Harmful if made wrong: a hidden risk in a globally popular food

Toxic if Mishandled: The Hidden Risk of a Popular Global Food

Why Cassava Requires Careful Handling
Cassava is a staple on tables from Brazil to Vietnam. But few know that if it’s not prepared correctly, this simple root can release cyanide. Improper processing has caused poisoning outbreaks and even led to a neurological condition called konzo.

The Good News: Proper, traditional preparation eliminates the danger—leaving only taste and nutrition.

What Makes Cassava Dangerous?

• The “bitter” variety contains high levels of cyanogenic compounds.
• Grating or chewing triggers enzymes that release cyanide—the same toxin featured in spy thrillers.
• Without adequate boiling or fermentation, the toxin stays in the food.

Why Poisoning Happens Continue reading…