Cassava and its medicinal purpose

Cassava root and its usefulness

Cassava Shrub of the Euphorbiaceae family, that has woody upright knotted stems which grow up to 2m high. Its root is a white tuber up to 1 m large and 20 cm in diameter.

Cassava is a nutritive plant valued in tropical countries. Cassava root contains Cynogenic glycosides which liberate hydrocyanic acid, a poisonous substance which makes it produce a severe toxicity when eaten raw, even causing death. This toxic substances disappear when the plant is cooked.

Constituents and indications:

Cassava has digestive, emollient (soothing and anti-inflammatory), and mildly astringent properties.

Tapioca which is made with cassava flour is easily digested, and highly recommended for gastritis, gastroduodenal ulcer, dyspepsia (excess of acidity). Tapioca is an Ideal food for weakened people who don’t have enough digestive capacities.

Tapioca can be used externally with lemon juice for furuncles, infected sores, and abscesses. It can also be used to heal an infection of the skin caused by streptococcus called Erysipeloid.