During pregnancy, avoid eating cassava. Cyanide substances in cassava when not cooked properly can negatively affect you and your developing baby. Raw or uncooked cassava is the most toxic and can cause food poisoning.

Avoid eating cassava after giving birth. A postpartum body is sensitive and in recovery. Cyanide substances in cassava, especially when undercooked, can release toxic hydrocyanic acid in the body.

Breastfeeding mothers should avoid eating cassava as it might contain cyanide substances, especially when undercooked or raw.

Cassava is not suitable for babies under the age of 11 months.