UYO - Amidst a worrying surge in cancer reports across Nigeria, Mrs. Idara Emmanuel Okon, a prominent food scientist and culinary expert, has issued a stern warning against the habit of "random eating". Speaking over the weekend in Akwa Ibom State, Mrs. Okon emphasized that the quality of what Nigerians consume is directly linked to the increasing frequency of life-threatening ailments.

The Danger of Unwholesome Consumption

Addressing the 2026 graduation ceremony of Batch ‘A’ students at the IDYJAY Kitchen Culinary School in Uyo, Mrs. Okon noted that many cancer-related issues currently being treated in hospitals are the result of poor dietary choices. She specifically highlighted that cancer of the lungs, eyes, and head are often exacerbated by the intake of unwholesome food and unsafe water.

According to Mrs. Okon, the public must exercise extreme caution because "what you take in will either make or destroy you". She warned that consuming unhealthy items essentially "fast-forwards" one's death by systematically destroying internal organs and creating a host of health complications.

Prevention is Cheaper Than Cure

One of the most significant points raised during her address was the misconception regarding the cost of healthy living. Mrs. Okon argued that while many people believe a balanced and safe diet is expensive, the financial burden of a hospital stay for cancer treatment is far higher. She urged the public to prioritize their health now to save themselves from the exorbitant costs of medical care later.

As the Managing Director of the culinary institute, Mrs. Okon explained that her vision extends beyond just training entrepreneurs; it is about protecting society. The school’s curriculum focuses heavily on food safety, identifying food hazards, and maintaining high quality and standards. She stressed that in the culinary industry, practical skills and the ability to produce healthy, safe food for the public are more valuable than certificates alone. By training students to recognize and eliminate food hazards, she hopes to produce a new generation of chefs who prioritize public health over mere presentation.