The ‘World’s Deadliest Food’ That Claims Over 200 Lives Every Year 📄
When it comes to our diet, choosing the right foods is crucial for maintaining good health. While many root vegetables offer valuable nutrients, one in particular—cassava—stands out not just for its popularity but also for its potential danger. Cassava is a staple food for over 500 million people worldwide and is rich in vitamin C and copper.
Cassava: A Nutrient-Rich but Risky Root
Native to Central and South America and commonly used like potatoes in tropical regions, cassava is widely produced in countries like Nigeria, Thailand, and Indonesia. Despite its benefits, however, cassava has gained a concerning reputation and is often called “the world’s deadliest food” due to its naturally occurring toxic compounds.
The danger lies in cassava’s cyanogenic glucosides, which can release cyanide if the root is not properly processed. According to the World Health Organization (WHO), approximately 200 people die each year from improper cassava consumption. This risk is particularly high during times of famine or war, when proper food preparation methods may be neglected.
The Consequences of Inadequate Processing
Consuming inadequately processed cassava can lead to acute cyanide poisoning and diseases like konzo—an irreversible condition causing sudden paralysis, mostly affecting impoverished communities with limited protein intake.
However, when cassava is correctly prepared—by soaking, boiling, or sun-drying—it becomes a safe and nutritious food source rich in carbohydrates, fiber, and essential vitamins.
A Dual Role in Global Nutrition
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