Evon Brodber's counter argument, 'Don't demonise cassava', of April 15, in response to The Gleaner's headline 'Cassava threat', goes a far way in countering any negative impact of the April 13 headline story. Since 2008, and even before, great effort has been made locally to drive the production of cassava to supplement some of the costly importation of foreign foods.

The Gleaner reported the findings of two learned gentlemen of the Northern Caribbean University, who told us that overconsumption of cassava is linked to a myriad of illnesses.

Yet, our great-great-grandmothers took proper measures in preparing cassava even though they would not have known of a substance in cassava called cyanide. So, what is new in the headline story?

History books report that cassava was the main staple of the Tainos of dark ages, yet we are told that their extinction was not by the cyanide in cassava; instead, it was from being overworked and imported diseases.

Trinidadians are generally fearful of eating ackee because it contains a poisonous substance. And, did you know that there is a poisonous substance in the seed coat of peas, beans and other legumes which granny soaks away before cooking?

As Brodber alluded, food research had demonised coconut oil which led to the vegetable oil industry in the United States and the collapse of the coconut industry and the economy of the Philippines.

Today, the health benefit of coconut oil is being canonised while the latest findings on vegetable oil are not so good. There was butter vs margarine, beef vs white meat - all the work of special interest groups.

I am, etc;

CLAUDE WILSON

jaclaudew@yahoo.com