You’ve likely eaten cassava without even knowing it.
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As flour in gluten-free bread.
As tapioca pearls in bubble tea.
Or boiled like a potato in stews and side dishes.
Cassava (Manihot esculenta) is one of the most vital crops on Earth — a calorie-rich, drought-resistant root that feeds hundreds of millions across the tropics.
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But behind its humble appearance lies a hidden danger:
👉 Some varieties of cassava contain cyanogenic glycosides — natural compounds that can release hydrogen cyanide when consumed raw or poorly processed.
And if not handled correctly?
This everyday food can become poisonous — leading to acute poisoning, long-term neurological damage, and even outbreaks of disease.
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Let’s explore what makes cassava dangerous when mishandled — and how traditional methods make it safe.
Because real food security isn’t just about feeding people.
It’s about feeding them safely.
🌱 What Is Cassava?
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Cassava is a starchy tuber native to South America but now grown widely in tropical regions.
There are two main types:
Type
Cyanide Level
Common Use
✅ Sweet cassava
Low toxin levels
Often eaten fresh or boiled
✅ Bitter cassava
High toxin levels
Must be processed before eating
📌 Bitter cassava is more productive and drought-tolerant — so it’s more commonly grown — but also far more dangerous if not prepared properly.
☠️ How Can Cassava Be Poisonous?
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Cassava naturally contains linamarin and lotaustralin — chemicals that turn into hydrogen cyanide (HCN) when the plant cells are damaged (e.g., during peeling, grating, or chewing).
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Your body can detoxify small amounts of cyanide — but large doses overwhelm this system, blocking oxygen use at the cellular level.
💀 Just 50 mg of pure hydrogen cyanide can be lethal.
⚠️ Symptoms of acute cyanide poisoning include:
Headache
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