Healthy Eating

HEALTHY EATING PART 13 (5 HIDDEN FACTS ABOUT SUGAR PROCESSED FOODS)

OUR SPIRITUAL FOOD
“NEVER WITHOUT HELP”
I will not leave you as orphans comfortless, desolate, bereaved, forlorn, helpless]; I will come back.

In today’s article i will be discussing on “5 Hidden Facts About Sugar Processed Food” under “Healthy Eating”.

The excessive amount of hidden sugar in processed food has quite become alarming in the Sub-Sahara region, including Nigeria.

1. SUGAR MASQUERADING FOODS:
It is difficult to know the exact amount of natural sugar versus added sugar by just looking at their label, most foods that are typically considered “healthy” can contain shocking amounts of added sugar or fructose, in form of high fructose corn syrup (HFCS) according to Dr. Robert Lustig, a professor of clinical pediatries in the Division of Endocrinology at UC San Francisco, its important to distinguish between Natural Food-Base Sugar Versus Added Sugar.

He notes that a small serving cup of plain yogurt has about seven grams of sugar in the form of Lactose a natural sugar found in dairy which does not cause any major harm.

While, a Fruit Flavored yogurt on the other hand contains about 19 grams of sugars 12 grams of which is added sugar, this is equivalent to eating a small cup of plain yogurt with a bowl of frosted corn flakes.

2. SODA INCREASES TASTE:
Soft drinks contain caffeine, a mild diuretic that makes you urinate more, thereby eliminating water from your body. It also contains about 55mg of salt, and when you take in salt and excrete water you get thirstier.

The reason why soda contains so much sugar is because they have to mask the taste of the salt. Sugar has also been found to be 8 times as addictive as cocaine which also ensures that you will stay hooked on processed foods and sweet drinks.

3. THE BODY CAN ONLY HANDLE LIMITED AMOUNT OF SUGAR:
The facts that your liver has very limited capacity to metabolize processed fructose does not mean you should not be watchful. Excess sugar is metabolize into body fat and leads to all the chronic metabolic diseases, e.g Cardiovascular Disease, High Blood Pressure, Cancer, etc.

According to a study published in JAMA3, Americans get on average about 350 calories a day from added sugar in die diet. (This is equivalent to 22 teaspoons of sugar, which amounts to 25% of the average American’s daily calorie intake). In reference to the case study people who consumed 21% or more of their daily calories in the form of sugar were twice as likely to die from heart disease compared to those who got 7% or less calories from added sugar.

The risk was nearly tripped among those who consumed 25% or more of their daily calories from added sugar. Approximately 30% of Africans consumed added sugar at a very high rate level. It is strongly recommended limiting your daily fructose intake to 25 grams or less from all sources, including natural ones like fruits that equate to just over 60 spoons of sugar a day.

4. SUGAR & CANCER CONNECTION:
Cancer cells needs glucose to thrive, and Carbohydrates turn into glucose in your body. In order to starve the cancer cells you have to eliminate its primary food source (The sugars) which includes all none-vegetable carbohydrate.

Otto Warburg actually received a noble prize back in 1934 for his research on Cancer Cell Physiology, which clearly demonstrated Cancer Cells require more sugar to thrive. The latest World Cancer report issued by the World Health Organization (WHO), predict world wild cancer rate to rise in the next 2 decades. But the reports also note that half of all cancers are preventable and can be avoided if current Medical knowledge is acted upon diet and exercise inclusive.

5. SUGAR ALSO INITIATES CANCER GROWTH:
According to a study published in the journal of clinical investigation, sugar also appears to initiate cancer growth. As reported by greenmedinfo.com, this study provides evidence that increased glycolytic activation itself can be an oncogenic event.

This implies that the activation of sugar-based metabolism in a cell driven by both the presence of increased quantities of glucose on the cell membrane surface drives cancer initiation.

As the Christmas and New Year is by the corner my take home advice to all readers/viewers, is the reducing sugar and processed food consumption is part and parcel of the long term answer to remain healthy.
MERRY CHRISTMAS IN ADVANCE!

Healthy Eating

HEALTHY EATING PART 12 (HOW TO MANAGE FOOD INTOLERANCE)

OUR SPIRITUAL FOOD
“ACKNOWLEDGE THAT YOU ARE SPECIAL”.
Again, the kingdom of heaven is like unto a merchant man,
seeking goodly pearls: Who, when he had found one pearl of great price, went and sold all that he had, and bought it (Matthew 13:45-46).

There are people who like to tell us that we’re not very special. People make such statements out of ignorance, and
a seeming show of humility.

You are peculiar. You are special to God. You’re His pearl of
inestimable value. It’s not pride to acknowledge and affirm that you are special.
Remember, God gave birth to you. James 1:18 says, “Of his
own will begat he us with the word of truth, that we should be a kind of firstfruits of his creatures.”

It’s absolutely
impossible for God to give birth to “nonentities” or “unworthy servants” that some Christians
unwittingly arrogate to themselves, because He reproduces after His own kind.

You are the crown of God’s creation, the best of all that He
made. Therefore, Be conscious and be bold of your real personality; you are royalty, a peculiar treasure, a king priest
unto God, appointed to reign and rule in the earth.

Welcome back dear readers to this wonderful segment on “Healthy Eating”, In todays’ article i will be discussing on “HOW TO MANAGE FOOD INTOLERANCE”.

