Cassava, known as the “world’s deadliest food,” kills over 200 people every year, yet it’s eaten by nearly half a billion people globally. While many dangerous foods exist, they’re often rare or not eaten daily, but cassava is a common part of meals for millions. So, why is cassava so dangerous?

Native to South America, cassava is a key food for 500 million people annually. While it’s widely consumed, cassava can be highly toxic if not prepared properly. The roots, leaves, and peel of the plant contain substances that can produce hydrogen cyanide. If the cassava isn’t processed correctly, it can lead to poisoning.
The World Health Organization (WHO) warns that cassava poisoning causes about 200 deaths each year, making it the deadliest food. They explain that cassava contains cyanogenic glucosides, which protect the plant from animals and insects. Without proper processing, these compounds can release dangerous levels of cyanide.

This is especially dangerous during times of famine and war when people may eat improperly prepared cassava out of desperation. Cyanide poisoning from cassava is linked to several health problems, including konzo, a neurological disease. Konzo is caused by eating bitter cassava in combination with a poor diet, particularly a lack of protein. It’s most common in areas of extreme poverty.
Despite its risks, cassava remains a staple food for many, and most people who eat it regularly don’t face any harm. The key to safe consumption lies in proper preparation. Soaking cassava for up to 24 hours can significantly reduce the harmful cyanide content.

A notable case occurred in Venezuela during the food shortage of 2017, where people died from eating improperly prepared cassava to avoid starvation.
In conclusion, while cassava is a life-threatening food if not prepared correctly, with the right preparation, it remains an important food for millions worldwide.