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Nollywood actress cum filmmaker, Ibinabo Fiberesima is always never shy of the truth. Choosy with her words, the ex-beauty queen and model, appears to make bold statements at any given opportunity. Just like she did in this conversation with Ferdinand Ekechukwu.  She talks about her newly established Queen Bae Studios and its debut feature film – an epic drama based on a real character – titled “Amanyanabo – The Eagle King”

Tell us about “Amanyanabo The Eagle King”

It is an epic drama based on a real character, a King of Okrika, Ibanichuka, Ado the VI, Amanyanabo of Okrika. He was one of the great monarchs of Okrika that reigned over an era of prosperity, sterling diplomacy, astute trade relations and security. Ibanichuka is fondly referred to as the overlord of Okrika and the last of Okrikas grand potentates. The movie is a fitting tribute to his reign which was characterized by a lot of events that outlines some of his conquests, alliances and even a civil war. He weathers these storms while trying to unite a people already divided by the incursion of a foreign religion and finding a solution to colonial encroachment led by a sadistic British consul. 


When is it to be released? Will it be straight to cinema or streaming platform?

When you produce a film, you want to eventually get it to reach the widest audience possible. Were critically now in the marketing and publicity stage. There are a lot of options open to us. We are also being broached by cinema houses and some platforms but we are consulting widely to arrive at the best business decision that will reach the widest audience available. We want the movie to get to its farthest and we will choose any platform that can make that happen. But I will keep you informed in this regard.

What was it about this story that pulled you to it and what is the essence bringing this historical movie at a time like this?

First of all, the story is inspired by a book written by Dr. Alfred S. Abam, Ado the IX, Amanyanabo of Okrika. A lot of people rightly haven’t heard about Ibanichuka. I dare say a lot of Ijaws especially the present generation who aren’t in touch with their roots have not. Personally, I grew up reading about the great Bini Monarch, Oba Ovonramwen Nogbaisi in a play written by the legendary Ola Rotimi. I read about the flamboyant Jaja Jubogha of Opobo and Nana Olomu of Itsekiri. But there were other leaders too that reigned around the time. King Ibanichuka was one of them. I was awed to discover about his exploits and challenges even in his household. I was pulled to the story because Africa has a lot of Ibanichukas whose stories have never been told. The Niger-Delta and even Nigeria as a whole has come to the point where it is necessary to look back in order to move forward. We have a proud history of honest, strong and wise leaders that inspired our people through tough times.

We need to remember who we are as a people and return to our principles. For instance, in those days it was an anathema to be labelled a thief. You and your entire family bore the stigma. But these days, you are even hailed based on the amount of money you manage to steal. You can steal and then hire fancy lawyers, make flamboyant appearances to court, frustrate the process with technicalities and hold your head high in the midst of the flagrant infamy. Even with that toga you can eventually even nurse the odious ambition to aspire for office. We have lost our values, but we must recover those values, one step at a time.

The story has been retold through oral and written medium. What difference does it make in film medium? 

Film is about entertainment and whoever pays to watch a film wants to be entertained. This singular fact was not lost on me. Indeed, even if you have a sermon, it is prudent to enshroud it in an entertaining form or you lose the largest part of your audience. ‘Amanyanabo The Eagle King’ has been packaged with every ingredient one can imagine. There is action, drama, comedy, tragedy and factual reality bordering on history. It is something you will want to pay money to watch and that is the difference.

You produced and also acted in the movie. What are some of the choices and factors you considered before taken up the production rein?

To tell you the truth when the script was written, the first factor I considered was its achievability with regards to funding. The cheapest you need to shoot a Nigerian movie replete with modern production standards that can at least compete contemporarily is in the considered region of $2 million. But you see, even with all the funds being bandied about, it is a very tedious and almost impossible feat to source funds for production and a lot of practitioners can bear me witness. The industry is in large parts self-sustained, albeit inadequately. I had to source funds by meeting old friends and liquidating assets. I had the choice to water the script down, but I also have a mission to challenge the very best in Hollywood just as some of my colleagues are doing presently.

I want to continue shifting the paradigm, to aim for the best. The technology to shoot any movie of one’s imagination is here with us, including the personnel to make it happen. I mean look at a movie like Avatar: The Way of Water. To shoot that sort of movie required massive funding between $350 and $460 million. But consider the end result and its financial dividends, as I write this, it has breached the $2 billion mark. Isn’t it mind-blowing? So why are we not achieving same? Funding gets you the best from scriptwriters all the way to post-production and marketing. My goal is to compete so I considered the best hands to work with. Acclaimed filmmaker, Izu Ojukwu was my Production Consultant along with Zeb Ejiro and the movie was directed by Fred Amata. I also had to assemble trusted hands as cast and crew and the result was more than I had imagined.


Share with us your role in the movie

I played Tamunoba, the goddess, a very minimal but impactful role in the movie as you will see. It was by choice. As a producer, I knew I would have my hands full on the project and I didn’t want to compromise my films quality because of ample screen time. I believe I’m already accomplished for that. I’m not looking for fame, ‘na money I dey find now’.

You seemed to cast only old hands in this production. Not even a newbie. Why?