As we all know, eating is a pleasant experience. However, there are some, who treat certain food as “Worse Enemy” owing to the previous experience and this might be as a result of Food Intolerance.

The question is,
WHAT IS THIS SO CALLED FOOD INTOLERANCE?
Well, to my understanding, Food Intolerance is an adverse reaction of food in the digestive system.

It can also be a situation whereby the needed enzymes is unable to break food particles in the intestine.

SOME COMMON FOOD INTOLERANCE ARE,
1. Wheat
2. Yeast
3. Dairy
4. Gluten
5. Alcohol

POSSIBLE CAUSE OF FOOD INTOLERANCE
1. Enzymes Deficiency.

2. Chemical Content In Food (Both Natural & Processed).

3. Consumption Of Too Much Red Wine.

SYMPTOMS
Generally, food intolerance are less alarming, since they are not life threatening, but is associated with stress, pains and discomfort.
Due to this, serious attention is necessary.
1. Stomach Pain
2. Bloating
3. Headaches
4. Gas
5. Tiredness
6. Cramps
7. Constipation
8. Recurrent Diarrhea
9. Sleep Disturbance

POSSIBLE WAYS TO MANAGE FOOD INTOLERANCE
1. Keep a food diary inorder to detect suspected food.

2. Suspected food should be avoided for few weeks (2-5 weeks).

3. Eating food that is low in fibre can be helpful.

4. Eat small amount of food (at least more frequently)

5. Seek for a specialized health professional.

In other words, if you had experience food intolerance, you may find comfort to know that most affected persons have learned to manage their conditions and still enjoy wide variety of nutritious and delicious food.
SEE YOU @ THE TOP!
HEALTH IS WEALTH!

Pizza

HOW TO MAKE PIZZA

OUR SPIRITUAL FOOD
Endure hardship as discipline; God is treating you as his
children. No discipline seems
pleasant at the time, but painful.

Later on, however, it produces a harvest of righteousness and
peace for those who have been trained by it (Hebrews 12:7-11
NIV).
The Bible says, “For the eyes of the LORD run to and fro
throughout the whole earth, to shew himself strong in the behalf of them whose heart is perfect
toward him…” (2 Chronicles
16:9).

That means He’s watching and looking for opportunities to
manifest His glory on your behalf.
He never leaves you alone. He never lets you down.

He’s moved with the feeling of our infirmities (Hebrews 4:15).

Welcome to back to our food tips/recipes segment! In todays’ post i will be teach you all ” How To Make Pizza”.

Pizza is a flatbread generally topped with tomato sauce and cheese and baked in an oven. It
is commonly topped with a selection of meats, vegetables
and condiments.

Pizza is prepared fresh, frozen, and as portion-size slices or
pieces. Methods have been developed to overcome challenges such as preventing
the sauce from combining with the dough and producing a crust that can be frozen and reheated without becoming
rigid. There are frozen pizzas with raw ingredients and self- rising crusts.

RECIPES FOR THE CRUST
i. 1-2 tablespoons corn meal
ii. 1 cup whole wheat flour
iii. 1 1/3 cups warm water
iv. 1 teaspoon of salt
v. 1 packet quick rising active dry yeast (1/4 ounce)
vi. 2-3 cups un-bleached flour
vii. 1 tablespoon olive oil

PROCEDURES IN PREPARING THE CRUST
1. Add the water into a clean large bowl, sprinkle in the yeast and stir for it to be well combined, set aside for 5minutes for the yeast to become foamy.
2. Add the oil, salt and the whole wheat flour, while stirring add enough un-bleached flour (1/2 cup at a time) to make a soft dough.
3. Turn the dough out into lightly floured surface, knead for 10minutes till the dough becomes smooth and elastic ( add unbleached flour as necessary), cover with plastic wrap and allow to rest for 15minutes.
4. Pre-heat the oven to 450 degree, coat a large baking sheet with a non-stick spray, sprinkle in lightly the corn meal and set aside.
5. Using your hands ( wash clean before using), shape the dough into a 16″ Round crust, carefully transfer it to the prepared baking sheet.

RECIPES FOR THE PEPPER TOPPING
i. 2 sweet yellow, red or green pepper ( well seeded, roasted, peeled and cut into thin strips)
ii. 3/4 cup shredded part skim mozzarella cheese
iii. 1/4 cup of sliced black olives
iv. 1 clove of garlic ( minced)
v. 1 tablespoon fine chopped fresh oregano
vi. 2 plum of tomatoes (thinly sliced)

PROCEDURES IN MAKING THE PEPPER TOPPING
1. Sprinkle the crust with garlic, tomatoes and the oregano, top it with the mozzarella, peppers and the olive.
2. Bake it on the bottom rack of the oven for 12-15 minutes or more depending on when the crust becomes crispy and highly browned. Then bring it out and serve.

N/B: The standard recipes for this is 202 calories of 13g fat which is (58% of calories)
The fat to firm makeover is 149 calories at 4g fat which is (24% of calories).

This pizza is highly healthy food, if only you can avoid fatty toppings.

Healthy Eating

HEALTHY EATING PART 10 (TOP 10 HEALING FOODS)

OUR SPIRITUAL FOOD
“SATAN HAS LOST HIS POWER”
And the seventy returned again with joy, saying, Lord, even the devils are subject unto us through thy name (Luke 10:17).
Satan has lost his right to this world! You never have to fight or struggle with him! When he shows up, or you perceive that he’s stirring trouble around you,
cast him out! Thats what James 4:7 says. Wow! What authority have has been given unto Us of Our Father.

