The World Health Organization (WHO) reports that improper preparation of cassava can lead to cyanide poisoning, which is linked to severe health risks. In extreme cases, high exposure to cyanide from cassava consumption has been associated with neurological diseases such as konzo, a condition that causes irreversible paralysis of the legs.
How to Safely Consume Cassava
Despite its potential dangers, properly processed cassava is safe to eat and remains a vital food source for millions. To reduce cyanide levels and ensure safety, proper preparation techniques include:
Soaking: Cassava should be soaked in water for up to 24 hours to help remove toxic compounds.
Boiling and Cooking: Thorough cooking, boiling, or fermenting helps break down harmful substances.
Drying and Grinding: Some cultures process cassava by drying and grinding it into flour before using it in meals.
A Food of Survival and Resilience
In times of food scarcity, cassava has provided sustenance for many communities. However, instances of improper preparation have led to health complications, especially in regions facing extreme poverty or food shortages. Awareness and education about safe cassava processing are essential in ensuring that this vital food source remains both nutritious and safe for consumption.
While cassava has been labeled “the world’s deadliest food” due to its toxic potential, it remains a dietary staple when handled correctly. By following proper preparation methods, people around the world continue to enjoy its benefits safely.