Sick After Eating Cassava? Why It Is Toxic + Medically Approved Next Steps

Cassava is a staple food for more than 800 million people worldwide. It's used to make foods like tapioca, cassava flour, garri, and fufu. When prepared properly, cassava is safe and nutritious. However, if it's eaten raw or prepared incorrectly, cassava can be toxic.

If you feel sick after eating cassava, it's important to understand why this can happen, what symptoms to watch for, and what to do next.

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Why Cassava Can Be Toxic

Cassava naturally contains compounds called cyanogenic glycosides, mainly linamarin and lotaustralin. When cassava is raw, undercooked, or improperly processed, these compounds can release cyanide in the body.

Cyanide interferes with your cells' ability to use oxygen. In large amounts, this can become life-threatening. In smaller or repeated exposures, it can still cause significant illness.

There are two main types of cassava:

• Sweet cassava – Contains lower levels of cyanogenic compounds but still must be cooked.
• Bitter cassava – Contains much higher levels and must be soaked, fermented, dried, and thoroughly cooked before eating.

Even "sweet" cassava is not safe to eat raw.

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How Cassava Poisoning Happens

Cassava toxicity usually occurs when:

• Raw cassava is eaten
• Cassava is undercooked
• Bitter cassava is not soaked or fermented long enough
• Cassava flour is made improperly
• Large amounts are consumed during food shortages
• People rely heavily on cassava without enough protein in their diet

Protein helps the body detoxify small amounts of cyanide. Diets very low in protein can increase the risk of complications.

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Symptoms of Cassava (Cyanide) Poisoning

Symptoms can start quickly—sometimes within minutes to a few hours—especially if a large amount was consumed.

Mild to Moderate Symptoms

• Nausea
• Vomiting
• Diarrhea
• Stomach pain
• Headache
• Dizziness
• Weakness
• Rapid breathing

If you're experiencing loose or watery stools after eating cassava, using a diarrhea symptom checker can help you understand whether your symptoms require immediate medical attention.

Severe Symptoms (Medical Emergency)

• Shortness of breath
• Confusion
• Seizures
• Loss of consciousness
• Low blood pressure
• Irregular heartbeat
• Cardiac arrest

Severe cassava poisoning is rare in places where food preparation standards are followed, but it can happen—especially with bitter cassava or during food insecurity situations.

If someone develops severe symptoms, call emergency services immediately.

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Long-Term Effects of Repeated Cassava Toxicity

In communities where cassava is a dietary staple and not processed correctly, chronic exposure can lead to serious health problems.

1. Konzo

A neurological disorder causing:

• Sudden, permanent weakness in the legs
• Difficulty walking
• Muscle stiffness

Konzo is linked to prolonged cyanide exposure and low-protein diets.

2. Tropical Ataxic Neuropathy

This condition can cause:

• Nerve damage
• Vision problems
• Hearing loss
• Balance issues

These chronic conditions typically occur in areas where cassava is a primary food source and processing is inadequate over long periods.

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What To Do If You Feel Sick After Eating Cassava

Your next steps depend on the severity of your symptoms.

Step 1: Assess Your Symptoms

Ask yourself:

• Did I eat raw or undercooked cassava?
• How much did I eat?
• Are symptoms mild or severe?
• Is anyone else who ate it feeling sick?

Step 2: For Mild Symptoms

If you have mild nausea, diarrhea, or stomach discomfort:

• Drink plenty of fluids (water or oral rehydration solutions)
• Rest
• Avoid alcohol
• Avoid eating more cassava
• Eat small, bland meals

Monitor your symptoms closely over the next 24 hours.

Step 3: Seek Immediate Medical Care If You Have:

• Trouble breathing
• Severe weakness
• Confusion
• Seizures
• Fainting
• Chest pain
• Persistent vomiting
• Symptoms worsening instead of improving

Cyanide poisoning can progress quickly. It is always better to seek medical care early if symptoms feel concerning.

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How Doctors Diagnose Cassava Toxicity

If you go to the hospital, a doctor may:

• Review what and how much you ate
• Ask about timing of symptoms
• Check oxygen levels
• Monitor heart rate and blood pressure
• Order blood tests

In severe cases, doctors can administer antidotes for cyanide poisoning, such as hydroxocobalamin. These treatments are highly effective when given promptly.

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How to Safely Prepare Cassava

Prevention is key. Proper preparation removes most cyanogenic compounds.

Safe Preparation Steps:

• Peel completely – The peel contains higher toxin levels.
• Soak in water for several hours (especially bitter cassava).
• Ferment when appropriate.
• Boil thoroughly (at least 15–30 minutes).
• Discard soaking or boiling water.
• Do not consume raw cassava or raw cassava juice.

Cassava leaves also contain cyanogenic compounds and must be cooked properly before eating.

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Who Is at Higher Risk?

Certain groups may be more vulnerable to complications from cassava toxicity:

• Children
• Pregnant women
• People with low-protein diets
• Individuals in food-insecure regions
• People eating bitter cassava without proper processing
• Those with thyroid disorders (chronic exposure may worsen thyroid function)

If you fall into one of these categories, extra caution is important.

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When to Speak to a Doctor

You should speak to a doctor if:

• Symptoms last more than 24 hours
• You feel weak or dizzy
• You develop neurological symptoms
• A child or elderly person is affected
• You are pregnant
• You suspect large amounts were consumed
• You are unsure how the cassava was prepared

Even if symptoms seem mild, it is always appropriate to consult a healthcare professional if something feels "off." Cyanide toxicity can escalate, and early evaluation provides peace of mind and safety.

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Is Cassava Safe to Eat?

Yes—when prepared correctly.

Cassava is:

• A major global food source
• Gluten-free
• High in carbohydrates
• A source of vitamin C and resistant starch

The key is preparation. Most cassava-related illness occurs when traditional processing steps are skipped or shortened.

In countries with food safety standards, commercially prepared cassava products are generally safe.

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Bottom Line

If you feel sick after eating cassava, don't panic—but don't ignore symptoms either.

Cassava contains natural cyanide-producing compounds. When eaten raw or improperly prepared, it can cause symptoms ranging from stomach upset to serious poisoning.

Remember:

• Mild nausea and diarrhea may resolve with hydration and rest.
• Severe symptoms like breathing trouble or confusion require emergency care.
• Chronic exposure can cause long-term neurological problems.
• Proper peeling, soaking, fermenting, and cooking make cassava safe.

If you're unsure whether your symptoms are serious, consider starting with a free online diarrhea symptom checker and monitor how you feel. Most importantly, speak to a doctor immediately if symptoms are severe, worsening, or concerning in any way.

Cassava can be a healthy part of your diet—but only when it's prepared safely and handled with care.