Why can't we eat more cassava flour

Cassava flour should not be consumed in excess mainly because it contains cyanide glycosides, which may pose a risk of cyanide poisoning. Excessive intake may lead to symptoms such as dizziness, nausea, and vomiting, and long-term overdose may also affect thyroid function. Cassava flour is processed from cassava roots and stems, and untreated raw cassava contains natural cyanogenic glycosides. After ingestion by the human body, cyanide glycosides are broken down in the intestine to produce hydrogen cyanide, which can inhibit cellular respiratory enzyme activity and cause tissue hypoxia. Mild poisoning may manifest as headache and fatigue, while severe poisoning may result in difficulty breathing or even coma. Traditional processing methods such as soaking, sun drying, fermentation, etc. can reduce the content of cyanogenic glycosides, but there are still safety hazards in homemade or non standardized cassava flour. Some populations are more sensitive to cyanide. Excessive intake of cassava flour by individuals with thyroid dysfunction may worsen the condition, as cyanide metabolites can interfere with iodine absorption. Pregnant women, children, and those with weaker digestive function need to control their intake more. Cassava flour produced by legitimate manufacturers on the market is usually detoxified, but it is still recommended to control the daily consumption within 100 grams and avoid consuming large amounts for multiple consecutive days. When consuming cassava flour, it is recommended to pair it with foods rich in sulfur amino acids, such as eggs and soy products, which can help promote cyanide metabolism. If discomfort symptoms such as numbness in the lips occur, consumption should be stopped immediately. Special populations should consult nutritionists to develop personalized dietary plans to ensure balanced nutrition and food safety.