Cassava: A Staple Food with Hidden Dangers and How to Prepare It Safely
Cassava is a major staple food for millions of people worldwide. As both a plant and a key dietary component, it plays a crucial role in global food security, with over 500 million people consuming it annually. Despite its popularity, cassava has earned a controversial reputation due to its potential toxicity if not prepared correctly.
The Importance of Proper Cassava Preparation
Cassava naturally grows in South America and is widely consumed in many regions, including Africa, Asia, and the Caribbean. While it is an essential source of carbohydrates, parts of the plant—including its stems, peel, and leaves—contain compounds that can produce hydrogen cyanide, making them unsafe to eat raw.
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