Cassava

What is Cassava?

Cassava, also known as yuca or manioc, is a starchy root vegetable widely used in tropical regions. It is a major source of carbohydrates and is often processed into flour, tapioca, or used as a staple in dishes like cassava cakes or fufu. Cassava is known for its neutral flavor and versatility in cooking.

Why Do I Have an Intolerance to Cassava?

Intolerance to cassava may arise from its high levels of certain compounds, such as cyanogenic glycosides, which can be toxic if not properly prepared. Inadequate processing can lead to the release of cyanide-like substances that may cause adverse reactions. Cassava is rich in fiber and carbohydrates, which can be difficult for some individuals to digest, leading to gastrointestinal discomfort or intolerance.

What Can I Do About It?

To manage intolerance, ensure that cassava is thoroughly cooked, as proper preparation reduces its toxic compounds. If you experience discomfort, consider avoiding cassava and products made from it. Explore alternative sources of carbohydrates like potatoes, rice, or quinoa.