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Cassava — a starchy root vegetable native to South America — feeds over 500 million people across Africa, Asia, and Latin America.
It’s a vital source of calories for families in tropical climates, where it grows easily in poor soils and harsh conditions. You may know it as yuca, manioc, or tapioca — used in everything from boiled sides to flatbreads, porridge, and even desserts.
But here’s what many don’t realize:
👉 Raw cassava contains naturally occurring compounds that can be toxic — even deadly — if not properly prepared.
When eaten unprocessed, it can release cyanide, leading to poisoning, neurological damage, or death — especially in regions affected by drought or poverty.
So how do so many people eat it safely?
And why does this humble root carry such a dangerous reputation?
Let’s explore the truth behind cassava — so you can understand both its life-sustaining power and its real risks.
Because real food safety isn’t about fear.
It’s about knowledge, tradition, and proper preparation.
🔬 What Is Cassava?
Cassava (Manihot esculenta) is a hardy, drought-resistant plant with large tuberous roots rich in carbohydrates.
There are two main types:
Sweet cassava
Lower in toxins; safer to eat with basic cooking
Bitter cassava
Higher in cyanogenic glycosides — requires careful processing
💡 Bitter varieties are more common because they’re more pest-resistant — but also more dangerous if mishandled.
⚠️ The Hidden Danger: Cyanide in Raw Cassava
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