Archive for category: News





Eat fat, stay healthy, say dissident scientists. Illustration: Guardian Design Team

Health & wellbeing

Go eat more Butter : the rise of the cholesterol deniers

A group of scientists has been challenging everything we know about cholesterol, saying we should eat fat and stop taking statins. This is not just bad science – it will cost lives, say experts

Sarah Bosele

Butter is back. Saturated fat is good for you. Cholesterol is not the cause of heart disease. Claims along these lines keep finding their way into newspapers and mainstream websites – even though they contradict decades of medical advice. There is a battle going on for our hearts and minds.

According to a small group of dissident scientists, whose work usually first appears in minor medical journals, by far the greatest threat to our hearts and vascular systems comes from sugar, while saturated fat has been wrongly demonised. And because cholesterol levels don’t matter, they argue, we don’t need the statins that millions have been prescribed to lower them. A high-fat diet is the secret to a healthy life, they say. Enjoy your butter and other animal fats. Cheese is great. Meat is back on the menu.

This is more than bad science, according to leading scientists and medical authorities. It will cost lives. “Encouraging people to eat more saturated fat is dangerous and irresponsible,” is a typical verdict, in this case from Prof Louis Levy, the head of nutrition science at Public Health England (PHE). “There is good evidence that a high intake of saturated fat increases your risk of heart disease. We need to think about where the sources of saturated fat are and how we can reduce them. The largest contributions are dairy products, including butter, and meat and meat products.”


Get an enriching exposure to super online automations that guarantee you steady income. Make your discounted purchases here,,


The advice from PHE, the World Health Organization, the British Heart Foundation (BHF), Heart UK and other institutions and top academics is consistent. Butter and cheese may be fine in modest amounts in a balanced diet, but the saturated fat that they contain is potentially risky. Too much of it causes the liver to overproduce “bad” LDL cholesterol, which is implicated in heart disease.

Mainstream scientists usually keep their disquiet to themselves. But last week, some broke cover over what they see as one medical journal’s support for advocates of a high-fat diet. More than 170 academics signed a letter accusing the British Journal of Sports Medicine of bias, triggered by an opinion piece that it ran in April 2017 calling for changes to the public messaging on saturated fat and heart disease. Saturated fat “does not clog the arteries”, said the piece, which was not prompted by original research. “Coronary artery disease is a chronic inflammatory disease and it can be reduced effectively by walking 22 minutes a day and eating real food,” wrote the cardiologist Aseem Malhotra and colleagues. The BHF criticised the claims as “misleading and wrong”.

David Nunan, from Oxford University’s centre for evidence-based medicine, and three colleagues wrote a rebuttal that the journal at first did not use and then, more than a year later, put behind a paywall, while the original article was free. Last week’s letter of complaint asked Dr Fiona Godlee, the editor-in-chief of the BMJ, which publishes the British Journal of Sports Medicine, to intervene, saying the journal had run 10 pieces advocating low-carb diets and criticising statins in the past three years and that the reluctance to run the rebuttal showed a bias and lack of transparency. She replied defending the journal’s right to challenge “the status quo in some settings”, but allowed free access to the rebuttal.

Every time a new review or opinion is published in an obscure or unlikely journal – sports medicine is, after all, primarily about helping the fit get even fitter – it is picked up by newspapers that know statin scares sell. Very often in the UK they quote Malhotra, a charming and telegenic young cardiologist in private practice whose website describes him as “one of the most influential and effective campaigning doctors in the world on issues that affect obesity, heart disease and population health”. He is, it says, “not just a cardiologist. This is a man who wants to change the world one meal at a time by not just rocking the system but by rebuilding it.”

Malhotra urges a low-carb, high-fat diet. His book, The Pioppi Diet, has the distinction of being named by the British Dietetic Association as one of the five worst “celeb” diet books in Britain – celebrities who have tried it include MPs Keith Vaz and Andy Burnham. It includes lots of fruit and vegetables, olive oil and fish, but otherwise “hijacks” the Mediterranean diet, says the BDA.

“The authors may well be the only people in the history of the planet who have been to Italy and come back with a diet named after an Italian village that excludes pasta, rice and bread – but includes coconuts – perhaps because they have a low-carb agenda,” says the BDA. “The suggestion that this Italian village should be associated with recipes for cauliflower-base pizza and rice substitute made from grated cauliflower or anything made using coconut oil is ridiculous. It also uses potentially dangerous expressions like ‘clean meat’ and encourages people to starve themselves for 24 hours at a time every week.”

