Every year, over 200 people die from consuming what is often dubbed the "world's deadliest food," yet nearly 500 million people still eat it regularly.
There are many foods that could fill you up quickly, but you wouldn't find them on your dinner plate every night due to safety concerns. So, what is the food that is both potentially deadly and widely consumed around the globe?
The answer is Cassava (also known as manioc, yuca, or tapioca root).
Cassava is a starchy tuberous root that plays a critical role in the diets of millions, particularly in Africa, Asia, and Latin America. It is drought-resistant, calorie-dense, and easy to grow. However, this staple food comes with a hidden, lethal danger if not handled correctly.
☠️ Why Is Cassava Dangerous?
Originating in South America, cassava is both a plant and a well-known food, but it also comes with significant risks. The plant's stems, peel, and leaves contain high levels of cyanogenic glucosides.
When these compounds come into contact with enzymes (either in the plant itself or in the human gut after consumption), they break down into hydrogen cyanide—a potent poison.
The World Health Organization (WHO) reports that around 200 people die annually from eating improperly prepared cassava. This is why it has earned its grim title.
The WHO explains:
"Cassava tubers contain varying amounts of cyanogenic glucosides that serve as a defense against animals and insects. When these glucosides are not processed correctly, cassava can release cyanide, leading to high dietary cyanide exposure."
Such dangerous exposure is especially prevalent during times of famine, drought, and war, when people may resort to quicker, less thorough preparation methods to stave off hunger.
