Every year, hundreds of severe cases of food poisoning and dozens of deaths are recorded worldwide, attributed to the consumption of a food often called « the most dangerous in the world. » At the same time, nearly 500 million people continue to consume it daily, unaware of the potential risks or lacking alternatives.
There are many foods that quickly satisfy hunger but are rarely part of our daily diet. Yet, for entire regions of the world, they represent an essential food source. Which foods are these—widespread yet potentially deadly?
What is cassava?
Cassava is a staple food for millions of people, particularly in Africa, Latin America, and parts of Asia. Originally from South America, cassava is now cultivated worldwide in large quantities. Hundreds of millions of tons of cassava are produced annually, and more than half a billion people primarily meet their calorie needs with it.
Various traditional dishes, flours, and food products are prepared from its roots. This is precisely where the real risk lies.
Why cassava can be dangerous
The stems, bark, and leaves of the plant contain naturally occurring, toxic substances called cyanogenic glycosides. Improper processing can convert these substances into cyanide, an extremely toxic compound that is dangerous to the human body.
According to the World Health Organization, approximately 200 people die each year after consuming improperly prepared cassava, often earning it the grim nickname « the deadliest food in the world. »
The WHO explains that cassava tubers contain varying amounts of cyanogenic glycosides, which represent the plant’s natural defense against animals and insects. If these substances are not removed through proper processing, dangerous levels of cyanide can accumulate in the food.
Verpassen Sie nicht die Fortsetzung auf der nächsten Seite
