The famous poison that silently makes Africans widows or widowers is the Monosodium glutamate (MSG) filled with bouillon cubes.
The MSG filled bouillon cubes was made for low income workers and the poor, who could not afford to balance their diet with meat and fish because they were very expensive to them.
Monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. MSG has been associated with various forms of toxicity, MSG has been linked with obesity, metabolic disorders, Chinese Restaurant Syndrome, neurotoxic effects and detrimental effects on the reproductive organs.
Prior to the introduction of MSG filled bouillon cubes to Nigerians, the local locust bean called iru in Yoruba, daddawa in Hausa and ogiri okpe in igbo mixed with cray fish or dried fish was the traditional means of adding flavour and delicacy to the soup.
All these mixtures have much medicinal benefits and may have contributed to the long life span and physical fitness enjoyed by our forefathers.
It was not popular in Nigeria until in the early 1970s when it started spreading very fast in the market as neighbours and communities introduced it to one another.
The product succeeded because bouillon cube could be kept longer at higher temperatures and with the possibility of giving a better taste to the cooking whenever used.
The Knorr, Royco Dangote cubes…etc are different brands competing with Maggi even though people generally regard all of them as Maggi.
Africans began and continue to put it in every dish despite the danger inherent in it I.e monosodium glutamate, extremely high level of lead nearly seven times above human body needs, transfats LDL, sodium…etc.
Nigeria has continued to witness several brands of the product including the white Ajinomoto in the 1980s to 90s which medical experts condemned as capable of affecting the human liver.
Millions of bouillon cubes are sold and consumed every day in Africa so the company had to expand by creating eleven factories in the region despite warnings of public health risk associated with the products.
Women, mostly ladies add as many cubes to their cookings to the extent of the level of sweetness they want the soup to produce. In many homes, the preparing of “moi moi” (steamed bean paste) akara (fried bean paste), beans, boiling fish etc cannot go without Maggi nowadays. African foods has the highest test in the world.
However, lots of people based on medical advice have wisely abandoned MSG bouillon cubes and have been using the traditional “iru” or crayfish as alternatives.
Consuming the Maggi cube in every cooking is akin to increasing cardiovascular risks including hypertension , diabetes and stroke (cerebrovascular).
The risk is higher particularly when one advances in age as it weakens the heart functions.
With high rate of Monosodium glutamate MSG consumption could develop erectile dysfunction, persistent waist pain and rheumatism.(i.e. Dissolve six cubes in a 750ml of water, give he goat to drink and it can’t mate for at least six months.)
MSG has been identified as having greater negative consequences on human health than sugar.
Unknown to many the product is primarily the contributing factor in many cases of strokes in Africa because of its continuous mass consumption during the active ages.