prepared, particularly bitter varieties with higher levels of cyanogenic compounds.
Improper processing can lead to cyanide poisoning and, in severe or chronic cases, serious neurological problems such as konzo.
So the lesson is not that people should be afraid of cassava.
The lesson is that proper preparation is essential.
Cassava has supported communities for generations, but like any food that contains naturally occurring toxins, it must be handled and prepared correctly.
