Proper preparation is the critical factor that transforms cassava from a deadly hazard into a staple food. The plant naturally produces cyanogenic glucosides, which can release lethal hydrogen cyanide if consumed raw or improperly processed. Traditional methods—soaking, drying, fermenting, and cooking—significantly reduce this toxin, making cassava safe to eat. Despite these efforts, during crises like famine or war, inadequate processing leads to acute poisoning and long-term neurological diseases such as konzo, a paralyzing condition linked to cyanide exposure and poor nutrition.
The paradox of cassava is stark: it is both a vital food source and a hidden threat. Its resilience and caloric value sustain millions, especially in impoverished regions, yet misuse can be fatal. Awareness, education, and proper handling remain essential to prevent needless deaths and ensure that this “world’s deadliest food” continues to nourish rather than destroy.
