Cassava, a staple food for over 500 million people, is considered one of the world’s deadliest foods due to its potential to release hydrogen cyanide when not prepared properly. Native to South America and now primarily grown in Nigeria, cassava’s roots, leaves, and peel can contain varying levels of cyanide, with the bitter strains posing the highest risk. Despite this, it remains a critical food source in tropical regions.
The World Health Organization estimates that cassava poisoning results in over 200 deaths annually, though proper preparation significantly reduces the risk. The plant is typically soaked for up to 24 hours to remove toxins, allowing it to be safely consumed. However, during times of food scarcity, such as Venezuela’s 2017 economic crisis, people have resorted to eating improperly processed cassava, leading to tragic consequences.
In addition to fatalities, cassava consumption has been linked to long-term neurological conditions like ataxia when toxins are not adequately removed. Experts caution that the plant’s dangers can escalate during famines, as individuals may be forced to consume the more toxic bitter varieties.
While cassava’s risks are undeniable, its global popularity underscores human ingenuity in safely adapting potentially harmful natural resources into vital food supplies. Its importance in feeding millions highlights the delicate balance between sustenance and safety.