To the main subject of the day, today is another day inwhich i will be discussing on “Healthy Eating Tips (Part 10)”

Eating variety of foods does not guarantee all the nutrients you need, in the body, Rather, Eat foods that prevent disease and aid Healing.

Start the year by filling your kitchen with these “Top 10 Healing Foods”

1. CHICKEN BREAST: (WITHOUT SKIN), FOR MORE ENERGY AND PROTEIN AND WEIGHTLOSS.
The protein in this staple diet can prevent you from the negative effect of Serotonim. The vitamin B in Chicken breast is a great source of energy which helps in burning fat in the body.

2. BLACK BEANS:TO FIGHT TYPE 2 DIABETES.
Beans are rich in resistant starch, a carb your body can not break down, so it does not raise blood glucose levels. Besides, as the bacteria in your gut ferment resistant starch, they produce compounds that appear to improve insulin resistance. Black beans is also good for cancer protection, digestion.

3. TOMATO SAUCE: FOR STURDIER BONES.
Giving the banana a run for its money, 1 cup of tomato sauce serves 17% of your daily quota of potassium, which supports your skeleton by buffering acid that can leach calcium from your bones. Also good for, cancer protection and heart health.

4. FAT-FREE OR 1% MILK: FOR STURDIER BONES.
Calcium and vitamin D are its most lauded nutrients, but milk is also rich in potassium, protein and other nutrients needed to break-proof your bones. Its good for, Muscle growth and weightloss.

5. APPLES: TO PROTECT YOUR HEART.
A daily apple delivers a double dose of heart disease protection. Fiber .sweeps out cholesterol, and polyphenols shield remaining cholesterol from free-radical assaults. A 40% decrease in “bad” LDL cholesterol. Also good for, Asthma, digestion and weightloss.

6. UNSWEETENED COCOA: TO PROTECT YOUR HEART.
Cocoa is a superstar source of flavonols, which relax arteries and reduce blood pressure. Mix some into yogurt for a healthy kick. Also good for Brain health.

7. EGGS: FOR YOUR VISION.
For am omelet that earns its eye health halo, go whole. The yolks store the bulk of nutrients, such as zeaxanthin, lutein, vitamin D, iron and zinc. Also good for Blood sugar control and Brain health.

8. STRAWBERRIES: TO PREVENT CANCER. The magic ingredient in these berries is fisetin, which halts the growth of cancerous cells while diminishing tumors’ blood supply. Also good for blood sugar control and brain health.

9. COLLARD GREENS: FOR YOUR VISION.
These leafies are packed with two antioxidants-zeaxanthin and lutein that are abundant in the retinas of your eyes. Eating more of these nutrients may help protect against macular degeneration and cataracts. Also its good for Bone health and cancer protection.

10. PLAIN YOGURT: TO PREVENT CANCER.
A 2011 International Journal of Cancer study revealed that people who ate the most yogurt were 35% less likely to develop colon cancer. Other research finds that dairy has a protein that encourages DNA repair. Also its good for Digestion and Healthy blood pressure.

Naija Foodie Update

FOODIE NAIJA UPDATE (MAINTAINING THAT GOOD BREATH)

Halitosis affects how you feel about yourself, not to mention how others perceive you. Bad
breath is mostly caused by bacteria that breeds inside your mouth, it can also be caused by
smelly food like onion, garlic, and
some spices can also cause bad breath.

The odour lingers while food particles stay in your mouth but these foods give you a double whammy, once they make it through your system, their stinks
chemicals travels through your blood stream to the lungs when you breathe them out.

Here are few tips on how to maintain a good and fresh breath:

1. BRUSH YOUR TEETH OCCASIONALLY WITH BAKING SODA.
The bacteria that causes bad breath thrive in
an acidic oral environment.
Brushing your teeth with baking soda helps to neutralize excess acids found in the oral cavity.

2. EAT FOOD RICH IN FIBER.
High fiber food actually helps prevent
halitosis. Avoid eating heavily
processed food that contains refined carbohydrates such as cookies, cakes, sweet and ice cream.

3. USE MOUTH WASH.
Some mouth wash or oral rinses are effective at preventing bad
breath, however you should never use alcohol based mouth washes because the alcohol makes the mouth very dry which would actually make the problem worse.

4. AVOID DRY MEDICATIONS.
Try not to take anti-depressants, pain reliever and antihistamine unless it is medically necessary.
These drugs inhibit saliva flow and can cause chronic dry
mouth.

5. CLEAN YOUR MOUTH AFTER EATING MEAT, FISH OR DAIRY PRODUCTS.
Practicing consistent and thorough oral hygiene is an effective prevention tool.

6. BREATH THROUGH YOUR NOSE
INSTEAD OF YOUR MOUTH.
Try to address any snoring or sleeping
apnea issues that could be affecting your breath and
causing dry mouth.

7. STOP SMOKING.
Studies have shown that smokers are at
higher risk of developing
periodontal disease.
Furthermore, people who smoke may also engage in other habits that promote this condition such
as drinking alcohol and suffering from chronic anxiety conditions that require exacerbating
prescription medication.

8.KEEP YOUR MOUTH POSTED BY DRINKING PLENTY OF WATER.
Proper oral care brush and floss your teeth at least twice a
day, be sure to get a tooth brush with soft bristles and also use
fluoride toothpaste.
Brushing and flossing helps to remove any
food and plaque which can be used as fuel source by the
anaerobic, sulfur
producing bacteria that are at the root of these problems.

