“The world’s deadliest food” kills more than 200 people a year, but millions continue to consume it.
We imagine it as nourishing, natural, almost reassuring. And yet, this everyday food, present on the plates of hundreds of millions of people, hides a little-known reality that surprises even the most informed.
An essential food in many parts of the world,
cassava is a starchy root cultivated for centuries in tropical regions. Resistant to drought and able to grow in poor soils, it constitutes a vital source of energy for many populations. In Africa, South America, and Asia, it is processed into cakes, flour, porridge, or even tapioca pearls.For many families, cassava is not a trendy food choice but a necessity. It nourishes, it satisfies hunger, and it sustains them through difficult times when other crops fail. It is precisely this vital role that explains its massive consumption.
Why then is it considered a “dangerous” food?
According to data reported by the World Health Organization, cases of poisoning linked to improper cassava preparation are still reported every year, particularly in areas facing food insecurity. Therefore, it is not the food itself that poses a problem, but rather the conditions under which it is consumed.
During times of scarcity or crisis, some populations shorten the preparation steps due to lack of time, drinking water, or sufficient resources. However, cassava requires precise and successive steps to be consumed safely. When these steps are not followed, the effects can be serious and lasting, particularly on the nervous system.
This is why specialists emphasize a key point: the danger is neither systematic nor inevitable. Where traditional knowledge is respected and passed down, incidents remain rare.
Key steps for consuming cassava without worry:
The good news is that simple methods make cassava perfectly safe to eat. These practices, often ancestral, are now validated by experts:
Carefully peel the root, as the skin concentrates a large portion of the undesirable substances.
Soak the peeled cassava in water for one to two days, changing the water regularly.
