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Jennifer Orode is a customer service expert who re-engineers businesses across Africa to achieve high profitability by delivering exceptional experiences to customers. A fellow and member of several bodies, she is also a chartered manager with the Nigeria Institute of Management (NIM).
Orode holds a Master’s degree in Business Administration (Finance) from Coventry University and has been trained as a portfolio manager by the International Faculty of Finance (IFF), United Kingdom. Passionate about driving business growth and transformation, as well as creating wealth for both customers and organisations, she has led businesses and multi-dimensional teams across various capacities. She is the curator of the Entrepreneurial Training Program, CRSP, which has equipped entrepreneurs to engineer customer-centric businesses.
Orode further explored her entrepreneurship career by starting up Ingenium in 2022. She also founded Astute UK, an investment brand that facilitates start-up investment deals through its community-based tech platform for founders, investors, and deal originators.
With a life philosophy summed up in the acronym, G.I.V.E., she tells TOBI AWODIPE about starting her entrepreneurial journey from a painful experience, applying customer-centric approach to growing businesses and brands and how businesses and individuals can remain sustainable and create wealth in these times.

Take us a bit through your career journey, how would you describe it?
I studied Industrial Mathematics at the Delta state university. I remember getting a job in a computer accessory firm in Abuja, right after graduation. It was my first working experience and it was indeed an interesting one. ‘I would do well in the Information Technology space’, I thought to myself. However, during my time there, I wore many caps working as a customer service rep, a marketer, operations person and even in the logistics unit. I had to juggle these responsibilities within a couple of months until my NYSC posting.

After NYSC, I got a job as a customer service representative in a stockbroking firm in Lagos. I knew nothing about equities or investments, but I already made certain discoveries about myself during my first work experience – I loved figures, I enjoyed seeing relief/smiles on customers’ faces, being able to resolve challenges, bringing ease to customers and, generally, being a solution. All of these gave me confidence that I would do just fine in my new role. I must confess, it wasn’t the easiest, it was rough; I quitted more than I wanted to stay. But then, all of these experiences strengthened my career foundation.

In the midst of all the challenges, I remember reassuring myself that my hard work will announce me; I kept at it. Customers began to notice me, sang my praise, and even sent emails of commendation to the management. I remember once my MD called me to his office explaining that some of our international customers sent in their commendation, saying, ‘whoever Jennifer is, she’s an exceptional customer representative.’ The management’s confidence in my competence grew and my work started getting more attention and commendations. The general customers and the HNIs of the firm preferred me. My first MPR with the firm was one I will never forget.

Genuine hard work is very rewarding and this satisfaction cannot be bought. Every unit head of the organisation commended my contribution to their unit and made beautiful remarks and how an asset I was. This blew me away and I was ever committed to creating an impact on both customers and my employer’s business. Don’t get me wrong, incentives were nothing to reckon with, it wasn’t even enough to take one to work and be back; it wasn’t so great. The business culture wasn’t also one for productivity. However, my motivation wasn’t in any of those. One thing that was important to me was, learning from every situation/experience.

I learnt virtually from every unit and to management’s surprise, they couldn’t decide where to place me to maximise my potential; I was perfect for all departments. Every unit task I was given was met with exceeding results. I grew, got promoted and utmostly, I was asked to create a desk that never existed, The Fixed Income unit. It was the first of its kind position and happened in the era when the equity market crashed and in 2008 when there was a global recession.

Again, I put in the work, developed the unit, grew in knowledge, skill and the customer base continued to increase. I got all my jobs through referrals from customers. I found a deeper love for customers in all I do and I wanted to be more, to get better. This is evident in my passion for knowledge acquisition, my certifications, and my training.

Why did you venture into entrepreneurship?
Entrepreneurship is a remarkable part of my journey as it has always been one of my goals and aspiration. However, its realisation came earlier than I anticipated, and funny, through an unfortunate situation (well, to my benefit). I was fired from the last place I worked as an employee. My line manager felt threatened by my work and never reported my contributions. This made the management assume that I was a liability. After this, my husband said to me, ‘You are not working for anyone again, no one can pay you enough for how you work.’ And that, really, was the end of a phase and the beginning of another for me.

