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 .
Cassava remains a vital food source for many communities. Raising awareness of the risks and implementing safe preparation methods can make it a nutritious and safe food. As knowledge of proper processing improves, the risk of poisoning gradually decreases.
This article is provided for informational purposes only. Avoid self-medication and always consult a qualified healthcare professional before applying any information contained in this text. The editorial team does not guarantee any results and disclaims any liability for any damage resulting from its use.
