A couple researchers at Texas A&M have done a lot of research on Chaya... Among their findings:

"Dr. Kuti has since confirmed that the hydrocyanic content of Chaya is nullified by basic processing such as chopping, blending, powdering, drying, and low-level heating in fresh or dry leaf form."

That is why a chaya agua fresca, like you'd get in MX, or fantastic chaya smoothies, like you'd get here at Rojo Lounge, are delicious, nutritious and not at ALL toxic. The chaya has been "processed" enough through blending to render the hydrocyanic content inert.

One customer of ours this eve informed us she adhered to a vegan diet... So we made for her (among other dishes) a fantastic chaya version of "Palek Paneer" (though without the paneer.) Pretty versatile ingredient!!! We uses it it a good half dozen menu items.