Cassava, a staple food for millions of Cameroonians, hides a concerning reality: it naturally contains cyanide. This information, although known for decades, continues to raise concerns about its impact on public health.
Originally from South America, cassava was introduced to Africa in the 16th century by Portuguese colonizers. Its robustness and ease of cultivation made it a solution for quickly feeding populations. However, all parts of the plant contain linamarin, a cyanogenic glycoside, a natural form of cyanide. Cooking reduces the presence of this poison, but never completely eliminates it.
In 1982, a United Nations conference held in Togo highlighted the risks associated with regular cassava consumption. Scientists at the time emphasized the chronic exposure to cyanide that it caused. These studies, although available, remain largely unknown to the general public.
Regular ingestion of small doses of cyanide can have insidious health consequences. Cyanide crosses the blood-brain barrier and disrupts the functioning of neurons, affecting memory, learning and nerve transmission. In regions of Cameroon where cassava consumption is high, health problems such as thyroid disorders, goiters and partial paralysis have been observed.
Cassava also has a high glycemic index, which can promote type 2 diabetes and obesity. In addition, it is poor in essential nutrients, which can lead to long-term deficiencies.
If our ancestors consumed cassava without apparent adverse effects, it is because they used rigorous traditional preparation methods, such as prolonged soaking, fermentation and sun drying, to reduce the cyanide content. In addition, their diet was more diverse. Today, the consumption of refined and rapidly processed cassava, combined with a limited diet, can lead to an accumulation of cyanide in the body.
The goal isn't to completely eliminate cassava from our diet, but rather to adopt a more conscious approach. Reducing consumption, diversifying carbohydrate sources, returning to traditional preparation methods, and combining cassava with foods rich in sulfur, such as garlic and onion, are simple measures that can help reduce health risks.
