When it comes to our diet, we should be mindful that the food we choose to consume

affects our health and overall well-being. Opting for a balanced diet helps ensure

our body gets all the necessary nutrients. Some foods, however, can be dangerous, such as cassava, which is labeled “world’s deadliest food.”

Cassava is a root vegetable rich in Vitamin C and copper. It is native to Central

and South America, and is highly popular throughout the tropics. In fact, it is used the same way as the potato.

The top producing countries of this highly consumed vegetable are Nigeria, Thailand, and Indonesia.

It is believed that cassava is consumed by over 500 million people worldwide. However, if eaten raw, it can pose risks due to the harmful compounds it contains.

According to the World Health Organization (WHO), around 200 people die due to consumption of cassava annually.

This led cassava to be dubbed “the world’s deadliest food.”
“Cassava tubers contain a varying quantity of cyanogenic glucosides which protect the root against attack by animals and insects. Appropriate processing before consumption can reduce cyanogenic glucoside content of cassava. When high cyanogenic cassava is not processed correctly, high dietary cyanide exposure occurs,” a research published by WHO states.”

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“This often happens during times of famine and war. Cyanide in cassava is associated with acute cyanide poisoning and several diseases including konzo.

“Konzo is an irreversible spastic paraparesis of sudden onset, associated with the consumption of bitter cassava 22, 23 and a low protein intake. It is a disease of extreme poverty. Konzo mostly occurs in epidemics, but sporadic cases are also reported.”

If cooked and consumed properly and moderately – by soaking peeled cassava in water 24 hours before preparation, or by boiling it and drying it in the sun – cassava is a significant source of carbs, fiber, vitamins, and minerals.