Helping Hands internerly

  Introduction Snail meat has been consumed by humans worldwide since prehistoric times. It is high in protein (12-16%) and iron (45-50 mg/kg), low in fat, and contains almost all the amino acids needed by humans. A recent study has also shown that the glandular substances in edible snail meat cause agglutination of certain bacteria, which could be of value in fighting a variety of ailments, including whooping cough. Edible snails also play an important role in folk medicine. In Ghana, the bluish liquid obtained from the shell when the meat has been removed is believed to be good for infant development. The high iron content of the meat is considered important in treating anaemia. In the past, it was recommended for combating ulcers and asthma. At the Imperial Court in Rome, snail meat visiting dignitaries in the late evening. In West Africa, snail meat has traditionally been a major ingredient in the diet of people living in the high forest belt (the forested area oth...