I thought carefully about my potential. What do I have? What can I offer? I was certain that I had my skill set and a customer base to kick off with and so I concluded that I was going to figure it all out as I journey along; I always do anyways. I ventured into my employer’s line of business (Astute Professionals Ltd) and my employer’s customers knew I was somewhere else, they moved. Customers told me, ‘Jennifer, wherever you are, we will go.’

At first, they were concerned about the newness of the firm, but my name, being the brand they can identify with, was all that was needed to convince them. This is what every brand should ascribe to or aspire to be. I always listen to my customers and know areas they require more. Many came to me not just for investment advice anymore, but also on portfolio and structure. This pushed me to acquire more knowledge, undergo training and get certifications.

My level of experience has exposed me to the pain of customers from an employee’s point of view and now as a business owner; I can also clearly see their pain. As always, I have listened to customer yearnings and the pain of not getting what they deserve from brands, this is the foundation with which Ingenium Concepts Ltd was built. We are passionate about inspiring excellence in businesses, their growth and transformation through customer service intervention, refined cultures, strategies and structures. Consequently, it is safe to say that my aspiration to improve the experience customers get from brands has a two-way approach, the brands and their employees.

When you say businesses should about the customer, what exactly do you mean?
Customers exist for a business to exist; it was first the business of the customer. Now, every need/gap an entrepreneur is setting out to being a solution is for the customer. As such, businesses should be set up for the customer. Simply put, it is the business of the customer (their pain) and should be for the customer (the solution they seek) but the latter is from reality. My book explains how businesses should be set up for the customer.

As one passionate about driving business growth and transformation, what would you say are some factors hindering businesses and SMEs from achieving these twin goals?
Branding. One important element of branding amongst the intangibles is the vision. Where is the business headed? What is the destination? When you know where you are headed, you plan on how to get there and that brings us to the mission. Who are you and what do you have? This is where planning begins. Now, knowing whose business you are getting into (customer) is a vital part of your planning and success.

A lot of SMEs haven’t figured these out realistically. It’s on paper, but it’s not reflective in all aspects of their business journey. Understanding your audience will help to figure out the resources needed for the business (this would range from, finance, human capital, product designs and impact), and how to access these resources as well as allocate them. Through these, on boarding the right workforce becomes easy.

Remember your employees are a major part of your business structure; they implement it. Understanding SWOT analysis is also imperative. That is, maximising your strength and strengthening your weakness. A lot of businesses have their business plans with SWOT analysis clearly stated and highlighted for guidance. However, SMEs are more focused and distracted by PESTEL analysis, being aware of other factors that could impact your business. SMEs are now not only aware of these factors, but have made them a distraction to the business.

Take for instance, government policies. Which African SME has control over what pronouncement the government would make, as well as, its impact? So, why dwell over what you can’t control? Now, let’s consider setting up the right team to drive the vision of the business, do SMEs have control over these? Absolutely. They can decide to not add to customers’ pain given the hardship of the environment by giving customers genuine solutions they are willing to still pay for with complimentary service support. The business will always adopt the values of the owners.

In light of the harsh economy, how best can businesses and individuals remain sustainable and create wealth?
It’s simple, be more to customers and genuinely serve them. You need their resources to stay in business, remain relevant and sustain. Customers are not requisitioning a perfect product, but a perfect service to make room for any imperfection in your products/service. Focus on being a pain reliever. Don’t be a pain enhancer like most businesses are doing today.

As an entrepreneur yourself, what would you say business owners suffer the most in Nigeria today?
External actors: infrastructural support, import of poor governance; internal factors: lack of structure, wrong set of employees and finance (well not the soul of the business, I would like to add, just the fuel that propels it).

You say you intend to train four million people in customer service this year, how are you looking to achieve this feat?
Through partnerships across Africa, sponsorship and my team. You will agree that the more people we can train, the better our chances of improving the experience customers get from brands. But how do we get to train a lot of people if they aren’t aware of the training? This is where the partnership is important to further drive visibility, and sponsorship to help drive the impact of this project.

Customer service is lacking in many businesses and corporate organisations and despite many players in this field, it persists; why?
It is a foundational problem than it is an employee’s problem (branding). How would a square peg fit into a round hole? It’s not about who can speak the general language or who has studied the full curriculum but personalities, aspirations and motivation. It takes one who is motivated differently to serve. It is not the number of interview rounds and a general training wouldn’t cut it either.

