Cassava can be poisonous if prepared wrong

A staple food for millions of people worldwide is also a ticking chemical time bomb. Raw cassava root contains massive amounts of linamarin, which rapidly converts to deadly cyanide upon digestion. It must be meticulously soaked, fermented, or thoroughly cooked to be rendered safe. Skipping a step in the recipe doesn't just result in a bad meal, it results in a fast track to the grave.