Cassava: The World’s Deadliest Food Cassava, a root vegetable rich in Vitamin C and copper, is popular in the tropics and consumed by over 500 million people
worldwide. However, when eaten raw, it can be dangerous due to cyanogenic glucosides, which can release harmful cyanide. The World Health Organization (WHO)
reports around 200 deaths annually from cassava consumption. Improper processing can lead to cyanide poisoning, causing diseases like konzo, a condition linked
to bitter cassava and poor nutrition. Despite its risks, when prepared correctly—by soaking, boiling,
and drying—cassava becomes a safe and nutritious food, offering carbs, fiber, and vitamins
