The deadliest food in the world

2. Hazards of improper processing

Raw cassava contains the so-called. cyanogenic glycosides – substances that, if improperly processed, can release cyanide. Consumption of raw or poorly cooked cassava can lead to symptoms such as:

• dizziness

• nausea

• weakness

• in more severe cases – damage to the nervous system

Older people are more vulnerable to such toxic effects, so safe preparation is crucial. It is recommended:

• cassava to be thoroughly peeled

• soak in water for a certain time

• to cook completely (boiling, baking or frying until fully cooked)

3. Role in a balanced diet

Although it is rich in carbohydrates, cassava contains little protein and almost no healthy fats. If consumed frequently and in large quantities without proper supplements, it can lead to:

• sudden fluctuations in blood sugar

• unwanted weight gain

• deficiencies of important nutrients

Elderly people with diabetes or insulin resistance should pay special attention. For a healthier effect, cassava should be combined with:

• sources of protein (fish, eggs, legumes)

• Vegetables

• a small amount of healthy fats

Thus, nutrition becomes more balanced and gentle on the body.