I'm researching cyanide for a biology project and noted that one of the largest sources of carbohydrates in the tropics is the cassava root -- which I previously researched as a food that contains a cyanogenic glycoside that is metabolized into hydrogen cyanide.
Most of the sources I reviewed claimed that, while boiling the cassava, the cyanogenic glycosides were broken down into components such hydrogen cyanide, which made the plant safer to consume. I have a limited understanding of chemistry and can't resolve why this is considered a safe way to cook the plant.
My research indicates that inhalation of hydrogen cyanide is significantly more toxic than the oral route, so why would this method be considered beneficial? Not sure why this is considered safer, unless the information I've found is not correct. Any help in putting this together would be appreciated. Thanks!