Even when cassava poisoning is not fatal, long-term consumption of poorly processed cassava can lead to serious conditions such as:

• Konzo — a permanent paralysis of the legs

• Thyroid disorders

• Nerve damage

• Chronic malnutrition

Doctors say these effects are most common in areas facing poverty and famine, where safe preparation methods are harder to follow.

Why So Many People Still Eat It

Despite the risks, cassava remains essential because:

• It grows where other crops fail

• It provides affordable calories

• There are few alternatives in poor regions

When processed correctly — soaked, fermented, dried, and thoroughly cooked — cassava is safe to eat and nutritious.

How Cassava Can Be Made Safe

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