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What is solanine in potatoes, why is it so dangerous? Symptoms of poisoning with poison, first aid tips

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You must have come across a warning about the dangers of eating green potatoes. He, like other solanaceous, contains a toxic natural substance solanine. Natural pesticide protects many of your favorite vegetables from insect pests. We understand how it is harmful to humans, in what quantities and possible consequences.

Which edible plants contain solanine

Solanaceae is a family of plants containing almost 2,700 species that have settled around our planet. A large portion is edible and is consumed in various countries around the world. However, it is precisely this family that was famous for producing a toxic substance that, in humans and animals, first caused excitement and then depression of the nervous system, the decomposition of red blood cells - solanine.

Solanine is an organic compound, a toxic glycoalkaloid (glycoside), chemically related to steroids, which is produced in plants of the nightshade family (chemical formula C45H73NO15).

Among the edible plants containing solanine are vegetables such as:

  • potatoes,
  • sweet and hot pepper,
  • eggplants,
  • Tomatoes

In various proportions, the substance is contained in all parts of the plant, especially green ones, since the intensity of its production is affected by the process of photosynthesis. Therefore, there is a serious risk of poisoning from eating a certain number of leaves or unripe fruits.

How to recognize solanine poisoning

The first signs, type, and severity of symptoms depend on the person’s sensitivity to the chemical and the dose taken.

Intoxication can occur very quickly - within 30 minutes after a meal. However, more often it occurs only after 8-12 hours.

Gastrointestinal and neurological symptoms are most noticeable: it can be abdominal cramps, nausea and vomiting, diarrhea, dizziness. Possible cardiac arrhythmia, less often - hallucinations, vision problems, slow breathing, fever, yellowness, hypothermia, loss of sensitivity, pupillary dilation. In extremely severe cases - death.

Is it possible to get sick or die eating green potatoes?

Solanine is toxic if swallowed. According to studies, the severity of symptoms depends on the dose and body weight. For poisoning, you will need to consume from 2 to 5 mg of solanine per 1 kg of human weight, the lethal dose is determined as 3-6 mg per 1 kg of body weight.

Solanine is not the only toxic chemical found in potatoes, but all poisons in dangerous concentrations are found in the green parts of the plant. In tubers, it is most concentrated in the peel - 30-80%. In addition, the levels of solanine vary depending on the type of potato and its condition, whether the plant was diseased (deterioration of the fruit can increase the level of toxins in it).

Since there are so many factors affecting the level of toxin, it is difficult to say for sure how many potatoes will be needed to cause serious harm to the body. However, on average, this requires at least 2 kilograms of ordinary potatoes or about 900 grams of unripe green fruits.

If the approximate weight of an average tuber is 180-190 grams, in order to get significant health problems, you need to eat at least 4-5 unfinished potatoes.

How to protect yourself from solanine poisoning

Potatoes are nutritious, tasty, affordable, you can cook a variety of different dishes from it. So do not exclude it from the diet just because the plant has natural chemical protection. Moreover, the processing of vegetables by man for the same purpose has long been for most normal and acceptable.

But it is better to avoid unripe, green potatoes, especially if it is bitter (in this case, in the vegetable that came to you in the kitchen, there are already two signs of high solanine content).

Careful skinning and cutting of green areas will protect against the risk of poisoning, but even eating a few pieces of potatoes with green edges will not harm an adult.

It is not recommended to give unripe potatoes to children, as they weigh less and are more susceptible to toxin. Neither children nor adults should eat the leaves and stems of the plant.

If symptoms of solanine poisoning are found, contact a medical institution. The manifestation can last from one to three days. Depending on the degree of exposure and severity of the lesion, home treatment or hospitalization may be required.

What it is?

Tubers of potatoes after digging out of the ground in the sunlight green. The process produces the pigment chlorophyll, which is responsible for the color change.

Solanine is a toxic organic compound, which in turn consists of solanoidin and glucose. The structure is a crystal. Solanine is insoluble in water, but perfectly diluted with alcohol. This substance is produced by plants of the Bean family. Located in all parts: in the leaves, stalk, fruit. However, the least of it in the tubers.

Solanine in potatoes was discovered as early as 1820. Then it was not clear what the reasons for the appearance. It turns out that the substance has insecticidal and fungicidal properties. Thus, it performs a protective function.

Is it possible to get poisoned?

Separately, I would like to note that solanine is a toxic substance.. This substance in large quantities is harmful to the human body. It is low in potato, so it is safe.

But theoretically poisoning is possible if:

  • potato tubers are not peeled, but a germinated vegetable,
  • eat green vegetables
  • eat sprouted root vegetables in large quantities along with the peel.

