That headline is almost certainly referring to Cassava (also called yuca or manioc).
Why it’s called “deadly”
Cassava is a staple food for hundreds of millions of people, but:
- It naturally contains compounds called cyanogenic glycosides
- If not prepared correctly, these can release cyanide
- Eating it improperly processed (especially “bitter cassava”) can cause serious poisoning
Is it really killing 200+ people a year?
In some reports and global health summaries, deaths are estimated in the hundreds per year, mostly in:
- Regions with food scarcity
- During famine or conflict
- Where proper processing methods aren’t followed
So the risk is not from normal consumption, but from unsafe preparation or emergency survival use.
Important context
- Properly prepared cassava (soaked, fermented, dried, or cooked correctly) is completely safe and widely eaten
- Millions eat it daily in Africa, Asia, and Latin America without issues
- It’s not “poison food” by nature—it’s a processing safety issue
Why these headlines are misleading
Clickbait phrases like “world’s deadliest food” ignore that:
- The danger depends on preparation
- Many foods can be harmful in raw/incorrect form (like kidney beans or potatoes)
If you want, I can tell you the other foods that get falsely labeled “deadly” online and what the real risks actually are.
