Cassava, a staple food in many tropical regions, contains naturally occurring cyanide compounds that can become deadly if the root is eaten raw or improperly processed. Despite its nutritional benefits, improper preparation can lead to fatal poisoning and severe neurological conditions like konzo, resulting in paralysis. The risk intensifies during food shortages when desperate populations may consume unsafe cassava.
However, when soaked, boiled, or sun-dried correctly, cassava transforms from a hidden threat into a vital source of carbohydrates, fiber, and essential nutrients. Proper processing techniques ensure its safety and sustain millions worldwide, underscoring the fine line between nourishment and danger in this seemingly simple root.
