The world’s deadliest food kills over 200 people annually, yet it is still consumed by 500 million people despite its risks.
Cassava is a root vegetable that is both a staple food and a dangerous item on many dinner plates.
Despite its deadly reputation, around 500 million people around the world consume cassava regularly.
It is crucial to understand both its popularity and its risks.
What is Cassava?
Cassava is a plant that grows well in tropical climates.
It is originally from South America but is now widely cultivated in many countries, especially Nigeria, which is currently the top producer.
The roots of the cassava plant are rich in carbohydrates, making them an essential source of energy for many people.
However, the plant contains toxic substances that can be harmful if not prepared properly.
The roots, leaves, and peel of cassava can produce hydrogen cyanide, which is highly poisonous.
The dangers of Cassava
Eating cassava in its raw form can be fatal.
Sweet varieties may contain about 20 milligrams of cyanide per kilogram, while bitter types can have as much as 1,000 milligrams.
The World Health Organization estimates that cassava poisoning leads to more than 200 deaths each year.
People who consume improperly prepared cassava risk serious health issues, including neurological disorders like ataxia, which affects movement and coordination.
This highlights the importance of knowing how to prepare cassava safely.
Safe preparation methods
To make cassava safe to eat, it must be processed correctly. This usually involves soaking it in water for up to 24 hours.
Cooking also helps eliminate the toxins, making it safer for consumption.
Many cultures have traditional methods for preparing cassava that minimize the risks.
Despite its dangers, when prepared properly, cassava is a vital food source that provides nutrition to millions of people.
It is often used in various dishes, including flour, chips, and porridge.
Food scarcity and increased risks
The risk associated with cassava can increase during times of food scarcity.
For example, in Venezuela during a food crisis in 2017, people turned to bitter cassava to avoid starvation.
Unfortunately, this led to many cases of poisoning and even deaths due to the higher cyanide content in the bitter varieties.
When food is scarce, people may not take the time to prepare cassava safely.
This situation highlights the need for education about food safety, especially in areas where cassava is a staple.
