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Botalically called Manihot esculenta, cassava is also called manioc, yuca, balinghoy or kamoteng kahoy (in the Philippines), tabolchu(in Northeast India (Garo Hills)), mogo (in Africa), mandioca, tapioca-root, kappa (predominantly in India) and manioc root, a woody shrubof the Euphorbiaceae (spurge) family native to South America, is extensively cultivated as an annual cropin tropicaland subtropicalregions for its edible starchy tuberous root, a major source of carbohydrates. It differs from the similarly spelled yucca, an unrelated fruit-bearing shrub in the Asparagaceaefamily. Cassava, when dried to a powdery (or pearly) extract, is called tapioca; its fermented, flaky version is named garri.
Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava, while Thailand is the largest exporting country of dried cassava.
Cassava is classified as sweet or bitter. Farmers often prefer the bitter varieties because they deter pests, animals, and thieves. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritionalfactors and toxins. It must be properly prepared before consumption. Improper preparation of cassava can leave enough residual cyanideto cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis. The more toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine in some places.
Cassava roots are very rich in starchand contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g). However, they are poor in proteinand other nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine) but deficient in the amino acid methionineand possibly tryptophan.
Cassava was a staple food for pre-Columbian peoples in the Americas and is often portrayed in indigenous art. The Moche people often depicted yuca in their ceramics. Cassava was introduced to Africa by Portuguese traders from Brazil in the 16th century. Maizeand cassava are now important staple foods, replacing native African crops. Cassava is sometimes described as the 'bread of the tropics' but should not be confused with the tropical and equatorial bread tree(Encephalartos), the breadfruit (Artocarpus altilis) or the African breadfruit (Treculia africana).
Cassava, yams(Dioscoreaspp.) and sweet potatoes (Ipomoea batatas) are important sources of food in the tropics. The cassava plant gives the third highest yield of carbohydrates per cultivated area among crop plants, after sugarcaneand sugar beets.
In Tamil Nadu, India, the National Highway 68 between Thalaivasaland Atturhas many cassava processing factories alongside it—indicating a local abundance. Cassava is widely cultivated and eaten as a staple food in Andhra Pradesh and in Kerala.
In the subtropical region of southern China, cassava is the fifth-largest crop in term of production, after rice, sweet potato, sugar caneand maize. China is also the largest export market for cassava produced in Vietnam and Thailand. Over 60% of cassava production in China is concentrated in a single province, Guangxi, averaging over 7 million tonnes annually.
Culinary Uses
When you boil “Manioc”, remember never to close the lid. Always keep it open.
Remember not to eat or drink ginger containing food and beverages at least 8 hours after you eat “Manioc”.
Cassava-based dishes are widely consumed wherever the plant is cultivated; some have regional, national, or ethnic importance.Cassava must be cooked properly to detoxify it before it is eaten. Cassava can be cooked in many ways. The soft-boiled root has a delicate flavor and can replace boiled potatoes in many uses: as an accompaniment for main dishes or made into purées, dumplings, soups, stews, gravies, etc. This plant is used in cholent in some households, as well. Deep fried (after boiling or steaming), it can replace fried potatoes, bringing a distinctive flavor. In Brazil, detoxified manioc is ground and cooked to a dry, often hard or crunchy meal which is used as a condiment, toasted in butter, or eaten alone as a side dish.
In the Philippinescassava cake is one of the most popular and enjoyed homemade delicacies or Kakanin. Made from grated cassava (Kamoteng Kahoy), the root crop is mixed with coconut milk, eggs, butter and topped with a creamy milk mixture. It is also called cassava bibingka.
Fried cassava
Fried cassava is a typical substitute for French fries in Brazil, Venezuela, Colombia, Ecuador, and several Central American countries including Panama, also in Malaysia.
Aborigin tribes in Venezuela grind and press the yuca root to expel the yare (toxic juice) and make a coarse meal that is spread on a circular flat stone, to make tortas(round flat breads). This is a staple food across the country and is eaten as a carbohydrate source. When it is topped with cheese and brown sugar (papelon) it is called naiboa.
Medicinal use
Can cassava leaves and roots extract provide the elusive cure for colon, prostate and bladder cancers? Can tiny tubes made from cassava root extract help treat angina and prevent some of the side-effects of existing treatments?
Cassava root has been promoted as a treatment for bladder and prostate cancer. However, according to the American Cancer Society, "there is no convincing scientific evidence that cassava or tapioca is effective in preventing or treating cancer".
Cassava roots and leaves should not be consumed raw because they contain two cyanogenic glucosides, linamarin and lotaustralin. Societies that traditionally eat cassava generally understand some processing (soaking, cooking, fermentation, etc.) is necessary to avoid getting sick. Brief soaking (four hours) of cassava is not sufficient, but soaking for 18–24 hours can remove up to half the level of cyanide. Drying may not be sufficient, either.
