It’s on millions of tables… yet if it’s not properly prepared, it can cost the lives of more than 200 people a year.
This food, as beautiful as it is dangerous, causes over 200 deaths annually — yet remains a staple for millions of families. Rich in nutrients and appreciated worldwide, it hides a deadly secret.
Poorly prepared, it can be as toxic as cyanide… and you may have already eaten it without realizing.
Think you know what you’re eating? You might be surprised by what follows…
👉 Discover the article in the first comment. 👇 👇 👇
A staple in many regions of the world
Cassava is a tropical root widely grown in Africa, South America, and Asia. Every day, hundreds of millions consume it as mash, flatbread, flour, or fries. It’s known for being rich in carbohydrates and easily accessible.
Why does it need proper preparation?
Certain varieties, especially “bitter” cassava, contain natural substances called cyanogenic glucosides. When not properly removed, these can release cyanide, a toxic substance. Proper preparation eliminates this risk.
Simple safety tips:
• Always cook it well — raw cassava, especially its peel and leaves, may contain harmful substances.
• Soak it in water for 24–48 hours, especially when grated, to help neutralize natural toxins.
• Peel thoroughly — the skin holds most of the toxic compounds.
• Eat it as part of a balanced diet, rich in protein (legumes, eggs, fish…), which helps the body manage residual compounds.
A rare disease: konzo
In very poor areas where cassava is poorly prepared and protein is lacking, a neurological disorder called konzo can appear. Thankfully, it’s rare and preventable with proper preparation.
Conclusion: Cassava is a health ally when well cooked
Cassava is not inherently dangerous. Traditional methods make it completely safe. Properly prepared, it becomes a nutritious, healthy, and original ingredient for your daily meals.
👉 In the kitchen as in life, knowledge protects.
Why not try a well-prepared cassava recipe today? 😊
