Garri, our beloved staple made from cassava, has often been the subject of myths—most notably the fear that eating too much can lead to blindness. But what does the science actually say? Health influencer and medical doctor Egemba “Aproko Doctor” Chinonso sheds light on this concern in a new video discussion.
According to Aproko Doctor, the worry isn’t entirely baseless—but it’s widely misunderstood. He points out that improperly processed garri can retain cyanogenic glycosides—the compounds in cassava that release cyanide. When consumed in toxic amounts over time, cyanide could indeed damage the optic nerve and affect vision.
However, in properly processed garri—where cassava undergoes soaking, fermentation, roasting, and thorough drying—up to 96–99% of the cyanide content is removed. Aproko Doctor emphasized that well-made garri does not cause blindness. He reminds viewers: “If it’s processed properly, garri will not affect your eyesight.”
Research also supports this view. A 2014 study found visual defects among consumers of poorly processed garri, linking cyanide exposure to optic nerve damage over prolonged periods.But broader reviews—such as one published by Dateline Health Africa—confirm that properly processed garri is nutritious and poses no risk to eye health.
Still, the myth persists. Aproko Doctor suggests caution: avoid garri with a bland taste or high moisture—signs of inadequate fermentation or drying. And experts agree: balancing garri with protein, fruits, and vegetables improves detoxification of any residual cyanide.
✅ Key Takeaways
- Only poorly processed garri—with lingering cyanide—holds theoretical risk for eyesight damage.
- Properly processed garri is safe and healthy.
- Choose well-fermented, dry, and finely roasted garri.
- Pair it with nutrient-rich foods for added safety.
Garri in moderation, when well processed, will not make you go blind—a myth we can finally lay to rest.
What do you think? Have your own experiences or questions about garri? Comment below!
