Imagine that the food has so widely consumed that over 500 million people around the world rely on it as a basis, yet it has gained the reputation of “the deadly food in the world”.
It sounds like a sensational boulevard, right? Yet it is not a rare, exotic delicacy – it is Cassava, a root vegetable, located in kitchens in tropical areas such as Nigeria, Thailand and Indonesia. Despite its seemingly innocent appearance and nutritional benefits, Cassava hides a dangerous secret.
Why is this vegetable beloved and feared and why does it have the potential to turn dead if it is not properly prepared? Let’s immerse yourself in the surprising truth behind the most famous meals in the world.
As far as our diet is concerned, it is necessary to realize that the foods we decide directly affect our health and overall well -being. A balanced diet is the key to ensuring that our body accepts all the vital nutrients it needs. However, some meals may be dangerous, such as Cassava, often referred to as the “fingertiest food in the world”.
Cassava is a root vegetable that is rich in vitamin C and copper. Originally it comes from Central and South America, but is widely consumed in tropical areas around the world. Like potatoes, they are used in different ways for cooking.
Some of the largest Cassava manufacturers are countries like Nigeria, Thailand and Indonesia. It is assumed that over 500 million people around the world are consuming Cassav regularly. However, when consuming RAW, it can pose significant health risks due to the toxic compounds it contains.
According to the World Health Organization (WHO), there are approximately 200 deaths each year due to the consumption of incorrectly prepared cassava. This got the name “Smartless Food in the World”.
The Kasava root contains different amounts of cyanogenic glucosides that help protect the root from animals and insects. Proper processing methods can significantly reduce the content of cyanide, which is safe for consumption. The WHO has published research that indicates that incorrect treatment of Cassava, especially during famine or war, can lead to cyanide poisoning.
One serious health condition associated with the Cassava consumption is a conso, an irreversible spastic condition that causes a sudden onset of paralysis, especially when consuming a bitter casava with low protein intake. The conso is often seen in extreme poverty areas and may occur in epidemics, although isolated cases have also been reported.
However, if it is properly prepared – for example, by soaking the peeled cassette in water for 24 hours before cooking or drying in the sun – it can be a valuable source of carbohydrates, fiber, vitamins and minerals.
In conclusion, while Cassava is a widely consumed and valuable source of food, it is necessary to approach the preparation carefully. Incorrectly prepared cassava, especially when consuming RAW, can pose serious health risks due to the toxic compounds it contains, including cyanogenic glucosides that can lead to cyanide poisoning.
With proper processing – such as soaking, cooking or root drying – Cassava can be a nutrition and an important part of a balanced diet and offers essential carbohydrates, fiber and vitamins. As with all foods, knowledge and care in preparation, they are the key to ensuring its advantages without endangering our health.
Please share this important information with your loved ones to raise awareness of the safe consumption of the cassava.
Bored dad
Love and peace