“The world’s deadliest food” kills more than 200 people a year, but millions continue to consume it.
Cook it thoroughly in boiling water before eating.
Fermenting it in certain traditional preparations is a particularly effective method.
These steps, carried out in this order, significantly reduce problematic compounds and make the food safe.
Why do we continue to eat it despite everything?
Because cassava also has many advantages. It is filling, versatile, naturally gluten-free, and rich in complex carbohydrates. When properly prepared, it provides vitamin C and potassium and contributes to digestive comfort thanks to its resistant starch.
In cooking, it comes in many forms: flatbreads, purées, desserts, fries, or tapioca. Its neutral taste allows it to be used in both savory and sweet dishes.
A balance between tradition and information
. This situation highlights an obvious point: natural does not automatically mean safe. Like many traditional foods, cassava requires respect, time, and a minimum of knowledge. Where this knowledge is passed on, it remains a valuable staple food.
Rather than demonizing this food, experts are calling for increased information and food education so that everyone can continue to benefit from it without unnecessary risk.
Because ultimately, cassava is neither an enemy nor a miracle food, but an essential reminder: eating well always begins with understanding what you put on your plate.
Fermenting it in certain traditional preparations is a particularly effective method.
These steps, carried out in this order, significantly reduce problematic compounds and make the food safe.
Why do we continue to eat it despite everything?
Because cassava also has many advantages. It is filling, versatile, naturally gluten-free, and rich in complex carbohydrates. When properly prepared, it provides vitamin C and potassium and contributes to digestive comfort thanks to its resistant starch.
In cooking, it comes in many forms: flatbreads, purées, desserts, fries, or tapioca. Its neutral taste allows it to be used in both savory and sweet dishes.
A balance between tradition and information
. This situation highlights an obvious point: natural does not automatically mean safe. Like many traditional foods, cassava requires respect, time, and a minimum of knowledge. Where this knowledge is passed on, it remains a valuable staple food.
Rather than demonizing this food, experts are calling for increased information and food education so that everyone can continue to benefit from it without unnecessary risk.
Because ultimately, cassava is neither an enemy nor a miracle food, but an essential reminder: eating well always begins with understanding what you put on your plate.
