Absolutely. Here’s a compelling and informative article for the recipe/topic titled:
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**The World’s Deadliest Food: Consumed by 500 Million, Yet Claims Over 200 Lives Annually**
It may shock you to learn that one of the **most widely consumed foods in the world** is also one of the **most dangerous**. Eaten by over **500 million people globally**, this food is a staple in many cultures — yet it causes **over 200 deaths every year**. It’s not a spicy chili pepper or a poisonous mushroom. It’s something far more common:
> **Cassava** — also known as yuca or manioc.
### What Is Cassava?
Cassava is a starchy root vegetable that’s a primary source of calories for people in Africa, Asia, and Latin America. It’s incredibly versatile — boiled, fried, made into flour, or even turned into tapioca pearls for desserts. But behind its utility lies a hidden risk.
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### Why Is Cassava So Dangerous?
**Raw cassava contains naturally occurring compounds called cyanogenic glycosides.** When the plant is not prepared properly, these compounds release **cyanide**, a lethal poison.
There are two types of cassava:
* **Sweet cassava** (lower cyanide content)
* **Bitter cassava** (higher cyanide content — more common in regions prone to drought)
If improperly processed, especially in bitter varieties, **cyanide can build up** in the food. Ingesting too much can lead to cyanide poisoning — symptoms include dizziness, vomiting, and in severe cases, respiratory failure or death.
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### A Global Issue of Food Safety
Despite the risks, cassava is often the **only affordable and drought-resistant crop** in food-insecure regions. Tragically, in areas where proper processing methods are not consistently followed, **fatalities still occur** — often affecting children and those with limited access to food variety or clean water for preparation.
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### How Cassava Should Be Prepared Safely
Proper processing neutralizes the toxins:
* **Peel** the root to remove the most toxic parts.
* **Soak** in water for 12–24 hours to allow the cyanide to leach out.
* **Boil, roast, or ferment** thoroughly before eating.
* **Never eat cassava raw**.
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