Hi. I use tapiaca starch (made from cassava root) in my cooking and also make desserts with frozenn grated cassava sometimes. It is a helpful substitution with my cooking because I can not have eggs, dairy, gluten, or soy. Cassava is very sticky and binds things together when used in baking. I heard somethings about cassava being bad to eat if you have low thyroid, but my doctor said it was OK. I also read that the cassava root should not be eaten raw because of a harmful toxin, but it is OK cooked. I'm just wondering if the toxin is still present but in such small amount that they say it is OK. They also say the mecury in vaccinations is "OK" because of the small amount and we all know how that stuff effects us! Just wondering if anyone knows anything about the toxin in uncooked cassava. I don't really feel bad when I eat it, but it could be accumulative like some food sensitivities.
thanks,
chigirl