🧬Diseases associated with cassava
One of the most serious chronic diseases caused by prolonged consumption of poorly processed cassava is konzo , a neurological disorder that leads to sudden and irreversible paralysis of the lower limbs .
This condition is most common in poor areas during food crises, when people are forced to consume bitter varieties of cassava without enough protein in their diet.
The lack of protein prevents the body from neutralizing toxic substances, which increases the risk of damage to the nervous system.
🍠How to make cassava safe to eat
Despite its sinister reputation, millions of people around the world eat cassava every day without any problems . The secret is in the proper processing :
Soaking the tubers in water for 12–24 hours to reduce the toxin content.
Extensive heat treatment – boiling, baking or frying until fully cooked.
Using traditional methods , such as grating, fermentation or drying, which further break down cyanogenic substances.
For example, in some areas of Venezuela and Colombia , during economic crises, people consumed raw or underprocessed cassava, which led to a wave of food poisoning .
