Eating raw cassava can cause cyanide poisoning

Indonesian people are certainly familiar with cassava. In fact, in several regions in Indonesia, cassava is used as a staple food. However, did you know that eating too much cassava will increase the risk of cyanide poisoning? How did it happen? Find out the answer in this article.

Eating too much cassava can cause cyanide poisoning

Cassava can be dangerous if consumed raw and in too large a quantity. This is because raw cassava produces cyanide in the form of a cyanogenic glycoside compound called linimarin. The content of cyanogenic glycosides in cassava is indeed in very small amounts and is relatively non-toxic, but the digestion process that occurs in the human body can break it down into hydrogen cyanide, one of the most toxic forms of cyanide.

These toxins will inhibit the action of cytokom oxidase, which is an enzyme in the mitochondria that binds oxygen to meet the respiratory needs of body cells. Well, if the enzyme doesn't work because it is inhibited by cyanide toxins, your body cells will experience death.

Cyanide poisoning adversely affects the cardiovascular system and blood vessels, including increased vascular resistance and blood pressure in the brain, respiratory system, and central nervous system. Not only that, the endocrine system is also usually compromised in chronic cyanide poisoning.

So, if cassava is eaten in large quantities coupled with improper processing, it will increase the risk of cyanide poisoning which can interfere with thyroid and nerve function. This not only causes paralysis and organ damage, but can also be fatal as death.

Some people are more at risk of cyanide poisoning in cassava

People who have poor nutritional status and low protein intake tend to be more susceptible to cyanide poisoning from eating too frequent and large amounts of cassava. This is why cyanide poisoning from eating too much cassava is a greater concern for those living in developing countries. This is because many people in developing countries suffer from protein deficiency and depend on cassava as their main source of calories.

What's more, in some areas of the world, cassava has been shown to absorb harmful chemicals from the soil, such as arsenic and cadmium. Especially if cassava is grown in industrial areas. As a result, this could increase the risk of cancer in those who depend on cassava as their staple food.

This does not mean that eating cassava is dangerous

Although there are several risks to eating cassava, especially raw and grown in industrial areas, it does not mean that cassava is unsafe. Cassava is a nutrient dense source of carbohydrates and is still recommended for consumption.

As explained above, cassava is generally safe for consumption, as long as it is processed in the right way and consumed in moderate amounts. Here are some ways to process cassava to make it safer for consumption:

Peel the skin. First of all peel the whole cassava skin, because most of the cyanide-producing compounds are contained in the cassava peel.
Soak it. Soak cassava in water for 48-60 hours (2 to 3 days) before cooking and eating. This is done to reduce the amount of harmful chemicals it contains.
Cook until well done. Since harmful chemicals are found in raw cassava, it is very important to cook it until it is completely cooked. There are various cooking methods that you can try, from boiling, grilling, or grilling.
Add protein. Serving processed cassava with several types of foods high in protein can be very beneficial, because protein helps rid the body of cyanide toxins. For example, you can serve processed cassava with a glass of milk or grated cheese. In addition to protein, you can also add other foods that are no less nutritious according to your preferences. But remember, pay attention to the portion of the meal, yes.