crop where other staple foods may be difficult to produce.
Why Can Cassava Be Dangerous?
The concern comes from naturally occurring compounds called cyanogenic glycosides.
When cassava is damaged, chewed, or processed under certain conditions, these compounds can break down and release hydrogen cyanide.
Hydrogen cyanide is highly toxic, so consuming cassava that has not been adequately processed can result in cyanide poisoning.
The risk is particularly associated with varieties known as bitter cassava, which can contain higher concentrations of these compounds.
The “Deadliest Food” Label Needs Context
You may have seen headlines calling cassava the “world’s deadliest food.”
That phrase is attention-grabbing, but it can be misleading.
Cassava is not inherently poisonous, and millions of people eat properly prepared cassava safely. The danger comes primarily from consuming cassava that contains high levels of cyanogenic compounds and has not undergone appropriate processing.
The original article cites an estimate of around
