The headline you shared appears to refer to a claim about a food that is dangerous if prepared incorrectly but still eaten by hundreds of millions of people. It is most commonly associated with cassava (also called manioc or yuca).
Cassava is a major staple food for hundreds of millions of people, especially in parts of Africa, Asia, and Latin America. However, raw or poorly processed cassava can contain cyanogenic compounds that release cyanide, which can cause poisoning. Traditional preparation methods—such as soaking, fermenting, drying, and cooking—help reduce these toxins.
Key points:
- Cassava itself is not “deadly” when properly prepared.
- The risk comes from eating high-cyanide cassava that has not been processed correctly.
- Cassava poisoning outbreaks have occurred, particularly during food shortages or when processing methods are inadequate.
- Safer preparation practices greatly reduce the risk.
Other foods can also be dangerous if mishandled (for example, certain wild mushrooms or improperly prepared seafood), but calling one food “the world’s deadliest” is usually a sensationalized headline rather than a scientific classification.
If you want, I can also summarize the full article-style version about cassava: why people eat it, how it becomes toxic, and how to prepare it safely.
