If consumed raw or poorly processed, it can cause:
Acute cyanide poisoning (nausea, dizziness, seizures, death)
Chronic health issues like konzo — a paralyzing neurological disease linked to long-term cyanide exposure
Goiter and thyroid problems due to interference with iodine uptake
📊 According to WHO estimates, hundreds of non-fatal cases and dozens of deaths occur each year — mostly in sub-Saharan Africa during famines or droughts when traditional processing methods are skipped.
❗ Most deaths happen when people eat bitter cassava without soaking, fermenting, or cooking it properly.
✅ How Millions Eat Cassava Safely Every Day
For generations, cultures around the world have developed traditional methods to remove cyanide from cassava — turning a potentially dangerous food into a safe and reliable staple.
