When it comes to our diet, we should be mindful that the food we choose to consume affects our health and overall well-being. Cassava, for example, is often called the “world’s deadliest food.”

Cassava is a root vegetable rich in Vitamin C and copper. Native to Central and South America, it’s widely eaten in the tropics, similar to the potato. Top producers include Nigeria, Thailand, and Indonesia. Over 500 million people consume it worldwide.

However, eating raw cassava can be dangerous. According to the World Health Organization (WHO), “cassava tubers contain a varying quantity of cyanogenic glucosides which protect the root against attack by animals and insects.” If not processed properly, it leads to “high dietary cyanide exposure.” WHO reports about 200 deaths a year from cassava consumption.

“This often happens during times of famine and war,” causing acute cyanide poisoning and diseases like konzo. WHO describes konzo as “an irreversible spastic paraparesis of sudden onset, associated with the consumption of bitter cassava and a low protein intake.”

When cooked properly—by soaking, boiling, or drying—cassava becomes a valuable source of carbohydrates, fiber, vitamins, and minerals.