Cassava naturally contains compounds called cyanogenic glycosides, which can release cyanide when consumed.
There are two main types of cassava:
Sweet cassava – lower levels of toxins (still needs cooking)
Bitter cassava – higher toxin levels (requires careful processing)
If cassava is eaten raw or undercooked, these toxins can cause:
Nausea and vomiting
Dizziness
Breathing difficulties
In severe cases: cyanide poisoning, which can be fatal
Long-term exposure to improperly prepared cassava has also been linked to neurological disorders.
✅ How to Eat Cassava Safely
Don’t worry—you don’t have to give up cassava. You just need to prepare it properly:
1. Peel It Thoroughly
The skin contains the highest concentration of toxins. Always remove it completely.
2. Soak Before Cooking
Cut the cassava into pieces and soak it in water for several hours (or overnight). This helps reduce harmful compounds.
3. Cook It Well
Never eat cassava raw. Boil, bake, or fry it until soft. Heat helps break down toxins.
4. Avoid Bitter Taste
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