Claim: A Facebook page named “The Life and Legacy of Our Fathers” claimed that garri is risky to human health.
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A Facebook page named “The Life and Legacy of Our Fathers” posted a video archived here, on June 4, 2026, claiming that garri is risky to human health.
In the video, the speaker advised viewers to immediately discard any garri in their homes, alleging that the staple food is dangerous to human health.
“As of today, stop eating garri. If you have any at home, go and throw them away because of these reasons I want to give to you. Cassava used in making garri contains a chemical called carcinogenic acid, the chemical is powerful enough to kill a python, imagine when someone is taking it….”
The user claimed that after taking garri, it eats the human brain and drains blood.
“There is no human being in this world that takes garri and does not have anger issues; it is because garri has eaten the brain,” he added.
As of June 21, 2026, the post had garnered over 166,000 views, 4,200 reactions, and 2,200 shares.
A review of comments on the post showed mixed reactions. While some users dismissed the claims as false and insisted that garri has been safely consumed for generations, others argued that modern processing methods may have reduced the product’s quality and safety compared to traditional practices.
Timilehin Joshua Ayomide wrote, “Most consumable food in the nation haaaa this people don take money from Bill Gates.”
Oluwakemi Meachel countered, saying, “Baba garri is good, we would keep eating garri. Our ancestors ate garri, and it didn’t kill them.”
Oke Jackson said, “Big lie, I can’t do without drinking garri no matter what I eat.”
Olanike Asaolu opined, “Nothing wrong with garri; however, the process of it nowadays is not the best. Those days, they would leave it for 5 to 7 days before making the final garri.”
Other Facebook users reposted the video here, here and here.
Garri is one of the most widely consumed staple foods in Nigeria and across West Africa. Claims suggesting that it causes serious health problems could create unnecessary panic, influence dietary choices, and spread misinformation. Given the post’s popularity and the public reactions it generated, DUBAWA decided to verify the claims’ accuracy and provide evidence-based information to the public.
Verification
DUBAWA examined the key claims made in the video.
Claim 1: Cassava used in making garri contains a carcinogenic acid
Verdict: Misleading
Cassava does not naturally contain any carcinogenic acid. However, it contains cyanogenic glycosides, mainly linamarin and lotaustralin, which can release hydrogen cyanide when the tuber is raw or improperly processed.
Hydrogen cyanide is toxic and can cause poisoning if consumed in significant quantities. However, proper processing methods such as fermentation, drying, and roasting significantly reduce cyanide levels to safe limits.
While some studies have linked cassava grown in mining communities to increased cancer risks, this was attributed to contamination by heavy metals such as arsenic and cadmium absorbed from polluted soil, not because cassava itself contains carcinogenic substances.
A dietician, Michael Shoretire, clarified that while the crop contains a naturally occurring toxic compound, there is no established link between cassava and cancer-causing agents.
Michael explained that cassava is known to contain cyanide in trace amounts, which can pose a risk only when the crop is improperly processed or consumed in unsafe forms.
He added that there is no scientific basis for claims that cassava contains carcinogenic substances.
“Aside from that, cassava contains a toxic chemical called cyanide. I don’t know of any carcinogenic substance it contains,” he stated.
A clinical dietician, Abasianie Udo-Umo, founder of The Lagos Dietitian Consultancy, said cassava naturally contains certain compounds that can be harmful only when the crop is not properly processed.
“No. Cassava does not contain a known carcinogenic (cancer-causing) acid,” she said.
Abasianie explained that cassava contains cyanogenic glycosides, which can release small amounts of cyanide if not adequately processed, but stressed that this is different from cancer risk.
“Cassava naturally contains compounds called cyanogenic glycosides, which can release small amounts of cyanide if the crop is not properly processed. The concern with these compounds is toxicity from excessive exposure, not cancer,” she added.
Abasianie further noted that traditional food processing methods significantly reduce these compounds, making cassava safe for consumption.
“Traditional processing methods, such as peeling, fermenting, pressing, drying, and roasting, significantly reduce these compounds, making cassava products like garri safe for consumption,” she said.
Claim 2: Garri “eats up the brain” and “drains blood”
Verdict: Misleading
There is no scientific evidence that garri literally “eats up the brain” or “drains blood.”
However, consuming poorly processed cassava products with high cyanide levels over a prolonged period may lead to neurological disorders such as Tropical Ataxic Neuropathy (TAN), which can cause symptoms including impaired coordination, vision problems, hearing loss, and nerve damage.
Garri is also a carbohydrate-rich food with a high glycaemic index, meaning it can cause rapid increases in blood sugar levels, particularly among people living with diabetes.
Nevertheless, experts maintain that properly processed garri is safe for consumption because traditional processing methods substantially reduce cyanide content.
Michael dismissed the claim, explaining that any discomfort associated with garri consumption is more likely linked to poor processing rather than the food itself.
“This is a lie, except that if garri is not well processed in terms of heat application, some human beings may not be able to digest it. If it is eaten alone or alongside other carbohydrate-rich foods, one may experience a headache because it was not properly digested or broken down to release sugar, which the brain utilises,” he said.
Abasianie also said there is no scientific basis for the belief that garri harms the brain or drains blood.
“No, there is no scientific evidence that garri ‘eats up the brain’ or ‘drains blood’. Garri is a processed cassava product that is widely consumed and can be part of a healthy diet,” she said.
Abasianie noted that health concerns are usually associated with poorly processed cassava products that retain harmful substances.
“Health concerns arise mainly when cassava is poorly processed and retains excessive amounts of cyanogenic compounds. When produced properly, garri does not damage the brain or reduce blood levels,” Abasianie explained.
She, however, advised consumers to maintain a balanced diet: “Like any food, it is best consumed as part of a balanced diet,” she added.
Claim 3: Cassava or garri is used to produce alcohol and spirits
Verdict: Mostly True
Cassava is widely used in the production of ethanol and other alcoholic beverages because of its high starch content, which can be converted into fermentable sugars. However, it is primarily raw cassava or cassava flour, not garri, that is processed for industrial alcohol production.
Studies indicate that one tonne of cassava flour can produce approximately 400-420 litres of ethanol.
Michael explained that cassava contains components that can be processed to produce alcohol. “Yes, cassava may be used to produce alcohol through fermentation,” he said.
Shoretire also noted that nearly all cassava varieties can be processed into garri, except for certain species that are commonly prepared and eaten directly.
“Any cassava species can be used for garri production except the one meant to be cooked directly, known as ‘paaki tutu’ in Yoruba, which is consumed like yam and has a pink inner skin,” he added.
Similarly, Abasianie said cassava’s high starch content makes it suitable for alcohol production.
“Yes. Cassava contains starch, which can be converted into sugars and fermented to produce alcohol. In some places, cassava is used in the production of alcoholic beverages, industrial alcohol, and bioethanol,” she said.
However, Udo-Umo emphasised that the use of cassava in alcohol production should not be confused with the consumption of garri.
“However, this does not mean that consuming garri has alcoholic effects on the body. Garri is simply a food product made from processed cassava,” she added.
Conclusion
The claim in the viral Facebook video that garri is harmful to human health is misleading. While properly processed Garri is safe for consumption, improperly processed cassava products can expose consumers to cyanide-related health risks, not cancer-causing acid. Garri also does not damage the brain or drain blood as claimed.
Cassava is what is used in alcohol production, not garri. Like many foods, garri is best consumed in moderation and as part of a balanced diet.