Cassava, a staple for millions, is known as the “world’s deadliest food.” Despite the risks, over **500 million people eat it every year**, and hundreds of millions of tons are grown worldwide.
The danger comes from the plant itself. Its stems, peel, and leaves are toxic and can release hydrogen cyanide if not prepared correctly. According to the World Health Organization (WHO), **about 200 people die annually** from eating improperly prepared cassava.
The WHO warns: “Cassava tubers contain varying amounts of cyanogenic glucosides… When these glucosides are not processed correctly, cassava can release cyanide, leading to high dietary cyanide exposure.”
This risk increases during times of famine and war, when people may not have the resources to prepare cassava safely. Improper preparation can cause cyanide poisoning, which is linked to severe illnesses.
One such disease is **konzo**, an irreversible condition marked by sudden paralysis in the legs. It is most common in regions facing extreme poverty and is often triggered by eating bitter cassava combined with a low-protein diet.
