Cassava, a staple food for millions, can be both nourishing and deadly. Native to South America, it’s consumed by around 500 million people annually. However, if not properly prepared, it can be toxic due to cyanogenic compounds that produce hydrogen cyanide, leading to around 200 deaths each year from cyanide poisoning.
The plant’s stems, leaves, and tubers contain these harmful substances, which can cause poisoning and conditions like konzo, a neurological disorder that causes paralysis. Proper preparation, like soaking the tubers for 24 hours, reduces cyanide levels and makes cassava safe to eat. Despite its dangers, millions safely consume cassava daily, but the risk is heightened in times of famine or war when proper preparation isn’t possible.