How are you poised personally to change the narrative around customer experience?
Being of service is my passion; it’s my design and DNA. I have seen the narrative in the business I have set up and I have experienced it serving customers as an employee and now as an employer. Serving is my passion. No wonder my philosophy is G.I.V.E; this is what serving brings.

Growth— helping you to become more and giving real depth to your business. Impact –­­­­­ helping you achieve real transformation, Value­ – realizing the real potential of your business and Excellence -bringing onboard best practices for business growth.

What importance does a great customer-centric approach play in improving the overall outlook of a business, brand or organisation?
Customer-centricity is the ideal business approach that creates the right perception that strengthens brands, drives growth, improves profitability, as well as confers relevance and sustainability. The reward is never-ending.

As one who has worked across different sectors, would you say women thrive in the upper echelon in the corporate world?
I am not one to speak for any specific gender. I have seen both genders do well in their career. However, here is what I would say, businesses require the resources of customers to stay relevant and sustained. And if we understand the psychograph of customers, we know they are emotional buyers.

Now if we agree that women are more compassionate and have elements of emotions to support their analysis and insights, then we can see why often times, women are successful at what they commit themselves to. However, their support system to achieving the most is their families.

You also founded Astute UK, what were you looking to solve with this when you started out?
The pain of investors having to subscribe to a lot of platforms in search of viable opportunities thereby the visibility restricted by the number of platforms subscribed to. While on the other hand, the pain of start-ups seeking to raise funds yet not getting the right support from platforms aside from listing opportunities being offered. Astute is about visibility, viability and community support.

You say you are passionate about helping younger women coming after you, in what ways are you doing this?
Through business coaching, my entrepreneurial training program, career mentorship and training, 2CT (The Customer-Centric Service Training).

Do you have any regrets, would you do things differently if given a chance?
I am not one for regrets. I always learn from every situation. Failure is good; it presents you with another opportunity to be better. It comes with its cost, but the rewards are far-reaching.

What career or personal challenge has threatened to derail you so far?
I would say it’s not a derail, but a setback I am determined to come back from. That would be the challenge of setting up a business in a completely new region where culture and perception differ.
However, what keeps me going is that customers’ yearnings and business principles are the same irrespective of region and race. I am unstoppable, I know this and my team and I agree on this.

What personal mantra do you live your life by?
Do not leave anyone who comes in contact with you the same way you met them; leave an imprint. It comes with its cost but its satisfaction cannot be monetised. Also, genuinely care.

If you were speaking with a young woman that looks up to you, what would you tell her that would help her thrive and succeed career and life-wise?
You are an asset. Be intentional about your dreams and be determined to achieve them. However, please note that half the time, it may not look possible, but the truth is, everything is possible when intentionality fuelled by determination is the order of the day. Stay positive; be genuine to yourself and others. You can achieve what you want, should you commit your mind to it. Be intentional, be determined and be committed.

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VICTOR AYENI writes about the unhygienic practices of suya sellers, the danger inherent in the consumption of processed meat and their overall health implications on the populace

The yellow flame from the hot coals flickered with the evening wind as puffs of smoke mixed with the aroma of spices diffused from the suya spot to the passersby on the busy street corner.

Jubril, who hails from Borno State, introduced our correspondent to his friend simply named Bashiru, who grills suya in the Ojodu, Berger area of Lagos State, as they conversed in Hausa language.

“I told him that you are my good customer and he should sell you quality suya,” said Jubril, as he took his seat on a bench close to the grill.

“I didn’t want you to patronise that other mai suya (suya selller) over there,” Jubril whispered to this reporter, pointing at another trader, who also grilled suya not too far away.

“People complain that his meat pieces are expensive and not that fresh,” he added.

With a gas lantern hung in the background which illuminated the space and added a sort of ambience to the stand, Bashiru cut a part of the meat, garnished it with a delicate mix of pepper spice and gave it to our reporter for the customary “tasting.”

This seemingly simple gesture of tasting establishes a relationship between the suya maker and a potential customer and also helps to gauge how good the suya is and how much of it should be purchased.

Our correspondent also gathered that if a mai suya does not give his customer a piece of meat for tasting, he either dislikes the person or his suya is distasteful.

Spiced delicacy

Suya is probably the most popular delicacy of grilled meat sold on street corners across Nigeria.

