The cause? Bitter cassava consumed without proper processing, combined with a diet very low in protein. Because protein, in fact, helps our bodies defend against the effects of cyanide.
So, should we remove cassava from our menus?
Good news: absolutely not, as long as you prepare it correctly! Here are a few simple steps to take to enjoy this tuber safely:
Always cook it: Raw cassava should be avoided, especially its leaves and skin.
Soak it: In some recipes, cassava is grated and then soaked in water for 24 to 48 hours, which helps eliminate toxins.
Peel it carefully: because it is in the skin that undesirable substances are most concentrated.
Consume it as part of a balanced diet, particularly rich in protein (eggs, fish, legumes, etc.).
Cassava: friend or foe?
Like many foods, it’s all a question of dosage, context, and preparation. It’s not the cassava itself that’s dangerous, but neglecting its processing. In many cultures, these skills are passed down from generation to generation—and this is what makes this tuber as precious as it is universal.
Read more on the next page >>
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