The danger comes from naturally occurring cyanogenic glucosides. If cassava is eaten raw or improperly processed, these compounds can release hydrogen cyanide inside the body and potentially cause serious poisoning. The article reports that around 200 deaths each year have been associated with improperly prepared cassava, which has helped give it the alarming reputation of being one of the world’s deadliest foods.
Long-term exposure to high levels of cyanide from poorly processed cassava has also been linked to serious health problems, including konzo, a neurological condition that can cause sudden and permanent paralysis of the legs. The risk can become especially serious during famine, conflict, or extreme poverty, when people may have fewer options for properly processing food or obtaining adequate protein in their diets.
Despite these risks, cassava is safely eaten every day by millions of people because traditional preparation methods can greatly reduce its cyanide content. Depending on the type of cassava, this can involve peeling, soaking, fermenting, drying, grating, and thorough cooking. When processed correctly, cassava remains an important and valuable food source, showing that the danger lies primarily in improper preparation rather than in the food itself.
