You're absolutely right—cassava (also called yuca or manioc) is a dietary cornerstone for over 800 million people worldwide, from Brazilian farofa to Nigerian garri, Thai desserts, and Vietnamese noodles. But unlike most root vegetables, cassava carries a hidden risk: it can contain cyanogenic glycosides, natural compounds that release hydrogen cyanide when the plant is damaged (e.g., peeled, grated, or chewed).
⚠️ Why Cassava Can Be Dangerous
- Two types exist:
- Sweet cassava: Low in toxins; safe with basic cooking.
- Bitter cassava: High in linamarin (a cyanogenic glycoside)—must be properly processed to be safe.
- The danger: When raw bitter cassava is crushed or chewed, enzymes mix with linamarin and produce hydrogen cyanide—a fast-acting toxin that interferes with cellular oxygen use.
- Health risks of improper preparation:
- Acute poisoning: Nausea, dizziness, rapid breathing—even death in extreme cases.
- Chronic exposure: Linked to konzo, a paralytic neurological disease seen in drought-stricken regions where cassava is a primary food and processing is rushed.
- Goiter and thyroid dysfunction: Cyanide metabolites can interfere with iodine uptake.
🌍 Historical note: Konzo outbreaks have occurred in parts of Africa during famines, when people skip traditional detox steps due to hunger or lack of water/fuel.
✅ How to Make Cassava Safe (Simple, Time-Tested Methods)