But in life this is not observed. There is not a single recorded case of intoxication with solanine potato tubers. More likely to poison the vegetative part of the plant or its berries. They contain a fairly high concentration of poison.

What dosage is considered dangerous?

A ripe potato tuber contains 0.05% solanine, in contrast to a young, green or sprouted vegetable. In large doses, the use of solanine leads to the destruction of red blood cells in the blood, dysfunction of the central nervous system. With weakened immunity, the effects of solanine poisoning can be fatal..

In the spring, the concentration of glycoside is three times more, and the substance is concentrated on the green areas of the tuber, closer to the peel.

The FBI press office said that textbooks with detailed instructions for obtaining solanin were seized from Afghan terrorists. It was this poison that was needed to create weapons of mass destruction.

Symptoms of intoxication

The process of ingress of toxic substances into the body is directly related to the toxic effect on the tissue. The digestive system will suffer first. Signs of corned beef poisoning:

  1. nausea,
  2. vomiting
  3. diarrhea,
  4. cramps in the intestines,
  5. acute pain in the stomach.

There are many concerns about poisoning with solanine from potatoes, but at the same time, little information can be found on the network about this. There are conflicting opinions, for example, about the effectiveness of neutralizing the poison by heat treatment of potatoes.

The interval between ingestion of poor-quality food in the body and before the appearance of solanine in the blood is 2 hours. At this time, the liver is inhibited, causing bitterness in the mouth. Then signs of intoxication appear in the nervous, cardiovascular, and respiratory systems. Visible lethargy, weakness, sharp headache, shortness of breath, deterioration of the general condition. The urinary system also suffers, protein appears in the urine.

With severe poisoning, the following symptoms are noticeable.:

  1. rapid pulse,
  2. lowering blood pressure
  3. dilated pupils
  4. drying of mucous membranes.

First Aid for Victims

If you find the above symptoms should urgently take therapeutic action.

  1. First of all, you need to call an ambulance and at this time wash the stomach yourself.
  2. It is possible with a weak solution of potassium permanganate or saline solution (2 tablespoons of sea salt per 5 liters of water).
  3. It also recommends cleansing the intestines with enemas or laxatives.

Sorbents to help cope with poisoning:

How to determine the presence of poison in the root?

When asked: "Is it possible to eat green potatoes?" The answer is unequivocally: "No." It is in this product, which is more than 6 months, there is the highest level of concentration of solanine.

The accumulation of corned beef poison affects:

    Potato variety.

In some varieties of poisonous substances more, in others less. When buying planting material is important to get acquainted with the characteristics of this type. Incorrect landing technology.

If the root is not planted deeply, then new tubers are formed fairly close to the surface of the soil.

Frequent and enhanced fertilizing of the root during the growth adversely affects its quality. Excess synthetic substances are deposited in the tubers of the vegetable. Alkaloid is more actively formed in weak fruits..

If a plant is affected by diseases or harmful insects, the likelihood of solanine accumulation is much higher. Young root vegetable.

The level of toxic substances during the growing season increases, and after the fetus dospeet decreases. Long storage.

The content of poison in potatoes is 4 times higher if it has been preserved for a long time, especially when the sprouts hatch.

As for sprouts, they can be curative. Learn more about the healing properties of potato sprouts here.
It is believed that potatoes grown in sandy soil have more solanine in their composition than, for example, in black soil.

Tips for proper storage of vegetables

In our country, potatoes are mainly sold in nets, and in this form, it is most susceptible to the penetration of sunlight. In other, developed countries, such storage is prohibited. They do not even buy potatoes, the shelf life of which exceeds 90 days. And they acquire a newly harvested root crop, in different parts of the world. The cost of such a product, of course, is not small, but it corresponds to the quality.

Potatoes are usually stored or transported in linen, light-proof bags.. Of course, it is best to store potatoes in the basement or cellar. Cool and dark room prevents the development of solanine. So during the storage process you need to comply with the light and heat conditions so that the potatoes do not turn green.

The main thing is to maintain the required parameters:

  1. air humidity is 80-90%,
  2. temperature is + 2-3 ° С
  3. the presence of wooden boxes with a height of 1.5 meters.

Vegetable spoils and rots, if the cellar is wet, hot and there is no ventilation.

Today it is difficult to imagine our diet without potatoes. This vegetable is preferred by all. And how many dishes can be made from it. It has become an integral part of the national cuisine. Abandoning potatoes, even for a while, is quite difficult. In order not to get poisoned, it is better to choose the right conditions for the storage of potatoes.. Eliminate warm and bright places.

