The Bitter Truth: Cyanide-Laden Cassava
Native to South America, cassava root is delicious when cooked. But, when eaten uncooked or without fermentation, it releases an enzyme that turns another chemical in the root into cyanide.
Cassava, Tapioca or Manioc is a woody shrub found in the Caribbean and South America and is the third most important source of calories in the tropics. However, cassava’s natural bitterness harbors cyanide. When the roots are properly soaked and dried and the eaters have enough protein in their diet, cassava is fine to consume.
But in poorer countries like Africa where getting enough food is in itself an issue, many people suffer from a chronic and crippling cyanide poisoning called “konzo”. It’s a tragedy of uncommon proportions where hunger, and the need for sustenance, wins over the fear of poisoning and even subsequent death.
