Cassava seed Manihot esculenta
The Cassava plant contains a chemical that causes hyper-ovulation. Cassava works by the same method as prescription fertility drugs, without the side effects.
Natural hormones called GnRH released by Cassava fool the brain into thinking there is insufficient estrogen, causing the brain to naturally release more of a hormone called gonadotropin, and increase the ovulation rate.
Cassava is known world wide for its effects on fertility. It helps with increasing the chance of twins, but also with overall fertility. Many women use this supplement to increase fertility even when they’re not trying for twins.
Cassava is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts. They must be properly prepared before consumption, as improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication, goiters, and even ataxia or partial paralysis. The more toxic varieties of cassava are a fall-back resource (a “food security crop”) in times of famine in some places. Farmers often prefer the bitter varieties because they deter pests, animals, and thieves.
Cassava is classified as bitter (Varieties Rayong 5). Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts. They must be properly prepared before consumption.
Culinary: Cassava must be cooked properly to detoxify it before it is eaten.
The larger-rooted, bitter varieties used for production of flour or starch must be processed to remove the cyanogenic glucosides. The large roots are peeled and then ground into flour, which is then soaked in water, squeezed dry several times, and toasted. The starch grains that float to the surface during the soaking process are also used in cooking.