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                    [ArticleID] => 271039
                    [Title] => Villar wants DOH to say if cassava safe to eat
                    [Summary] => Sen. Manuel Villar called on the Department of Health (DOH) yesterday to issue a categorical statement regarding the edibility of cassava, which reportedly contains traces of cyanide in its natural state.


                    [DatePublished] => 2005-03-20 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1500820
                    [AuthorName] => Marvin Sy

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                    [ArticleID] => 269872
                    [Title] => What makes cassava poisonous?
                    [Summary] => 
Just how lethal can a native delicacy long enjoyed by Filipinos be?


Toxic experts are eyeing cyanide as the likely cause of the poisoning of at least 110 mostly grade-school children in Bohol after they ate tasty treats made from cassava flour last Tuesday. 


Thirty children died after eating the merienda. And recess will never be the same again.


According to the Plant Resources of Southeast Asia (PROSEA), a cassava’s tubers (roots) and leaves contain hydrocyanic acid (HCN).


                    [DatePublished] => 2005-03-11 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1724776
                    [AuthorName] => Rudy Fernandez and Sheila Crisostomo
                    [SectionName] => News Commentary
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                    [URL] => 
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HCN

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                    [ArticleID] => 271039
                    [Title] => Villar wants DOH to say if cassava safe to eat
                    [Summary] => Sen. Manuel Villar called on the Department of Health (DOH) yesterday to issue a categorical statement regarding the edibility of cassava, which reportedly contains traces of cyanide in its natural state.


                    [DatePublished] => 2005-03-20 00:00:00
                    [ColumnID] => 133272
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                    [AuthorName] => Marvin Sy

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                    [ArticleID] => 269872
                    [Title] => What makes cassava poisonous?
                    [Summary] => 
Just how lethal can a native delicacy long enjoyed by Filipinos be?


Toxic experts are eyeing cyanide as the likely cause of the poisoning of at least 110 mostly grade-school children in Bohol after they ate tasty treats made from cassava flour last Tuesday. 


Thirty children died after eating the merienda. And recess will never be the same again.


According to the Plant Resources of Southeast Asia (PROSEA), a cassava’s tubers (roots) and leaves contain hydrocyanic acid (HCN).


                    [DatePublished] => 2005-03-11 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1724776
                    [AuthorName] => Rudy Fernandez and Sheila Crisostomo
                    [SectionName] => News Commentary
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abtest

Villar wants DOH to say if cassava safe to eat

By Marvin Sy | March 20, 2005 - 12:00am

Sen. Manuel Villar called on the Department of Health (DOH) yesterday to issue a categorical statement regarding the edibility of cassava, which reportedly contains traces of cyanide in its natural state.

Headlines

What makes cassava poisonous?

By Rudy Fernandez and Sheila Crisostomo | March 11, 2005 - 12:00am

Just how lethal can a native delicacy long enjoyed by Filipinos be? Toxic experts are eyeing cyanide as the likely cause of the poisoning of at least 110 mostly grade-school children in Bohol after they ate tasty...

News Commentary