When it comes to our diet, every food we choose plays a role in our health and overall well-being. A balanced diet ensures that our bodies receive the nutrients they need — but some foods can be surprisingly dangerous if not prepared correctly. One such example is cassava, a root vegetable often referred to as the “world’s deadliest food.”
What Is Cassava?
Cassava, also known as yuca or manioc, is a starchy root vegetable native to Central and South America. It’s rich in vitamin C, copper, and complex carbohydrates, making it an important food source for millions. Similar to potatoes, cassava is commonly boiled, fried, or ground into flour and used in a variety of traditional dishes.
Today, the top producers of cassava include Nigeria, Thailand, and Indonesia. Globally, it’s estimated that over 500 million people rely on cassava as a dietary staple.
Why Cassava Can Be Dangerous
Despite its popularity, cassava carries a hidden danger. The World Health Organization (WHO) warns that cassava contains cyanogenic glucosides — natural compounds that release cyanide when eaten raw or improperly processed.
“Cassava tubers contain a varying quantity of cyanogenic glucosides which protect the root against attack by animals and insects,” notes the WHO. “When high-cyanogenic cassava is not processed correctly, high dietary cyanide exposure occurs.”
According to WHO data, around 200 people die annually from cassava-related cyanide poisoning, especially in regions where food scarcity forces people to consume it raw or poorly prepared.
Health Risks and Diseases Linked to Improper Cassava Consumption
During times of famine or war, people may resort to eating raw or insufficiently processed cassava, leading to acute cyanide poisoning and long-term neurological conditions.
One such condition is Konzo — an irreversible form of spastic paralysis that causes sudden loss of leg function.
“Konzo mostly occurs in extreme poverty and is associated with the consumption of bitter cassava combined with a low-protein diet,” WHO explains.
How to Make Cassava Safe to Eat
Fortunately, cassava can be perfectly safe when properly prepared. Traditional processing methods are designed to remove its toxic compounds:
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Soak peeled cassava roots in water for at least 24 hours before cooking.
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Boil thoroughly or dry in the sun to allow cyanide to evaporate.
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Avoid eating cassava raw, even in small quantities.
When cooked correctly and eaten in moderation, cassava becomes a valuable source of energy, fiber, vitamins, and minerals, especially in regions where few other crops can thrive.
Final Thoughts
Cassava is a remarkable crop — both a lifeline and a potential hazard. Its nutritional value has sustained millions of people for generations, but only when handled with care. Proper preparation transforms cassava from a deadly root into a safe, nourishing, and versatile food. 🌿
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