The “world’s deadliest food” kills more than 200 people a year, yet millions still eat it.

⚠️ Why Is Cassava Dangerous?

• Cassava contains compounds called cyanogenic glucosides, which can release hydrogen cyanide when the plant material (especially the bitter varieties) is eaten raw or processed inadequately. (Live Science)
• In times of food shortage or famine, when proper preparation is skipped, the risk of poisoning goes up. (ThatViralFeed)
• Poisoning symptoms range from headaches and dizziness to paralysis, seizures, and even death. Long‑term consumption of poorly processed cassava is also linked to a neurological disease called konzo, which causes irreversible paralysis of the legs. (Tiny House Zone)

💡 How People Make It Safe

The reason cassava remains safe for so many despite its danger is that traditional processing methods remove or reduce the toxic compounds. These include:

• Peeling the root thoroughly (since the highest toxin concentration is in the skin and peel).
• Soaking the peeled root in water, sometimes for extended periods.
• Boiling or drying in the sun before consumption. (Live Science)

When these steps are followed, the risk is greatly reduced. But if skipped — such as during crises when people eat quickly or resources are limited — the hazard increases.

✅ What This Means For You

If you or your community rely on cassava or similar root crops, it’s important to:

• Ensure proper processing — peel, soak, boil or dry thoroughly.
• Be aware that “sweet” vs “bitter” cassava varieties differ — bitter types contain higher toxin levels.
• Understand this isn’t just about food scarcity — even in well‑supplied settings, skipping prep increases risk.
• Advocate for education and food safety in regions where cassava is a staple.

🌟 Final Thoughts

Cassava is a powerful example of how a food can be both essential and potentially dangerous. When prepared correctly, it feeds hundreds of millions. But when the safe steps are skipped, the consequences can be deadly.

Recognition of this “double‑edged” nature of staple foods is crucial — especially in global food security contexts where nutrition and safety must go hand in hand. The story of cassava emphasizes that even the most common foods can hide significant risks if mishandled.

• the-sun.com
• thesun.co.uk
• foodandwine.com