Half a Billion People Eat This Deadly Food Every Year — Here’s Why It Still Feeds the World

Food is one of humanity’s most essential needs, but not all foods are created equal. Some staples that nourish millions around the globe also carry hidden dangers. One such food—a dietary cornerstone for half a billion people worldwide—has been linked to severe health risks, yet it remains indispensable in many cultures. Let’s explore this paradoxical phenomenon and uncover why this “deadly” food continues to feed the world.

What Is This Potentially Dangerous Food?
The culprit: cassava , also known as yuca or manioc. Native to South America, cassava has become a vital crop across Africa, Asia, and Latin America. Its starchy root provides critical calories for hundreds of millions of people living in poverty-stricken regions where access to diverse, nutrient-rich diets is limited.

However, there’s a catch. Cassava naturally contains cyanogenic glycosides , compounds that release toxic hydrogen cyanide when consumed raw or improperly processed. If prepared incorrectly, cassava can cause acute poisoning—or even death—in extreme cases. Chronic exposure to low levels of cyanide from inadequately treated cassava may lead to conditions like konzo , a form of irreversible paralysis affecting thousands in sub-Saharan Africa.

Why Do So Many People Rely on Cassava Despite the Risks?

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