Cassava is an important staple food eaten by hundreds of millions of people around the world. However, it naturally contains cyanogenic glycosides, including linamarin, which can release hydrogen cyanide when the plant is cut, crushed, grated, or chewed. Cyanide is highly toxic because it interferes with the body’s ability to use oxygen. This does not mean cassava is inherently poisonous: properly processed cassava is widely and safely consumed, while the greatest danger comes from raw or inadequately processed roots, especially varieties with higher cyanogenic le…Continue Reading
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