Cassava, a root plant eaten by over 500 million people worldwide, has been called the “world’s deadliest food” because it can be toxic if not prepared correctly. Found mostly in South America, cassava is a key food source, but parts of the plant—like its leaves, peel, and stems—can produce hydrogen cyanide.
According to the World Health Organization (WHO), “cassava tubers contain a varying quantity of cyanogenic glucosides,” which protect the plant but can be deadly to humans. WHO says around 200 people die every year from eating improperly prepared cassava.
“This often happens during times of famine and war,” WHO adds. Poor processing, especially in areas of extreme poverty, can lead to acute poisoning and diseases like konzo, a serious and irreversible condition that causes sudden leg paralysis.
Despite these risks, cassava remains a staple. Proper preparation, such as soaking the plant for 24 hours, helps remove toxins and make it safe to eat.
In Venezuela, food shortages led people to rely heavily on cassava, contributing to cases of poisoning, El Pais reported. Though dangerous, cassava can be safe with correct processing—making it both a life-saving food and a hidden risk.
