The world’s most dangerous food, claiming over 200 lives a year, but still a favorite among people.
Cook Wrong and Your Life Will Change! Reveal the Name of the World’s Most Dangerous Food, Killing Over 200 People a Year, But Still a Favorite Dish for People All Over the World
One of the world’s most dangerous foods, consumed by over 500 million people. Its widespread popularity may be the reason. It has a reputation for being dangerous if not prepared properly.
When we say “the world’s most dangerous food,” we mean real food, not some weird, unappetizing thing.
There are many things that can kill you in an instant. But they are generally not a regular on the dinner table.
Cassava is a staple food consumed by over 500 million people worldwide. With hundreds of millions of tons produced for human consumption each year.
This plant grows well in tropical regions, originally from South America, but Nigeria is now the world’s largest producer.
Although cassava is a popular food and part of many people’s daily lives, its roots, bark, and leaves should not be eaten raw. Because they contain toxic substances that can release cyanide.
Sweeter varieties may contain as little as 20 milligrams of cyanide per kilogram. But the most bitter varieties can contain as much as 1,000 milligrams.
The World Health Organization estimates that cassava poisoning kills about 200 people a year. Despite being ranked among the เล่นเกมคาสิโน UFABET ทันสมัย ฝากถอนง่าย world’s most dangerous foods, a significant number of people regularly consume it without problems.
That’s because humans are smart and have learned how to make potentially unhealthy food safe for consumption.
Just like chefs have to go through training to turn deadly fish into special dishes. Reducing the risks of consuming cassava is another skill we learn.
Consuming raw or improperly processed cassava parts can be fatal. It has also been linked to a neurological condition called ataxia, which is a serious, though non-fatal, health effect.
Proper preparation of cassava, such as soaking it in water for up to 24 hours, is an important step that reduces risks and makes food safer.
Cassava risks appear to increase during times of food shortages as people turn to bitter varieties that are likely to contain higher levels of cyanide.
During the 2017 food crisis in Venezuela, El Pais newspaper reported that people died from consuming bitter foods to feed their hunger.