š² Itās a globally appreciated delight that everyone uses without realizing the dangers it might hide. I was totally surprised when I learned about it.
Like everyone else, I used it frequently, until one day a friend revealed the risks it carries and gave me tips on how to enjoy it safely. I was shocked when I realized what could have happened to me.
I want to share this experience with you so that you are better informed and more vigilant when consuming it.
All the details are in the article in the first comment ššš.
Cassava is famous for its versatile flavor, but it hides a little-known danger.
When improperly prepared, it can contain potentially harmful toxins.
I was shocked to learn this because I used it often without asking questions.
My friend explained that cassava, especially its bitter variety, contains cyanogenic glucosides, substances that, once ingested, can turn into cyanide.
The trap is consuming it raw or undercooked.
Fortunately, with the right techniques, it can become a real treat without risk.
Here are the tips he gave me:
Cook thoroughly: Never eat it raw! Heat eliminates the toxins.
Soak: Soaking cassava for 24 to 48 hours in water helps remove unwanted substances.
Peel properly: The skin and leaves are rich in toxins, so make sure to remove them carefully.
Pair with protein: For a balanced meal, combine it with eggs, fish, or legumes.
By following these steps, cassava becomes both a culinary and nutritional asset.
