⚠️ Health Precautions
Even with traditional methods, cassava should always be handled with care:
Never eat raw cassava, especially bitter varieties.
Always peel and cook thoroughly.
For fermented products, ensure proper fermentation times are followed.
In regions where cassava is a major diet component, dietary diversity and supplemental iodine are important to prevent long-term health issues.
💡 Final Thoughts
Cassava is a paradoxical food: it feeds millions and prevents starvation, yet it can be deadly if mismanaged. Its survival through generations as a staple crop highlights the ingenuity of traditional food practices in detoxifying and preparing it safely.
Understanding cassava isn’t just about culinary curiosity — it’s about global food security, nutrition, and cultural knowledge. The next time you enjoy tapioca pudding or cassava chips, remember: this unassuming root has been both a lifeline and a potential hazard for centuries.
