Cassava naturally contains cyanogenic glycosides, chemicals that can release cyanide — a deadly poison — when the plant is eaten improperly.
There are two main types:
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Sweet cassava (lower toxin levels)
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Bitter cassava (much higher toxin levels)
If cassava is not processed correctly, it can cause acute cyanide poisoning, which may be fatal.
How People Die From It
Deaths usually occur when:
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Cassava is eaten raw or undercooked
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Traditional processing steps are skipped
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Food shortages force people to rush preparation
Symptoms of poisoning include:
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Dizziness
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Vomiting
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Severe stomach pain
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Difficulty breathing
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Loss of consciousness
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Death in severe cases
Children are especially vulnerable.
Long-Term Health Effects
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