...and it claims several lives annually
Some foods can be as dangerous as they are delicious. From toxic plants to venomous seafood, a single bite can cause paralysis or worse. In South America and many parts of Africa, cassava is a staple for millions and provides essential carbohydrates for many in tropical regions. However, its roots and leaves contain cyanogenic glycosides, which release cyanide when broken down, ranking it as one of the world’s deadliest foods. If not properly processed, this toxin can lead to goiters, paralysis, or even death. Despite the risk, people rely on it for survival, carefully soaking, fermenting, or cooking it to remove toxins.
This is not the only deadly food out there that nature hides danger in unexpected places. Some dishes demand expert handling and preparation. The line between nourishment and poison is thinner than you think. Understanding these risks can mean the difference between a meal and a medical emergency.
Cassava is one of the world’s deadliest foods if not handled correctly.
Poisonous cassava kills over 200 people per year, and leaves many people permanently disabled from lower levels of cyanide poisoning. Its toxic roots should be soaked for at least 24 hours before being boiled or fried. This will break down the cyanogenic glycosides in the roots, making it safe for consumption. Despite the risks, its resilience in poor soil makes it a crucial food source in many regions.
Proper preparation turns this potentially lethal plant into a reliable carbohydrate.