The Health Danger Of Using Akanwu(saltptre) To Cook Your Food

Biko, I beg you in the name of God, no more Nkwobi, Isiewu or any food cooked or made with Akanwu. It has been proved to be the cause of Kidney problems. That's why many young fellows who visit joints for Nkwobi, Isiewu or other delicacies made with Akanwu, some of them are unlucky to be having kidney problems. Please No More AKANWU in any food

More details on akanwu. It is a mineral known as saltpetre. It's major components are salts of sodium or potassium nitrate. It is also very alkaline due to hydroxides of sodium or potassium. It is used as food tenderizer. To soften kanda, cook beans, ukwa and akidi faster. It is used to prepare soap, that is ncha used to eat abacha, ugba or ona. It is added to utaba, that is snuff.
 My people suffer for lack of knowledge. Even after this analysis we will continue to eat it because the restaurants will continue to use it.
 The toxic aspects of its use is due to presence of high concentration of  nitrates. Nitrates will generate nitrosamine and nitrous acid. These are known as potent carcinogens. They also generate reactive oxygen that can stress the kidney among other detoxifying organs. Food prepared with akanwu, maybe highly alkaline up to pH as high as 10 to 12, depending on added quantity. The best pH for good food will range from 4-8. So, the kidney is the main organ to control acid-base balance of the blood. A good blood pH should be around 7.35-7.40. It is therefore an uphill task for kidney to buffer the effect of consuming large quantities of saltpetre containing food.
 Alternative to saltpetre or akanwa is the native ngu or lye from palm tree inflorescence. It is the traditional alternative used to prepare black soap. Its alkalinity is milder and does not contain high levels of nitrates.
 The best meals are prepared at home. Young people of today need to learn a lot to live a healthier life. We are eating increasing amount of chemicals in our meals today. The consequence is to get sick.
It is necessary to add that research result from biochemistry dept at unizik, Awka indicated that those sniffing utaba, that is snuff have a slow blood clotting response. This is likely associated with saltpetre added to snuff. The amount of saltpetre added to food vary among cooks. Tell anybody that cares to listen that akanwu or saltpetre is toxic and should not be eaten. Let us go back to our ngu cooking tradition.
  EZENWA CHUKEZE PhD Biochemistry.