Myth or truth: is cassava really toxic?

We spoke to a cassava researcher, Joselito Motta, to unravel this mystery once and for all

Consumed throughout the country and known by several names, cassava, as the inhabitants of São Paulo call it, was elected by the United Nations (United Nations) as the food of the 21st century. It is recognized for its nutritional potential and can be consumed in a variety of ways: in the form of flour, cooked, fried, in desserts, to make beer and much more. The root is also known as cassava, cassava or maniva in different regions of the country.

The different types of cassava

Before answering our question, it is worth noting that there are two groups of cassava: bravas and mansas (table). “The difference between them is that wild cassava has a much higher toxic principle, which is practically nil in cassava or cassava (mansas). Now, an example: the flour that is eaten in São Paulo is mainly wild cassava, while the cassava that is eaten with meals, fried or cooked, is exactly cassava, cassava, table cassava or sweet cassava “, explains Joselito Motta, researcher at Embrapa Cassava and fruit growing.

How to differentiate sweet cassava from wild cassava?

According to the researcher, the correct definition is made in the laboratory, but if it is necessary to differentiate one from the other, it is also possible. “You can nibble to find out which of the two types it is: the wild variety, you will feel a certain bitterness in the root; the domesticated variety has a sweet taste. Also, when cooked, wild varieties usually do not soften, while sweet varieties soften, like cassava butter, after about 10 to 15 minutes of cooking, ”Joselito teaches.

After all, is cassava really toxic to humans?

Yes, it is toxic to humans! But, according to Joselito, only the wild variety has this toxic principle, which is hydrogen cyanide. However, when the root is processed to make flour, it goes to the press, is crumbled and then goes to the oven, causing this toxic compound to evaporate and making the final product suitable for consumption.

What if someone is drunk?

If someone eats raw cassava, which contains hydrogen cyanide, it can be poisoned and therefore have very intense headaches, nausea, vomiting, dehydration and may even be hospitalizeddepending on the quantity ingested.

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.