Native to South America, cassava—also known as yuca or cassava—is now cultivated throughout the tropics. It is drought-resistant, thrives in poor soils, and provides rapid calories. It’s no wonder it has become a staple of the diet in many countries in Africa, Asia, and Latin America.
But be careful: cassava, especially its so-called « bitter » variety, naturally contains substances called cyanogenic glucosides. When not properly eliminated, these compounds release cyanide. Yes, cyanide, a toxin that is very harmful to the nervous system.
Poisoning and diseases: when cassava becomes dangerous
According to the World Health Organization (WHO), improperly prepared cassava can cause acute, sometimes fatal, poisoning. Each year, approximately 200 deaths are reported worldwide due to improper preparation. And that’s not all: prolonged consumption of insufficiently processed cassava, especially during times of food crisis, can cause a condition called konzo, a neurological disease that causes irreversible paralysis of the legs. Worrisome, right?
