When it comes to what we eat, it’s important to understand how the foods we choose can impact our health and well-being. A balanced diet ensures that we get the nutrients we need to function properly, but not all foods are completely safe—some can be harmful or even deadly if not handled or prepared correctly. One surprising example is cassava, a root vegetable that’s a dietary staple for nearly 500 million people around the world, yet it carries the alarming title of “the world’s deadliest food.”

Cassava is native to Central and South America and is commonly used in tropical regions in a manner similar to how potatoes are used in Western diets. It’s rich in vitamin C and copper, and its ability to grow in harsh conditions makes it a vital crop for many developing nations. The leading producers of cassava include Nigeria, Thailand, and Indonesia, and its popularity stems from how filling, versatile, and accessible it is. However, cassava contains naturally occurring toxic compounds that, if not properly removed, can pose serious health risks. Specifically, cassava tubers contain cyanogenic glucosides, which are chemical compounds that can release cyanide when the plant is damaged during peeling or chewing. These toxins are a natural defense mechanism, helping protect the plant from pests and animals. But when people consume cassava without proper preparation—especially during times of famine, war, or extreme poverty—they risk ingesting dangerous levels of cyanide.

According to the World Health Organization (WHO), around 200 deaths per year are linked to cassava consumption, largely due to inadequate preparation. This has earned cassava the nickname “the world’s deadliest food,” a reminder of how something as essential as a root vegetable can become dangerous under certain circumstances. WHO’s research notes that the improper processing of cassava leads to high cyanide exposure, particularly in bitter cassava varieties. The danger is especially pronounced when people lack the resources or knowledge to safely prepare the food. During periods of crisis, when options are limited, communities may be forced to consume cassava without soaking, boiling, or drying it, increasing their risk of acute cyanide poisoning. In addition to short-term poisoning, there are also long-term health effects associated with consuming improperly prepared cassava. One of the most severe is konzo, a neurological disease that causes sudden and irreversible paralysis in the legs.

Konzo primarily affects communities living in extreme poverty where protein intake is low and cassava is a primary food source. The disease is typically seen in epidemic outbreaks but can also occur in isolated cases. Despite these risks, cassava remains a key part of the diet in many countries because it is cheap, abundant, and calorie-dense. Fortunately, the danger can be greatly reduced by following traditional preparation techniques. Properly processing cassava involves soaking the peeled roots in water for at least 24 hours, which helps leach out the cyanide-producing compounds. Boiling and sun-drying are also effective methods that significantly lower the toxin levels.

When prepared correctly, cassava becomes a nutritious source of carbohydrates, fiber, and essential vitamins and minerals. It provides energy and sustenance in regions where food insecurity is common, and it plays a vital role in preventing hunger in many vulnerable populations. Education and awareness are critical when it comes to making cassava safe to eat. Teaching communities about the dangers of consuming raw or poorly processed cassava, especially during times of crisis, can save lives and improve overall public health. Promoting safe preparation methods is a simple yet powerful way to protect those who rely on cassava as a daily food source. In summary, cassava is both a life-sustaining crop and a potential health risk, depending entirely on how it’s handled. While it has earned the title of “the world’s deadliest food” due to its association with cyanide poisoning and related diseases, it remains essential for hundreds of millions of people worldwide. With proper knowledge and preparation, cassava can continue to serve as a safe and valuable source of nutrition, especially for those who depend on it the most.