11. Cassava
Cassava is a starchy root popular in many parts of Asia, Africa, and Latin America. However, it contains cyanogenic glycosides, which can produce cyanide in the body if the cassava is not prepared correctly. Improper preparation has led to deadly poisoning cases, particularly among children.
There are two types of cassava: sweet and bitter. The bitter variety has higher cyanide levels and must be peeled, soaked, and cooked thoroughly to eliminate toxins. Boiling or fermenting cassava significantly reduces the cyanide content.
Ingesting improperly prepared cassava can cause acute poisoning with symptoms such as vomiting, abdominal pain, dizziness, and, in severe cases, coma or death. Chronic low-level exposure can lead to neurological damage and paralysis.
Education and proper preparation techniques have reduced poisoning incidents, but cassava still remains a silent killer in rural areas where people may not be aware of the dangers.
