Health experts stress that cassava should never be eaten raw. Safe preparation includes:
Peeling the root Soaking it in water for several days Fermenting or drying it Cooking it thoroughly
These steps reduce cyanide levels to safe limits.
The Bottom Line
Cassava is both a lifesaving food and a deadly threat. It feeds hundreds of millions, yet kills hundreds every year — not because it is evil, but because poverity, lack of education, and food scarcity make safe preparation difficult.
Doctors and global health organizations emphasize that education and proper processing can prevent nearly all cassava-related deaths.
