Insights from Makhosi Gondonga KaMahlangu
The future of African food systems has passed. Looking at food systems before
colonisation, we see a rich and steadfast food system based on seasonality and a diverse natural base. With a gradual increase in processed foods that made an impact after colonisation, a loss has been lost, and a gain has been gained. Processed sugar was introduced with colonisation because Africans used a variety of sweeteners, such as honey and dried sweet reeds. Processed sugar has caused numerous nutritional issues in today's generation, resulting in various disorders such as diabetes, high blood pressure, weight gain, and fatty liver disease, to name a few. Cooking oil is another food commodity that has had a negative impact on the African community. There has been an increase in the consumption of deep-fried foods, particularly chicken and French fries, which has had a visible impact on the African belly.
Obesity has increased in various urban communities over the years. Diabetes is estimated to affect over 4.5 million adults in South Africa in 2019, a 137% increase from previously reported literature. The rise in Type 2 diabetes is primarily due to rising obesity, physical inactivity and urbanisation rates.
The diets of the new urbanites are high in junk food. Africa is a latecomer to the obesity pandemic, but its prevalence rapidly increases. Obesity rates in Ghana have increased by more than 650% since 1980, owing to a rapid increase in fast food outlets. These diseases were unheard of in the time of our forefathers. A crisis is coming to Africa regarding health facilities, which are frequently inaccessible to ordinary citizens. To avoid this disaster, we must reclaim our food heritage by going back in time.
Within African communities, there has been a significant decrease in the consumption of fermented foods. Fermented foods are required to develop GALT (Gut Associated Lymphoid Tissue), which plays a vital role in an individual's immunity. It is the body's most enormous mass of lymphoid tissue, composed of B and T lymphocytes, macrophages, antigen-presenting cells, and specific epithelial and intraepithelial lymphocytes. With the growth of refrigerated units in sub-Saharan Africa, there has been a general decrease in the consumption of fermented foods such as milk, cereals, meat products, fish products, fruits, vegetables, gourds, and underground tubers. This means that the population grows with lower immune responses than individuals who consume more. A large body of scientific literature supports the consumption of fermented dairy products. Throughout Africa, cereals have also been fermented.
Our forefathers ate a variety of cereals, including the famous 3 b: pearl millet, finger millet and sorghum, all of which have a low Glycemic Index (GI). Foods with a high GI content promote the development of dietary diseases like diabetes. Maize is a cereal we have adopted with a higher GI than the popular three cereal bowls.
Another issue that Africans face is dietary diversity. This is evident in the number of fruits and vegetables consumed in some communities in Southern Africa, where residents rely solely on one type of vegetable, such as spinach, to meet their dietary needs. In contrast, indigenous vegetables such as Cleome gynandra, Curcubita maxima, Phoseolus vulgaris and Bidens pilosa, to name a few, provide a wider variety. The villagers in one Zimbabwean community consumed 83 different types of vegetables. When one walks into a modern supermarket, there are a few fruits to look out for, such as bananas, apples, peaches, and kiwis.
According to a recent study, 39 different fruits are consumed in certain villages in Southern Africa. Combining a diverse range of fruits and vegetables improves Dietary Diversity Scores in the communities that consume them. Food products that are consumed seasonally include edible gourds and underground tubers. These also provide valuable nutrients to consumers.
Some products such as dried vegetables, go through multiple processing stages, which may include pre-cooking, fermenting and sun-drying. According to food research institutes, such products are heading toward new food trends. A shift toward safe and traceable food, functional food, and regenerative food production are among the new food trends. Regrettably, these products have not been thoroughly investigated for their potential role in promoting and developing food secure homes in sub-Saharan Africa.
It is critical to recognise that Africa requires a new food system, which will necessitate going back in time. We must reduce the strain on an overburdened healthcare system by eating nutritious foods. Our food is both our heritage and our future.
Comments