When the potatoes turn green

The appearance of greenery is due to the fact that under favorable conditions, the potato is able to reproduce itself. Daylight, moderate humidity of the room contribute to the beginning of the process of photosynthesis, in which chlorophyll contained in the roots is involved. This process becomes prominent in the appearance of green paint on tubers. It is known that chlorophyll is found in all plants and under the action of the sun color all parts of the plants are colored green or purple.

The potato stems and leaves are also green, and the potatoes in the ground are simply protected by it from ultraviolet rays. Greened tubers we notice where they can be seen from the soil. Under the influence of fluorescent lamps, these processes do not occur. Photosynthesis is triggered by ultraviolet or infrared light.

Is it possible to use

It turns out fruits "with greens" are dangerous to use. Long storage leads to an increase in the concentration of poison. The change in skin color makes it unsuitable for human consumption. Such food is extremely dangerous for pregnant women, young children, the elderly and those who have health problems.

Why is it dangerous

Potatoes belong to the family of the nightshade, which include a harmful substance solanine. Its high concentration is in the aerial parts of the plant. In tubers, its share is very small (0.05%). But under the influence of ultraviolet, the content of solanine increases dramatically by several times, which becomes dangerous to health.

Symptoms of poisoning

The first signs of poisoning have nothing to do with ordinary food poisoning. If you eat a potato in which solanine is present in the amount of 300 mg, then after 3 hours the following symptoms appear:

  1. Tickling and sore throat.
  2. Antispasmodic pain in the stomach and intestines.
  3. Large saliva compartment, vomiting.
  4. Difficulty breathing and fever.
  5. Stomach upset with painful urging and offensive feces.
  6. Increased pupils.
  7. Heart disorders caused by heart rhythm failure and rapid heartbeat.

What to do in case of poisoning

When the poisoning is not too heavy, you can limit yourself to simple household measures:

  1. Wash the stomach with a solution of potassium permanganate or any sorbent.
  2. Drink plenty of pure water.

In a more serious situation, help is as follows:

  1. Call an ambulance.
  2. Wash the stomach with a solution of potassium permanganate and artificially induce vomiting.
  3. Drink a double dose of activated carbon.
  4. If necessary, add a laxative.
  5. The doctor performs intravenous rehydration with a sterile solution of sodium chloride.
  6. To minimize the absorption of poisons, it is recommended to eat enveloping foods, such as banana puree, milk, or raw egg white.

The appearance of this toxin is the protection of potatoes against possible pests and diseases. When the root is completely ripe, the content of this substance is low, only 0.05%. After six months, its indicators begin to grow, the highest level is contained in unripe or sprouted potatoes. Solanine is also found in green tomatoes.

It is known that solanine inhibits the nervous system, leads to indigestion and the destruction of red blood cells. You can check their death by doing a urine test, there will be an increased amount of protein. In the process of removing poison from the body, kidney and skin damage occurs. Also solanine accumulates in the body. As a result, it leads to joint disease and the growth of cancer cells.

If cut?

When the damaged skin is removed, the amount of poison decreases, but there is no certainty that it did not penetrate into the pulp of the root crop. Experts do not recommend eating potatoes without extreme necessity, since even heat treatment does not eliminate the toxin.

What is useful

Green tubers are better stored until spring, less affected by deterioration and more quickly sprout. Gardeners purposefully spread the roots, intended for planting next year with a thin layer for the acquisition of its greenish shade and thick shoots. Such planting material germinates better, and in the future the crop can be obtained a couple of weeks earlier than usual, while it will be much higher.

Having learned about the harm of green potatoes, it is better to postpone it for germination to plant in the soil in order to get a rich harvest. If there is nowhere to land, then it is better to throw it away and not risk the health of loved ones.

How does intoxication occur?

Many people remember the lessons of botany, which told about the dangers for humans of green tubers of potatoes. Recently, doctors are increasingly fixing cases of potato poisoning. The cause of intoxication is the toxic substance solanine contained in the potato.

The dangerous dose of solanine for humans is 350 mg. With proper storage, fresh fruit contains 0.05 percent of a toxic substance, and in order for a person to feel symptoms of poisoning, he needs to eat three kilograms of potatoes at a time.

Improper storage of vegetables provokes a high content of solanine in potato tubers. For example, if the fruits lie in a room where the sun's rays penetrate, the concentration of solanine in 100 grams of potatoes is 150 mg. Heat treatment of such potatoes will not save a person from poisoning.

