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You don't have to worry, but that's never stopped anyone before... According to https://www.sciencedaily.com/releases/2003/05/030514080833.htm, it's the roots and leaves that pose a problem. The most famous example of toxicity, from Uganda, was noted to stem from wild cassava, which contained more of the compounds than commercial offerings. It's also worth ...


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Short answer: If you are worried about something poisoning you don't compost it. Alternatively, you could neutralize the toxicity using the same methods as when eating cassava. The simplest way (used in West Africa) is to peel the roots, then soak them in water for three days. Long answer: It might help to start by explaining what "cyanide" ...


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