9. TAKE A DIETARY SUPPLEMENTS.
Vitamin C, Vitamin E, Vitamin D
and Vitamin B are effective at helping your body eliminate
excess mucus and toxins naturally.

Healthy Eating Tips

HEALTHY EATING PART 8 (HOW CARBOHYDRATE-RICH FOOD IS ESSENTIAL TO THE BODY)

OUR SPIRITUAL FOOD
“WALK IN LOVE”
A new commandment i give unto you, that ye love one another; as i have loved you, that ye also love one another John 13:34

Dear Readers, here is another exciting sub Post from the Topic Healthy Eating Part 8 “How Carbohydrate-Rich Food Is Essential To The Body”

Carbohydrate is seen as the culprits behind the epidemic of diabetes and obesity by many people.

One of the major misconception is that carbohydrate-rich food contain too much sugar and its harmful to the body.
The truth is that, the sugar deposited in the plant food is a natural sugar or simple sugar and not the processed sugar.
The sugar derive from plant food rich in carbohydrate is the best and its suitable for the body cell.
Besides, the supposed harm of carbohydrate-rich foods are created by man rather than what is suppose to be inherited naturally from this plant foods invariably, what many people consumed are refined carbohydrates, which is poisonous to the body cells and tissues thereby creating room for different diseases to occur.

According to World Health Organisation (WHO), about 68% of death that occurred in 2008 were attributed to killer diseases such as stroke, heart disease, cancers, type 2 diabetes and obesity for which poor diets were contributing factors but those who live in societies that eat healthy plant-based diets rarely encounter these ailments.

Dr. Frank Shallenberger, M.D also stated that “regular eating of refined carbohydrates can make the liver become insulin resistant and has trouble regulating the level of sugar in the blood system.
As a matter of fact, carbohydrate-rich foods such as fruits and vegetables with medium glycemic index should constitute 50-80% of our daily calorie intake.

REASONS WHY CARBOHYDRATE-RICH FOODS SHOULD BE TAKEN DAILY
1. FOR ENERGY: Carbohydrate-rich foods supply the cell in the body with glucose to produce energy. The brain and the heart never sleep, they need constant supply of glucose derive from carbohydrate-rich foods to function properly.
The brain alone uses about 15-20% of energy in the body while it also uses about 25-30% of inhaled oxygen.

2. FOR FIBRE: The health benefits of high fibre diet can not be over emphasize, especially for the prevention and healing of cancer, obesity, heart disease and diabetes.
Fibre also act like a cleanser, thereby sweeping metabolic wastes out of the digestive system.
A study publish in nature’s journal obesity, showed that increase in soluble fibre reduce the amount of deep belly fat resistance, fatty liver disease and type 2 diabetes.
Specifically, there is no way we can up our fibre intake without increasing the consumption of carbohydrate-rich foods, since its the only source of fibre.

3. PH BALANCE: The human body need about 20% acidic food and 80% alkaline foods to maintain a proper PH balance. It is impossoble to maintain a PH balance with low intake of carbohydrate-rich foods.
Basically, the animal products we consume contain protein and fat, while carbohydrate food plant are the source of healthy alkaline foods to ensure PH balance and proper functions of the body organs.

To be candid, we need to consume much raw foods.
Raw foods contain high percent of unrefined carbohydrate. The only plant foods that can be eaten in raw form are Fruits, some Vegetables, such as Carrot, Cucumbers, Orange, Garden Egg, e.t.c.
There is nothing as good as eating raw food, it is a guaranteed means of maintaining a sound and healthy body.
Raw food restore dead cells, it provide sufficient oxygen and repairs damage tissue in the body.

N/B: Our take home message after reading this article, should be “More Carbohydrate, More Health”.

HAPPY WEEKEND IN ADVANCE TO YOU ALL MY FELLOW READERS.

Still blazing is my 3rd single title “Declaring Your Love”, join me lets declare God’s love as you download this track free of charge at, http://xchanger.mobi/v2/file.php?fid=516782

All Feedbacks And Comments Are welcome

Naija Foodie Update

FOODIE UPDATE (WHY WE NEED TO STOP TALKING ABOUT “SPECIALTY COFFEE”)

We look past the hype to discover what’s at the heart of truly great coffee. “It’s like we decided long ago that everything better than ‘not complete shit’ should sit in the same category,” says Andrew Kelly of Melbourne’s Small Batch
Roasting Co.

The world-recognised roaster is done with the term “specialty coffee” a description so common in the modern marketplace that it’s become meaningless. According to Kelly, the hackneyed phrase is “a fairly unhelpful blanket term which merely
denotes ‘not commercial’.

So what do people mean when they talk about “specialty coffee”? Mostly they’re talking about “specialty-grade coffee” a classification from The Specialty Coffee Association of America (SCAA) meaning Arabica beans that score 80 or above out of 100 according to its strict criteria.
This worldwide system is the primary means of classifying coffee.

It’s scored by qualified “Q graders” during the “cupping” process the practice of observing the tastes and aromas of brewed coffee based on specific attributes and faults. Beans that score less than 80 points are classed as “commercial grade” or “commodity grade” coffee (which mean the same thing) and rarely find their way into cafes.

They generally wind up as instant coffee or in coffee-flavoured drinks and food. But as coffee quality continues to improve thanks to research, innovative farming and processing techniques and an increase in demand for high-grade products – Kelly suggests the SCAA’s 20 point scoring zone is too generous.

