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From time to time I experienced heartburn after eating Afang Soup (Ukazi or Okazi). The feeling isn't usually pleasant at all. It made me quit eating Afang Soup for a while.
Having this sort of sensation is more than enough to make anyone feel that Ukazi Soup can cause internal heat and of course, many have already jumped to the conclusion saying "Afang Cause Internal Heat"
But how true is this? is it a mere assumption or is it backed up with scientifically and medically proven research? Does consuming Afang lead to internal heat?
This among other questions is the reason I decided to bring a Professional Nurse to answer this question. Read On.
Does Afang Cause Internal Heat?
No! Afang doesn't cause internal heat, but excessive consumption of Afang soup can give you a burning sensation which people often referred to as internal heat.
Afang has oxalic acid, which is known to induce inflammation and a burning feeling in the body, which is one of the reasons why people feel heated after eating it.
Boiling or cooking the Afang, on the other hand, has already lowered the oxalic acid concentration to the lowest amount.
However, even after the amount of oxalic acid in the Afang has been lowered by boiling, "Internal Heat" might still occur.
I know this may scare you, but our nutritionist didn't only answer the pressing question, she gave solutions to this problem.
Read on to discover what you should do if you have internal heat after eating Afang Soup.
Why should you trust our take on this?
Nurse Udeme Effiong is a registered nurse with some years of experience. She specializes in Nutrition and General health tips.
She has been recognized for her efforts in research and for providing, food and nutritional tips to her social media audience.
According to her, Afang has a lot of underlooked health benefits and there's even a remedy for the burning sensation one might experience from consuming Afang soup.
We engaged her with some talks and she shared everything about this topic, the rest of the article will reveal what we learnt from this seasoned well of knowledge.
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Remedy for "Internal Heat" sensation after eating Afang Soup
First, let note that the body may occasionally produce this oxalic acid, so whether you eat Afang or not, you can still have "internal heat".
The heat caused by Afang can be managed by minimizing Afang consumption to just once in a while.
Drinking enough water will also help to reduce the concentration of oxalate in the body.
Composition of Afang Leaf
These amazing leaves have antifungal, antioxidant, antibacterial, and antiparasitic qualities, as well as vitamins... It contains;
- Protein
- Copper
- Zinc
- Vitamin
- Magnesium
- Iron
- Calcium
- Manganese
- Fibre
- Potassium.
15 Proven Health Benefits of Afang
- As a result of its high fibre content, Afang helps in weight control and weight reduction.
- Afang stimulates and improves blood flow to the sexual organs as a consequence of part of its amino acid composition.
- Afang is believed to promote libido, improve reproductive health and ovulation, and raise penile erection.
- Because of its iron concentration, Afang greatly helps in blood formation.
- Its iodine concentration enhances thyroid function and aids in the battle against goitre.
- It contains a chemical called saponin, it helps heart health by decreasing cholesterol levels in the body.
- Afang contains the antioxidant saponin, and as a result, Afang is said to boost one's immunity.
- Afang strengthens bones and teeth, making them healthier.
- Because of its alkaloid content, which helps to lower blood pressure, Afang aids in the treatment of high blood pressure.
- Afang helps in the treatment of skin problems such as eczema and rashes.
- Afang improves digestive health and alleviates constipation.
- Because of its glycoside content, which acts as an analgesic, Afang may help reduce menstruation discomfort when eaten raw.
- It aids in the relief of sore throats.
- Afang helps in the treatment of spleen enlargement.
- It is said to be a poison antidote.
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Side effects and Health Problems of Afang
Afang soup/Okazi is a delicious dish, but as we all know, too much of anything may be harmful.
To prevent any of the side effects indicated below, the soup should be consumed in moderation.
1. Nausea/vomiting due to stomach irritation:
When Afang leaves were gathered for testing, it was revealed that they contain Tannic acid, which may cause nausea and gastrointestinal discomfort if taken in large amounts.
I can attest to this as a long-time devotee and regular drinker of Afang soup.
Almost every time I eat anything, I need to puke right away.
When I eat other soups, I never feel this way.
I used to believe it was due to a lack of pepper or a problem with the meal until I came across an academic paper that examined the adverse effects.
2. Internal Heat (Inflammation):
Inflammation may make you feel the heat on the inside. Internal heat is how most people refer to it. Afang soup is despised by 80 per cent of individuals for this reason alone.
When people eat Afang soup, the majority of them complain about feeling hot inside.
I've had similar experiences, but not to the extent that my pals have.
This is related to the presence of Oxalic acid in the leaf, according to the study.
If ingested in excess, the acid not only causes inflammation but also renal stones.
3. Deficiency in minerals:
Afang, also known as Okazi, is claimed to contain Phytic acid, which is linked to mineral insufficiency.
This acid is supposed to prevent the body from absorbing minerals including zinc, calcium, iron, and other trace minerals.
But, in my view, if you eat a well-balanced diet and get enough nutrients from other sources, this shouldn't be an issue.
4. Dizziness/Weakness/Headache:
I've never had any of them, but the report indicates that these are also probable negative effects.
This is thought to be caused by the hydrocyanic acid found in the leaf.
So, be careful how you eat Afang soup.
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Conclusion and recommendation
Afang is also known as Koko in Congo, Okok in Cameroon, Afang in Ibibio, Ukazi leaf in Igbo, and Ajakotale in Yoruba.
Afang is also known as Koko in Congo, Okok in Cameroon, Afang in Ibibio, Ukazi leaf in Igbo, and Ajakotale in Yoruba.
Most times, these leaves are used to make soups and stews. A trip to the southern region of Nigeria, notably Akwa Ibom State (the home of soups), where Afang soup is served as the main meal of the day on all occasions, celebrations, parties, and so on, would make you fall in love with this soup at first taste.
Waterleaf, beef, periwinkle, and other ingredients are often used in the soup.
It is also incredibly healthy, in addition to being a very tasty and one of the most sought-after meals in the country.
My name is Wisdom Bassey, I’m a blog content writer and graphic designer who provides support and services for brands and different companies. I’m young and versatile, A tech enthusiast. I carry out deep research on every topic I choose to write about. You can reach me through my social media handles, I’m always available and ready to connect.
