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?
Cassava is not inherently toxic when properly prepared. The problem arises when it is consumed raw or insufficiently processed. This root naturally contains defense mechanisms that, without adequate preparation, can become harmful to the body.
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.
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