AnnaMaria
The “World’s Deadliest Food” Eaten by Millions Every Day
Every year, over 200 people die from eating what has been called the world’s deadliest food. And yet, nearly 500 million people across the globe continue to eat it regularly.
So, what is it?
It’s cassava—a starchy root vegetable that grows naturally in South America and is a dietary staple in many countries. While it’s an essential food source for hundreds of millions, cassava carries a hidden danger when not prepared properly.
The Risk Behind the Root
Cassava’s stems, peel, and leaves contain cyanogenic compounds that can produce hydrogen cyanide, a toxic substance that can be fatal if consumed in high amounts. That’s why eating raw or improperly processed cassava can be deadly.
According to the World Health Organization (WHO), around 200 deaths are reported annually from cyanide poisoning linked to cassava. The risk increases significantly during times of famine, conflict, or extreme poverty, when proper food preparation becomes difficult.
One serious illness associated with cassava is konzo, an irreversible neurological condition that causes sudden and permanent paralysis in the legs. Konzo is primarily seen in areas where bitter cassava is consumed regularly and protein intake is low—especially in impoverished communities.
Making Cassava Safe to Eat
Despite its dangers, cassava remains a lifeline for many. The key to its safety lies in proper preparation. To reduce the cyanide content, cassava must be thoroughly processed—this can include peeling, soaking, fermenting, drying, and cooking. In some communities, people soak cassava for up to 24 hours before it is considered safe to consume.
In places like Venezuela, where food shortages have pushed people to depend on cassava, cases of cyanide poisoning have been reported due to insufficient processing.
The Bottom Line
Cassava is a vital crop for millions of people. While it has the potential to be dangerous, with proper handling, it’s safe to eat. The risks arise when shortcuts are taken in its preparation, often due to poverty or lack of resources.
So, the next time you see cassava on the menu, remember—it’s not the food itself that’s deadly, but how it’s prepared that matters.
