The ‘deadliest food in the world’, but millions of people still eat it

 

Every year, over 200 people worldwide die from eating what experts often call “the world’s most dangerous food .” Yet over 500 million people worldwide continue to include it in their daily diet.

It’s about cassava (also known as cassava ), a plant that is a staple food source for millions of people, especially in tropical regions of Africa, Asia, and Latin America. Hundreds of millions of tons of cassava are produced annually, and for many communities it is as important as rice or wheat in other parts of the world.

⚠️Why cassava can be dangerous

Originally from South America, cassava is known for its nutritional value and high carbohydrate content. However, its stems, bark, and leaves contain natural toxins – substances called cyanogenic glycosides .

If the tubers are not processed properly, when cooked or grated, they can release hydrocyanic acid (cyanide) — an extremely dangerous compound that can be deadly in larger quantities.

According to the World Health Organization (WHO) , cases of severe poisoning, including fatalities, caused by improperly prepared cassava are recorded every year . The organization warns that if not adequately processed, cyanide can cause acute intoxication , affecting the nervous and respiratory systems.

🧬Diseases associated with cassava

One of the most serious chronic diseases caused by prolonged consumption of poorly processed cassava is konzo , a neurological disorder that leads to sudden and irreversible paralysis of the lower limbs .

This condition is most common in poor areas during food crises, when people are forced to consume bitter varieties of cassava without enough protein in their diet.
The lack of protein prevents the body from neutralizing toxic substances, which increases the risk of damage to the nervous system.

🍠How to make cassava safe to eat

Despite its sinister reputation, millions of people around the world eat cassava every day without any problems . The secret is in the proper processing :

• Soaking the tubers in water for 12–24 hours to reduce the toxin content.

• Extensive heat treatment – ​​boiling, baking or frying until fully cooked.

• Using traditional methods , such as grating, fermentation or drying, which further break down cyanogenic substances.

For example, in some areas of Venezuela and Colombia , during economic crises, people consumed raw or underprocessed cassava, which led to a wave of food poisoning .

The importance of cassava

Today, cassava is a major source of calories for over half a billion people in countries such as Nigeria, Brazil, Indonesia, Tanzania and Thailand .
It is valued not only for its high energy value, but also because it can grow in poor soils and dry climates where other crops do not survive.

✅When properly processed, cassava is a safe, nutritious and affordable product that continues to be vital for millions of people around the world.

This article is for informational purposes only. Do not self-medicate and always consult a qualified medical professional or nutrition expert before applying any information from the text. The editorial office is not responsible for any damages resulting from improper use of the mentioned foods.