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Attempts to kill natural therapy?
Anyone who has the devil’s benediction of getting sick of diabetes and jaundice at the same time would surely blame an experienced witch for his or her palaver. Fact is, the combination is a dreaded one with the form and visage of an obituary.
The bio-chemical analysis of the unholy combination is, however, within arm’s reach. Diabetes doesn’t tolerate sugar and jaundice can’t get cured without glucose (sugar). The two diseases are therefore irreconcilable under any medical condition. They are just not of the same womb!
So the terrified patient has to choose between two styles of dying: either curing the diabetes or dying of jaundice or curing the jaundice and falling into a diabetic coma en route to a cold room transit. The next available plane is destined for the cemetery, meaning the world no longer has any business to do with you.
Now, forgetting about pathological combinations and narrowing the focus on diabetes, one can still crumble in fear. The reason is that diabetes as a disease is not a benevolent ailment. We can understand this because it has never been philanthropic in any sense of the word. It demands its pound of flesh, and that is often worth a human life.
The problem is that, if you have too much sugar in your blood (hyperglycemia), you risk falling into coma. If your sugar level is also too low, a terrible coma awaits you. You just can’t understand the malevolence associated with the disease so you have to keep a balance.
TREACHERY
I am writing this piece because of the sundry sinister attempts of treachery, overt and covert, being subtly perpetrated to kill Natural Therapy which claims a cure for diabetes. The claim is completely at variance with the assertion of orthodox practitioners who believe that diabetes can only be managed, but can never be cured.
Basically, diabetes occurs when the pancreas is not producing enough insulin to cope with blood sugar, or is not producing insulin at all. The result is a debilitating disease with several complications that can lead to death.
To combat the disease, one has to be put on diaonil or daily insulin injections supposedly to manage the disease, not to cure it because according to medical gurus, it cannot be cured.
Natural therapists have a different and more progresso-radical view. They say diabetes can be cured and they are proving it every day of the week. Happily, medical doctors who develop diabetes are now coming for natural therapy, albeit under the cover of darkness. Today, there are many living testimonies of a natural therapy cure for the deadly ailment.
I was really sad about a silly attempt to frustrate the efforts of a well-known Texas-trained naturopathic physician who has toned down the orthodox medical chorus that diabetes is not cur-able. Many of his patients who had been on insulin for years before seeing him are off it.
The medical crusade is a veritable one, and the good news is being propagated by those who have seen the light. Dr Kwesi Ofei-Agyemang’s success story is one that needs to be told from the roof-tops. But ask me, how is he being frustrated?
On October 28, 1996, a diabetic patient of Dr Ofei-Agyemang had her sugar level checked. It was 6.1 mmo1/1. After treatment using naturopathic methods, she became well and was asked to check her sugar level again at a laboratory (name withheld) on 6-11- 96. Surprisingly, the lab recorded 13.3 mmol/l; meaning that her situation had worsened by far.
When she brought the report, Dr Ofei-Agyemang was sceptical about it. The patient was supposed to have recovered, or at least was recovering. The level could, therefore, not be 13.3. He rushed to the laboratory to demand an explanation.
When Dr Ofei-Agymang queried the report, the technician said he was sorry and added that he’d investigate the error.
Meanwhile at another laboratory where he sent the patient for another test to cross-check the earlier result, the patient’s sugar level recorded a low 2.9 mmo1/1, a correct reflection of her improved state of health.
The doctor was furious for a very good reason. If he had taken the earlier lab report seriously and continued treatment to further reduce the patient’s sugar level, the patient would have sunk into coma and possibly died.
“This is not the first time this is happening,” Dr Ofei-Agyemang told me in an interview last week Friday. When I send my patients for tests, some lab technicians deliberately don’t return the correct results just because they know the patient is attending a natural therapy clinic.
“I see it as a subtle attempt to kill naturopathy in this country aside other hidden strategies that are being adopted to sabotage it. They are all out to create a wrong impression in the minds of patients that they are going to the wrong place for treatment when in fact they are at the right place.”
Other attempts include doctors warning their patients never to submit themselves to natural therapy whenever the patients suggest they want to try it, knowing well that orthodox medicine isn’t helping them.
Look at something else like this one. After Dr Ofei-Agyemang had cured one patient of a disease and placed him on a diet of fruits and vegetables, the patient’s brother (a doctor) advised him to quit the natural diet regimen and to eat plenty of meat and all that has to do with balanced diet.
So the patient quit the natural diet and ate meat to his fill. Before long boils broke out all over his body. Apparently, the body was rejecting the unnatural diet which had become toxic to the body following the spell of natural dieting.
FAILURE
I have been thinking about this diabetic cure controversy for some time now. I was compelled to ask the natural therapist to explain how naturopathy could possibly tread where orthodox medicine has woefully failed as far as a cure to diabetes was concerned.
He explained that a defective pancreas only needs to be revived through selective manipulation, diet and urine therapy to make it function again. If defects in other organs of the body can be corrected, there should be no medical reason why the pancreas should be an exception, he said.
