The ‘world’s deadliest food’

Cassava: Nutritious but Potentially Deadly

Our diet greatly impacts our health, and while some foods are beneficial, others can be harmful. One such food is cassava — a root vegetable known as the “world’s deadliest food.” Though rich in vitamin C and copper, it can be dangerous if not prepared properly.

A Global Staple with Hidden Risks

Cassava is widely eaten across the tropics and is used similarly to potatoes. It’s especially popular in countries like Nigeria, Thailand, and Indonesia, and is consumed by over 500 million people worldwide. However, raw cassava contains toxic compounds that can be fatal.

The Danger of Improper Preparation

Cassava contains cyanogenic glucosides — chemicals that release cyanide when consumed. According to the World Health Organization (WHO), “appropriate processing before consumption can reduce cyanogenic glucoside content of cassava.” If not processed correctly, this toxin can lead to “acute cyanide poisoning and several diseases including konzo.”

Cassava poisoning is especially common during food shortages. WHO notes that “this often happens during times of famine and war.” Around 200 people die each year from cassava consumption.

Safe Consumption and Nutritional Value

Despite the risks, cassava can be safe and healthy when properly prepared. This includes soaking peeled cassava in water for at least 24 hours or boiling and drying it. When prepared correctly and eaten in moderation, it provides a good source of carbohydrates, fiber, and essential nutrients.

As WHO’s research explains, konzo is “an irreversible spastic paraparesis of sudden onset… a disease of extreme poverty” linked to bitter cassava and low protein intake. While cassava is a dietary staple for many, careful preparation is essential to avoid serious health issues.