Cassava’s roots and leaves contain toxins called cyanogenic glycosides, which break down into cyanide. (Image credit: Alamy)
Cassava
A key food that is dangerous to consume in its natural state is bitter cassava (Manihot esculenta). According to the U.S. Centers for Disease Control and Prevention, cassava is a major source of carbohydrates in the diets of people who live in tropical areas. The potential problem with cassava is that its roots and leaves contain toxins called cyanogenic glycosides, which break down into cyanide and can cause goiters, paralysis and even death.
But many people around the world continue to enjoy the tuber because the cyanogenic glycosides can be removed by soaking peeled cassava in water or by boiling and sun-drying it, Brower said.
According to the World Health Organization, cassava poisoning kills upward of 200 people per year, although thousands more are permanently disabled from lower levels of cyanide poisoning, which can cause cognitive impairment.
