Why rotten plantain used to prepare ‘kakro’ can give you cancer

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• Knockout 8 years ago

  Show me one person

  Show me one person

  reply
• Jp 8 years ago

  This guy is talking nonsense
  He only want to be heard that's all

  This guy is talking nonsense
  He only want to be heard that's all

  reply
• ForwardMarch 8 years ago

  Where is the scientific explanation and it's evidence that eating fried rotten plantains as "kakro" can cause cancer?
  I can possibly believe that the oil used in frying could be the culprit because there are numerous artic ...
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  Where is the scientific explanation and it's evidence that eating fried rotten plantains as "kakro" can cause cancer?
  I can possibly believe that the oil used in frying could be the culprit because there are numerous articles in research, text books and the internet, which point out that frying foods at high temperatures with used oil causes carcinogens to develop in the oil and the fried foods. A scientific reasoning of the causal factors of Cancer collected-- evidence of research showing that a number of overripe or "rotten plantains" show the presence of carcinogens are needed to complement this article as scientific. Whether other methodologies of cooking can also result in the presence of carcinogens in the cooked food is what readers of this article want to know.

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• Kama 8 years ago

  Is that all? You are suppose to be a professor. Evidence from your research? shit Ghana professor

  Is that all? You are suppose to be a professor. Evidence from your research? shit Ghana professor

  reply
• The Bush Doctor 8 years ago

  The photo shown here is "Bananas" and not Plantain.
  A bruised or over-ripe Banana or Plantain is an indicator of cellular damage.
  
  This will compromise the ability of the skin or the peel to keep oxygen away from the fru ...
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  The photo shown here is "Bananas" and not Plantain.
  A bruised or over-ripe Banana or Plantain is an indicator of cellular damage.
  
  This will compromise the ability of the skin or the peel to keep oxygen away from the fruit, and oxygen breaks down the cellular walls and membranes. When the chemicals within the fruit become oxidized by enzymes like polyphenoloxidase, the reaction causes an unappealing brown color.
  
  There’s no scientific evidence, however, that oxidized fruit is bad for you. Nor is a bruise necessarily indicative of an infection.
  If you want to cut the bruised portion of your fruit away for aesthetic reasons, by all means do so. There are also plenty of ways to cover up the mushy consistency of bruised fruit by creating different dishes with it.
  But if you can’t be bothered to trim your bruised banana or bake it into bread, there’s little risk to your health in just eating it.
  
  There is a caveat: Bruising makes a piece of fruit more susceptible to infection. As the cell walls break down, nutrients leak into the open, inviting colonization by microbes already present on the surface of the fruit or in the air. As they feed on the fruit’s exposed innards, the cells multiply rapidly. It’s possible for damaged fruit to grow some of the more notorious varieties of food-borne pathogens, such as salmonella or E. coli, but garden-variety yeasts and molds are far more common. Yeasts are of minimal concern—inoculating fruit with yeasts gives us such delights as wine and cider—but molds can be dangerous. Some species of mold release mycotoxins, which can cause a variety of human illnesses. (The most notorious mycotoxin, known as aflatoxin, is a potent carcinogen that grows on milk, cheese, nuts, and grains.) If your bruised fruit has so much fungal activity that you can see or smell it, don’t eat it.
  
  In addition to bruised areas, you should check the area around the fruit’s stem for mold, which is an entry point for opportunistic microbes.
  
  Food safety experts have a saying: If in doubt, throw it out. Healthy adults often take their chances and get away with it, but this advice is especially important for small children or the elderly.
  
  If your bruised fruit has visible microbial growth, is it still safe to eat the nondamaged portion? It depends on the fruit. The question is whether the roots of the mold have penetrated the food. It’s difficult for mold to grow deep into firm fruits. So feel free to cut away the moldy portion.

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• kwabena ohemeng,london 8 years ago

  The professor knows what he is talking about.Those who are insulting him and challenging him should prove that he is wrong.The difference here is that he is not a white scientist and therefore not credible. It shows how menta ...
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  The professor knows what he is talking about.Those who are insulting him and challenging him should prove that he is wrong.The difference here is that he is not a white scientist and therefore not credible. It shows how mentally as africans we are enslaved to believe that whatever a whiteman says is true.

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• tontronn poizen 8 years ago

  KAKRO HAS BEEN EATEN FOR COUNTLESS MANY YEARS BY THE PEOPLE WHO KNOW THE DELIGHTS OF VERY RIPE PLANTAIN,... This scientist is TRYING, so let us give him a chance to do his best in this BIG TASK he has undertaken. Why in this ...
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  KAKRO HAS BEEN EATEN FOR COUNTLESS MANY YEARS BY THE PEOPLE WHO KNOW THE DELIGHTS OF VERY RIPE PLANTAIN,... This scientist is TRYING, so let us give him a chance to do his best in this BIG TASK he has undertaken. Why in this day and age will one of us be so bold and try such BOOKLONG MATTER?

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