Reasons for eating less sour and spicy cassava flour as much as possible

It is recommended to eat as little cassava as possible in sour and spicy noodles, as improper handling of cassava's natural toxins may pose health risks. Cassava contains cyanide glycosides, which may be converted into hydrogen cyanide without sufficient processing, leading to toxic reactions. Reasonable consumption requires attention to processing methods and intake. Cassava is a common staple crop in tropical regions, with its tubers rich in starch but naturally containing cyanogenic compounds. The flaxseed glycoside in fresh cassava skin and internal tissues can be hydrolyzed by enzymes to produce hydrogen cyanide, which can inhibit the cellular respiratory chain. High doses may cause dizziness, vomiting, and even respiratory distress. Traditional consumption methods require soaking, drying, or fermentation to degrade toxins, but industrial production of sour and spicy powder raw materials may have incomplete processing. Some small workshops use insufficiently processed cassava starch to reduce costs, which increases food safety hazards. Special populations need to be more cautious when consuming foods containing cassava. Pregnant women have lower activity of thiocyanate enzymes that metabolize cyanide in their bodies, and children who are lightweight and have weak detoxification abilities have a relatively higher risk of poisoning. Patients with chronic gastrointestinal diseases have impaired mucosal barrier function and increased absorption rate of toxins. Residents in areas with high incidence of endemic goiter may experience an increased inhibitory effect of thiocyanate on the thyroid gland due to a long-term low iodine diet. Occasional consumption of sour and spicy powder produced by legitimate manufacturers has a lower risk, but long-term and large intake of inferior products may cause chronic cyanide accumulation.

It is recommended to choose safer starch materials such as potatoes and sweet potatoes instead of cassava products in daily diet. When purchasing sour and spicy noodles, identify legitimate brand products and pay attention to whether the packaging has a food production license number. If discomfort symptoms such as numbness in the lips and palpitations occur after consumption, immediately stop eating and seek medical attention. Maintaining dietary diversity and avoiding long-term consumption of a single processed food can effectively reduce food safety risks. Special populations can consult professional nutritionists for advice before consumption.