Cassava: A Vital Food with Hidden Dangers
Cassava feeds millions worldwide but can be deadly if not properly prepared.
The Risk of Cyanide Poisoning
Cassava contains cyanogenic glucosides, which can produce hydrogen cyanide. The WHO warns that “approximately 200 people die annually due to cyanide poisoning from improperly processed cassava.”
Konzo: A Severe Consequence
Improper consumption can cause konzo, a neurological disorder leading to paralysis. “The risk of poisoning is particularly high when cassava is consumed in large quantities without adequate processing.”
Safe Preparation Is Key
“Soaking the tubers for up to 24 hours” reduces cyanide levels, making cassava safe to eat.
A Delicate Balance
Despite its dangers, cassava remains a crucial food source when properly handled.