Malhotra was appointed as the first medical director of Action on Sugar, formed in 2014 by Graham MacGregor, a professor of cardiovascular medicine. Two years later, the group agreed to go their separate ways. By that time, Malhotra was expressing strong views about statins, claiming in a BMJ article that was later partially retracted that they caused side-effects in 20% of patients. On BBC radio, he went further. “It was actually probably an underestimate,” he said, and questioned the benefits of the drug for any patient, citing the cholesterol sceptic Michel de Lorgeril.

For wellness  solutions  visit us at,,

He was accused by Prof Rory Collins at Oxford University of endangering lives. Collins said scare stories about statins could do as much harm as Andrew Wakefield did when he claimed that vaccines caused autism.

When it comes to statins, there is a huge database of research. Since 1994, the Nuffield department of population health at Oxford University, led by two eminent epidemiologists, Collins and Prof Richard Peto, has been amassing and analysing the data in order to figure out how well they work in preventing heart attacks and strokes.

They have published many papers. In 2016, in a major review in the Lancet, they concluded that lowering cholesterol over five years with a cheap daily statin would prevent 1,000 heart attacks, strokes and coronary artery bypasses among 10,000 people who had already had one. It would also prevent 500 in people who were at increased risk, for instance because of high blood pressure or diabetes.

For your earth- friendly products check us at


“Our review shows that the numbers of people who avoid heart attacks and strokes by taking statin therapy are very much larger than the numbers who have side-effects with it,” Collins said at the time. Most side-effects can be reversed by stopping the statin, he pointed out – but heart attacks cause permanent damage. “Consequently,” he said, “there is a serious cost to public health from making misleading claims about high side-effect rates that inappropriately dissuade people from taking statin therapy despite the proven benefits.”

But the cholesterol sceptics and statins critics reject the evidence on the basis that the trial data is from big pharma and that the raw data is not in the public domain. Maryanne Demasi, a journalist in Australia whose TV programmes questioning statins were pulled from the ABC network because of concerns over impartiality, wrote in January – again in the British Journal of Sports Medicine – of a “crisis of confidence” in the public because “the raw data on the efficacy and safety of statins are being kept secret and have not been subjected to scrutiny by other scientists … Doctors and patients are being misled.”

There were cholesterol sceptics before statins existed, doubting the hypothesis that high cholesterol in the blood, particularly in the form of LDL, furs up the arteries, leading in the worst cases to a blood clot that can trigger a heart attack or stroke. Yet, says Dermot Neely, a consultant in clinical biochemistry and metabolic medicine and a founder trustee of the Heart UK charity: “The cholesterol hypothesis is supported by a vast amount of scientific data.” Recently, an expert paper was published by the European Atherosclerosis Society summarising all the evidence, to try to silence the sceptics.

But they won’t be silenced. A website called Thincs – The International Network of Cholesterol Skeptics – links to published and unpublished papers as well as the various books its members have written, including a joint one entitled Fat and Cholesterol Don’t Cause Heart Attacks. And Statins Are Not the Solution.”

The director and author of many dissident papers is Uffe Ravnskov, a Danish doctor living in Sweden who has been an independent researcher, not part of any university, since 1979. His most recent review, with 15 others who are mostly members of Thincs, was published last month in the Expert Review of Clinical Pharmacology – an obscure source for newspaper stories that has been brought to the attention of media in the US and the UK, including the Daily Express, which has run many anti-statins pieces. “There is no evidence that high levels of ‘bad’ cholesterol cause heart disease and the widespread use of statins is ‘of doubtful benefit’, according to a study by 17 [sic] international physicians,” said the newspaper.

Looking to assist Autism patients through item purchase ? please visit

That is flat-earthism, says Collins. “The claims that blood LDL cholesterol levels are not causally related to cardiovascular disease (which is really in the same realm as claiming that smoking does not cause cancer) are factually false,” he maintains. He believes there is an argument for refusing to give cholesterol-deniers a platform, just as some will no longer debate with climate change sceptics.

Relax from the hustles and worries, take a Piano lesson, buy one here



Neely says a lot of people ring the nurses and dieticians staffing the Heart UK helpline after reading such stories or hearing about them from family and friends. “We’re very concerned whenever these messages result in people stopping a statin that they were prescribed after their heart attack. Every time there has been a statin scare story in the papers, there is a wave of people who just stop picking up their prescriptions. And as a result of that, many will probably be readmitted with another heart attack down the line,” he says. Some of those are young people who have high cholesterol from birth because of a mutated gene. One of Neely’s patients is a young man whose grandfather and father died of heart attacks at 50. He is on a statin and will be the first in three generations to escape that fate, says Neely.

