The Science Behind the Danger
According to the WHO: “Cassava tubers contain varying amounts of cyanogenic glucosides, compounds that protect the plant against animals and insects. Proper processing before consumption can significantly reduce the content of these compounds. When high-cyanide cassava isn’t processed correctly, it can lead to acute cyanide poisoning and associated diseases.”
This risk is often higher in times of famine and war, where people may be forced to consume improperly prepared cassava. During Venezuela’s 2017 food crisis, some tragically lost their lives after eating bitter cassava out of desperation.
Safe Consumption of Cassava
While cassava has a dangerous reputation, millions of people eat it safely every day. The key to its safe consumption lies in proper preparation. Soaking cassava for up to 24 hours is one of the most effective methods to remove its harmful toxins.
In regions where cassava is a staple, its proper processing is vital to ensure that it provides nutrition without posing a deadly risk. When prepared correctly, cassava can continue to be a safe and reliable food source for millions of people around the world.
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