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

It feeds millions. It fuels economies. It’s a staple in diets across Africa, South America, and the Caribbean. And yet, this everyday root vegetable can be deadly.
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How Bakonjo Struggle To get Food in The Mountains Hard life at The Uganda Congo Boarders

Every year, over 200 people die from cassava-related poisoning — and thousands more suffer permanent paralysis or neurological damage. Yet, paradoxically, it remains a lifeline for communities where food security is fragile.How can a food be both so essential and so dangerous?

What Is Cassava?
Cassava (also known as yuca, not to be confused with yucca the ornamental plant) is a hardy, drought-resistant root vegetable native to South America. Its starchy flesh is a rich source of carbohydrates, making it a vital calorie source in tropical regions.It comes in two main types:

Sweet cassava – Lower in toxins, safer to eat with basic cooking.
Bitter cassava – Contains high levels of cyanogenic glycosides, which release cyanide when consumed.
Fun fact: Tapioca pearls, garri, fufu, and cassava flour are all made from cassava.

Why Is Cassava Dangerous?
The danger lies in how it’s processed.Bitter cassava naturally contains linamarin, a compound that converts into hydrogen cyanide when the plant cells are damaged (e.g., during peeling, grating, or chewing).

If not properly detoxified, eating bitter cassava can lead to:

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