A vital vegetable… and potentially lethal: the astonishing paradox of this food

It’s white, rich in starch, easy to grow… and yet, it can be dangerous. In some parts of the world, this product is more than a food: it’s a necessity. But behind its apparent simplicity lies a disturbing secret. Every year, it’s responsible for the deaths of more than 200 people. How can such a common vegetable be so risky? And more importantly, why do we continue to eat it? Spoiler: the answer isn’t as simple as it seems…
A champion of survival… with one major flaw

Native to South America, cassava—also known as yuca or cassava—is now cultivated throughout the tropics. It is drought-resistant, thrives in poor soils, and provides rapid calories. It’s no wonder it has become a staple of the diet in many countries in Africa, Asia, and Latin America.

But be careful: cassava, especially its so-called « bitter » variety, naturally contains substances called cyanogenic glucosides. When not properly eliminated, these compounds release cyanide. Yes, cyanide, a toxin that is very harmful to the nervous system.

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