The World’s Deadliest Food? Why 500 Million People Still Safely Eat Cassava Every Day

 Every year, over 200 people die from consuming what some call the “world’s deadliest food.”

Yet, nearly half a billion people eat it daily—without harm.

That food? Cassava—a humble, starchy root that feeds nations, fuels economies, and sustains life across Africa, Latin America, and Southeast Asia.

So how can something so deadly also be so essential? The answer lies not in the plant itself—but in how it’s prepared.

 What Is Cassava?

Also known as yuca (not to be confused with yucca, the desert plant), cassava is a drought-resistant tuber native to South America. Today, it’s a staple for over 500 million people, especially in regions where rice, wheat, or corn are scarce or unaffordable.

Taste: Mild, slightly nutty, similar to potato

Uses: Boiled, fried, baked, or ground into flour (tapioca)

Nutrition: High in carbs, low in protein, but rich in vitamin C and resistant starch

 In Nigeria alone, over 50 million tons of cassava are produced annually—the highest in the world.

 Why Is Cassava Called “Deadly”?

Raw cassava contains cyanogenic glycosides—natural compounds that release hydrogen cyanide when chewed or digested.