It is a skewered meat made from ram or chicken, roasted and served with a mix of spices known as yaji which gives it a unique aroma and taste.

The thinly sliced meat is also marinated in a traditional Hausa dehydrated peanut cookie called ‘kwulikwuli,’ salt, vegetable oil and other spices and flavour, and then barbecued.

A food scientist, Chibuike Benjamin, described suya as a meal with nutritional properties important to the human body.

“Studies have shown that the beef or lamb from which suya is made contains nutritional properties such as vitamin B12, zinc, selenium, iron, manganese, magnesium, and phosphorus. Suya is also high in sodium and calories.

“The zinc nutrient helps the body to restore damaged tissue and promotes a healthy immune system. Suya also contains iron, and vitamins B12 and B6, which all play an important role in keeping your immune system in good health,” he noted.

Suya is believed to have originated with the Hausa people in northern Nigeria, but it is now popular all over the country and most of all in Lagos.

The gastronomic delicacy, which cuts across every social stratum, is often sold at joints, pubs, and pleasure spots, particularly at night.

Speaking through a translator, Bashiru explained to Sunday PUNCH how the meat used for suya is processed.

He said, “First of all in the morning, we purchase the beef from the market. It is obtained from cows and the meat is washed once or twice. We then cut it into long slices and spread it out. You have to ensure that the meat is laid out flat.

“The meat is then cooked on the grill when it is red hot and oil is regularly used to brush the grill rack and the meat is regularly turned as it gets done. This makes the meat soft and tender.

“So, before customers start thronging the spot, you will finely cut the meat, thread them onto sticks, grill them and set them aside to await customers and reheat them in the flame as you select.”

Deadly contamination

An undergraduate of Yaba College of Technology, Olasunkanmi Oyelowo, however, recalled having a stomach upset after consuming suya.

“I bought some suya that night with a friend because the aroma was irresistible. It was a N500 worth of suya. I wanted to give myself a treat and I didn’t notice anything unusual while buying or eating the meat.

“But I was awoken later that night by an excruciating stomach pain, which made me bent over as I sat on the toilet bowl. I couldn’t sleep well for the rest of the night.

“I had to get some medicines the next day. I suspected it had something to do with that suya because I’ve never had a stomach upset that bad,” he said.

Expressing anxiety about the quality of meat used for suya, a retired school principal in Ibadan, Oyo State, Mrs Kehinde Omotola, said there was a suya maker in the area reported to be using contaminated meat.

“You know, because of the heavy spice, you might not easily detect this, but people were having various complaints after patronising him and I had to stop buying his suya as well. There is no way to ascertain what kind of meat he sells,” she added.

Our correspondent visited four suya spots in the Obafemi Owode Local Government of Ogun State, where he observed as suya meat pieces were wrapped in newspapers with a sprinkling of marinade mix, fresh tomato wedges, red onions and thinly sliced cabbage.

A 2016 study conducted by researchers in the Department of Food Engineering at the University of Ilorin, published in the Ukrainian Journal of Food Science, identified the packaging of suya meat with newspapers as a major unhygienic source of contamination.

“The processors have been accustomed to collecting old newspapers from different homes and using the same to package suya meat for their customers, which are considered to be dirty and dusty, also in some homes where chemicals were being used to control insects like cockroaches and mosquitoes.

“There is a tendency of the chemicals being sprayed on the newspapers, which the chemicals, when in contact with the meat and the meat and being consumed, can pose serious health issues.

“Besides, the printed ink on the papers contains pigments, colourants, binders, additives, and photoinitiators, which can be harmful to the health of the consumers,” the study explained.

Unhygienic conditions

When our correspondent visited Bashiru on another occasion, he observed that although the table on which his grill rack was placed was elevated, some of the dust swirling from the human and vehicular movement around him were settling on the skewered meat on the rack.

Sunday PUNCH also observed that the suya being sold were handled with bare hands by the mai suyas without any recourse to hand washing or sanitisation before and after.

On several occasions, our reporter watched as mai suyas collected dirty naira notes or randomly scratched their body parts with the same hand used to hold the suya, onion, and tomatoes, while cutting them for customers.

Commenting on these unhygienic practices by suya grillers, a Lagos-based nutritionist, Mr Emmanuel Udoh, said the condition of the processed meat as of the time it was purchased contributed to the contamination.

