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Reply to "yucca/cassava and cyanide poisoning if improperly cooked... how much is too much?"
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[quote=Anonymous]I found this: “ Do not eat it raw. You may have heard that yuca contains cyanide. This is true, but there is no cause for concern when purchasing yuca in the U.S. The yuca sold here is the sweet variety found in the Caribbean and Central America. The toxin levels in sweet yuca are low enough that peeling and cooking the yuca removes those toxins. The bitter variety of yuca, which comes from Africa, is higher in cyanide and requires hours of soaking and cooking before eating. In other words, if you are buying it here in the U.S., you are good with just peeling it and cooking it until tender.” Was the yucca soft/cooked through when you ate it? I’d assume so, because eating hard yucca isn’t fun. [/quote]
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