Native to Central and South America and commonly used like potatoes in tropical regions, cassava is widely produced in countries like Nigeria, Thailand, and Indonesia. However, despite its benefits, cassava has gained a concerning reputation and is often called “the world’s deadliest food” due to its naturally occurring toxic compounds.

The danger lies in cassava’s cyanogenic glucosides, which can release cyanide if the root is not properly processed. According to the World Health Organization, approximately 200 people die each year from improper cassava consumption. This risk is especially high during times of famine or war, when proper food preparation methods may be neglected.

Consuming inadequately processed cassava can lead to acute cyanide poisoning and diseases like konzo—an irreversible condition causing sudden paralysis, mostly affecting impoverished communities with limited protein intake. Still, when cassava is correctly prepared—by soaking, boiling, or sun-drying—it can be a safe and nutritious food source rich in carbohydrates, fiber, and essential vitamins.