He explained that the quality of water used to wash the meat to be used for suya as well as the hygienic level of the environment and other utensils used could pose health risks to many consumers.

Udoh said, “Speaking of the hygiene condition, we are not really certain of the condition of the meat being used; whether they are spoiled, almost spoiling or good-to-eat.

“Most bacterial meat spoilage is caused by lactic acid bacteria; these include many species such as lactobacillus, leuconostoc, pediococcus and streptococcus, which are physiologically related to a group of fastidious and ubiquitous gram-positive organisms.

“The other possible sources of contamination are through the slaughtering of sick animals, washing the meat with dirty water by butchers, inappropriate exposure of the suya meat, contamination by flies through processing done close to dirty places, contaminated equipment such as knife and other utensils, and addition of spices that are not healthy to the body.”

Also, a clinical pharmacist, Mr James Ucheaga, during an interview with Sunday PUNCH, revealed that suya consumption made infestations with parasitic worms easier.

He said, “Some animals before slaughter are infested with cysts of worms such as tapeworms and other worms. Cows and pigs are intermediate hosts of these organisms and humans who consume uncooked or not properly cooked meat, can consume these cysts in these animals, which hatch to become tapeworms that attach to the gastrointestinal tract (intestines) of the consumer.

“Generally, worms, especially tapeworms, are parasites. They have hooks and suckers, which they use to attach and suck nutrients from the intestine of the person, thereby leaving the individual malnourished.”

Ucheaga added that other infections can result from unhygienic conditions and unsanitary practices mai suyas follow.

“The condition in which suya is prepared is most times very unhygienic. For instance, they do not wash their hands after handling dirty materials and dust frequently settles on the meat. Microbes are known to thrive in areas that are not hygienic.

“The flame that is used to prepare these meats is often the yellow part, which scientists will tell you is unlike the blue flame. It doesn’t kill these parasitic cysts; it only grills the external part of the meat.

“Furthermore, people who consume suya, especially lots of it, can develop bacterial infections such as salmonella typhi infection, leading to typhoid fever,” he added.

Dangers of processed meat

Processed meat refers to any meat that has been transformed from its fresh form by salting, fermentation, smoking or other ways of improving meat preservation or enhancing its flavours.

Suya, and its dried, harder version (kilishi), involves processing methods and the extension of its shelf-life with a variety of spices.

But the World Health Organisation has raised the alarm about the health implications of regular consumption of such processed meat as suya.

A 2015 report stated that a limited intake of processed meat will reduce the rate of cardiovascular diseases and obesity.

It said, “National governments and WHO are responsible for developing nutritional guidelines. This evaluation by International Agency for Research on Cancer reinforces a 2002 recommendation from WHO that people who eat meat should moderate the consumption of processed meat to reduce the risk of colorectal cancer.

“Some other dietary guidelines also recommend limiting consumption of red meat or processed meat, but these are focused mainly on reducing the intake of fat and sodium, which are risk factors for cardiovascular diseases and obesity.”

Included in this list of processed meat were bacon, sausages, hot dogs, corned beef, beef jerky, and ham as well as canned meat and meat-based sauces.

Suya linked to cancer

Ucheaga, during the interview with our correspondent, disclosed that suya consumption was linked to increase in cancers.

He said, “According to research, the consumption of suya has been linked to increase in cancers, especially colorectal cancers. In fact, there is an 18 per cent chance of developing colorectal cancer with regular consumption of suya.

“According to IARC, suya, which is processed meat, has been classified with carcinogenic agents such as plutonium and alcohol, although the risk of developing colorectal cancer remains small, it actually increases with frequent consumption.”

In one of his Instagram videos, a physician, Dr Chinonso Egemba (popularly known as Aproko Doctor), warned people against consuming suya that is not properly made, adding that consuming such can lead to cancer.

Egemba explained that when meat is prepared over open flames, it creates chemicals known as Polycyclic Aromatic Hydrocarbons (PAH), also known to be carcinogenic.

He said, “When you burn meat over open flames, it creates chemicals known as PAHs or heterocyclic imines.

“These particular compounds may get activated by certain enzymes in your body that end up damaging your DNA, and damage to this DNA leads to cancer.

“These chemicals have been shown to cause changes in the DNA of cells. These changes make it easier for a person to develop cancer.

