03:00: Why is your sleep always interrupted at the same time?

Dear friend, I understand that a headline like this may seem alarming and cause concern. However, before believing sensational headlines, it’s always helpful to check the facts and see what the science actually says.

The reality: it all depends on preparation

The food in question is cassava (also known as manioc or yuca ), a starchy root that is a staple food for approximately 500 million people worldwide. According to the World Health Organization (WHO), over 200 deaths occur each year due to cassava poisoning.

The key point, however, is this: cassava naturally contains compounds that can release cyanide if the root is not prepared correctly . The key word is “not correctly . ”

When processed using traditional methods, cassava is perfectly safe to eat.

Why cassava is so important

Cassava is not a rare or exotic food. It is a staple food in many regions of Africa, South America, and Asia.

For millions of people, it represents what wheat, rice, or corn are for other populations. It’s a drought-resistant crop, grows even in poor soil, and provides an important source of calories.

How to make it safe

For thousands of years, the populations who consume it have known the correct preparation techniques. The process generally includes:

peel the root carefully;
leave it to soak for several days;
let it ferment;
cook it thoroughly (boiling, roasting or frying).

These processes eliminate or drastically reduce toxic compounds, making cassava safe to eat.

Why poisonings occur

Fatal cases are almost always associated with particular circumstances, such as:

incorrect root preparation;
consumption of particularly bitter varieties without proper processing;
periods of drought, which can increase the concentration of toxic compounds;
food emergency or famine situations, where it is not possible to follow the entire preparation process.