Our millions of people. Fueled the economy. It is a basic diet in Africa, South America and the Caribbean. Eppure, this radice of daily use can be fatal.
Ecco la cassava: a single tubero starch contains almost 500 million people in all of the world, but it is also safe and the sad title of “the most lethal of the world” is prepared in the wrong way.
For another year, more than 200 people have been affected by the development of manioca and other causes of permanent paralitis or neurologic disorders. Pure, paradossalmente, the cassava is a safe food for the community in which the food safety is fragile.
How can a food be all the more likely to be essential and delicious?
What is cassava?
Cassava (note also yuca, not to be confused with yucca, the ornamental plant) is a rustic and drought-resistant root, originating from South America. The polpa amidacea is a carbon dioxide melt, it makes it a vital calorie melt in the tropical region.
Esistono due tipi principali:
Manioca dolce: more povera di tossine, more safe to consume with a simple cottura.
Manioca amara: contains high levels of glycosidia cianogenici, which may cause cianuro when it is ingested.
Curiosity: the pearl of tapioca, it garnishes, it fufu and the flour of cassava is all produced with cassava.
Perché la cassava is pericolosa?
It will rise in the mode in which it comes to taste.
La cassava naturally contains linamarina, a compost that transforms into organic acid when the cell of the plant turns brown (for example during drying, scraping or mastication).
If there is an adequate disintegration, you may consume enough cassava and it will be possible to carry:
Acute heart attack – Symptoms include nausea, dizziness, accelerated breathing, convulsion and death in the ear pocket.
Konzo – A neurologic disorder affecting the leg, mainly linked to the malnourished population of Central Africa.
Tropical Atassica Neuropathia – A chronic condition that caused this, is out of order and lost in coordination.
In fact, cassava is responsible for most of the food production in all of the world’s food sources, second to the World Health Organization.
Come avviene l’avvelenamento?
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