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The level of toxicity varies depending on the type of cassava. Sweeter varieties may contain as little as 20mg of cyanide per kilogram, while bitter strains can contain up to 1,000mg per kilogram. Improper preparation or consumption of raw cassava can lead to cyanide poisoning, which has been linked to fatalities and neurological disorders such as ataxia.
According to the World Health Organization (WHO), cassava poisoning claims around 200 lives each year. While this earns it a place among the “world’s deadliest foods,” the vast majority of those who consume it regularly do so safely. This is thanks to traditional preparation methods that reduce its toxicity. For example, soaking cassava for up to 24 hours is a common practice to make it safe for consumption.
The risks associated with cassava increase during times of food scarcity. During famines or shortages, people may resort to eating bitter varieties of cassava, which contain higher levels of hydrogen cyanide. For instance, during Venezuela’s food crisis in 2017, reports emerged of people dying after consuming bitter cassava to stave off hunger.
Despite its dangers, cassava remains a vital food source for hundreds of millions. When prepared properly, it is a safe and nutritious staple. However, its toxic potential serves as a reminder of the importance of proper food preparation and the risks that arise during times of desperation. Cassava’s dual nature—both life-sustaining and life-threatening—highlights the delicate balance between survival and safety in the face of hunger.
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