Killers in the Plates: How CombiHs Restores Balance to Modern Meals
Introduction-Killers in the Plates
We often say, “You are what you eat.” But what happens when what we eat is quietly killing us? That question haunted me years ago when I worked at Afribank Plc, where office life revolved around convenience — quick lunches, fast snacks, and instant satisfaction. The meals looked delicious, yet behind the flavor was something sinister. Within months, I began to suffer constant fatigue, headaches, indigestion, and recurring fever. Doctors prescribed medications, but nothing changed. Killers in the Plates
One day, an elderly herbalist told me, “It’s not sickness. It’s your plate.” He was right. My daily meals were full of Killers in the Plates — non-nutritious, chemically loaded foods that silently poisoned my body. I turned to a simple herbal concoction prepared from roots, leaves, and spices. Within weeks, the changes were dramatic — no more weakness or bloating.
That experience became the seed for CombiHs (Combined Herbal Synergies) — a scientific herbal model that helps correct the internal imbalance caused by modern food habits.
What Are the Killers in the Plates?
The phrase Killers in the Plates is a metaphor for non-nutritious substances disguised as food. These are not visible enemies; they come wrapped in bright packages and fancy menus — yet they harm the body gradually.
Modern plates are often filled with:
- Refined carbohydrates stripped of fiber and vitamins
- Hydrogenated oils and trans fats that clog arteries
- Chemical preservatives that keep foods “fresh” for months
- Color enhancers, artificial sweeteners, and flavor boosters that confuse appetite signals
- Pesticide residues and plastic micro-particles that enter our system through vegetables and packaging
These “killers” weaken digestion, slow metabolism, destroy gut flora, and lead to chronic inflammation — the root cause of many diseases today.
A Lesson from the Lunch Table-Killers in the Plates
At Afribank Plc, my lunch table always had something fried, reheated, or preserved. Sometimes it was rice with thick oil, other times meat pie, sausage rolls, or bottled drinks. I didn’t know then that I was feeding my body with chemical energy but no nourishment.
Gradually, I noticed that most of my colleagues shared the same complaints — tiredness after meals, mental fog, body aches, and frequent colds. We joked about “office food sickness,” but it was a serious signal. My body was starving for real nutrients even though I ate daily. It was toxicity mixed with deficiency — a perfect example of what happens when the body consumes Killers in the Plates.
