Deadly Food Kills 200+ Yearly
## The Deadly Delight: Cassava’s Double-Edged Sword

Cassava, also known as manioc or yuca, is a staple food for over 800 million people, primarily in Africa and parts of Asia and South America. This drought-resistant plant, the second most widely consumed food in Uganda after bananas, thrives in tropical and subtropical regions. Its versatility is undeniable; it’s used to make flour, bread, starch, and even acts as a thickening agent in products like bubble tea. Nigeria leads the world in cassava production, followed by Brazil, Thailand, Indonesia, and the Democratic Republic of Congo, with 70% of global production concentrated in these five countries.

However, this seemingly ubiquitous food carries a deadly secret. The World Health Organization (WHO) estimates that improperly prepared cassava causes over 200 deaths annually. The plant contains cyanogenic glycosides, chemical compounds that release cyanide when chewed or damaged. This can lead to cyanide poisoning if the cassava isn’t properly processed before consumption. The risk is particularly high with the bitter variety, which contains significantly higher levels of toxins and should never be eaten raw. While a sweet variety exists with lower cyanogenic glycoside levels, careful preparation remains crucial for safe consumption.

The consequences of improper cassava preparation can be severe. Cases of konzo, a type of permanent paralysis, and tropical ataxic neuropathy (TAN), a neurological disorder causing loss of balance and coordination, have been linked to cassava consumption. A 2005 incident in the Philippines saw 27 elementary school children die and over 100 hospitalized after eating improperly prepared cassava. More recently, a 2017 outbreak in western Uganda linked to a cassava flour dish resulted in 98 cases of suspected cyanide poisoning and two deaths.

To mitigate the risks, thorough preparation is essential. This includes removing the outer bark and inner peel, followed by soaking the cassava in water for several hours, or even up to two days, to leach out harmful chemicals before cooking. This process significantly reduces the cyanogenic glycoside content, making the cassava safe for consumption. The importance of proper preparation cannot be overstated, highlighting the delicate balance between this vital food source and its inherent dangers.

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