A safe processing method used by the pre-Columbian indigenous people of the Americas is to mix the cassava flour with water into a thick paste and then let it stand in the shade for five hours in a thin layer spread over a basket. In that time, about 83% of the cyanogenic glycosides are broken down by the linamarase; the resulting hydrogen cyanide escapes to the atmosphere, making the flour safe for consumption the same evening.
Consuming manioc for prevention and treatment of cancer even in the terminally ill is not new, and is practiced in many parts of the world, Dr. Cynthia Jayasuriya said last week. Sri Lankan Dr. Cynthia Jayasuriya, 76, a retired ENT specialist, does not treat cancer and makes no money from propagating the use of manioc or other foods such as apricot which contains Vitamin B 17, proven to kill cancer cells in the body, leaving the afflicted person well again.
Since Dr. Jayasuriya revealed to the media recently that she had experimented with eating manioc and was cured of cancer which she had for a decade, while her writing has been monitored on email. She has received the attention of people from many parts of the world. She’s embarrassed by her new popularity, and requested we carry no photograph of her. “It’s humanitarian,” she said.
Dr. Jayasuriya cites the studies of Filipino Professor Manuel Navarro. Self effacing Dr. Navarro just lists himself as “MD” but his research and success makes him one of the top oncologists in the world. Dr. Jayasuriya got to know of Dr. Navarro through Dr. Larry Von of USA.
What we call manioc (Sinhala mayyokka) is also known as cassava and tapioca in other parts of the world. A native of the Amazon, it was also known in Africa before colonial times.
Dr. Navarro has said that manioc is an effective low-cost treatment to help reverse cancer growth. His advice is to take about a four inch average size cassava root, wash and peel off only the outer brown skin and blend it in a blender with two cups or 16 ounces of distilled water. The blending at high speed should be for just for two minutes. Pour the “Cassava Milk” into a wide mouth glass storage bottle, and cool in a refrigerator.
When it settles, all the dissolved starch will stay at the bottom; there will be nearly two cups of clear liquid on top. Drink one half of it (one cup) in the morning before breakfast and other cup in the early evening. The taste will be slightly bitter being the base of the B-17. To counter the bitterness, concentrated fruit juice or flavour can be added.
Consume only about four inches of the root the first day, and each day, thereafter add half an inch more. One day, a few minutes after taking the liquid, you will feel dizzy. Count that as your limit and tolerance level. The next day take an inch less. Dr. Navarro has said, “It kills cancer, and be careful not to exceed the limit. It should not be given to children.”
He also said that it is not deadly “cyanide” and it is only Amygdaline (B-17) which is somewhat similar in formula to cyanide, but lacks an “h” factor of the cyanide formula. Amazingly, cancer cells being non aerobic, do produce within themselves that missing “h” factor. Thus, only the cancer cells are poisoned as they touch the B-17! But all other cells are left untouched.
Little or no cancer
South American Indians living in the heights of the central mountain areas eat maize (corn) as their staple food. They never have cancer as corn contains large amounts of B-17. A Lankan doctor said that in places in Africa where tapioca is the staple food, there are no known cases of cancer, but deaths from AIDS are high.
Dr. Jayasuriya had had her left kidney and ureter (tube which leads from the kidney to the bladder removed and part of her bladder was cut out. For seven and a half years she was well before the cancer appeared again, necessitating surgery. At that stage, Dr. Jayasuriya, knowing that almond, the kernel of apricot is high in B-17 and used in treating cancer, searched the internet and found that manioc is also high in B-17.
Dr. Jayasuriya consumed about a 100 grams of manioc, three times a day. In the morning, she ate it boiled and in the afternoon and night, as a curry. She advises that manioc should be boiled, covered with water to the top of the utensil, left open. Old manioc must not be used and ginger should not be consumed even as ginger biscuits eight hours before and after consuming manioc.
Dr. Navarro has said that his treatment of patients with Laetrile-amygdalin in cases of terminal cancer are comparable or superior to results obtained with the use of the more toxic standard cytotoxic agents, an extract from World Without Cancer by Edward Griffin.
Dr. Jayasuriya has been asked whether eating manioc when a patient is on chemotherapy or radiotherapy, or some other form of treatment is harmful. Her answer was that no tests had been carried out on any such harmful effects, but those who had dared to consume manioc while on such therapy had very good results.
Dr. Jayasuriya recounted some of the people she knew who had spent very large sums of money for the treatment of cancer with injections and other forms of therapy but they suffer and die.
Manioc is available in the USA, got down from Mexico and Dr. Jayasuriya had cooked manioc in California for her grand children who are living there.
“My sister (in Melbourne) had had cancer for many years until it was detected and the surgeon examined all internal organs to rid her of possible cancer cells. Emails coming from her conform to web messages from all developed and developing countries that papaya (papaw in Sri Lanka) is an effective cure for cancer. Only, it must be taken regularly. Also, that soursup (Sinhala: katu athar or anodha) is. Other sources say that aloe vera (Sinhala: komarika) steamed and the jelly eaten is a cure for cancer,” she said. Perhaps such nutrients must be taken regularly and when in combination is more effective. A Sri Lanka oncologist had told Dr. Jayasuriya that her work will result in the local price of manioc going up. She replied that local farmers in the dry zone (manioc does not need much water) will get more money.