“What other doctors must know is that once our methods are different, our results will naturally be different,” he said. “What they are supposed to be saying in fact is that ‘according to orthodox medicine, there is no cure for diabetes.’ They should stop saying there is no cure for diabetes because we are curing it. If they doubt it they should come here and see things for themselves.
“Our methods are natural and include colon irrigation, deep tissue massage which is more effective than physiotherapy, diet, some fast and manipulation, and urine therapy. There is no way any disease can survive a combination of these methods.
Cancerous sores and all kinds of chronic ailments have been cured, diabetes inclusive.
“We just rejuvenate the dormant pancreas and it starts producing insulin. Unless the pancreas is cut out through surgery as a result of cancer, we have ways of making it work.”
I spoke to one of his patients, Jamison Ocansey. He was sick of diabetes and has been on herbs of all kinds, insulin and dioanil for more than a year. His sugar level fluctuated between 9 to 17 mmo1/c. After treatment, his sugar level is between 5.0 and 5.9 mmol/c.
“People don’t like this method because of the urine that is included in the method of cure,” he said.”I used to feel the same way but as I’m now cured, I’ve an entirely different opinion. Let me also thank your paper Weekly Spectator. It was an article in it that made me come here, so keep spreading the message.
“I used to be very weak and couldn’t walk. Look, now I am as strong as a bull. I eat well and I’m happy.”
The doctor has cured various types of diseases at his clinic which is 100 metres north of Holy Gardens or Lido, Circle, Accra. What I believe would help us all is that the medical authorities should investigate these cures and come out openly to claim or disclaim them.
Those who are off insulin would also give testimony. That way, natural therapy can become more acceptable and there would be no point in anybody trying to frustrate efforts at entrenching it as the better substitute that has no side effects. It should in fact be the ideal complement to orthodox medicine and not an adversary as people want to portray it.
This article was first publish on Saturday, November 16, 1996
Merari Alomele’s
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The problem is that, if you have too much sugar in your blood (hyperglycemia), you risk falling into coma. If your sugar level is also too low, a terrible coma awaits you. You just can’t understand the malevolence associated with the disease so you have to keep a balance.
Today, I focus on the Apostolic Church International in Finland, as I continue with my description of institutions and personalities and their accomplishments as members of the Ghanaian Diaspora in Finland.
The Apostolic Church International, Finland (or, Apostolic International Association Ry) was established in October 9, 2023. The Church in Finland has seen significant strides and accomplishments within the short time that it has been established in Finland, which must be highlighted.
History of the Church in Ghana
The Apostolic Church Ghana originated from the 1904–1905 Welsh revival, officially established in Ghana (then called Gold Coast) in 1935 following connections between a local prayer group in Asamankese (a town in southern Ghana), led by Peter Newman Anim, and the Apostolic Church, UK. There were historical splits in 1939 and 1953, but the Apostolic Church attained autonomy in 1985.
Today, the Church is headquartered in Accra. Last year (2025), it dedicated its new 10-storey headquarters, “The Apostolic Church Tower,” in Frafraha, Adenta West in Accra.
Activities of the Apostolic Church in Finland
The Apostolic Church in Finland conducts church service on Sundays. The service starts at 11a.m. in the morning and closes by 1 p.m. in the afternoon. There are no other activities during other days for now.
The Minister in charge of the church in Finland is also the Area Head of Italy Area. He is Pastor Daniel Kofi Addison who is the new Italy Area Head, and has just been transferred from UK South Area to Italy Area during the just-ended Council Meeting in March this year. Italy Area comprises Italy, which has 13 Assemblies, Germany, one Assembly, and Finland, one Assembly.
Elder Ebenezer Amoaning-Coffie is the Presiding Elder in charge of the Assembly in Finland. A Presiding Elder is responsible for day to day activities of the church (Assembly) and reports to the District Pastor, or in the absence of the District Pastor, reports to the Area Head.
Achievements
The Apostolic Church International, Finland was officially registered under the Finnish Law, guaranteeing freedom of worship and providing legal foundation for future growth. The church service is conducted in both English and Twi.
The church opens its doors to all people of every nation, especially Ghanaians who are in Finland and other African nationals. Now, the membership comprises Ghanaians, Nigerians and Sierra Leoneans.
The Church and the Ghanaian migrant community in Finland
The Apostolic Church in Finland plays a prominent role as a religious group that serves Ghanaian migrants and others in the Finnish society.
Thus, the Apostolic Church is a religious body for Ghanaian migrants in Finland and other nationalities who want to worship with them for diversity and better intercultural and multicultural understanding.
Elder Amoaning-Coffie said that the main and primary aim of the church is to bring people closer to God. “We aim to win souls for Christ. We aim to preach the gospel to the world. By propagating the gospel to the people, we are hopeful that they will turn away from any ungodly ways and be good individuals in the community and in society in general”, he stated.
He said that everything is going well so far. A key challenge, however, is how to get more members especially the youth. As a new Assembly, we are in need of instrumentalists, for example. We pray to God Almighty to help us do His work, the Elder disclosed.
