The WHO explains: “Cassava tubers contain a varying quantity of cyanogenic glucosides which protect the root against attack by animals and insects. Appropriate processing before consumption can reduce cyanogenic glucoside content of cassava. When high cyanogenic cassava is not processed correctly, high dietary cyanide exposure occurs.

“This often happens during times of famine and war. Cyanide in cassava is associated with acute cyanide poisoning and several diseases including konzo.

“Konzo is an irreversible spastic paraparesis of sudden onset, associated with the consumption of bitter cassava 22, 23 and a low protein intake. It is a disease of extreme poverty. Konzo mostly occurs in epidemics, but sporadic cases are also reported.”

Despite its dangerous potential, cassava remains a dietary staple for many, and when properly processed, it poses little risk.

How can you make sure that cassava is as safe as it can be?

Preparation is key. One of the most important steps in making cassava safe to eat is proper processing, which often includes soaking it for up to 24 hours.

Meanwhile, reports from El País revealed that food shortages in Venezuela led people to consume high-sodium foods for survival, which resulted in tragic consequences.

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