“The world’s deadliest food” kills more than 200 people a year, but millions continue to consume it.
Cassava is not inherently toxic when properly prepared. The problem arises when it is consumed raw or insufficiently processed. This root naturally contains defense mechanisms that, without adequate preparation, can become harmful to the body.
According to data reported by the World Health Organization, cases of poisoning linked to improper cassava preparation are still reported every year, particularly in areas facing food insecurity. Therefore, it is not the food itself that poses a problem, but rather the conditions under which it is consumed.
According to data reported by the World Health Organization, cases of poisoning linked to improper cassava preparation are still reported every year, particularly in areas facing food insecurity. Therefore, it is not the food itself that poses a problem, but rather the conditions under which it is consumed.
When precariousness increases the risks:
During times of scarcity or crisis, some populations shorten the preparation steps due to lack of time, drinking water, or sufficient resources. However, cassava requires precise and successive steps to be consumed safely. When these steps are not followed, the effects can be serious and lasting, particularly on the nervous system.
This is why specialists emphasize a key point: the danger is neither systematic nor inevitable. Where traditional knowledge is respected and passed down, incidents remain rare.
Key steps for consuming cassava without worry:
The good news is that simple methods make cassava perfectly safe to eat. These practices, often ancestral, are now validated by experts:
Carefully peel the root, as the skin concentrates a large portion of the undesirable substances.
Soak the peeled cassava in water for one to two days, changing the water regularly.
During times of scarcity or crisis, some populations shorten the preparation steps due to lack of time, drinking water, or sufficient resources. However, cassava requires precise and successive steps to be consumed safely. When these steps are not followed, the effects can be serious and lasting, particularly on the nervous system.
This is why specialists emphasize a key point: the danger is neither systematic nor inevitable. Where traditional knowledge is respected and passed down, incidents remain rare.
Key steps for consuming cassava without worry:
The good news is that simple methods make cassava perfectly safe to eat. These practices, often ancestral, are now validated by experts:
Carefully peel the root, as the skin concentrates a large portion of the undesirable substances.
Soak the peeled cassava in water for one to two days, changing the water regularly.
