When it comes to our diet, we should be mindful that the food we choose to consume affects our health and overall well-being. Opting for a balanced diet helps ensure our body gets all the necessary nutrients. Some foods, however, can be dangerous, such as cassava, which is labeled “world’s deadliest food.”
Cassava is a root vegetable rich in Vitamin C and copper. It is native to Central and South America, and is highly popular throughout the tropics. In fact, it is used the same way as the potato.
The top producing countries of this highly consumed vegetable are Nigeria, Thailand, and Indonesia.
“Cassava tubers contain a varying quantity of cyanogenic glucosides which protect the root against attack by animals and insects. Appropriate processing before consumption can reduce cyanogenic glucoside content of cassava. When high cyanogenic cassava is not processed correctly, high dietary cyanide exposure occurs,” a research published by WHO states.”
“This often happens during times of famine and war. Cyanide in cassava is associated with acute cyanide poisoning and several diseases including konzo.
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