Asked how he can be sure of his position when the vast majority of top research scientists disagree, Ravnskov says: “Because I am right. The reason why the so-called experts say that I am mistaken is that the vast majority are paid generously by the drug companies.” Asked to elaborate, since statins are out of patent and therefore no longer make money for the companies that originally put them on the market, he expounds on the corruption, illegal practices and wealth of pharmaceutical companies.

For consultancies on higher education please visit


The Oxford researchers, including Collins, have published their funding. The unit has research funds from pharmaceutical companies, but the individuals do not take money from them. Ironically, say the researchers, if people refuse statins because of concerns over side-effects, they may be put on expensive newer drugs to lower their cholesterol – and this will make money for big pharma.

A furore was triggered by the recommendation by the National Institute for Health and Care Excellence in 2014 that millions more people should be offered statins. Anybody who has a 10% chance of a heart attack in the next 10 years – judged on factors including weight, age and blood pressure – should consider taking a statin, it said. Anybody who has already had a heart attack or stroke is strongly advised to take one. Because the patents had expired, the pills had become highly cost-effective.

For art Collections    visit  ARTSI market place



That means statins are given to healthy people to prevent disease and side-effects have become a major issue. The stories are so widespread that people repeat them as if they are incontrovertible, yet the evidence from trials is that even the much-discussed muscle pain is rare. The sceptics dismiss that evidence. Those trials were funded by big pharma, they say, which had a vested interest in hiding any problems with the drugs.

Some side-effects may be caused by interactions with other drugs people are on, such as antibiotics. But there is also evidence that some people get muscle pain because they expect to after everything they have heard. It is called the nocebo effect.

The dissidents’ arguments are attractively simple. Eat fat, avoid carbs and don’t take the tablets, says Malhotra – who declined to answer questions for this article. We would probably all agree that we should ditch junk food and eat well instead of taking pills. But, realistically, telling people to “eat good food” isn’t going to cut it. The majority of people in the UK and the US are now overweight or obese, with all the heart and vascular problems that brings, and the trend is ever upwards.

One thing is for sure – the dissidents are not going to shut up shop. “My belief about the cholesterol sceptics is that they are a bit like religious fundamentalists,” said Neely. “They are not open to argument. Whatever argument you present, they will find another argument because this basically defines who they are.” He cites a cardiologist in the 1980s, Prof Michael Oliver, who was a sceptic of the cholesterol hypothesis that more LDL increased the risk of heart attacks and strokes. Oliver did a U-turn as more evidence accumulated, saying: “When the facts change, I change my mind.” But, says Neely, “unfortunately the cholesterol sceptics we know currently don’t do that”.

Comment==More empirical evidence ad conclusion are urgently needed to prevent unnecessary diseases ad death




For more Food safety tips, visit

All comments should directed to the Source above


Dele Fapohunda

2 Sept 2023


The Centres for Disease  Control and Prevention, CDC,  has  highlighted Four Steps to Food Safety: Clean, Separate, Cook, Chill

4 steps to food safety banner

Following four simple steps at home—Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.


Excellent experience with Spreadsheet millions….that pulls in millions

Get it here

Clean: Wash your hands and surfaces often.

  • Germs that cause food poisoning can survive in many places and spread around your kitchen.
  • Wash your hands for at least 20 seconds with soap and warm or cold water before, during, and after preparing food and before eating.
    • Always wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs.
  • Wash your utensils, cutting boards, and countertops with hot, soapy water after preparing each food item.
  • Rinse fresh fruits and vegetables under running water.

Separate: Don’t cross-contaminate.

  • Raw meat, chicken and other poultry, seafood, and eggs can spread germs to ready-to-eat food unless you keep them separate.
    • When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.
    • Keep raw or marinating meat, poultry, seafood, and eggs separate from all other foods in the refrigerator. Store raw meat, poultry, and seafood in sealed containers or wrap them securely so the juices don’t leak onto other foods.
    • Use one cutting board or plate for raw meat, poultry, and seafood and a separate cutting board or plate for produce, bread, and other foods that won’t be cooked.
    • Raw chicken is ready to cook and doesn’t need to be washed first. Washing these foods can spread germs to other foods, the sink, and the counter and make you sick. If you choose to wash chicken, do so as safely as possible (see steps).

