Konkonte fights colon cancer, lowers blood sugar

When writing, I have strict sourcing guidelines and rely on peer-reviewed studies, academic research institutions, and medical associations to justify articles. My articles are for educational purposes and do not serve as medical advice for diagnosis or treatment.

My goal is to educate and empower the public to take control of their health by providing reliable scientific or evidence-based information on natural health and advocating for their right to make informed health decisions.

Recently, a study conducted by a team of scientists from Kwame Nkrumah University of Science and Technology found that foods processed through sun and sun drying possess a lower glycemic index, which is healthy for consumption.

The study revealed that eating traditional staple foods such as sun-processed or sun-dried ‘Konkonte’ could lower blood sugar levels and lower the risk of heart disease.

Why is Konkonte a low glycemic index food? I provide an explanation in this article based on science.

Konkonte can lower blood sugar levels and is therefore good for diabetes.

What makes Konkonte unique is that it is made from cassava flour. The key ingredient in konkonte is cassava.

Cassava flour is a good substitute for wheat flour in a variety of recipes.

Cassava flour comes from the root vegetable cassava. This is a vegetable rich in carbohydrates and contains important vitamins and minerals. To make cassava flour, a person must grate the cassava, dry it, and grind it to a fine powder.

Resistant starch?

The reason we get the necessary benefits from konkonte is due to the cassava content, which is high in resistant starch. So what is resistant starch? The study by Magallanes-Cruz et al. (2017) found that these are starches that are not digested by the small intestine.

Its mechanism of action is the same as that of fiber according to Nugent (2005).

They resist digestion as they pass through the gastrointestinal tract. Mayer et al. (2017) found that resistant starches promote gut health by providing beneficial gut bacteria as they ferment.

These provide several potential health benefits from eating resistant starches in cassava flour like Konkonte.

As the resistant starch in cassava flour ferments inside the colon, it feeds the healthy bacteria there. During this process, starches are converted into short-chain fatty acids.

One of these short chain fatty acids is butyrate. Butyrate is an important component in the cells of the colon.

A study by Zimmerman et al. (2012) found that butyrate can also decrease levels of inflammation within the colon. This can help protect a person against a variety of digestive problems, including inflammatory colorectal cancer and ulcerative colitis.

This means that frequent consumption of konkonte theoretically increases its butyrate content and could also help protect a person from other inflammatory problems in the intestine and colon, including: constipation, diarrhea, Crohn’s disease, and diverticulitis.

However, the study by Zimmerman et al. (2012) was quick to point out that most of the studies on these specific positive effects of resistant starches were based on animals and not humans.

Therefore, human studies are required to find out if these benefits affect humans.

The study by Maki et al. (2012) found that resistant starch can increase a person’s insulin sensitivity. Cassava flour is high in resistant starch and this gives konkonte the necessary health edge.

In the Maki et al (2012) study, overweight or obese men ate 15 to 30 grams (g) of resistant starch every day, such as konkonte. These men who, for example, ate konkonte showed higher insulin sensitivity compared to men who did not eat these resistant starches like konkonte.

The study notes: “By increasing a person’s insulin sensitivity, resistant starches may play a role in preventing disorders such as obesity, diabetes and heart disease.”

Interestingly, in this study, the female participants did not show the same results. More research is needed to determine why.


A study by Maziarz et al. (2017) found that eating resistant starch can help people feel fuller. The study further notes that eating 30 g of resistant starch each day for six weeks reduced levels of hormones that cause hunger in healthy, overweight people.

This means that eating Konkonte, which contained 40g of carbohydrates, for just six weeks could help you lose some weight, as the resistant starch in the diet also increased the presence of compounds that help a person feel less hungry for the morning.

What this means is that konkonte should be included in the diet plan of those on weight loss programs as it reduces their daily calorie intake.

Source, vitamin C

According to fdc.nal.usda.gov, yucca is packed with vitamin C, with 20 percent of the daily value in each 3.5-ounce (100-gram) serving. Vitamin C plays a key role in many aspects of health, including immunity.

Carr and Maggini’s (2017) study found that vitamin C may help protect against oxidative stress and support the function of immune cells in your body.

Pullar et al. (2017) also found that vitamin C also protects against skin damage and stimulates the production of collagen, a type of protein found throughout the body in bones, skin, muscles, and joints. What this means is that eating Konkonte provides 20 percent of the daily value of vitamin C that the body needs, protects the skin from damage and improves joint care.

The author is Professor of Naturopathic Health Care, President of the Nyarkotey College of Holistic Medicine and Technology (NUCHMT)/African Naturopathic Foundation.

Add a Comment

Your email address will not be published.