When does cassava become the villain?
Serious cases occur in extreme situations: prolonged drought, war, or poverty.
Where culinary traditions are alive, mistakes are rare.
Even so, it’s worth reinforcing good practices in public health manuals.
The versatile and nutritious side of the tuber
Rich in complex carbohydrates, gluten-free, and a source of soluble fiber, cassava yields soft cakes, wheat-free breads, and that classic fried cassava.
Processed correctly, it becomes an ally in energy-rich and accessible diets.
Conclusion
Cassava is not the enemy: the risk lies in a lack of knowledge.
Peeling, fermenting, boiling, and balancing the meal are enough to transform a potential poison into a safe, versatile, and delicious food—proof that tradition and science, together, protect the dish and health.