“An 84 points coffee (let alone a sub-80 one) tastes like stuff I don’t want to put in my mouth, and life is too short,” he says.
Sydney-based coffee broker Andres Latorre agrees. He uses his own terms, “base specialty” for coffees that score between 80 and 84, and “high specialty” for those
over 85. “Anything above 87 I call
‘boutique’ or ‘microlot’,” he says.

While these are not official terms, Latorre says a more refined lexicon is developing in the
industry to make things clearer. “Ninety-plus” is another term that’s become popular, and it means exactly what it says.
Then there’s the “specialty coffee industry” a supply chain that begins at coffee farms before moving through traders, roasters, cafe owners and baristas, ending
with consumers.

It involves a lot of people and the distance between start and end
points is vast. It’s influenced by weather, rainfall and disease, and is highly dependent on economics. There’s a lot that can go wrong or right between crop and cup.

SCAA executive director Ric Rhinehart says aside from the quality of raw products there is “the fundamental premise that
specialty coffee beans will always be well prepared, freshly roasted and properly brewed”.
Kelly warns that, “By the time it’s black coffee or, worse, a latte, it all looks the same. Especially because it’s all wrapped up in very often great marketing sexy machine, a barista wearing an artisanal apron, and so on.”

The best coffee shops provide an
exceptional, genuine experience focused on saluting upstream labour and delivering the best representation of a coffee’s character. Some roast in house and others work closely with roasters who are excited to explore coffee. These final links in the chain are by far the most profitable, and businesses that are truly invested in supporting their industry acknowledge the economic influence of paying a fair price one that enables hardworking producers to improve their practices and their (in many cases third-world) standards of living.

But there will always be those content to ride their colleagues’ coattails. When, in an attempt to pass as innovators, some adopt
the same vague language, tech, marketing techniques and even design elements used by trendsetters, it can become tricky to discern the leaders from the followers.

So what should we look for? “We used to look for cafes that would, say, grind on demand,” says Adam Marley from Adelaide roaster Monastery Coffee. “Now that’s just
accepted and the new quality signifiers are harder to spot.”
The hallmarks of genuine quality exist beyond simple slogans.

Talk to your barista. Find out how much they know, and whether they can recommend something to your taste. “The first thing I’ll ask a barista is ‘what’s the farm?’” says Marley. “If they don’t know, the coffee is probably not being produced ethically.” This line of
questioning follows the rule that while delicious coffee is not always sustainably produced, sustainably produced coffee is almost always delicious. Asking who roasted the coffee is fine too, and will allow you to do some research of your own.

Naija Foodie Update

FOODIE NAIJA UPDATE (BENEFITS OF NIGERIA POULTRY, LIVESTOCK EXPO)

CAN WE KNOW YOU SIR?
My name is Yakim Kasim, I am the operation manager CEMS Nigeria. Concerning the upcoming Nigerian poultry and livestock expo, can you please tell me, what the
programme is all about.

Okay, the Nigerian poultry and livestock expo is an event, an exhibition or let me call it be to be meeting between the Nigeria
livestock and poultry industry and foreign poultry and livestock companies from about six or seven countries. So during the event they will meet to discuss the future opportunity on us to make this industry productive and progressive and also to address some issues that is affecting
Nigeria poultry and livestock industry.

Also there is going to be lots of Nigerian companies that is going to participate, those that have a new product they are going to how case to the world. Generally
the purpose of putting this package together is to promote Nigerian poultry and livestock industry to the world, that We are
also producers; we produce poultry and livestock feed, equipments, chemicals at our
own level here in Nigeria.

We also want to use this opportunity to tell the whole world that in the whole of West Africa that Nigeria is the largest marketers for poultry and
livestock products and services.

WHILE I WAS GOING THROUGH YOUR SITE I FOUND OUT THAT 25% OF AGRICULTURAL GDP IS THE LIVESTOCK AND 80 BILLION NAIRA IS THE ESTIMATED COMMERCIAL VALUE OF LIVESTOCK INDUSTRY, SO WITH THIS HOW DO YOU INTEND TO BOOST AND INCREASE THE AGRICULTURAL REVENUE IN THE COUNTRY CONSIDERING THE COUNTRY’S ECONOMY AT THE MOMENT, MAYBE FROM 80 BILLION TO SOMETHING BETTER?
Before I answer that question, apart from what we are doing to promote this sector in Agriculture, since Poultry and Livestock
is a sector in agriculture. Aside from what we are also doing in our company to help this industry, the federal government has to take reasonable step to promote this sector too. I think recently the vice president Yemi Osibanjo mention a certain plan, a project
that they want to Input in this industry to make it boom. Because there is a lot of prospect, a lot of future benefits in this towards economic development.

So back to our question, during this event we have companies from advanced countries, when
I talk about advanced countries It means countries that have practicalized systems that have innovations that have caused
great economic boom in this poultry and livestock sector in China, India and Jordan, so these countries are going to come for this event to introduce to us what they have, we have companies that are into veterinary, equipment, even in reproduction in the poultry and livestock.

So these countries are going to gather here that day to exchange knowledge with their Nigerian counterpart, to exchange ideas on
how we can improve this industry by applying those method they have been using and we believe that if this meeting can be properly explored there will be a huge turn around in the Nigeria poultry and livestock sector, because in the history of Nigeria poultry and livestock there has
being no event so big, and so wide that will cover both livestock and poultry at a time.

