On Thu, 19 May 2005 10:19:36 -0400, Chad Gould
> wrote:

>
>Given that the cassava root, a plant that contains a bit more cyanide
>ppm when mature, is consumed just fine via simple techniques like
>toasting or fermentation, I'd speculate that the levels of cyanide one
>is talking about in sorghum beer are so minimal as to actually be a
>nutrient.

You are giving advice that could kill someone.

A knowledgeable user (and that includes those who have routinely
handled, say, cassava over generations and learned how) will deal with
it. A naive user may or may not; advising them that it is not a
problem is unwise, and dangerous.

bob