- Limited fuel or water for cooking in low-income areas.
- Emergency harvests during famines.
- Loss of traditional preparation knowledge.
Konzo: The Overlooked Disease
In parts of Africa where diets lack protein, eating poorly prepared cassava repeatedly can lead to konzo. Cyanide harms the nervous system, causing sudden leg weakness and, in severe cases, permanent disability.
- Peel Completely – Most toxins are in the skin.
- Soak or Ferment – Grate or slice the root, then cover with clean water for 1–2 days. In northern Brazil, this method is used to make farinha d’água (cassava flour).
- Cook Thoroughly – Boil for at least 20 minutes to neutralize toxins. Never eat raw cassava.
- Add Protein – Pairing with eggs, fish, or beans helps the body detoxify cyanide.
When Cassava Becomes Dangerous
Severe cases usually occur under extreme conditions like drought, war, or poverty. In communities where culinary traditions remain strong, mistakes are rare. Reinforcing safe preparation methods in public health resources is still crucial.
The Healthy Side of Cassava Continue reading…
