3. Cassava
Cassava, a root vegetable common in Africa, Asia, and South America, naturally produces cyanide compounds. Eating it raw or undercooked can lead to cyanide poisoning, which may cause dizziness, headaches, or even death. The safe way to consume cassava is to peel it, soak it in water, and then boil, bake, or fry it thoroughly. Fermentation is also used in traditional methods to reduce toxins.
How to enjoy without risk: Always peel, soak, and cook cassava fully before eating.