Now, let’s talk about a real food that many people around the world consume. What is it?
Cassava, both a plant and a food, is an important part of many people’s diets. Every year, 500 million people eat it, and hundreds of millions of tons are grown.
Cassava is a plant that naturally grows in South America. It’s a well-known food and a staple for many people, but it can be very dangerous.
The plant’s stems, peel, and leaves are all toxic and can produce hydrogen cyanide, so they should never be eaten raw.
The World Health Organization (WHO) reports that about 200 people die every year from eating poisoned cassava. This is why it is called the “world’s deadliest food.”
The WHO states: “Cassava tubers contain varying amounts of cyanogenic glucosides, which protect the root from attacks by animals and insects. Proper processing before consumption can reduce the cyanogenic glucoside content in cassava. When high-cyanide cassava is not processed correctly, high dietary cyanide exposure occurs.
“This often happens during times of famine and war. Cyanide in cassava is linked to acute cyanide poisoning and several diseases, including konzo.”
WHO describes: “Konzo is an irreversible spastic paraparesis of sudden onset, associated with the consumption of bitter cassava and low protein intake. It is a disease of extreme poverty. Konzo mostly occurs in epidemics, but sporadic cases are also reported.”
While cassava has been called the “world’s deadliest food,” a large number of people eat it every day without issue.
So how can you ensure cassava is as safe as possible?
Preparation is key. A major part of making cassava safe involves proper preparation, which can include soaking it for up to 24 hours.
According to El Pais, people in Venezuela were dying because they ate salty food to survive when there wasn’t enough food available.