Seasoning Cubes Are Slowly Damaging Your Liver.
Let’s stop pretending.
Those cubes you throw into every pot?
They’re not spice—they’re sabotage.
They’re lab chemicals, designed to trick your tongue into thinking you’re eating something flavorful.
But what they’re really doing is hijacking your brain and exhausting your liver.
Let me break it down.
Most of your beloved cubes are loaded with MSG (monosodium glutamate)—
Yes, the same stuff that overstimulates your nervous system and can make you feel tired, anxious, bloated, and addicted to junk.
That’s not all.
Here’s the cocktail hiding inside each cube:
—Artificial flavor enhancers
—Refined salt (not sea salt o, the cheap one)
—Chemical preservatives
—Hydrogenated oils
—Synthetic coloring agents
Now imagine you’re cooking with this cocktail every single day.
Rice? Add it.
Stew? Two cubes.
Egusi? Add more.
Beans? Spaghetti? Okro?
Na cube cube cube.
You’re not seasoning food anymore.
You’re seasoning disease.
Your liver and kidneys are breaking their back trying to detox what you keep willingly swallowing.
Then you say it’s “spiritual attack.”
No, my dear.
It might be that cube in your pot that’s been fighting your health since 2005.
And worst of all?
You’re raising your children on it.
You’re shaping their tongue to crave fake flavors and hate real food.
You’re teaching their taste buds addiction, not nourishment.
So, what do you use instead?
Real ingredients that your ancestors thrived on:
Garlic. Ginger. Onions. Locust beans (iru).
Curry. Thyme. Fresh pepper. Scent leaf.
Salt your food with wisdom—not shortcuts.
Make your own seasoning.
Give your liver peace.
Let your tongue taste truth.