Solanine is considered a neurotoxin, and ingestion by humans can cause nausea and headaches and can lead to serious neurological problems and even death if enough is consumed. A recent study suggested that a 16-oz (450-gram) fully green potato is enough to make a small adult ill. Research shows that concentrations of glycoalkaloids, including solanine, found in commonly consumed quantities of potatoes can adversely affect the mammalian intestine. Specifically, they contribute to intestinal permeability, more commonly known as, you guessed it, LEAKY GUT (*).
Can solanine be cooked out of potatoes?
Solanine is not removed by boiling, but it can be destroyed by frying. Solanine poisoning is uncommon as cooks and the public are aware of the problem and tend to avoid green potatoes, in any case, consumption of up to 5 g of green potato per kg body weight per day does not appear to cause acute illness.
What happens if you eat solanine?
Symptoms of solanine poisoning include: Diarrhea. Fever or lower than normal body temperature (hypothermia) Headache.
Can you recover from solanine?
Though fatalities from solanine poisoning are rare, there have been several notable cases of human solanine poisonings. Between 1865 and 1983, there were around 2000 human cases of solanine poisoning, with most recovering fully and 30 deaths.
How long do effects of solanine poisoning last?
Symptoms may last for 1 to 3 days, and hospitalization may be necessary. Death has been reported, but is rare. DO NOT touch or eat any plant with which you are not familiar. Wash your hands after working in the garden or walking in the woods.
What is solanine in potatoes?
Solanine is normally present in low levels in the skin and flesh of potatoes, as well as in higher levels in parts of the potato plant. Yet, when exposed to sunlight or damaged, potatoes produce more of it. Chlorophyll is a good indicator of the presence of high levels of solanine in a potato, but it isn’t a perfect measure.
Is it safe to boil potatoes to remove solanine?
This means that in potatoes with very high solanine concentrations, the peeled potato might still contain enough to make you sick. Unfortunately, boiling and other cooking methods, including baking, microwaving or frying, do not significantly reduce solanine levels. Thus, they won’t make green potatoes any safer to eat ( 9 ).
What is solanine and how does it affect you?
It also acts by damaging cell membranes and can negatively affect your intestine’s permeability. Solanine is normally present in low levels in the skin and flesh of potatoes, as well as in higher levels in parts of the potato plant. Yet, when exposed to sunlight or damaged, potatoes produce more of it.
What happens if you eat a green potato?
Green potatoes should be taken seriously. Although the green color itself is not harmful, it may indicate the presence of a toxin called solanine. Peeling green potatoes can help reduce solanine levels, but once a potato has turned green, it’s best to throw it away.
More useful articles on a similar topic 👇
What are the chemical properties of potatoes gas?What are the glycoalkaloids in potatoes?