This is the first time in the whole West Africa that an event like this will take place. We have had other events on poultry alone but this is the first time that we are bringing in two subsections in agriculture
together, so with those companies that the foreign delegates are coming, we hope they will contribute positively to this
sector and at the end of the event Nigeria would have learnt a lot from this other countries on how to improve this sector.

I DISCOVERED THAT NIGERIA SPENT AN ESTIMATED AMOUNT OF 1.3 BILLION DOLLARS ON PRODUCTS IMPORTATION OF DAIRY AND NOW THE GOVERNMENT TARGET TO DOUBLE THEIR MILK PRODUCTION OVER 3-4 YEARS BOTH FOR DOMESTIC USE AND EXPORT PURPOSE ALSO. SO HOW DO YOU THINK THEY CAN BE ABLE TO DO THAT?
Thank you, it’s possible and its going to be a productive avenue for the economic growth of Nigeria. There are some countries in the world that do not have what Nigeria has, like crude oil, cocoa in terms of these natural resources, that the foreign exchange is based on these animals, I mean livestock, cattle rearing. When we come to diary the milk production just one of them we have hide and skin, bone, meat, we have fat, all these can be acquired or produced
from a cow, about the meat production is easy.

Look at how Nigerians involve in cattle or dairy farming, go to north you will see that.
In the whole West Africa Nigeria
produce enough metric ton to satisfy our milk need in Nigeria and also for the export.

For the complete article kindly visit this source.
m.guardian.ng/business-services/benefits-of-nigerian-poultry-livestock-expo/

Naija Foodie Update

FOODIE UPDATE (WOULD YOU EAT A LAB GROWN CHICKEN?

Would you eat meat that’s not really meat?

One San Francisco-based food
startup is hoping that you’ll say yes and revolutionize the $200 billion U.S. meat industry in the process.

Memphis Meats claims that it’s
produced the first chicken grown
entirely from self-reproducing cells in a lab. Earlier this week, the company invited a few taste-testers to officially taste their lab-grown chicken and duck, and the Wall Street Journal reports it was a complete success.

Most who tasted the “clean meat” said that it was nearly identical to real chicken and duck and that they’d eat it again.
Memphis Meats isn’t the only food related upstart trying to disrupt the industry.

Others, such as Netherlands-
based Mosa Meat, have used muscle cells from cows to create the world’s first “clean” burger and meatballs.
However, Memphis Meats is focused on chicken and duck right now because they’re two of the most widely consumed proteins in the world.

Animal advocates and scientists say this could have huge ethical and environmental implications. Research suggests that growing food for the world’s increasing population is likely to send greenhouse gas emissions over
the safety threshold in the next three decades unless there’s a worldwide push to eat less meat.

Then there’s the possibility that the widespread use of antibiotics in meat is contributing to the rise of antibiotic-resistant superbugs. This is also to say nothing of the fact that most of the animals riased in factory farms are treated,
frankly, like shit.

Those in the meat processing industry have also taken note. WSJ reports that last fall, Tyson Foods Inc. launched a venture capital fund to invest in cell cultured meat growth, and Kevin Myers,
the head of product development for Hormel Food Corp. told the WSJ that he thought cultured-meat tech is a “good long-term proposition.”

According to the USDA, U.S. consumers ate an average of 90.9 pounds of chicken apiece last year. While Memphis meats can’t yet produce clean chicken in such large quantities, the company is
hoping to begin selling its meat
commercially by 2021, so you may see it on your grocery store shelves soon enough.

Naija Foodie Update

FOODIE NAIJA UPDATE (SOUTH AFRICA FOOD EXPORTER EYES NIGERIA MARKET)

A South African company, Berfin, is discounting the frosty relations between the two countries in its
mission to expand to Nigeria.
The Cape Town-based food exporter will form part of a 20-member strong delegation of South African companies the Department of Trade and Industry (DTI) will lead to Ghana and Nigeria on a trade mission from
March 20-25.

Senior Marketing Manager at Berfin, Portia Schippers, is enthusiastic ahead of the
mission.
She said any business wishes to export their products and services should take advantage of the mission to West Africa.

“It is an opportunity to check the market and see if the market can be valuable for one’s products. Most people still think that
Africa has nothing to offer, but that is not true,” said Schippers.
Berfin is a local company specialising in the manufacturing of juices, cooking sauces, condiments, spices, sweets, chutneys, salad dressings, stocks, canned items, dried fruit and non-alcoholic sparkling grape juices.

The mission forms part of the DTI’s objective to identify and create export markets for South African value-added products and
services.
It also serves to promote South African products, and service offerings, and to also create business partnerships between
business communities of the three
respective countries.

Sectors targeted for the mission are agro- processing, electro-technical, infrastructure, mining and capital equipment.
South Africa’s exports to Nigeria increased from R6,4 billion in 2012 to R8,3 billion in 2015, slightly declining to R6,4 billion in
2016.

The two countries continuously traded goods at high capacity and Nigeria maintained the trade surplus of R23 billion in 2016, Trade Minister, Rob Davies, confirmed.

Naija Food Recipes

FOODIE NAIJA UPDATE (ENHANCING DOMESTIC FOOD SECURITY)

Abimbola Akosile looks at the efforts of rice production giant, Olam Nigeria, to enhance food security and local sufficiency in
agricultural production, in a bid to help the country realise the global Sustainable Development Goals on hunger and poverty, among others Nigeria, which is in the West Africa region, is Africa’s most populous country and its economy was recently rebased as Africa’s
largest economy. One of its major
challenges is providing adequate food security for its more than 170 citizens.

