This week's discussion about cassava fermentation seems like a step forward, but feels like it's missing an important point: in the absence of refrigeration, fermentation is *not optional*. Either you ferment your food, or it gets fermented for you (which we call 'rotting').
There are 'sweet' varieties with far less cyanide content but yeah, traditionally it has to be some combination of soaked/washed/dried/fermented/powdered
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Anyway, here's a good summary https://twitter.com/Scholars_Stage/status/1083098047314223104 …
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. Banned in Sweden. SubGenius, Zhuangist, white-hat troll. Defrocked mathematician. Brain problems.