CASSAVA AND WHY YOU SHOULD EAT IT MORE, AND HOW

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Status: In Progress  |  Genre: Non-Fiction  |  House: Booksie Classic
CASSAVA AND WHY YOU SHOULD EAT IT MORE

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CASSAVA , WHY AND HOW.

Submitted: July 26, 2017


Note: Do not eat #raw cassava, nor drink the broth that results from its cooking (for both leaves and tubers).
Any adent listener has heard cassava fights cancer. This is how: Once the cooked cassava is consumed, its vitamin B17 combines in the normal cell with an enzyme Rhodanese which breaks down the B17 into three sugars. However, the cancer cell which is an immature cell, has a different enzyme, beta-glucosidase, which breaks the B17 into glucose, benzaldehyde and hydrocyanic acid. The later acts like an LTTE cyanide capsule, killing the cancer cell. Cassava is good for all cancers including prostate.

Its also important to note:
*never eat cassava at the same time you are using ginger.
*when peeling cassava, discard any that shows a blue line. That cassava is poisonous (too much cyanide).
*its fatal to eat bitter cassava species (they have too much cyanide). Read Chapter