There is an urgent medical information I want to pass across. This will save your life, pls come close.
If you ever see rotten tomatoes that looks like these pictures I posted, or if you ever see onions with black spots on them or you see corn with mould on it,
PLEASE RUN FOR YOUR LIFE.
Why do I say this?
All these food items are contaminated with a poisonous fungus called AFLATOXINS.
Aflatoxins are notorious for increasing the risk of liver cancer. When you eat food that has this type of tomatoes, or you eat food cooked with this kind of onions or you eat this type of corn you are at risk of developing liver cancer.
Only eat fresh tomatoes, fresh onions and fresh corn. Avoid rotten tomatoes, blackened onions or corn with mould (even if they are cheaper to buy).
This is not a threat or a joke.
This is a real life serious medical issue.
Kindly share this information.
A Nigerian woman was able to reverse different stages of cancer with foods
She also use food to reverse her daughter's autism
In this video, she extensively explained what she eat and how to make them.
Kindly share this, it might save someone's life
Groundnut may grow underground, but its impact on nutrition and export value is above the surface.
Rich in protein and essential nutrients, it supports both health and economic growth.
Fermented foods are closer to carnivore than to vegan.
The plants aren’t doing the work.
The microbes are.
Trade your pasteurized foods for fermented foods and watch how much better your gut health gets.
Fermentation beats pasteurization.
Always has. Always will.
The difference between premium and mass-market butter comes down to water content and fermentation. High-quality butter starts with rich, high-fat cream, often cultured to develop a nutty aroma and a deep yellow hue. Because it contains less moisture, it foams gently and browns evenly in a pan, making it the essential choice for serious cooking.
In contrast, low-quality butter is a mass-produced product often stretched with whey, water, or additives. This chemical makeup causes it to soften too quickly and "sputter" violently when heated as the excess water evaporates. While the top-tier version relies on pure cream and sea salt, the industrial alternative offers a flatter flavor and a watery texture that disappears into the background
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"Ever wondered why legumes sometimes cause gas? 🌱💨 This image below breaks down the journey: oligosaccharides in beans, lentils, and chickpeas reach the gut, get fermented by bacteria, produce gases like CO₂ and CH₄, and lead to flatulence.
#FoodScience#Legumes#GutHealth"
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As a food scientist, I see food security as a balance of science, policy, innovation, and equity where quality, safety, and nutrition are never compromised.
Sustainable food systems are not optional; they are essential for global stability and human wellbeing.
#Foodsecurity