Cook to the right temperature.

  • Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture (except for seafood).
  • Use a food thermometer to ensure foods are cooked to a safe internal temperature. Learn how to place the thermometer correctly in different food to get an accurate reading.
    • Whole cuts of beef, veal, lamb, and pork, including fresh ham: 145°F (then allow the meat to rest for 3 minutes before carving or eating)
    • Fish with fins: 145°F or cook until the flesh is opaque and separates easily with a fork
    • Ground meats, such as beef and pork: 160°F
    • All poultry, including ground chicken and turkey: 165°F
    • Leftovers and casseroles: 165°F


Here comes World’s First Mobile App Builder For iOS/Android That Also Allows You To Turn Your Existing Website into a Lightning Fast Future Ready Mobile App in just 1 Click

Above that, its cheap and reliable

Click here  for more


  • Check this chart for a detailed list of temperatures and foods, including shellfish and precooked ham.
  • Microwave food thoroughly: Follow recommended cooking and standing times. Letting food sit for a few minutes after microwaving allows cold spots to absorb heat from hotter areas and cook more completely.
    • Know your microwave’s wattage. Check inside the door, owner’s manual, or manufacturer’s website. If your microwave is high wattage (800 watts or more), use the minimum cooking time recommended. If it is low wattage (300–500 watts), use the maximum cooking time recommended.
    • When reheating, use a food thermometer to make sure that microwaved food reaches 165°F.

Source :  CDC

Posted August 29 2023


According to a Report by Grace Hussain most food labels may be misleading after all . She cited many ways this may occur. ad gave some tips o playing safe Pls read on .1 Label Says “Sugar-Free” The Food and Drug Administration (FDA) provides guidelines for a variety of common food labels, including sugar-free. While the […]


Food safety is a key issue  when it comes to commercial poultry production and over recent years this has become quite an important  for discussion. Food borne infections are posing quite a threat to the consumers, due to inadequate health and biosafety measures. As poultry producers are searching for tools to combat Salmonella infection in their birds and manage food safety risks. Campylobacter species is also in its way causing a massive destruction to the poultry production and leads to severe health problems in humans. . The complete eradication of Salmonella from poultry production is an incredibly difficult task. Implementation of combination of strategies including proper management, bio security, vaccination protocols, nutritional feed additives are proving useful steps in this direction. Moreover, due to drug resistance to both Salmonella and Campylobacter species, researchers and scientists are actively finding additional tools & measures to assist in managing food safety risks.
The most common species that are found mainly in chicken & turkey are Salmonella Gallinarum and Salmonella Pullorum. Good biosecurity is key in preventing the infections from outside getting into the farm. Humans are the main carrier and source of typhoid infection. So, in order to prevent such infections, the following steps should be taken:

  • Restrict access to farm & flocks
  • Limit the number of people in contact with birds.
  • Sanitization facilities should be there.
  • Proper security fencing to prevent stray dogs to enter the farm.
  • There should be proper rodents and pest control schemes. Traps should be monitored daily.
  • Effective biosecurity and cleanliness go hand in hand.
  • Clean and disinfect thoroughly between batches of birds.
  • Replace bedding so as to prevent Marek’s disease & Avian influenza that can survive for longer duration in beddings.
  • Equipment like drinkers & feeders should be washed properly to prevent any kind of fungal infections.
  • Isolation of new flock of birds before bringing them into the existing flock.
  • Water supply should be free from pathogens and should be chlorinated.
  • There should be batch method of rearing, so that if there is any outbreak or any spread of infection that will not lead to destruction of whole slot.
  • Proper vaccination should be there.

The main challenge is the fact that Avian diseases can be hard to properly diagnose. Thus, in order to monitor the flock, there should be proper data of water and feed intake, the mortality and production on the daily basis.

