The ‘world’s deadliest food’
Cassava: Nutritious but Risky
Cassava is a root vegetable eaten by over 500 million people worldwide. It’s rich in vitamin C and copper but can be dangerous if not prepared correctly.
Widespread Use and Hidden Dangers
Popular in countries like Nigeria and Indonesia, cassava is used like potatoes. However, raw cassava contains toxic compounds called cyanogenic glucosides that “release cyanide when consumed.”
The Importance of Proper Preparation
The World Health Organization warns that “appropriate processing before consumption can reduce cyanogenic glucoside content of cassava.” Without this, it can cause “acute cyanide poisoning and several diseases including konzo.” Poisoning often happens “during times of famine and war,” causing about 200 deaths annually.
Safe Eating Practices
To avoid risks, cassava should be soaked, boiled, or dried before eating. When prepared correctly, it provides important carbohydrates and nutrients, making it safe and healthy for many people.
