Cassava: The World’s Deadliest Food That Feeds Half a Billion People
When you think of a “staple food,” cassava might not immediately come to mind. Yet this humble root feeds over 500 million people worldwide, particularly in Africa, South America, and parts of Asia. Cassava is a versatile, calorie-rich crop that can be transformed into flour, chips, tapioca, and more. But behind its life-sustaining power lies a hidden danger — cassava is potentially deadly if not prepared correctly.
🌱 What Is Cassava?
Cassava, also known as yuca, manioc, or balinghoy, is a starchy root vegetable similar in appearance to a large sweet potato. It grows in tropical and subtropical regions and thrives in poor soils where other crops fail. Its resilience and high carbohydrate content make it a critical food security crop, especially in regions prone to famine.
Cassava comes in two main varieties:
Sweet cassava: Contains low levels of cyanogenic compounds and can be eaten after simple boiling or baking.
Bitter cassava: Contains high levels of naturally occurring cyanide compounds and requires careful processing to remove toxins.
☠️ Why Cassava Is Called “Deadly”
The danger of cassava comes from cyanogenic glycosides — compounds that release cyanide when metabolized. If bitter cassava is eaten raw or improperly prepared, it can cause acute poisoning or long-term health issues, including:
Konzo: A neurological disease causing irreversible paralysis, often linked to chronic consumption of poorly processed cassava.
Goiter and iodine deficiency: Cyanide can interfere with iodine metabolism.
Acute cyanide poisoning: Symptoms include dizziness, nausea, rapid heartbeat, and in severe cases, death.
This makes cassava one of the few foods in the world that can be both life-saving and lethal, depending on how it is handled.
