The Silent Killer on Your Dinner Plate: Why Millions Are Eating the World’s Deadliest Food

sophisticated, time-consuming methods to render the tuber safe. This is not a task of minutes, but of days. The tubers must be peeled, washed, and then subjected to extended soaking—often for as long as 24 to 48 hours—to allow the cyanogenic compounds to leach out into the water. In many cultures, the process also includes fermentation, grating, and continue reading …