'World's deadliest food' kills hundreds of people every year — but still consumed by millions each day

In a world where food products are recalled over the risk of contamination, it's impossible to imagine that something that threatens people's health is consumed on a large scale. Cassava is a dietary staple for millions of people, with hundreds of millions of tonnes harvested annually. This grows in tropical climates, originally hailing from South America, though Nigeria is now its top producer. Although it has many health benefits, it can be lethal if it's prepared the wrong way.

Cassava might be a staple food, but it hides a dangerous secret. Its roots and leaves contain toxins that become cyanide when not consumed properly. At first, the symptoms seem mild in the form of headaches and dizziness, but they can quickly worsen, leading to seizures, paralysis, and even death. As reported by The Sun, cassava poisoning kills around 200 people every year, earning it the title of the world’s deadliest food, according to the World Health Organization. The WHO also states, "Cassava tubers contain a varying quantity of cyanogenic glucosides which protect the root against attack by animals and insects. Appropriate processing before consumption can reduce cyanogenic glucoside content of cassava."

It further states, "When high cyanogenic cassava is not processed correctly, high dietary cyanide exposure occurs. This often happens during times of famine and war. Cyanide in cassava is associated with acute cyanide poisoning and several diseases including konzo." Konzo is a devastating condition that involves an irreversible and sudden onset of paralysis that strikes the legs and is often linked to consuming bitter cassava. While it’s a serious threat, the vast majority of people who eat cassava usually face no harm at all, especially when you look at the sheer number of people who consume it on a daily basis.

While cassava is a nutritional powerhouse, its processing comes at a cost. Peeling, chopping, and cooking this root strips it of many of its vital nutrients such as vitamins, minerals, fiber, and resistant starch. But cooking it remains a must to avoid its harmful side effects. Several studies have shown that boiling cassava helps retain more of its nutrients than roasting or frying it, as reported by Healthline. Remembering that several popular processed cassava types, including tapioca and garri, have little to no nutritional value is also very important. Thus, the way cassava is prepared makes all the difference.

Meanwhile, the best part is that cassava is rich in resistant starch, which functions similarly to soluble fiber and helps in digestion. This has several other health advantages as well. Furthermore, it is abundant in vitamin C, which is essential for enhancing immunity and promoting our overall health. Cassava is generally regarded as safe as long as it is prepared the right way and consumed in moderation. It can be enjoyed in a variety of ways. Cassava is a wonderful and nutritious addition to any meal and may be sliced, baked, or roasted, just like potatoes, to create a variety of side dishes and tasty snacks.