Like I stated earlier, I needed trusted hands first and foremost. The dialogue of the movie was not the run-of-the-mill and no actor was permitted to improvise my lines, which is a quietly celebrated norm on a lot of Nollywood sets. I required experience and those that had discipline for the craft. I did try to get one or two newbies, but they had conflicting schedules. However, I had some budding actors on set who under my strict observation as Casting Director were fit to play the roles allotted to them, including Oluwatunmise Emmanuel Akinbo, the son of costume expert, Millicent Jack and Izuchukwu Ezeokoli.

I left no room for errors as a lot was invested in this. But I’ll say this. Most of these your newbies are arrogant and need to learn the discipline of the profession. It’s okay for your Instagram following to get you on screen but it will not sustain you. Your following will not help you interpret roles, respect production or get along with others. They need to ask why many veterans are ever-green and why newbies fade after a short time. The knowledge, respect and discipline for your craft are key factors. Nkem Owoh, Monalisa Chinda Coker, Walter Anga et al turned in dramatic monologues for my audition and when contracted were never late to my set. They never disrespected the cast or crew and were always standing by. I had two Ph.D holders in the persons of Columbus Irosanga and Ovunda Ihunwo who comported themselves and even helped the younger actors. Gentle Jack shuttled Delta and Okrika to ensure he delivered the script in precise words. That’s discipline and professionalism and ‘dem no dey buy am for Instagram’ (laughs)…

Do you think Nollywood is telling real African stories looking at some of the films that have been churned out lately?

Nollywood is trying its bit in the aspect of telling real African stories, but more can be done. A lot still gets lost based on the budget available. There are a lot of inconsistencies with the depiction of our culture on screen and this is because unlike our foreign counterparts most of our filmmakers work without consultants. For my film, we had a culture consultant. ‘Abeg, I didn’t want wahala with my people’ so I ensured I stayed within the border of acceptable plausibility. I find some of our epic movies funny especially the depiction of royalty which seems like a pale imitation of the British monarchy or comically copied excerpts from the fictitious Zamunda of Coming to America. No offence but some of those productions cannot be classified as true African stories. There’s a thin line in trying to balance fact and fiction, but we need to be more cautious so we do not lose the basic ingredients that make up our identity in the telling of our stories. It’s embarrassing when I have to answer awkward questions from some of my foreign friends as to the cultural authenticity of some of these epics.

What’s the major influence in your acting career?

The major influence on my career is the passion to tell stories. To tell stories, you sometimes need to play a character. It’s a form of escapism. I love that part of it all, when I have to drop the person Ibinabo Fiberesima and assume the persona of another character, either lovable or terrible. I cherish the honour to play someone else and in that regard make a positive impact on people’s lives. 

Tell us about your production outfit and how did the name came about?

To achieve my production objectives, I needed a vessel and that was why I founded Queen Bae Studios Production. I’ve always been referred to as the Queen Bae of the Niger-Delta by my close friends. So, when I was thinking of a name for my production house, I felt it was a nice way to immortalize the name given what I was about to embark on, and that was it, Queen Bae Studios Production was born. Queen Bae Studios is a small but beautiful Nigerian production outfit with massive dreams and even more immense potential. Queen Bae Studios loves challenges and will aspire to tell stories others shy away from. Our mission is to dominate the world stage with credible African stories beginning with ‘Amanyanabo The Eagle King’.

How long did it take to shoot Amanyanabo?

Principal photography commenced April 2022 and ended May 2022 in a total of 21 days. We used principal locations, including Mgbegbe-gboko Island, One Mans Island, Okoro Ama and Akalogbo Ama all around the beautiful island of Okrika. We have spent quite some time in post-production between May 2022 and December 2022 and that was due to the foreign consultants working on the movie in association with Izu Ojukwus House of Illusion. 

This is the first movie from your film house, Queen Bae Studios Production and the first time it will be captured in motion pictures. Were there challenges you had to deal with in the course of production?

Like I mentioned earlier, my biggest challenge was funding. I was able to shoot with a budget of approximately $1.05 million which is not a bad outing for a budding film house. I was able to pull elite thespians and high-end crew members to help me execute a world-class script. Other challenges were logistic in nature which isn’t out of the ordinary when one is making a film of such a magnitude. But in all, I really did enjoy the pressure and what more, I was shooting in my home town and thus I was a beneficiary of so much love and goodwill especially at the behest of His Royal Highness, King Ateke Tom, Amanyanabo of Okochiri Kingdom, Okrika.

What’s the next project on Queen Bae Productions?

We actually have three ambitious stories in the pipeline, scripted and ready for production, but we want to patiently see to our first baby’s progressive nurture. The incidents of ‘Amanyanabo The Eagle King’ must be sorted before anything else. We are motivated but we are not in a hurry.

Female colleagues in the industry have been accused of living above their means and are doing well more than their male colleagues. What’s your view about this?

As a rule, I try to mind my own business. There are a lot of hard-working actors and actresses out there who mix the craft with genuine business and I don’t think it’s fair to bunch them all in the same bowl. There will always be the bad eggs and you know what happens to bad eggs. They eventually begin to reek and are thrown into the bin. This is the word of an elder and it is true.

How do you relax when you are not working?

I watch movies, I read and I hang out with my friends and family.


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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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