Aside the crucial need for a viable
alternative to declining crude oil revenue, the need to assuage the local food demand of the huge populace was one of the main
reasons why the Federal Government has decided to prioritise agriculture under
current administration.

The need to feed so many millions and achieve sufficiency in local production of food has been a topical issue and there are several vital interventions by both government and the private sector to make this a reality; in line with the first goals of the global Sustainable Development Goals (SDGs), which involve eradicating poverty and hunger in the world.

According to Tim Christophersen, Senior Programme Officer, Forests and Climate Change at UNEP, agriculture plays a key and direct role in achieving the Sustainable
Development Goal (SDG 2) to end hunger, achieve food security and improved nutrition, and promote sustainable agriculture.

However, to meet the world’s future food security needs, he stressed the need to make sure agriculture is also central to
strategies to address other SDGs on poverty, water, biodiversity, sustainable cities, sustainable energy, and climate change.

To him, a new paradigm of inclusive agriculture green growth is needed, and this can be achieved through four actions:
considering agriculture a key contributor to multiple SDGs, not just SDG 2 on zero hunger, building cross-sector coalitions,
transforming the financial systems, and advancing research and education.

Christophersen is of the belief that through these four steps, the world can not only feed the 9 billion world population, but also
do so in ways that sustain global
ecosystems, empower local communities and build more resilient cities.

Olam Intervention Nigeria, according to reports, has imported
nearly 17 million tonnes of rice over the past five years. The nation imported 2.3 million tonnes in 2016, while demand in the same year was 5.2 million tonnes. Rice accounted for 1.26 per cent of the entire budget for 2017.

In response to government calls for local players to help feed the 170 million Nigerians, Olam, a multi-national agribusiness, set up a rice farm in 2012.
Olam’s farm in Rukubi village in Nasarawa State is one of the largest rice farms in Nigeria and although it grows 50,000 tonnes each year, which is just a small
fraction of the country’s demand.

According to statistics provided by the Vice President Corporate and Government Relations, Olam Nigeria, Mr. Ade Adefeko, an
Olam rice project is also located at Ondorie, Nasarawa State, about 265km south east of Abuja, on the banks of the River Benue.

The project, he noted, commenced on July 1, 2010 and land development started in January, 2012. The project, from inception
till Dec 15, 2016, has reportedly gulped N20 billion, while the total area of the farm is 12,920 hectares. The current area under
cultivation in the Olam rice project is 4,351 hectares.

The Olam rice farm currently employs 1,044 persons (594 regular, 450 seasonal); the
mill also hires 959 employees (81 regular, 878 seasonal), while 90 per cent of the workers are from local communities around the farm to boost employment.

The current number of out growers is 4,003, while the target number of outgrowers by 2018 is
16,000.
Olam is developing a 10,000 hectare fully irrigated paddy farm on greenfield site in Ondorie, Nasarawa State. The farm is expected to yield 10 MT per hectare (over two annual crop cycles), based on four varieties of high-yield rice tested with the
West African Rice Development Association 4,450 hectares are already under cultivation, with a further 3,000 hectares on target for 2017/18.

Integrating Processing At the heart of the Olam rice farm is a
mechanised rice milling facility, which incorporates Satake milling technology and Italian par boiling technology. This is expected to provide 67,500 metric tonnes
(MT) of milled rice per annum to the domestic market.

The ‘nucleus’ model combines the quality control of a large scale commercial farm with the cost and scalscalability benefits of
smallholder ‘outgrower’ networks. The rice- growing communities in Nasarawa, Benue and Kaduna States are supported by Olam with group formation, training and all agri- inputs on credit in order to improve their own paddy yields and revenues with assured buy back system

Naija Food Recipes

FOODIE NAIJA UPDATE (ENHANCING DOMESTIC FOOD SECURITY)

Abimbola Akosile looks at the efforts of rice production giant, Olam Nigeria, to enhance food security and local sufficiency in
agricultural production, in a bid to help the country realise the global Sustainable Development Goals on hunger and poverty, among others Nigeria, which is in the West Africa region, is Africa’s most populous country and its economy was recently rebased as Africa’s
largest economy. One of its major
challenges is providing adequate food security for its more than 170 citizens.

Aside the crucial need for a viable
alternative to declining crude oil revenue, the need to assuage the local food demand of the huge populace was one of the main
reasons why the Federal Government has decided to prioritise agriculture under
current administration.

The need to feed so many millions and achieve sufficiency in local production of food has been a topical issue and there are several vital interventions by both government and the private sector to make this a reality; in line with the first goals of the global Sustainable Development Goals (SDGs), which involve eradicating poverty and hunger in the world.

According to Tim Christophersen, Senior Programme Officer, Forests and Climate Change at UNEP, agriculture plays a key and direct role in achieving the Sustainable
Development Goal (SDG 2) to end hunger, achieve food security and improved nutrition, and promote sustainable agriculture.

However, to meet the world’s future food security needs, he stressed the need to make sure agriculture is also central to
strategies to address other SDGs on poverty, water, biodiversity, sustainable cities, sustainable energy, and climate change.

