cassava safely. The danger comes primarily from consuming cassava that contains high levels of cyanogenic compounds and has not undergone appropriate processing.
The original article cites an estimate of around 200 deaths per year from improperly prepared cassava.
Rather than thinking of cassava as a naturally deadly food, it is more accurate to think of it as a food that requires proper preparation.
The Risk Goes Beyond Acute Poisoning
Repeated exposure to cyanide from inadequately processed cassava can also contribute to serious health problems.
One condition associated with severe cassava-related
