Garri, a staple food in many African households, is loved for its versatility, affordability, and satisfying texture. Made from fermented cassava, this grain-like flour is a dietary cornerstone for millions. However, a persistent myth has circulated: can eating too much garri cause blindness? This question has sparked debates, with some swearing by the claim and others dismissing it as folklore. In this blog post, we’ll dive into the science, debunk myths, and provide practical insights to ensure you can enjoy garri without worry.
Garri the crispy, fermented cassava staple fuels millions across West Africa daily. Cheap, versatile, and deeply cultural, it’s soaked in water as a snack, cooked into eba, or even eaten raw. The idea that garri causes blindness likely stems from its cassava roots. Cassava contains cyanogenic glycosides, compounds that can release cyanide in the body if not properly processed. In regions where cassava is poorly prepared, high cyanide levels have been linked to health issues, including neurological and vision problems. This has fueled fears that garri, a cassava product, might pose similar risks. But is there truth to this, or is it a misunderstanding?
Cassava based foods like garri undergo extensive processing peeling, grating, fermenting, and frying that significantly reduces cyanide content. Properly prepared garri contains negligible amounts of cyanogenic compounds, making it safe for consumption. According to studies from the Food and Agriculture Organization (FAO), traditional processing methods in West Africa reduce cyanide to levels well below the World Health Organization’s safety threshold of 10 mg/kg.
Research indicates that poorly processed garri with cyanide levels exceeding 10 ppm, consumed chronically, is linked to health risks. Studies show garri consumers may have poorer visual acuity and colour vision compared to non-consumers, and high cyanide exposure over time can cause optic nerve damage, potentially contributing to visual defects or blindness, alongside other issues like paralysis. This is often related to Tropical Ataxic Neuropathy.
Experts like Dr. Chinonso Egemba (Aproko Doctor) and ophthalmologist Dr. Bolanle Balogun clarify: Properly processed garri is safe and does not directly cause blindness. The risk lies only in consistently consuming garri with residual cyanide due to inadequate processing. This cyanide can affect multiple systems (eyes, thyroid, kidneys, pancreas), but well-made garri poses no threat.
However, in rare cases, improperly processed cassava (not garri specifically) has been linked to conditions like konzo, a neurological disorder causing vision and motor issues. This occurs in extreme circumstances, such as during famine, when unprocessed or poorly processed cassava is consumed in large quantities. For commercially or traditionally prepared garri, this risk is virtually nonexistent.
Can Garri Directly Cause Blindness?
No evidence directly links garri consumption to blindness. The myth may also be confused with other dietary deficiencies. For instance, vitamin A deficiency, prevalent in some regions where garri is a staple, can lead to vision problems, including night blindness. If garri dominates the diet to the exclusion of nutrient-rich foods like vegetables, eggs, or fish, deficiencies could arise—not because of garri itself but due to an unbalanced diet.
Garri is rich in carbohydrates, providing energy, and contains some protein and fiber. However, it lacks essential vitamins and minerals. To maintain a balanced diet, it’s crucial to complement garri with other foods. Pairing garri with vegetables, legumes, or protein sources can help ensure you get the nutrients your body needs.
Can Garri Consumption Affect our Eyes?
Eating garri, a popular food made from cassava, does not directly affect your eyes or cause vision problems when consumed in moderation as part of a balanced diet. The myth that garri can cause blindness likely stems from concerns about cyanogenic glycosides in cassava, which can release cyanide if not properly processed. However, properly prepared garri—through peeling, fermenting, and frying—has negligible cyanide levels, making it safe, as confirmed by studies from the Food and Agriculture Organization (FAO).
That said, overreliance on garri without a varied diet could lead to nutritional deficiencies, such as vitamin A deficiency, which may cause vision issues like night blindness. To protect eye health, pair garri with nutrient-rich foods like vegetables (e.g., spinach for vitamin A), fish, or eggs. Other factors like diabetes, excessive UV exposure, or prolonged screen time are more likely to impact vision than garri itself. Always source garri from trusted vendors to ensure proper processing.
Nutrients Found in Garri
Garri is primarily composed of carbohydrates, making it a significant energy source. It also contains small amounts of protein and dietary fiber. However, it is low in essential vitamins and minerals, which is why it’s important to consume it with other nutrient-rich foods.
The claim that too much garri causes blindness is a myth not backed by science. Properly processed garri is safe and nutritious when part of a balanced diet. Rather than fearing this beloved staple, focus on variety and moderation to support your overall health, including your vision. So, go ahead and enjoy your eba or garri soakings—just pair it with a colorful plate of nutrients!