Cassava tubers contain a certain amount of flax aglycone and flax aglycone enzyme. Some people think that roasting and cooking will lose toxicity, but the result is poisoning.
The reason of poisoning is that the eaten cassava releases hydrocyanic acid after being explained by water in the gastrointestinal tract. Hydrocyanic acid is absorbed by the intestine and enters the blood. It can combine with cytochrome oxidase of cells, so that although red blood cells can still carry oxygen to various tissues of the body, tissues and cells cannot use oxygen, resulting in suffocation in cells and severe hypoxia in the body. At the same time, hydrocyanic acid itself may also damage the respiratory center and the motor center. Therefore, after poisoning, there are generally symptoms such as nausea, vomiting, dizziness, dizziness, headache, abdominal pain, facial expression fear, etc. In severe cases, pale face, cold skin, shortness of breath, limb convulsions, and death due to respiratory failure.
In cassava producing areas or other places where cassava is eaten, health and disease prevention propaganda should be carried out, and eating methods should be paid attention to. Adults should not eat more at a time, especially when they are on an empty stomach, and children should be forbidden to eat.