Cassava is one of the most heavily consumed staple foods on the planet — a root that feeds entire regions, anchors cultural dishes, and thrives in soils where almost nothing else will grow. Yet buried inside this familiar ingredient is a danger most casual consumers never think about. Prepared correctly, it’s nourishing, dependable, and endlessly adaptable. Prepared poorly, it can release enough cyanide to poison a family, a village, or, in extreme situations, an entire generation. The contradiction is striking: a food that keeps millions alive can also quietly harm them if the steps that make it safe are ignored.
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