Perhaps these nutrients must be taken regularly.
Rick Cantrell, PhD, MD, PsyD says that the treatment for cancer is a $120 billion industry in the United States and $600 billion a year in the world.
Dr. Cantrell: “A successful cancer case according to the American Cancer Society and the American College of Oncology and Haematology means that the person survives for five years. Both the American Cancer Society and the American College of Oncology and Haematology admit that a person is likely to survive cancer for seven to 10 years even if they do absolutely nothing. Of course, only the doctors get those magazines – not you, the cancer patient.
Health benefits of Manioka
Reported to be antiseptic, cyanogenic, demulcent, diuretic and poison, plant is a folk remedy for abscesses, boils, conjunctivitis, diarrhea, dysentery, flu, hernia, inflammation, marasmus, prostatitis, snakebite, sores, spasm, swellings of testicles.
Various literature studies also have mentioned various uses of this plant like the leaves can be used as a styptic, while the starch mixed with rum has been used for skin problems, especially for children.
Cassava and colon cancer
Also, Indonesian researchers have established the anti-cancer activity of cassava leaves against colon cancer cell.
The researchers concluded: "Cassava leaves have anticancer activity against colon cancer cells WiDr. In addition, the boiling process does not reduce the anticancer activity on cassava leaves."
They explained: "Cancer is a global health problem with an increasing number of sufferer each year. While the three main cancer is most often detected are lung cancer, breast cancer, and colon cancer. Consumption of fruits and vegetables is known to reduce the risk of colon cancer, though it is still being debated. Cassava leaves rich in essential nutrients for the body; such as carbohydrates, vitamin A, vitamin C, iron, calcium, and phosphorus. Cassava leaves themselves are consumed as a vegetable. It is also used by the people of Indonesia to treat various diseases, including as a food ingredient that is believed to function as an anti-cancer. However, not much research on the anti-cancer activity of cassava leaves, especially in colon cancer.
Cassava root as possible cure for prostate and bladder cancer
Meanwhile, another research published in Journal of Pharmaceutical Technology has queried the use of cassava root as cure for prostate and bladder cancer.
The researchers from the Urology Department, Colombo South Teaching Hospital, Kalubowila, Dehiwela, Sri Lanka, in the study titled "Does cassava help to control prostate cancer? A case report" wrote: "Natural products are getting popular among patients as therapy for many diseases. However these remedies should be proven scientifically as some may be hazardous with no proven benefits. Cassava root, used as a carbohydrate rich food in many countries is promoted as a cure for prostate and bladder cancer. Serum prostate specific antigen is a sensitive tumour marker, which corresponds to the activity of malignant cells in patients with acinar adenocarcinoma of prostate.
"We report a patient with hormone-resistant prostate cancer whose serum PSA level continued to rise despite consumption of large quantities of boiled roots of cassava indicating its ineffectiveness in controlling the prostate cancer. Though this is a single case, it provides guidance to health care workers who look after patients with castration-resistant prostate cancer in the absence of more comprehensive research on cassava and its effectiveness on prostate cancer."
The researchers further explained: "Both cassava root (tuber) and leaves are used as herbal medicine especially in Africa and South America. Although it has not been used in the past by native physicians of India and Sri Lanka in their traditional medical therapies like 'Ayurveda', in recent times boiled roots of cassava is being promoted as a potential cure for prostate and bladder cancer in Sri Lanka.
"Linamarin, the main cyanogenic glucoside in manioc has been shown to cause toxicity to malignant cell lines. A nested case control study conducted in India to identify the effect of dietary factors on causation of breast cancer using food frequency questionnaires has shown that consumption of tapioca is associated with a decreased risk of developing breast cancer.
"The cyanogenic glucosides (linamarin and lotaustralin) in cassava leads to the production of amygdaline or vitamin B-17 which is claimed to kill cancer cells by those who promote cassava as an anti-cancer agent. However two case-control studies from India have shown that cassava consumption is associated with a higher risk of colorectal and pancreatic carcinoma. In addition cassava may cause ataxic polyneuropathy, amblyopia and tropical pancreatitis as reported in several case reports from India and Nigeria. Therefore it is prudent that we determine both the safety and efficacy of cassava in treating prostate cancer before it is promoted as a treatment.
"Despite clinical and analytical limitations, PSA is an effective surrogate marker of cancer activity of already diagnosed cases of acinar adenocarcinoma of prostate. This patient's cancer was treated with accepted and proven forms of treatment in a stepwise manner and as expected, PSA levels varied accordingly with each form of treatment.
This predictable response was confirmatory of its applicability as an efficient marker of malignant cell activity of this patient. However the PSA level rose while on cassava indicating its ineffectiveness in controlling the cancer.
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