On a scale of 1-10, 1 being nuts and seeds which are generally regarded as no problem in moderate amounts, and 10 being gluten, what do you all think of yuca chips? I saw some at trader joe's that looked pretty good.
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used to be a big fan but after talking to scientists the saponins in them are very toxic to microvilli.......so I am not eating it now. |
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I'd be much less concerned with the yucca and more with the omega-6-bomb frankenfats they were (probably) fried in... |
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See here for my earlier question on how yucca compares to other tubers: http://bit.ly/e6mB3H |
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They are so good. I can't find a problem with then TJ's cassava chips because they are fried in palm oil. |
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If it is not properly prepared, cassava (yuca) can be quite toxic (with the caveat being that some specimens are more toxic than others, thus the distinction between "sweet" and "bitter" yuca, with the double caveat being that taste is not a reliable indicator of toxicity). Health effects of cassava consumption in south Ethiopia. From Wikipedia.com... "Cassava, an important food plant in Africa and South America, contains cyanogenic glycosides and, therefore, has to be washed and ground under running water prior to consumption." link text That being said, I do buy a small bag of yuca chips every few weeks or so (only other ingredients are palm oil and sea salt.) It just wouldn't be wise to make this a dietary staple. |
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Top with raw kraut smoked jalapeño and it's oh so good! |
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Stick to yuca boiled in water. Spray some Kosher salt. Not as addictive and very filling. Have with your bone broth soup. |
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After reading this thread, and the links above, I'd still like more definitive info on cassava/yuca/yucca (can we settle on one name/spelling for this?) myself, because I recently discovered THESE frozen delights at my local natural food co-op:
Cassava-crust empanadas from Cassava Bakery in Chicago Kind of pricey at $6 for two smallish ones, but so convenient--and they were effing GREAT! They came out of my oven looking pretty much exactly like that photo (including the caramelized leaking juices...yum!). The ingredients are pretty wholesome and paleo-friendly for dairy/starch eaters. Grass fed beef, nitrate-free bacon! One of the very few reasonably safe convenience foods I've found. (Note that a cassava crust is NOT flaky and light as a pastry crust would be, but more chewy and dense. Still, very pleasing.) I find lots of cassava preparations available at the many latin groceries in my area: waxed fresh roots, canned, frozen, etc. None of these come with ANY warnings about toxicity or safe preparation (cyanide is the hazard with these, apparently). The frozen ones, for example, just give instructions like "boil for 15-30 minutes until tender," etc. So I've always assumed--perhaps naively--that they've already been processed for safety. I prepared the fresh root for myself recently based on a youtube video, and all I did was peel, chop, and boil for about 45 minutes in salted water. No soaking, no fermenting or anything. I didn't get sick, as far as I can tell. |
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