“The risk of getting cancer is higher if the meat is thoroughly cooked and there are black charcoal marks on the meat itself. Some cancers such as colon cancer, prostate cancer, pancreatic and even breast cancer have been linked to this.

“These compounds: hydroxycitric acid, and protocatechuic acid, damage DNA, but only after certain enzymes have activated them. These enzymes and their activities vary from one person to the other, hence there are different risks in developing cancer, especially if there is a family history of cancer.”

The medical expert urged people to ensure that their meat is grilled in an oven instead of an open flame.

“Ensure your meat is not cooked over open flames, you can air fry your meat or grill it in the oven and not over an open flame.

“I know some of you will swear that it is that black side of the meat that is sweeter than the other part, remove that black side because those burnt parts that are exposed contain a higher concentration of this compound.

“Eat smaller portions of grilled meat. I know yes, you have suffered in life and you want to reward yourself with N5,000 suya, but that is not the way to do things,” the physician added.

Speaking to Sunday PUNCH, a senior dietician, Adeola Adeleye, explained that Heterocyclic Amines are formed when creatinine (found in the muscle of meat) and amino acids react at high temperatures.

“PAHs are formed when fat and juices from meat grilled directly over a heated surface or open fire drip onto the surface or fire causing flame and smoke.

“Whether it is well-done, grilled or barbecued chicken or steak, they all have high concentrations of HCAs and cooking methods that expose meat to smoke contribute to the polycyclic aromatic hydrocarbon formation. These carbons in foods can result in cancer through the damage of our DNA,” he added.

In a report, the Illinois Department of Public Health explained that PAHs are also present in products derived from fossil fuels and are capable of negatively affecting the eyes, kidneys and liver.

It read partly, “Polycyclic Aromatic Hydrocarbons are a group of chemicals that occur naturally in coal, crude oil, and gasoline. They are also present in products made from fossil fuels, such as coal-tar pitch, creosote, and asphalt.

“PAHs are made whenever substances are burned. In the home, PAHs are present in tobacco smoke, smoke from wood-burning stoves and fireplaces, creosote-treated wood products and some foods.

“Barbecuing, smoking, or charring food over a fire greatly increases the amount of PAHs in the food. Breathing smoke or coming into contact with contaminated soil exposes people to PAHs. Some PAHs may cause cancer and affect the eyes, kidneys, and liver.”

Udoh, the nutritionist, also pointed out the potential health threats posed by heavy metal contamination due to the grill rake used for suya making.

These chemicals, he stated, could also accumulate in body tissues, resulting in metabolic problems and also cancer.

“The threat to human health could result from contamination with heavy metals, especially lead, cadmium and arsenic, which could come from the grill rake being used.

“These heavy metals become toxic when they are not metabolised by the body and accumulate in tissues.

“These chemicals are dangerous and as they accumulate in the body, they have been deposited in as food residues during preparation; it results in cancer over a long period of time,” he stated.

Mix suya with vegetables

A Professor of Community and Public Health Nutrition at the University of Nigeria, Nsukka, Ngozi Nnam, during a presentation in Abuja, noted that while there was a link between suya consumption and increased risk of cancer, the addition of onions and other vegetables to suya could lower the possibilities.

Nnam said, “Eating suya can actually cause cancer and this comes from the reaction of meat and the smoke during suya preparation, which results in a toxic compound that can cause cancer.

“Smoking of meat is what causes cancer. Some metabolites from food can cause cancer. What is important is to eat a lot of fruits and vegetables to increase antioxidants in the body.

“The antioxidants can neutralise the effect of the toxic metabolite from food to prevent cancer. It is good to eat suya with onions and other fruits and vegetables.”

A group of researchers at the University of Porto, Portugal, also recommended that barbecued meat or suya is healthier when eaten with beer.

The lead author of the study, published in the Journal of Agricultural and Food Chemistry, Dr Isabel Ferreira, said the recommendation was given following the results of various experiments conducted by the scientists.

Ferreira explained that cancer-causing chemicals and molecules such as PAHs are formed through the process of grilling or barbecuing meat and some chemicals in beer could neutralise them.

She said, “One way of stopping PAH-formation might be to apply chemicals called antioxidants that mop up free radicals. And beer is rich in these in the shape of melanoidins, which forms when barley is roasted.”

In one of the experiments conducted, Ferraira and her colleagues prepared some beer marinades, bought some meat and headed for the griddle.

