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Effects of Too Much Garlic in the Body
Effects of Too Much Garlic in the Body
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There are different category of nutrients
1. Vegetables (Vitamins and Minerals),
2. Fruits (Vitamins and Minerals),
3. Meat (Proteins) and
4. Stems and tubers (carbohydrates)
5. Beverages that contain some basic nutrients such as amino acids, lipids, vitamins, carbohydrates, and minerals.

The vegetables had different group of vitamins of different types such as vitamins A, B1, B6, and C. etc
These had different composition and they are given to a specific blood group to build the cells but when it was not observed then can be problem sometimes to the blood group. In some cases the food service companies may process these foods to another into another thing that can harm the blood cells. Good food and beverage management helps a lot to determine the food service which we can adopt to maintain a good health.

Animals and their foods

Animals select their foods based on their blood group. This will let you know how you can select what you are going to eat at anytime. For example Lions eat meat and they cannot eat grass so also goat can eat grass but cannot eat grass.

Different animals had different food. They the food they can eat and the ones they cannot eat, this is based on their blood groups. Different animals with different blood groups required different types of food service. Likewise we human supposed to know the food & drink that can build our blood cells. This will determine the type of food we have to eat. And if the wrong food is given to the wrong blood cell, it might damage the blood cells instead of building it. Most often we eat ourselves to death and not to live. When we are eating determines our health and life altogether.


Tomatoes are have a substance called lycopene. This is what gives them their bright red color which helps protect them from the ultraviolet rays of the sun. Similarly, it can help protect your cells from damages. Tomatoes also have vitamins B and E, potassium and some other nutrients that made it unique

Nigeria boasts an impressive array of cuisines with about 250 ethnic groups each offering their unique culinary traditions. Among this vast diversity, there are several major foods that share similarities with those of neighboring West and Central African countries such as Ghana, Benin, and Cameroon.

Starchy foods and vegetables comprise the core of Nigerian cuisine. Given that many African countries heavily rely on starchy foods, it is not surprising that these form the cornerstone of Nigerian food while other dishes are considered secondary. Popular starchy foods in Nigeria include yam, cassava, plantains, rice, and beans

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