The WHO explains: “Cassava tubers contain varying amounts of cyanogenic glucosides that serve as a defense against animals and insects. When these glucosides are not processed correctly, cassava can release cyanide, leading to high dietary cyanide exposure.”
Such dangerous exposure is especially prevalent during times of famine and war. Cyanide poisoning from cassava is linked to several severe diseases, including konzo.
Konzo is a debilitating, irreversible condition marked by sudden paralysis in the legs, which is often a result of consuming bitter cassava, particularly when combined with a low-protein diet. This condition is most commonly found in regions suffering from extreme poverty, where it can occur sporadically or in epidemics.
Despite its deadly reputation, millions of people continue to eat cassava every day without issue. This raises the important question: how can you make sure that cassava is safe to eat?
