Tropical tubers.......

I'm not talking about YouTubers.  I'm talking tapioca.  Tapioca is the starch extracted from the Cassava plant.  This is a highly toxic plant and can be fatal for humans and animals if not prepared properly and yet half a billion people around the world still use this super starchy, poisonous tuber and foods containing it.

Tapioca a.k.a. Cassava plant, manioca, mandioca, Brazilian arrowroot, and yuca dates back 12,000 years to South America while today, Thailand is the highest importer of Cassava and Nigeria is the greatest manufacturer.

Tapioca can be made into chips, ground into flour, baked into crackers and breads, and grated.  While tapioca is gluten-free, it is also heavy in calories.  The process to form the Cassava pearls that you see in the US is an extremely important process.  The moistened starch has to be pressed through a sieve, either small or large depending what the finished result will be used for.  The most important goal is to properly treat the plant to avoid cyanide poising but in reality only between 80% to 95% cyanide loss occurs even under the best circumstances.

Cyanide poising (linamarin and lotaustralin) can occur with improperly treated Cassava plants.  Rapid pulse, rapid respiration, dizziness, headaches, vomiting, convulsions, confusion, thyroid problems, neurological problems, pain, and diarrhea are all symptoms of cyanide poisoning.  This is a cheap source of starch and carbohydrates but I'm not sure the risk/benefit ratio is worth eating it.

Back in 2010, a total of 27 children died and more than 100 children became ill after eating Cassava at a Philippine school.  You can read about that here.  The Japanese Ministry of Health prohibits the use of Cassava plant in any form for human consumption.  There have also been recalls on many food items containing Cassava plant (tapioca) all over the world, as well as illnesses and deaths.

The proof is in the pudding.  Here are a few tips to hopefully help you avoid eating toxic Cassava if you prepare it yourself.  You will have to take your chances if it is an included ingredient in foods you are buying.  Always check the labels on your food.  Prolonged soaking, boiling, peeling, grating, and then sun drying are all necessary to encourage fermentation.  The smaller the piece, the better.  Many nutritionist and dietitian do not recommend Cassava-containing foods.