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Saturday 21 June 2014

Why Kaun (Edible Potash) Should Not Be In Your Kitchen


Credit: Blessing Ekum 

If you are a lover of traditional African/Nigerian dishes prepared the old-fashion way, then you must have, at some time, come across the ingredient known as edible potash. More commonly known as kaun among the Yoruba, kanwa among the Hausa and akanwu among the Igbos, Natron, and the Ghanians Kauwn, a sesquicarbonate or hydrated carbonate of sodium, is a mixture of different substances with sodium constituting about 30 per cent and other minerals such as potassium, iron and zinc in varying proportions.

This item is used as a food additive in dishes such as abacha, nkwobi, ewedu, ila asepo, oghwo, masa and the likes.  Its purposes in foods are varied.  It is usually added to meat and legumes during cooking for faster tenderization; it is said to increase the viscosity soups such as okra, ogbono and ewedu; when added to some traditional soups, it can emulsify oil and water. It is also used as a bubble suppressant, that is, it is used to soften the effects of effervescence seen in okra, club sodas and wines. 
Outside of the culinary world, it is used for cleaning as it has great fungicide properties and can be used to prevent mildew. It is also useful in cleaning bathrooms and kitchens sinks and tiles. In fire fighting, potassium bicarbonate, which is also kaun, is used as a fire suppressing agent and can be found in some dry fire extinguishers. Among Egyptians, it is used in embalming and mummification of corpses.
While it may seem to be an almost indispensible additive to food, experts have pointed out its harmful effect on the human body and have called for a stop to its use. 
According to Mrs. Iyabode Alabi, a dietician and former Head of Department of Dietetics, University College Hospital (UCH), Ibadan, Oyo State, "most people add kaun to their meals but it is dangerous to the body. Kaun cannot be digested by the human body, so, when it is ingested, it just stays in the body and this can cause health problems."
Based on findings from several studies, kaun can be used to increase uterine contractility and this has been suspected to have the ability to induce abortions in the early stages of pregnancy if used in high enough concentration. This was documented in the study entitled: "Effects Of Natron (Kanwa) Varieties on Murine Virgin Uterine Contractility" carried out by a team of researchers from the Ahmadu Bello University, Zaria, Nigeria.
Another article entitled "Peripartum Cardiac Failure" published in the Bulletin of World Health Organisation, kaun was implicated in the incidence of peripartum cardiac failure (PPCF) (a type of heart failure that occurs during the last months of pregnancy or within few months after delivery) among nursing mothers especially in the Northern region of Nigeria.
In place of kaun, there are some healthy alternatives that can take its place. They include baking soda and the ashes of roasted, unripe plantain peel.

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