when it dawned on me that the inability of cassava to soften during fermentation is what pushes people to add harmful substances.
Someone advised us that for subsequent cassava fermentation, we should ensure the tubers were peeled, washed, and soaked in water on the same day they were harvested.
We followed the advice the next time, and by the third day, the cassava was as soft as overcooked meat!
Still on cassava fermentation, I saw a video of a woman who spread Bryophyllum pinnatum leaves, popularly called miracle leaf, on her cassava while preparing it for fermentation, and by the third day, it had softened.
I am still trying to reach her to ask whether she peeled and prepared the cassava on the same day it was harvested.
If she says the cassava was not peeled and soaked on the day of harvest, then it means that no matter how long cassava stays after harvest, it will still soften during fermentation as long as one spreads miracle leaf on it.
For me, that will be great news because not everyone has the chance to process cassava on the day it is harvested.
Besides, it would save people from consuming detergents and painkillers in the name of eating fufu and other fermented cassava products.
However, I still yearn to know why cassava no longer softens easily during fermentation. It was never like that in the past.
The cassava flour (lafun) we made turned out nice. It was white because we washed the cassava thoroughly, and for drying, we spread something on the ground first, so it was nothing like the pebble-ridden ones sold in the market.
We also talked about ethnobotany and how it benefits scientific research. I must confess that it is a discussion I cherish deeply.
We explained that ethnobotany is the study of the direct interaction between plants and humans within the context of their culture. It documents the traditional wisdom of indigenous communities and their relationship with plants, often providing valuable leads for modern scientific inquiry.
Also, many beliefs, even those rooted in tradition or superstition, can be examined through a scientific lens.
Ethnobotanical knowledge is often the foundation upon which scientific research is built. This is why many scientific papers conclude with the phrase: “The findings of this study support the folkloric use of the plant.”
We must constantly remember that our forebears are the true custodians of plant genetic resources, and they will always remain relevant to advancing knowledge about plants.
In essence, ethnobotany bridges the gap between traditional knowledge and scientific investigation, offering valuable insights into the potential of plants for human well-being and informing conservation strategies for a more sustainable future.
Our discussion on dementia opened our eyes to the fact that the human body works in synergy. When one part is sick or impaired, it frequently affects the others.
For example, several studies have linked hearing loss to dementia. A 2020 study suggests that hearing loss accounts for about nine per cent of dementia cases worldwide.
A 2023 study suggests that midlife hearing loss is twice as likely as any other single risk factor to cause dementia.
Hearing loss can affect the structure and function of specific brain regions responsible for memory formation and recall.
Also, poor oral hygiene, such as inadequate toothbrushing or flossing, can lead to issues like tooth decay, periodontitis, and gingivitis. These conditions harm oral health and are associated with cognitive decline.
Studies have found that older adults with cognitive impairment or Alzheimer’s often experience poorer oral hygiene, more dental caries, mucosal infections, reduced salivary flow, and fewer teeth compared to those without dementia.
So, when a part of your body is sick, treat it so that it does not affect the others.
When I was told to give a name to this column, I threw it open to my siblings and they made different suggestions. One of them made a rib-cracking joke by suggesting, “Eat right or you die.”
It is funny, but that is the truth! As good as food is to our bodies, it can still cause illness if we make the wrong choices.
Like Benjamin Franklin, one of the leading figures of early American history, said, “Few die of hunger, many die of eating.”
Hippocrates, the father of modern medicine, favoured the use of food in treating patients. He once said, “Leave your drugs in the chemist’s pot if you can heal the patient with food.” He also said, “Let food be thy medicine and medicine thy food.”
By prioritising nutrition and making informed food choices, individuals can optimise their well-being and enjoy a higher quality of life.
Let me leave you with this hilarious experience. A family friend shared his health challenges with me recently and said, “I don’t want to read or hear about it in your ‘Healthy Living’ column where you practise your TATAFO business!”
I almost laughed my head off. Obviously, he was referring to the anecdotes at the opening of each article.
Happy anniversary once again.