A food eaten by half a billion people every year holds a deadly secret. Cassava, a starchy root vegetable that’s a dietary staple across Africa, Asia, and South America, causes about 200 deaths annually – earning its grim title as the “world’s deadliest food.” Yet millions continue consuming it safely every day.
The danger lies in improper preparation. Raw cassava contains natural toxins that produce cyanide when eaten. The World Health Organization warns that incorrect processing can lead to poisoning, especially during famines when people might skip proper preparation steps. Tragically, this happened during Venezuela’s 2017 food crisis when desperate citizens ate improperly prepared cassava.
But there’s no need to fear this nutritious crop when handled correctly. Traditional methods like soaking, fermenting, or thoroughly cooking neutralize the toxins. In fact, properly prepared cassava provides vital calories and nutrients for communities worldwide. The key difference between life-saving sustenance and potential poison comes down to knowing how to prepare it safely.