For several decades, the contribution of the food animal as a reservoir of antimicrobial resistance with impacts on human health has been a controversial topic. Mainly nontyphoidal Salmonella is considered to be the most dangerous when it comes to human health.
Regular use of antibiotics with modern intensives food-animal/poultry production has been considered the main driver for the development of antibiotic resistance in Zoonotic bacteria like Salmonella and Campylobacter.
Fluoroquinolones like Ciprofloxacin and Enrofloxacin is mainly used to combat these infections. Resistance to fluoroquinolones requires only one-point mutations in gyrA gene and resistance has increased rapidly among chicken and human Campylobacter isolates. Since, resistance to older drugs like ampicillin, chloramphenicol has been increasing, so treatment options for Salmonellosis & Campylobacteriosis are switched to fluoroquinolones. However, this is also showing resistance leading to increased severity, morbidity and mortality. So, to prevent further indiscriminate use of antibiotics, we should be more focused on the biosecurity measures and farm management. As “Prevention is better than Cure”

  1. Proper hygiene during slaughter and proper washing and chilling of carcass decreases the chances of food borne infection.
  2. The final consumer risk can be reduced by preventing cross contamination of ready to eat foods from cutting boards, knifes and hands during food preparation as well as cook at temperature that kills the micro-organisms.
  3. As farm is the preliminary site of Salmonella & Campylobacter entry into the production, the major intervention strategies should be targeted at farm levels using biosecurity measures.
  4. The farmers must be educated enough to implement the biosafety measures properly and effectively.

It is evident that majority of infections can be attributed to poultry. Human Campylobacteriosis and Salmonellosis has been increasing in the past decades and poultry has been identified as the major contributor. Colonization of poultry occurs at farm levels where it is necessary to focus on enhancing the biosecurity and implementing it properly as whole world has come to realize the importance of biosecurity and quarantine during COVID-19 pandemic. And main area of concern is antibiotic resistance to the infection. So, the time has come to implement it strictly in farms to avoid any chance of outbreak of zoonotic diseases and thus, proper managemental and biosecurity measures play a beneficial role for healthy ad safe meat production that will promote better health & overall the better growth of poultry industry.

by Himani Ravi, G.B. Pant university of Agriculture & Technology, Pantnagar, India




The Australian Institute of Food Safety attaches strategic importance to the Elderly   when Food safety is being addressed. In this report, a few issues are highlighted. Happy reading

If your organisation is charged with providing food on a regular basis to elderly people receiving aged care, you owe it to them to make sure that you are doing everything possible to keep them safe from food-borne illnesses. To that end, prudent managers of facilities that provide nutrition to the aged will want to arrange for their employees to take food safety supervisor training. A Food Safety Supervisor course will go a long way toward helping your organisation remain in compliance with food safety standards.

You need to know the proper techniques and methods of food procurement, storage, preparation and how and when to serve it so that it is always safe to eat. Failure to do so puts your organisation at risk of sickening or even killing the aged people to whom you serve food. You also need to know how to comply with national food safety standards, which are covered by Food Standards Australia New Zealand (FSANZ)’s Standard 3.3.1.

FSANZ’s Standard 3.3.1

Food Standards Australia New Zealand (FSANZ)’s Standard 3.3.1 is part of the national food safety standards as noted in the third chapter of the Australia New Zealand Food Standards Code. It covers the responsibilities borne by food businesses to ensure safety in the food they prepare for the most vulnerable members of our society, including people who are immunocompromised because of treatments they are receiving or because of their illness, as well as the aged and the very young.

FSANZ’s Standard 3.3.1 applies to all business that works in food processing and provides food service to people who are considered vulnerable. The standard defines a vulnerable person as being someone who receives care in a facility listed in the standard, or a person who receives food through a meal delivery program, according to the Food Standards Code.

Examples of facilities that must comply with the standard include:

  • Aged care facilities (nursing homes, low care aged care facilities, respite care and same day aged care facilities)
  • Hospital facilities (renal dialysis, chemotherapy, acute care, hospice and psychiatric)

Whether food businesses must comply with the standard depends on a number of criteria including which Australian state or territory they are located in. For example, a facility in Queensland that serves six or more elderly people must be in compliance. Not every business that serves food will need to be in compliance.

Organisations that process or serve food that is not considered potentially hazardous, such as tea and coffee with biscuits, for instance, do not need to comply with the standard.

An organisation that only delivers food is exempt, as is a business that provides only ingredients for foods or foods that must still be processed (such as by cooking). If your organisation chiefly prepares food for the general population but also may sometimes prepare food for members of the vulnerable population, you are exempt from adhering to the standard.

Why Elderly People Are More at Risk for Food-Borne Illness

People’s immune systems tend to grow weaker as they grow older, leaving them more vulnerable to food-borne illnesses. What’s more, the digestive system of an elderly person typically produces less acid, which enables germs to survive the passage through the digestive system and cause an illness.

Food poisoning in the elderly results in far more serious consequences, including dehydration, improper functioning on the neuromuscular system and death. The elderly also require more time to recover from a bout of food poisoning when compared to the younger members of the population.

