Cassava is a vital food source for over 500 million people, thriving in harsh conditions where other crops fail. Known as yuca or manioc, it provides essential carbohydrates, particularly in South America, Africa, and Asia. However, “beneath its humble appearance lies a dangerous secret”: if not processed correctly, cassava can release deadly hydrogen cyanide.

There are two main types: sweet and bitter. The latter contains higher cyanide levels, requiring careful preparation. “If not properly processed, cassava can produce lethal levels of hydrogen cyanide,” posing serious health risks. Traditional methods like soaking, fermenting, and drying help remove toxins, but improper handling can lead to poisoning.

Despite its dangers, cassava remains crucial due to its resilience and high yield. Scientists are developing low-cyanide varieties to improve safety while preserving its role in food security. “This robust plant is a dietary mainstay” for many, making its safe consumption essential.While cassava sustains millions, its risks highlight the importance of proper preparation. Understanding and respecting its potential dangers ensures it remains a valuable resource rather than a hidden threat.