I enjoy writing on nutrition and metabolism because what was taught in physiology and medical biochemistry are in great contrast with calorie advice that we often hear from health professionals. Now and then I get thank you mails from my readers and often they wondered why they were getting some clarity on nutrition from a physiotherapist.
Coming back to my presentation, African staple foods are mostly starchy carbohydrates in form of grains and tubers. As I was trying to put the slides together, our foods, especially in West Africa, initially appeared very boring as I was hard pressed to come up with significant list outside maize , yams and cassava.
In traditional African setting, natural sugar is found in fruits which cannot be stored until next harvesting season like grains and tubers. Personally, I remember refined sugar was used occasionally in the village for corn pap and garri which frankly can be consumed without sugar as they were made to ferment for extra few days to bring out the sweet-sour taste. In other words, people lived and still live for several weeks without the need for refined sugar.
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