Cassava can cause poisoning
Cassava contains a natural toxin called cyanogenic glycosides.When eaten, this substance will convert into cyanhydric acid (HCN), causing cell respiration, leading to the lack of oxygen in the blood and organs.
Cyanogenic glycosides content is most concentrated in cassava and two tubers.In particular, bitter cassava contains higher amounts of toxins than sweet cassava.Symptoms of cassava poisoning may appear after a few minutes to several hours after eating, depending on the amount of cassava to eat and the processing level.
Symptoms of cassava poisoning may appear early after eating cassava, including headache, dizziness, nausea, vomiting, abdominal pain, diarrhea.If not treated promptly, the patient will turn to a more severe phase with symptoms such as convulsions, consciousness disorders, shortness of breath, and cyanosis.More severe can lead to respiratory failure, heart failure, and death if not emergency in time.
Improperly processed cassava can cause poisoning.Photo: Istock
How to process safe and effective cassava tubers
Should choose fresh cassava tubers, not crushed, pests.Priority is given to sweet cassava, limiting the use of bitter cassava.Do not buy peeled cassava, because when exposed to air, toxins in cassava will increase.Wash the cassava root under the faucet to remove sandy soil, use a knife to peel the cassava crust, especially the pink or purple shell.Then cut off the two ends of cassava, where many toxins are concentrated.
In particular, it is advisable to soak cassava in clean water for at least 6 hours, preferably overnight and change water several times to remove toxins before the processing area.Can be soaked in cassava with rice water, diluted salt water or lemon juice to increase the effectiveness.
Although there are ways to eat fresh cassava, this is not recommended because it is difficult to ensure food safety.To ensure absolute safety when eating cassava, you should peel thoroughly and cook by steaming, boiling or other cooking methods.
Note when eating cassava
Long -term cassava, flexible cassava, bitter cassava and young cassava buds contain high content of toxic HCN, which can cause serious poisoning if eaten.To ensure safety, you should choose fresh, firm cassava tubers, no bitter taste and carefully processed before eating.Slice and drying cassava can help reduce toxins, but do not eat too much, especially when hungry.
To be safer, when eating cassava, you can dot with sugar or honey.The sweetness will help reduce the bitter feeling and somewhat neutralize toxins.However, if cassava is too bitter, it is best to leave because it can be harmful to health.Absolutely do not eat raw cassava or cassava is not well cooked, do not eat cassava when hungry, do not eat too much cassava in a time.Children, pregnant women and the elderly should limit eating cassava.