Cassava, a root eaten by around 500 million people each year, is known as the “world’s deadliest food” due to its potential to release toxic cyanide. Native to South America, cassava is a dietary staple for many, but parts of the plant—especially the stems, peels, and leaves—are poisonous if not properly processed.

According to the World Health Organization (WHO), *“Cassava tubers contain a varying quantity of cyanogenic glucosides… Appropriate processing before consumption can reduce cyanogenic glucoside content.”* Without correct preparation, cassava can cause poisoning, especially during food shortages or war, when people are desperate for anything to eat.

Every year, about 200 people die from cyanide poisoning linked to improperly prepared cassava. One severe disease caused by this is konzo, which WHO describes as *“an irreversible spastic paraparesis… a disease of extreme poverty.”*

Despite the danger, proper methods—like soaking the root for up to 24 hours—make cassava safe to eat. The danger comes mainly when people skip this step.

In places like Venezuela, reports say people turned to bitter cassava and salty food for survival during crises, leading to fatal outcomes. Still, millions continue to eat cassava safely every day.