At first glance, the plate in the image looks harmless—simple white chunks of food, plain and unassuming. Yet this dish represents one of the most controversial foods on the planet. Cassava, also known as manioc or yuca, is often labeled the most dangerous food in the world, linked to hundreds of deaths each year when prepared incorrectly. Despite this, more than 800 million people rely on it as a daily staple.
How can something so ordinary be so risky—and so essential at the same time?
What Makes Cassava Dangerous?
Cassava roots naturally contain cyanogenic compounds, which can release cyanide when the plant is raw or improperly processed. Eating cassava without the correct preparation can lead to cyanide poisoning, causing symptoms such as vomiting, dizziness, paralysis, and in severe cases, death.
The danger isn’t theoretical. In regions affected by food shortages, conflict, or lack of education about proper preparation, poorly processed cassava has been linked to fatal poisonings and long-term neurological conditions.
Why People Continue to Eat It
Despite the risks, cassava remains a cornerstone food across Africa, South America, Asia, and the Caribbean. There are powerful reasons for this:
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It grows where other crops fail, even in poor soil and drought
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It’s inexpensive and filling
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It can be stored underground for long periods
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It provides calories for survival in food-insecure regions
For many communities, cassava isn’t a choice—it’s a lifeline.
The Difference Between Safe and Deadly
Cassava is not inherently dangerous when handled correctly. Traditional preparation methods remove the toxins and make it safe to eat. These include:
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