To him, a new paradigm of inclusive agriculture green growth is needed, and this can be achieved through four actions:
considering agriculture a key contributor to multiple SDGs, not just SDG 2 on zero hunger, building cross-sector coalitions,
transforming the financial systems, and advancing research and education.

Christophersen is of the belief that through these four steps, the world can not only feed the 9 billion world population, but also
do so in ways that sustain global
ecosystems, empower local communities and build more resilient cities.

Olam Intervention Nigeria, according to reports, has imported
nearly 17 million tonnes of rice over the past five years. The nation imported 2.3 million tonnes in 2016, while demand in the same year was 5.2 million tonnes. Rice accounted for 1.26 per cent of the entire budget for 2017.

In response to government calls for local players to help feed the 170 million Nigerians, Olam, a multi-national agribusiness, set up a rice farm in 2012.
Olam’s farm in Rukubi village in Nasarawa State is one of the largest rice farms in Nigeria and although it grows 50,000 tonnes each year, which is just a small
fraction of the country’s demand.

According to statistics provided by the Vice President Corporate and Government Relations, Olam Nigeria, Mr. Ade Adefeko, an
Olam rice project is also located at Ondorie, Nasarawa State, about 265km south east of Abuja, on the banks of the River Benue.

The project, he noted, commenced on July 1, 2010 and land development started in January, 2012. The project, from inception
till Dec 15, 2016, has reportedly gulped N20 billion, while the total area of the farm is 12,920 hectares. The current area under
cultivation in the Olam rice project is 4,351 hectares.

The Olam rice farm currently employs 1,044 persons (594 regular, 450 seasonal); the
mill also hires 959 employees (81 regular, 878 seasonal), while 90 per cent of the workers are from local communities around the farm to boost employment.

The current number of out growers is 4,003, while the target number of outgrowers by 2018 is
16,000.
Olam is developing a 10,000 hectare fully irrigated paddy farm on greenfield site in Ondorie, Nasarawa State. The farm is expected to yield 10 MT per hectare (over two annual crop cycles), based on four varieties of high-yield rice tested with the
West African Rice Development Association 4,450 hectares are already under cultivation, with a further 3,000 hectares on target for 2017/18.

Integrating Processing At the heart of the Olam rice farm is a
mechanised rice milling facility, which incorporates Satake milling technology and Italian par boiling technology. This is expected to provide 67,500 metric tonnes
(MT) of milled rice per annum to the domestic market.

The ‘nucleus’ model combines the quality control of a large scale commercial farm with the cost and scalscalability benefits of
smallholder ‘outgrower’ networks. The rice- growing communities in Nasarawa, Benue and Kaduna States are supported by Olam with group formation, training and all agri- inputs on credit in order to improve their own paddy yields and revenues with assured buy back system

Drink

HOME MADE APPLE AND MANGO SMOOTHIE

OUR SPIRITUAL FOOD
Show love to everyone even if they don’t deserve it. What goes around comes around. Therefore it is not your job to encourage
negativity.

Welcome back to today’s post, today’s topic is based on Apple Mango Smoothie.

Mangoes are juicy stone fruit (drupe) from
numerous species of tropical trees
belonging to the flowering plant genus
Mangifera , cultivated mostly for their edible
fruit. The majority of these species are
found in nature as wild mangoes.

Nutrients
The energy value per 100 g (3.5 oz) serving
of the common mango is 250 kJ (which is 60 kcal), and that of the apple, mango is slightly
higher (330 kJ (which is 79 kcal) per 100 g).

Fresh mango contains a variety of nutrients, but only vitamin C and folate are in
significant amounts of the Daily Value as
44% and 11%, respectively.

Mango is used to make juices , smoothies,
ice cream , fruit bars, raspados, aguas
frescas, pies, and sweet chili sauce , or
mixed with chamoy , a sweet and spicy chili
paste.

While,
Apples are often eaten raw. The whole fruit including the skin is suitable for human consumption except for the seeds, which may
affect some consumers. The core is often not eaten and is discarded. Cultivars bred for raw consumption are termed dessert or table apples .

Apples can be canned or juiced. They are milled or pressed to produce apple juice , which may be drunk unfiltered (called apple cider in North America), or filtered. The juice can be fermented to make cider (called hard cider in North America), ciderkin , and vinegar. Through distillation, various alcoholic beverages can be
produced, such as applejack , Calvados, and apfelwein. Apple seed oil [62] and pectin may also be produced.

Apples are important ingredient in many desserts, such as apple pie , apple crumble , apple crisp and apple cake.

RECIPES
i. 2 Medium Apple
ii. Ripe Mango Chunks (fresh or frozen)
iii. 3/4 cup Milk or Plain Greek Yogurt
iv. 1½ teaspoons Honey (For those who prefer sugar you can use little of it)
v. Ice Cubes or you refrigerate it.

PROCEDURE
1. Wash and cut the apple into a clean blender, remove the core and dice into pieces. If you like, peel the apple before cutting it.

2. Add the mango, milk, honey or sugar (which ever one you are to use) and ice cubes in
to the blender.

3. Blend until smooth puree. Pour in the prepared smoothie of the mango and the apple into serving glass and serve chill either by refrigerating or by adding ice cubes.

N/B: Serve as a healthy breakfast drink. It can be served in the afternoon during hot summer days.

The Skin or peel of the Apple is well loaded with nutrients. so, unpeeled apple is used in this recipe instead of the peeled type, however if you still don’t like the apple skin
in smoothie , you can peel it before using.

Happy Consumption!