-Dr. Da Silva plans to flood the market with 101 varieties of dehydrated food

IN this modern-age, people oftentimes find that a cure for weakness or boosting their strength is to grab an energy drink but Herbalist, Dr. Simpson Da Silva believes that he has a natural solution for those problems, one that contains fewer preservatives and chemicals.
Some may say gone are the days when people used a leaf or “bush” to cure illnesses and even strengthen their immune system, however, the practice has advanced and evolved into what Dr. Da Silva called “dehydrated foods.”

Although the term might not be familiar to many, food dehydration has been practiced for years- probably even centuries- but Dr. Da Silva was certain that Guyanese have not fully utilised that method of preserving food.
Dehydration in food processing is defined as ways in which many types of food can be preserved for indefinite periods by extracting the moisture, thereby inhibiting the growth of micro-organisms.

Studies have shown that when food is dehydrated, the original vitamins, minerals and natural enzymes of food are retained, making it far better than other forms of food preservation or cooking.
“I am dehydrating everything you could think of because I want to bring to the table, basic superfoods of Guyana,” said Dr. Da Silva during a recent interview with the Pepperpot Magazine.
One of the super foods that he emphasised was Moringa Oleifera or as Guyanese know it “Saijan.”
He was reminiscent of the days when there was a Saijan tree in every county but said the art of taking care of indigenous plants is lost.
Persons were encouraged to replant those indigenous herbs because they have numerous health benefits.

For instance, he said Saijan alone prevents and treats almost 301 different diseases, so with those herbs, persons could have their own pharmacy in their yard.
But for those who might not be skilled in the art of farming/planting, Dr. Da Silva has his products that will soon be available on the local market.

Aside from Saijan, the herbalist produces 101 different types of dehydrated foods including popular herbs and foods like quinoa, thyme, amaranth and corilla.
Many of his products are made from herbs and plants that are neglected, for instance, “Chori bajee,” a plant which Guyanese sometimes refer to as “Cow dung bajee.”
In his eyes, those neglected herbs are superfoods that can be used to treat many illnesses and diseases.

Dr. Da Silva’s passion for dehydrated foods is so deep that he has also conducted experiments on local delicacies like cook-up rice and eggplant (bolounger) stew which he managed to dehydrate.
The herbalist has also created his own peanut butter which includes peanuts, moringa and coconut oil.

Dr. Da Silva also assured persons that he is qualified to do his work. He is a Guyana School of Agriculture (GSA) graduate and also studied Food and Nutrition Security, and Veterinary Medicine in Cuba.

In addition, he also worked with the Columbia University and studied the essence of food system and action on nutrition for 40 years.
Dr. Da Silva as such wants to share his teachings with Guyanese across the country and by extension create a Zero Hunger programme which is in line with the Government’s Green Agenda.