Considered “the deadliest food in the world”, it is nevertheless consumed by millions of people.

This lack of protein prevents the body from neutralizing toxic substances, which increases the risk of damage to the nervous system.

How to make cassava safe for consumption

Despite its bad reputation, millions of people worldwide consume cassava daily without any problems. The secret lies in proper processing:

Soak the tubers in water for 12 to 24 hours to reduce their toxin content.

Intensive heat treatment – ​​boiling, baking or frying until fully cooked.

By using traditional methods, such as grating, fermentation or drying, which further break down cyanogenic substances.

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