Over 200 People Are Killed by the “World’s Deadliest Food” Every Year — Yet Nearly 500 Million Still Eat It

Even when cassava poisoning is not fatal, long-term consumption of poorly processed cassava can lead to serious conditions such as:

• Konzo — a permanent paralysis of the legs

• Thyroid disorders

• Nerve damage

• Chronic malnutrition

Doctors say these effects are most common in areas facing poverty and famine, where safe preparation methods are harder to follow.

Why So Many People Still Eat It

Despite the risks, cassava remains essential because:

• It grows where other crops fail

• It provides affordable calories

• There are few alternatives in poor regions

When processed correctly — soaked, fermented, dried, and thoroughly cooked — cassava is safe to eat and nutritious.

How Cassava Can Be Made Safe

Health experts stress that cassava should never be eaten raw. Safe preparation includes:
 Peeling the root
 Soaking it in water for several days
 Fermenting or drying it
 Cooking it thoroughly

These steps reduce cyanide levels to safe limits.

The Bottom Line

Cassava is both a lifesaving food and a deadly threat. It feeds hundreds of millions, yet kills hundreds every year — not because it is evil, but because poverity, lack of education, and food scarcity make safe preparation difficult.

Doctors and global health organizations emphasize that education and proper processing can prevent nearly all cassava-related deaths.