1

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Yuca chips.....

Answered on August 19, 2014
Created March 16, 2011 at 3:32 AM

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.

C56baa1b4f39839c018180bf63226f7d

(3499)

on February 17, 2012
at 11:31 PM

That 15 minute boiling is the process by which you neutralize the glycosides, for a "sweet" varietal. The HCN is released through enzyme action, into the cooking water and the air.

3c6b4eed18dc57f746755b698426e7c8

(5152)

on February 17, 2012
at 02:06 AM

Quilt, any reference on this? Ur saying yuca has saponins that other tubers don't have? For example, yams, sweet potatoes, potatoes, taro, etc.?

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on March 29, 2011
at 02:58 PM

I can find a problem: THEY ARE AKIN TO CRACK IN TERMS OF ADDICTIVENESS. Oh man. Danger.

64433a05384cd9717c1aa6bf7e98b661

(15236)

on March 16, 2011
at 06:01 PM

yeah I got the cassava ones from trader joes and may have polished off the whole bag in a bout a day. lol

Af2ad65226384cedd4f5f08825a75b5d

(665)

on March 16, 2011
at 12:29 PM

i think trader joe's actually fried the yucca chips in palm oil (at least the cassava/yucca chips near me they did).

Af2ad65226384cedd4f5f08825a75b5d

(665)

on March 16, 2011
at 12:29 PM

i think treader joe's actually fried the yucca chips in palm oil (at least the cassava/yucca chips near me they did).

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8 Answers

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1
Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on March 16, 2011
at 03:49 AM

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.

3c6b4eed18dc57f746755b698426e7c8

(5152)

on February 17, 2012
at 02:06 AM

Quilt, any reference on this? Ur saying yuca has saponins that other tubers don't have? For example, yams, sweet potatoes, potatoes, taro, etc.?

3
Cf5c9ba3c06cf300ae23c52778dfd317

on March 16, 2011
at 04:07 AM

I'd be much less concerned with the yucca and more with the omega-6-bomb frankenfats they were (probably) fried in...

Af2ad65226384cedd4f5f08825a75b5d

(665)

on March 16, 2011
at 12:29 PM

i think treader joe's actually fried the yucca chips in palm oil (at least the cassava/yucca chips near me they did).

64433a05384cd9717c1aa6bf7e98b661

(15236)

on March 16, 2011
at 06:01 PM

yeah I got the cassava ones from trader joes and may have polished off the whole bag in a bout a day. lol

Af2ad65226384cedd4f5f08825a75b5d

(665)

on March 16, 2011
at 12:29 PM

i think trader joe's actually fried the yucca chips in palm oil (at least the cassava/yucca chips near me they did).

1
Medium avatar

(19479)

on February 17, 2012
at 06:49 PM

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.

1
0dc1d63c3d5975f5115f535c6a90c9dd

(2283)

on March 16, 2011
at 08:07 PM

They are so good. I can't find a problem with then TJ's cassava chips because they are fried in palm oil.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on March 29, 2011
at 02:58 PM

I can find a problem: THEY ARE AKIN TO CRACK IN TERMS OF ADDICTIVENESS. Oh man. Danger.

1
Da8e709acde269e8b8bfbc09d1737841

(1906)

on March 16, 2011
at 02:42 PM

See here for my earlier question on how yucca compares to other tubers: http://bit.ly/e6mB3H

0
A7768b6c6be7f5d6acc76e5efa66464c

on February 17, 2012
at 07:16 PM

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:

yuca-chips.....

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.

C56baa1b4f39839c018180bf63226f7d

(3499)

on February 17, 2012
at 11:31 PM

That 15 minute boiling is the process by which you neutralize the glycosides, for a "sweet" varietal. The HCN is released through enzyme action, into the cooking water and the air.

0
3c6b4eed18dc57f746755b698426e7c8

on February 17, 2012
at 02:05 AM

Stick to yuca boiled in water. Spray some Kosher salt. Not as addictive and very filling. Have with your bone broth soup.

0
23c0603e1783b7e6168786dcf8866d0b

on February 16, 2012
at 08:59 PM

Top with raw kraut smoked jalapeño and it's oh so good!

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