A Vital Vegetable… and Potentially Lethal: The Astonishing Paradox of This Food
It’s white, rich in starch, easy to grow… and yet, it can be dangerous. In some parts of the world, this product is more than just food: it’s a necessity. But behind its apparent simplicity lies a worrying secret. Each year, it is responsible for the death of more than 200 people. How can such a common vegetable be so risky? And above all, why do people keep eating it? Spoiler: the answer is not as simple as it seems…
A survival champion… with a major flaw
Originally from South America, cassava –
also known as yuca or manioc – is now cultivated throughout tropical regions. It withstands drought, grows in poor soils, and quickly provides calories. No wonder it has become a staple food in many countries across Africa, Asia, and Latin America.
But beware: cassava, especially the so-called “bitter” variety, naturally contains substances called cyanogenic glucosides. If not properly removed, these compounds release cyanide. Yes, cyanide – a highly toxic substance for the nervous system.
Poisonings and diseases: when cassava turns dangerous
According to the World Health Organization (WHO), improperly prepared cassava can cause acute poisoning, sometimes fatal. Each year, around 200 deaths are recorded worldwide due to poor preparation. And that’s not all: prolonged consumption of insufficiently processed cassava, especially during food crises, can cause a condition known as konzo, a neurological disease that leads to irreversible paralysis of the legs. Alarming, isn’t it?
Such tragedies usually occur in extreme contexts, where avoiding hunger becomes the absolute priority. Cassava then becomes a survival solution… that can turn into a trap if not properly prepared.
But then, why do people keep eating it?
Good question. The answer is that cassava is indispensable in many regions. It grows where few other plants can survive and feeds entire families when resources are scarce. Affordable, nutritious, and easy to store, it plays a central role in the diet of millions of people.
In countries like Venezuela, facing severe economic crises, cassava has become a staple food. Unfortunately, this vital fallback can cause serious risks if people are unaware of the proper preparation methods.
The right practices to consume cassava safely
Intoxications et maladies : quand le manioc devient dangereux
Selon l’Organisation mondiale de la santé (OMS), un manioc mal préparé peut provoquer une intoxication aiguë, parfois mortelle. Chaque année, environ 200 décès sont recensés dans le monde, dus à une mauvaise préparation. Et ce n’est pas tout : une consommation prolongée de manioc insuffisamment traité, surtout en période de crise alimentaire, peut provoquer une affection appelée konzo, une maladie neurologique causant une paralysie irréversible des jambes. Inquiétant, non ?
Ce type de drame survient généralement dans des contextes extrêmes, où éviter la faim devient la priorité absolue. Le manioc devient alors une solution de survie… qui peut se transformer en piège s’il est mal préparé.
Mais alors, pourquoi continue-t-on à en manger ?
Bonne question. Et la réponse, c’est que le manioc est indispensable dans de nombreuses régions. Il pousse là où peu d’autres plantes résistent, et permet de nourrir des familles entières lorsque les ressources manquent. Économique, nourrissant et se conservant bien, il joue un rôle central dans l’alimentation de millions de personnes.
Dans des pays comme le Venezuela, confrontés à de graves crises économiques, le manioc est devenu un aliment de base. Malheureusement, ce recours vital peut entraîner des risques graves si l’on ne connaît pas les bonnes pratiques de préparation.
Les bons gestes pour consommer du manioc en toute sécurité
