The “world’s deadliest food” kills more than 200 people a year, yet millions still eat it.

This danger is particularly great during times of famine and military conflict. Cyanide poisoning from cassava has been linked to several serious illnesses, including konzo.

Konzo is a disabling and irreversible disease characterized by sudden paralysis of the legs, often caused by the consumption of bitter cassava, particularly in combination with a low-protein diet. It is particularly common in areas of extreme poverty, where it can occur sporadically or as an epidemic.

Despite its dangerous reputation, millions of people around the world consume cassava every day without any problems. The question arises: how can we ensure that cassava is safe to eat?

The secret lies in proper preparation. To be safe, it must undergo a thorough treatment, such as soaking in water for up to 24 hours to remove harmful toxins.

In Venezuela, for example, people consumed cassava in its dangerous form because, in conditions of food shortage, they depended on salted products to survive, reports El País .

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