The ‘world’s deadliest food’ claims over 200 lives every year,

Cassava, a starchy root vegetable originally from Central and South America, is a vital food source for more than 500 million people, particularly in tropical regions.

High in vitamin C and copper, cassava is often used like potatoes and is especially popular in countries such as Nigeria, Thailand, and Indonesia.

However, despite its benefits, cassava has earned a dangerous reputation as the “world’s deadliest food” due to the risks associated with eating it raw.

Raw cassava contains cyanogenic glucosides—natural compounds that can release toxic cyanide if the plant isn’t processed properly. The World Health Organization (WHO) estimates around 200 deaths each year from cassava-related cyanide poisoning.

These toxins are part of cassava’s natural defense system. In times of famine or crisis, when proper preparation is skipped, the danger increases, potentially leading to poisoning and nerve damage.

One severe condition linked to poorly prepared cassava is konzo, a sudden, irreversible paralysis of the legs. This disorder mainly affects communities suffering from poverty and low-protein diets, where bitter cassava is a staple.

Thankfully, cassava is safe when processed correctly. Techniques like soaking for 24 hours, boiling, or drying in the sun help reduce cyanide levels. When properly prepared and eaten in moderation, cassava is a nutritious source of energy, fiber, and essential nutrients.