“One of their marinades was based on Pilsner, a pale lager. A second was based on a black beer since black beers have more melanoidins than light beers.

 “The meat steeped in the black-beer marinade formed fewer PAHs than those steeped in the light-beer marinade, which in turn formed fewer than the control meat left unmarinated in beer,” she added.

Ferreira, however, cautioned against over-consumption of barbecued meat with beer or other forms of alcohol that might not have been sourced from barley.

Speaking on the need to explore better ways to treat gastrointestinal diseases, the President of the National Postgraduate Medical College of Nigeria, Prof. Musa Borodo, advised people to avoid taking burnt plantain (boli), burnt suya and refined drinks in order to avoid cancer.

He added that people should take natural foods, avoid refined sugar, eat well, exercise regularly, drink clean water, visit hospitals for routine checkups and stay away from smoking.

Adeleye, however, advised that people considerably reduce their consumption of suya.

“The best thing is for people to reduce their consumption of suya to less than once a week or once every other week,” she said.

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during sex

Medical expert has said that the risk of sudden death during sex is higher for individuals with existing heart conditions and individuals who engage in risky sexual activities.

The expert also said certain drugs and alcohol could increase the risk of sudden death during sex.

In an interview with our correspondent, a medical practitioner and health advocate in the Cardiology Unit, Department of Medicine, University College Hospital, Ibadan, said sex and sudden death were two topics often thought of as being unrelated but that in reality they were closely linked.

Adebayo said, “The most common cause of sudden death during sex is cardiac arrest, which is when the heart stops beating suddenly and unexpectedly. This can be caused by a variety of factors, including an underlying heart condition, an increase in physical activity during sex or a combination of both. Other causes of sudden death during sex include stroke, aneurysm and pulmonary embolism.

“It is important to note that the risk of sudden death during sex is higher for certain individuals, such as those with existing heart conditions or those who engage in risky sexual activities. Additionally, certain drugs and alcohol can increase the risk of sudden death during sex. Therefore, it is important to be aware of the potential risks and take steps to reduce them.”

He said the best way to prevent sudden death during sex was to take proper precaution.

He added, “Individuals with existing heart conditions should talk to their doctor before engaging in sexual activity to ensure that their condition is properly managed. It is also important to avoid drugs and alcohol before engaging in sexual activity as these can increase the risk of sudden death.

“It is important to be aware of the signs and symptoms of cardiac arrest and other causes of sudden death. These include chest pain, shortness of breath, dizziness and fainting. If any of these symptoms occur during sexual activity, it is important to seek medical attention immediately.

“Sex and sudden death are closely linked, and it is important to take proper precautions to reduce the risk of sudden death during sexual activity. This includes avoiding risky sexual activities, using protection, talking to a doctor if necessary, avoiding drugs and alcohol, and being aware of the signs and symptoms of cardiac arrest and other causes of sudden death. By taking these steps, individuals can reduce their risk of sudden death during sex and enjoy a safe and healthy sexual experience.”

In Germany, a forensic post-mortem study of 32,000 sudden deaths over a 33-year period found that 0.2 per cent of cases occurred during sexual activity. The study also showed that sudden death occurred mostly in men with an average age of 59 years, and the most frequent cause was a heart attack, also known as myocardial infarction.

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Kie Kie

A content creator, Bukunmi Adeaga-Ilori, aka Kiekie, has said that she does not try to be nice to everyone, as not everybody will like one regardless of what one does.

Speaking during an interview on the Tea with Tay podcast, she said, “I don’t believe that things should be handed to me. I believe in owning it. I believe that I am enough. I don’ try to be unnecessarily nice or friendly with people. That is one reality many people are not really open to. No one likes everybody or everything. There are some foods that one does not like. So, why should everybody like one?

Bukunmi Adeaga-Ilori, aka Kiekie

“I said to myself if I was not given a platform, I would create one myself. As of that time, I had started posting fashion content, and I had 20,000 followers on Instagram.”

Kiekie also noted that she was very mischievous as a child. She said, “I am the last child. Being the last child comes with a lot of mischief. I was very mischievous as a child. And, that made me to get away with many things. I attended a girls only school, and I stayed in the hostel. Since I was very young, my parents had known that I was going to be a child of wonders. At no point did they try to stop me.”

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