Integration
By its activities, the Apostolic Church is helping to ensure integration of its members well into the Finish society. This is important since social interaction and citizens’ well-being are an important part of the integration process in Finland.
As I mentioned some time ago, the role of migrant associations and groups such as the Apostolic Church acting as bridge-builders for the integration and inclusion of migrants through participation in the decision making process and by acting as a representative voice is highly appreciated in Finland. Thank you!
With Dr Perpetual Crentsil
The landscape of the Ghanaian palate is shifting, and not necessarily for the better. In our bustling urban centres, from the streets of Accra to the suburbs of Kumasi, a quiet culinary revolution is taking place; one where the mortar and pestle are being replaced by the pizza oven and the deep fryer. This transition from traditional staple foods like fufu, banku, akple, kenkey, tuo zaafi, and ampesi toward “continental” dishes is more than just a change in appetite; it is a reflection of a deeper social struggle with identity and prestige.
The illusion of modernity
For many, “stepping out” for a meal has become synonymous with consuming foreign cuisine. There is an unspoken social hierarchy where a bowl of Abunuabunu is relegated to the village category, while burgers, pizzas are branded as prestigious choices. We have reached a stage where we equate foreign with modern and local with primitive.
This perception is a dangerous illusion. Our traditional dishes are marvels of culinary engineering complex, nutrient-dense, and deeply rooted in our history. When we choose a processed foreign import over a meal made from local tubers or fermented maize, we are not just changing our lunch; we are eroding the indigenous knowledge attached to our local ingredients and foods.
We need to turn the consumption of indigenous grains and tubers like millet, sorghum, and plantain into a statement of self-worth and national pride.
The cultural and health erosion
Every time a local dish disappears from a restaurant menu to make room for foreign fast food, we lose a piece of our cultural fabric. Traditional Ghanaian cooking is an art that requires patience and skill. By choosing the convenience of foreign fast food, we are raising a generation that may know the taste of a pepperoni pizza but cannot identify the rich, earthy profile of Prekese or the subtle tang of well-fermented dough dishes like corn porridge, banku, etew, abolo, agidi or kamfa, and kenkey.
Furthermore, we are at the crossroads of a nutrition transition. Replacing high-fiber, indigenous crops with calorie-dense but nutrient-poor foreign fast foods is driving a rise in lifestyle diseases such as obesity, hypertension, diabetes, stroke, cancer, and liver disease. We are trading our longevity for 15-minutes convenience or unhealthy diet.
A call for culinary patriotism
It is time for us to appreciate, preserve, and promote our indigenous foods and culinary traditions. We need to be proud of our local dishes, ingredients and cooking methods, rather than relying heavily on foreign or imported foods. We must stop viewing our local delicacies as low-class and start treating our culinary heritage as the high-end gastronomy it truly is.
True sophistication does not come from imitating Western fast food; it comes from innovation and adding values to our own resources. We see glimpses of this potential in the rise of branded Sobolo and the creative use of gluten-free plantain flour in modern baking of flour-based dishes such as bread, cakes, biscuits and others. This is the path forward. We must elevate our local dishes, making them as accessible, affordable, presentable and trendy as any foreign alternative.
To the hospitality industry: Innovate or stagnate
Our hotels and high-end restaurants must lead the charge. They must stop relegating local dishes to the “traditional corner” of the buffet, and apply the same culinary finesse given to imported dishes to our Fante Fante, apapransa, aborbi tadi, fetritoto, akple, abolo, yakayeke, fufu, ampesi, kokonte, wasawasa, tubani, apapransa, mpotompoto, kelewele, aliha, brukutu, pito, and other local dishes. The industry must enhance customer experiences making eating local dishes the ultimate luxury experience for both tourists and residents alike. We must elevate the presentation of our foods by using modern plating techniques to show that a bowl of light soup can be as visually stunning as a French consommé. We need to reclaim our Ghanaian plate before it is too late.
To the policy makers: Let us encourage buying of local ingredients to promote the local food industry and economy. There should be educational programmes and talks about the nutritional and cultural benefits of local foods so that people understand their value.
We need to encourage serving traditional dishes at school programmes, parties, and celebrations instead of only fast foods,
To the Youth: Let us value and appreciate our traditional dishes instead of always choosing foreign foods. There must be balance in our choice of local and foreign dishes. Confidence in our culture encourages others to respect it too. Our local dishes can also be promoted by sharing pictures, recipes, and videos on platforms such as Instagram, TikTok, and WhatsApp to make them attractive and trendy.
Young citizens must learn from their parents and elders how to prepare local meals to keep the knowledge and cultural relevance alive. Local dishes can be modernised to appeal to younger generations and tourists.
Conclusion
We cannot afford to trade our heritage for foreign cuisines which are gaining grounds across the country at an alarming rate. We must disabuse our minds of the perception that anything foreign or imported is better than those locally made. Our health, economy, and identity are tied to the soil. It is time to stop apologising for our local flavours and start celebrating them. It is possible to embrace modernity without losing ourselves and our cultural identity. Let us make the Ghanaian kitchen the heart of our modern identity once again.
By: Marilyn Gadogbe
