Native to South America, cassava—also known as yuca or cassava—is now cultivated throughout the tropics. It is drought-resistant, thrives in poor soils, and provides rapid calories. It’s no wonder it has become a staple of the diet in many countries in Africa, Asia, and Latin America.
But be careful: cassava, especially its so-called « bitter » variety, naturally contains substances called cyanogenic glucosides. When not properly eliminated, these compounds release cyanide. Yes, cyanide, a toxin that is very harmful to the nervous system.
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