If the tubers are not processed properly, when cooked or grated they can release hydrocyanic acid (cyanide) — an extremely dangerous compound that can be fatal in large quantities.
According to the World Health Organization (WHO), cases of severe poisoning, including deaths, due to improper cassava preparation are reported every year. The organization warns of the risk of acute cyanide poisoning if cassava is not processed correctly, affecting the nervous and respiratory systems.
Cassava-related illnesses
One of the most serious chronic diseases caused by prolonged consumption of improperly processed cassava is konzo, a neurological disorder that results in sudden and irreversible paralysis of the lower limbs.
This condition is more common in poor areas during food crises, when people are forced to consume bitter varieties of cassava without sufficient protein intake.
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