Over 200 People Die From the “World’s Deadliest Food” Every Year — Yet 500 Million Still Eat It Safely. Here’s Why.

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🌱 What Is Cassava?

Cassava (also known as yuca, not to be confused with yucca the ornamental plant) is a hardy, drought-resistant tuber that looks like a thick, brown-skinned sweet potato.

It’s a dietary cornerstone for over 800 million people worldwide, especially in regions where other crops fail due to poor soil or climate.

You may know it as:

The base of tapioca pearls in bubble tea

Garri or fufu in West African cuisine

Farofa in Brazilian cooking

A gluten-free flour alternative

But beneath its unassuming surface lies a hidden danger.

⚠️ Why Is Cassava Called the “World’s Deadliest Food”?

Because raw or improperly processed cassava contains cyanogenic glucosides—natural compounds that turn into hydrogen cyanide when eaten.

Yes.

👉 Cyanide. The same poison used in chemical warfare.

And here’s what happens when it’s not removed:

Acute poisoning

Nausea, dizziness, seizures, respiratory failure, death within hours

Chronic exposure

Goiter, nerve damage, paralysis

Konzo

Sudden, irreversible leg paralysis—linked to bitter cassava + low-protein diets

According to the World Health Organization (WHO), over 200 deaths per year are linked to improperly prepared cassava—mostly in rural areas during famines or conflicts when proper processing isn’t possible.

🧪 How Does Cassava Become Safe?

The good news?

👉 Cassava isn’t deadly when prepared correctly.

For centuries, traditional cultures have developed methods to remove its toxins. These techniques break down cyanide before the food ever hits the plate.

✅ Key Steps to Detoxify Cassava:

Peel thoroughly – Toxins concentrate in the skin.

Cut into small pieces – Increases surface area for toxin removal.

Soak in water – For 12–48 hours, depending on variety.

Ferment – Used in garri and fufu; microbes break down cyanide.

Grate & dry – Sun-drying releases cyanide gas.

Cook thoroughly – Boiling or roasting completes detoxification.

🔬 Science note: Proper soaking and cooking can reduce cyanide levels by up to 95%.

In countries like Nigeria, Brazil, and Thailand, these methods are passed down through generations—and save lives every day.

🍽️ Why Do So Many People Still Eat It?

Because cassava is a survival crop.