I'd like to use Tapioca Flour (from the Cassava root) for cooking. However, I'm wary of ingesting cyanide from the tapioca flour. I emailed a seller of the flour about my concerns & was told they have the sample lab tested for safety and that the sample was safe. They were unwilling to explain how the product is made safe. Does anyone know how that is done (e.g., boiling or fermenting)? Is there anything I can do at home to ensure the stuff is safe?
If you are talking about cyanide form found in foods, processed cassava flour doesn't have it. But that form is actually beneficial for us. It is in a form, that need to be activated by certain enzymes, which are made in significant amounts just by cancerous cell, and not by normal. I take about ten apricot kernel seeds a day (5 in the morning and 5 at night) to prevent cancer. And it lowers blood pressure for people who have to high. I happen to have low anyway, but in such a small amount it doesn't affect me in a bad way. Here is the list of high and low amounts of it in foods
http://www.vitaminb17.org/foods.htm If you are interested in the topic read more about it in books such as Laetrile Case Histories; The Richardson Cancer Clinic Experience by John Richardson, World Without Cancer: The Story of Vitamin B17 by Edward Griffin, Alive and Well: One Doctor's Experience With Nutrition in the Treatment of Cancer Patients by Philip Binzel
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