A vital vegetable… and potentially lethal: the astonishing paradox of this food (Page 2 ) | November 1, 2025

Native to South America, cassava—also known as yuca or cassava—is now cultivated throughout the tropics. It is drought-resistant, thrives in poor soils, and provides rapid calories. It’s no wonder it has become a staple of the diet in many countries in Africa, Asia, and Latin America.

But be careful: cassava, especially its so-called « bitter » variety, naturally contains substances called cyanogenic glucosides. When not properly eliminated, these compounds release cyanide. Yes, cyanide, a toxin that is very harmful to the nervous system.

Poisoning and diseases: when cassava becomes dangerous