As the WHO explains: “Cassava contains variable amounts of cyanogenic glycosides, which are used to repel animals and insects. If these glycosides are not processed properly, cassava can release cyanide, which can lead to high cyanide intake.”
Such dangerous substances are particularly prevalent during times of famine and war. Cassava cyanide poisoning has been linked to a number of serious diseases, including konzo.
Konzo is a debilitating, incurable disease characterized by sudden paralysis of the legs, often caused by the consumption of bitter cassava, especially in combination with a low-protein diet. The disease is most prevalent in areas of extreme poverty, where it can occur sporadically or in epidemics.
Despite its deadly reputation, millions of people consume cassava daily without problems. This raises an important question: how can we ensure that cassava is safe to eat?
The key is good preparation. To guarantee the safety of cassava, a lengthy process is required in which the plant is soaked for up to 24 hours to remove harmful toxins.
In Venezuela, for example, people consumed cassava in its dangerous form because they needed salty foods to survive during food shortages, El País reported.
Although cassava remains an important food for many people, knowing and applying safe preparation methods can ensure that it forms a nutritious and safe part of the diet. As awareness of the risks associated with cassava increases, more and more people are adopting proper processing methods, thereby reducing the risk of poisoning.
