Each year, over 200 people die from eating the “world’s deadliest food,” yet nearly 500 million people continue to consume it.
Many foods around the world can make you feel full quickly, but they don’t always appear on your dinner table every night.
Now, let’s talk about a real food that many people worldwide eat—what is it?
Cassava, both a plant and a food, is a crucial part of many people’s diets. Every year, 500 million people eat it, and hundreds of millions of tons are grown.
Cassava originates from South America and is a staple food for many, but it can also be very dangerous.
The plant’s stems, peel, and leaves contain toxins and can produce hydrogen cyanide, meaning they should never be eaten raw.
According to the World Health Organization (WHO), around 200 people die each year from cassava poisoning, earning it the title of the “world’s deadliest food.”
The WHO states: “Cassava tubers contain varying amounts of cyanogenic glucosides, which protect the root from attacks by animals and insects. Proper processing before consumption can reduce the cyanogenic glucoside content in cassava. When high-cyanide cassava is not processed correctly, high dietary cyanide exposure occurs.
“This often happens during times of famine and war. Cyanide in cassava is linked to acute cyanide poisoning and several diseases, including konzo.”
WHO describes: “Konzo is an irreversible spastic paraparesis of sudden onset, associated with the consumption of bitter cassava and low protein intake. It is a disease of extreme poverty. Konzo mostly occurs in epidemics, but sporadic cases are also reported.”
Despite being called the “world’s deadliest food,” a large number of people eat cassava every day without issue.
So how can you make cassava as safe as possible?
Proper preparation is essential. One key safety measure is soaking cassava for up to 24 hours before consumption.
According to El País, people in Venezuela have died from consuming improperly prepared cassava when food shortages forced them to eat what was available.