Which substance is particularly dangerous when consumed uncooked?

• A. Cassava
• B. Rice
• C. Wheat
• D. Corn

Answer: (A)

Some foods can release toxins if they’re eaten raw because they contain compounds that only become hazardous when damaged or not properly processed. Cassava is the classic example: it contains cyanogenic glycosides that can release hydrogen cyanide when the tuber is chewed or not adequately peeled, soaked, fermented, and cooked. Hydrogen cyanide disrupts cellular respiration, so exposure can cause symptoms from dizziness and weakness to potentially life‑threatening toxicity if eaten raw or under-processed. Proper preparation—peeling, soaking, fermenting, drying, and cooking—significantly reduces or eliminates the cyanide content, making cassava safe to eat. The other staples—rice, wheat, and corn—do not carry this toxin in dangerous amounts, so they are not particularly hazardous when eaten uncooked.