What Foods Are Considered Risky

According to the Food Safety Information Council, a number of types of food pose a higher risk, including:

  • Cheese (cheese from delicatessens and prepackaged cheeses that are soft or semi-soft, as well as cheeses that have ripened surfaces such as blue cheese, brie, camembert, feta and ricotta)
  • Ice cream (soft serve variety)
  • Unpasteurised dairy products (raw milk, cheese or yoghurt made from raw milk)
  • Cold meats (whether packaged or unpackaged, cooked or uncooked, such as ham or roast beef)
  • Cold cooked chicken (whole chickens as well as sliced or diced portions)
  • Pate (any refrigerated pate, such as meat spreads or liverwurst)
  • Salad (salads prepared in advance or pre-packaged vegetables or fruits)
  • Seafood (sushi, sashimi, smoked trout or salmon, peeled and precooked prawns such as in cocktails and salads, smoked or raw oysters)

Why Aged Care Centres Need A Food Safety Supervisor

Because many elderly people are at a higher risk for food-borne illness, all aged care centres need to have a food safety supervisor on hand to make sure that the facility purchases safe, healthy food, prepares and stores it properly and cooks it according to food safety regulations. Having a trained supervisor on hand ensures that the most vulnerable population within the facility will not be needlessly exposed to food risk because of inexperienced or improperly trained staff. With proper training, you can better understand food safety principles and regulations and ensure the lowest possible risk to this vulnerable population.




Dele Fapohunda

4 July 2023

NB=Comments and invites to events on Food Safety are welcome




Reach out




Hello Food safety enthusiasts
Below, you find a list of 6 online resources that enhance your capacity with little or NO payment.
happy reading as you embrace the opportunity and make world aware  of the need to consume only wholesome food


Caribbean Tourism Organization › uploads › Food…
99 pages

6.Restaurant Customer Service Training Manual Template › editable › restaurant-custo…
Easily Editable, Printable, Downloadable. Customers going to your restaurant would expect great food and service from your staff. Be able to train your new …
Compiled  Dele Fapohunda
May 4 2023


The importance of water to the survival and well being of man cannot be over emphasized. Here, as got from a post, is a list of the uses of water expressed in pictorial form. happy reading



Posted as received

May 4, 2023




Get the Best Educational Services with Our Expert Consultants.

Connect with experienced consultants for conferences, seminars, university representation, and more.

Please contact us at

Edu  Connect    234   8132698789  or


 A testimony

“Thanks to EduConnect, we were able to organize a successful international conference.”

Gloria Milton




1.Expert consultation.

Our consultants provide expert guidance for conferences, seminars, fairs, and exhibitions. From planning and execution to follow-up, we’re with you every step of the way.

2.Content writing and editing.

Our team of content writers and editors can help you create high-quality educational materials. From academic papers to marketing materials, we ensure your content is impactful and accurate.

3.University representation.

Our university representatives can help you navigate the complexities of higher education. From enrollment to partnerships, we can help you achieve your goals.

“UniRep helped us establish partnerships with top universities, leading to increased enrollment.”

In our team are experts with many years of successful National assignments with the University regulatory body




Posted as presented

234 8132698789




May 4 2023





Connecting You to the Top Oil and Gas Brokers, Property Sales, and Support Agents.

We make it easy to connect with reliable agents for all your property and production needs or 234 8132698789 Watsapp

“Thanks to BrokerConnect, I was able to find the perfect oil and gas broker quickly and easily. They saved me a lot of time and trouble.”

Kyle Locatellli

1.Connect with top oil and gas brokers.

Our platform allows you to effortlessly connect with vetted oil and gas brokers who can help you navigate the complex industry and make the best decisions for your business.




2.Access quality property sales support.

Whether you’re buying or selling property, our network of commission agents can help you every step of the way. They can offer guidance, broker deals, and ensure you get the best possible return on investment.

3.Efficiently manage your production.

Our Manufacturer Representatives will offer efficient support and services to ensure the smooth running of your production process. They will ensure you have the best equipment, raw materials, and logistics support, so you can meet your production deadlines and keep your business running smoothly.


“I always use BrokerConnect for all my commission agent needs. They have a great selection of quality agents, and I’ve never been disappointed.”


James Tinkler

Connect Today with BrokerConnect.

234 -8132698789


Posted as presented

May 4 2023

HTML Snippets Powered By :