The “bitter” variety concentrates cyanogenic glycosides.

When the root is grated or bitten, enzymes release cyanide — the same poison famous in spy stories.

Without proper boiling or fermentation, the compound remains in the food.

Why do cases of poisoning occur?

Lack of fuel or water for cooking in poor regions.

Emergency harvests during times of famine.

Lack of knowledge of traditional preparation techniques.

Konzo: A Little-Discussed Disease

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