Garri stands as an indispensable staple food in Nigeria, consumed widely across diverse socioeconomic backgrounds due to its simplicity and affordability.

Derived from cassava, garri embodies both nutritional benefits and potential health risks, sparking concerns about its regular consumption.

Despite its widespread popularity, the health implications of consuming garri have come under scrutiny, shedding light on the potential dangers associated with its intake.

Poorly processed cassava, used in making garri, contains high levels of cyanide. Accumulation of cyanide in the colon can heighten the risk of developing ulcers, posing a significant health threat to individuals regularly consuming garri.

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Garri contains hydrocyanic acid, a compound known to cause severe eye defects. The presence of this acid underscores the potential harm garri consumption can inflict on eye health, challenging the notion that such concerns are merely mythical.

As a carbohydrate- rich food, garri has the potential to elevate blood sugar levels, particularly in diabetic individuals. This poses various health risks, including weight gain, infertility, and impaired wound healing, amplifying the challenges faced by diabetic patients.