Cassava is a staple food for about 500 million people worldwide and is grown in huge quantities, especially in South America.<\/p>\n
Despite its importance, it is known as the \u201cworld\u2019s deadliest food\u201d because its stems, peel, and leaves contain poisonous compounds that<\/p>\n
produce hydrogen cyanide if eaten raw. Every year, around 200 people die from cassava poisoning, according to the World Health Organization.<\/p>\n
The danger comes from cyanogenic glucosides in cassava tubers, which protect the plant from pests but can cause acute cyanide<\/p>\n
poisoning and diseases like konzo\u2014a severe neurological condition linked to consuming bitter cassava and low protein intake,<\/p>\n
often occurring in impoverished areas during famine or war. To make cassava safe, proper preparation<\/p>\n
is crucial, such as soaking it for up to 24 hours to reduce toxins.<\/p>\n
Despite the risks, millions eat cassava daily without harm because of traditional processing methods. However,<\/p>\n
during food shortages, people may eat it improperly prepared, leading to poisoning and deaths, as happened in Venezuela<\/p>\n
when salty foods were consumed to survive. Cassava\u2019s dual nature as a vital food source and a potentially deadly plant<\/p>\n
highlights the importance of knowledge and care in its preparation.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cassava is a staple food for about 500 million people worldwide and is grown in huge quantities, especially in South America. Despite its importance, it is known… <\/p>\n","protected":false},"author":1,"featured_media":40919,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-40918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n