Every year, hundreds of serious poisonings and dozens of deaths are recorded around the world related to the consumption of food that is often called “the most dangerous food in the world.” At the same time, nearly 500 million people continue to eat this product every day, unaware of the potential risks or without having an alternative.
There are many foods that fill you up quickly, but are rarely on our tables every day. However, this is a major food source for entire regions of the planet. What is this food that is both widespread and potentially deadly?
What is cassava?
Cassava is a plant and a staple food for millions of people, especially in Africa, Latin America, and parts of Asia. It originated in South America and is now grown in vast quantities around the world. Hundreds of millions of tons of cassava are produced annually, and over half a billion people rely on it as their main source of calories.
Its roots are used to prepare various dishes, flours, and traditional foods. However, this is where the serious risk lies.
Why cassava can be dangerous
The stems, bark, and leaves of the plant contain natural toxic substances called cyanogenic glycosides . If improperly processed, they can turn into cyanide , an extremely poisonous compound that is dangerous to the human body.
According to the World Health Organization , about 200 people die each year from eating improperly prepared cassava, which is why it is often given the ominous nickname "the world's deadliest food."
The WHO explains that cassava tubers contain varying amounts of cyanogenic glycosides, which serve as the plant's natural defense against animals and insects. If these substances are not removed through proper processing, dangerous amounts of cyanide can accumulate in the food.
When is the risk greatest?
The risk of cassava poisoning is highest during crisis times of famine, economic, and military conflict. During such times, people often do not have the opportunity to follow the long and complicated processing processes or rely on bitterer varieties of cassava that contain more toxins.
Cyanide poisoning from cassava is also associated with severe illnesses, including konzo , a serious and irreversible neurological condition.
What is a conzo?
Konzo is a sudden and permanent paralysis of the lower limbs. The disease most often develops in people who consume bitter cassava in combination with a low-protein diet. It occurs mainly in areas of extreme poverty and can occur both sporadically and in the form of epidemics.
Why millions of people eat cassava without problems
Despite its dark reputation, a huge number of people around the world consume cassava daily without experiencing any health consequences. The reason is one thing – proper preparation .
How to make cassava safe
The key to safe consumption of cassava lies in its processing. Traditional methods used for generations include:
peeling the roots
Prolonged soaking in water (sometimes up to 24 hours or more)
fermentation
cooking or baking at high temperature
These processes help break down and remove toxic substances, making cassava a safe and nutritious product.
Real-life example
During Venezuela's severe economic crisis, many people have been forced to consume cassava in more risky forms, relying on salty and limited food to survive. Similar cases have been reported by the Spanish newspaper El País , highlighting that the lack of resources often leads to skipping important stages of processing.
Conclusion
Cassava remains a vital food source for millions of people around the world. It can be both nutritious and safe when properly prepared. Increasing awareness of the risks and the dissemination of safe processing methods have significantly reduced the incidence of poisoning and serious illness.
Understanding how to use cassava safely is key – not only for the health of the individual, but also for the survival of entire communities.
The article is informative in nature and is intended for general awareness only. The completeness and exhaustiveness of the information is not guaranteed.
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