The WHO explains: “Cassava tubers contain varying amounts of cyanogenic glycosides, which serve as protection against animals and insects. When these glycosides are not processed properly, cassava can release cyanide, leading to high dietary cyanide exposure.”
Such dangerous exposure is particularly common during times of famine and war. Cyanide poisoning in cassava has been linked to several serious diseases, including konzo.
Konzo is a debilitating and irreversible disease characterized by sudden paralysis of the legs, often caused by the consumption of bitter cassava, especially when combined with a low-protein diet. The disease is more common in regions affected by extreme poverty, where it can occur sporadically or in epidemic form.
Despite its deadly reputation, millions of people continue to eat cassava every day without any problems. This raises an important question: how can we ensure cassava is safe to eat?
Proper preparation is essential. Ensuring cassava’s safety requires a lengthy process, including soaking the plant for up to 24 hours to remove harmful toxins.
For example, in Venezuela, people consumed cassava in its unsafe form because, during times of food scarcity, they needed salty foods to survive, as reported by El País.
While cassava remains a staple food for many, understanding and practicing safe preparation methods can make it a nutritious and safe part of the diet. With growing awareness of the dangers of cassava, proper processing methods are becoming increasingly common, reducing the risk of poisoning.
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