Native to South America, cassava is both a well-known plant and food, but it also poses significant risks. The plant’s stems, peel, and leaves are toxic and can produce hydrogen cyanide, potentially lethal if consumed improperly.
The World Health Organization (WHO) reports that approximately 200 people die each year from consuming improperly prepared cassava. For this reason, it has earned the unfortunate title of “the world’s deadliest food.”
The WHO explains: “Cassava tubers contain variable amounts of cyanogenic glucosides that serve as a defense against animals and insects. When these glucosides are not properly metabolized, cassava can release cyanide, resulting in high dietary cyanide exposure.”
This dangerous exposure is particularly common during times of famine and war. Cyanide poisoning from cassava has been linked to several serious diseases, including konzo.
Konzo is a debilitating and irreversible condition characterized by sudden paralysis of the legs, often caused by the consumption of bitter cassava, especially when combined with a low-protein diet. This condition is more common in regions suffering from extreme poverty, where it can occur sporadically or in epidemics.
Despite its reputation as a deadly food, millions of people continue to consume cassava every day without any problems. This raises an important question: how can we be sure cassava is safe to eat?
The secret lies in proper preparation. Ensuring cassava’s safety requires a lengthy process, including soaking the plant for up to 24 hours to eliminate harmful toxins.
In Venezuela, for example, the population consumed cassava in its dangerous form because, during times of famine, they depended on salty foods to survive, as reported by  El PaÃs  .
While cassava remains a staple food for many, understanding and practicing safe preparation methods can make it a nutritious and safe food. With growing awareness of the risks associated with cassava consumption, proper processing methods are becoming increasingly widespread, reducing the risk of food poisoning.
