It looks harmless – even commonly – sitting on the table. But what if the other bite you take could quietly release deadly toxin into your body?
You would never expect a common root that eats millions every day could be as deadly as a chemical weapon. Yet this everyday ingredients have a deadly secrets – the one who quietly claims hundreds of lives every year. So why do people still eat it in such a massive number? The answer lies in the fine balance between survival, tradition and risk.
“The deadliest food in the world” is ill by more than 200 people every year – yet the world is consumed by half a billion
There are plenty of food that can be fatal, but most of them are not something you would usually find on your dining table. But one of the most dangerous foods in the world is surprisingly common – and eats hundreds of millions every year.
The food is Cassava. Cassava, originally from South America, is an eating basis for approximately 500 million people around the world. Despite its popularity, it can be incredibly dangerous for health unless it is ready properly.
Parts of the plant – including roots, bark and leaves – contain toxic compounds that can produce hydrogen cyanide when consuming raw. As a result, the incorrectly processed cassava is potentially deadly.
According to the World Health Organization (WHO), Cassava poisoning is responsible for about 200 deaths every year and earns a notorious title of “the deadly food in the world”.
“These incidents become more often during the period of famine or conflict,” he notes. “The Cassava Cyanide exposure is associated with acute poisoning and diseases such as a conso – a condition marked with sudden and irreversible paralysis, especially in the legs. It is a disease rooted in extreme poverty and often occurs during the focus, even if there are isolated cases.”
Despite the risks of millions of people, they regularly consume Cassav without health problems – all thanks to the right methods of preparation.
So how can Cassava be safe to eat?
The key is a thorough processing, which often includes soaking the plant for up to 24 hours. This reduces its toxicity and ensures that it is safe for consumption, which allows people to enjoy Cassava without fear.
In conclusion, while Cassava has gained the reputation of the “smell food in the world” because of the toxic compounds it contains, it remains a vital source of food for almost half a billion people around the world.
The danger is not in the plant itself, but in the way it is ready. With proper processing – soaking, drying or cooking – Cassava becomes a safe and nutritious basis. Education techniques and proper preparations are the key to preventing the disease and ensuring that communities rely on Cassava can do so safely.