The effect of solanine per person:

  • Negative effect on the central nervous system.
  • Kidney dysfunction.
  • Failure of the cardio - vascular system.
  • Increase the likelihood of cancer.
  • Rarely fatal.

The reasons for the high content of solanine:

  1. During growth, the potato was too close to the ground. This could be due to improper planting or lack of hilling of the plant.
  2. Improper transportation of tubers from the place of cultivation to the warehouse. Sunlight on potatoes during transportation can in 3-5 days make the fruit unsuitable for food.
  3. Вымытая картошка не должна храниться долго, это приведет к ухудшению ее полезных свойств.
  4. Повышенное содержание минеральных удобрений в почве провоцирует выработку соланина в картофеле.
  5. The amount of toxin increases at the time of the growing season and during long-term storage of tubers.
  6. Damaged and pest-infected potatoes intensively accumulate glycoside.

Symptoms and signs of poisoning

Poisoning by potatoes practically does not differ from intoxication with other food products. Penetration into the body of a large dose of solanine adversely affects the internal organs of a person.

Signs of potato poisoning:

  • Nausea, vomiting,
  • Bloating, diarrhea,
  • Spasmodic abdominal pain,
  • Drop in blood pressure,
  • Weakness, dizziness,
  • Decreased performance.

Potato poisoning has its own characteristics - a bitter aftertaste remains in the mouth after eating a vegetable. In addition to the above symptoms, the patient feels heart palpitations, pain in the joints, cramps. Untimely assistance can lead to serious consequences, including death.

First aid and treatment

If poisoning with germinated or green potatoes does occur, the victim should be given first aid. Regardless of the degree of intoxication, the ambulance team is called in the first place, especially if the potato is poisoned in a child.

  1. Gastric lavage. Forced cleansing of the digestive organs can be done without waiting for the ambulance. To do this, drink a liter of salt or soda solution, and press on the root of the tongue. It is advisable to do the washing procedure until the stomach is cleared of toxins.
  2. Colon cleansing. If the patient has no diarrhea (a clear sign of poisoning), any laxative should be taken.
  3. Acceptance of any sorbent: activated carbon, Entnrosgel, Smekta, other drugs.
  4. To avoid dehydration, the victim should drink plenty of fluids.

If the potato poisoning is weak or medium in nature, the treatment is carried out at home. After the cessation of vomiting, the patient needs rest and a sparing diet. In severe forms of intoxication, the patient should be hospitalized in the toxicological department of the hospital.

Inpatient treatment:

  • Diagnostics. To identify complications after poisoning, blood, feces and urine tests are taken from the patient.
  • Complex treatment, including gastric lavage, dropper, in acute poisoning - hemodialysis.
  • Restoration of the body is carried out with the help of vitamin therapy and therapeutic diet.

The duration of treatment for overdose with solanine depends on the amount of toxic substances in the patient's body.

How to protect yourself from potato poisoning

It is impossible to imagine the daily diet of a citizen of our country without potatoes. Despite the content in the tubers solanine, a popular vegetable rarely causes poisoning. To avoid intoxication, it is necessary to observe precautions when cooking.

How to avoid poisoning:

  1. Carefully select tubers for cooking. Rotten, green, germinated potatoes are better not to use for cooking, as they contain toxic substances.
  2. Pay attention to the storage conditions of potatoes. The basement should be dry, well ventilated, without exposure to sunlight. In order for the tubers not to germinate, the temperature in the cellar should be about two degrees above zero.
  3. If you can not store your potatoes, purchase it only in trusted outlets. Fruits grown with a large addition of mineral fertilizers can cause poisoning.
  4. Before preparation, the tubers need to be peeled. The greater the thickness of the skin being cut, the less harmful substances will be in the broth.

Scientists have shown that solanine accumulates in potatoes during storage gradually. Therefore, every day to eat your favorite vegetable is desirable until January, when the harmful substances in it are the least. Closer to spring, potato consumption is better to reduce.

Is it possible to poison potatoes?

Often, people ask themselves: is it possible to eat potatoes after poisoning? Of course, it is possible, but only in a certain form. In the first days of rehabilitation, boiled potatoes in the form of mashed potatoes or liquid soups in chicken broth are recommended.

A weakened stomach is contraindicated in fried tubers, especially for fat. It is not desirable to boil the tubers in the uniform, as the skin prevents the release of solanine and food is not unsafe in this case.

Complications and Prevention

When eating green or sprouted potatoes can have serious consequences.

  • Toxins enter the bloodstream, causing the destruction of red blood cells.
  • Disorder of the gastrointestinal tract.
  • Increased risk of cancer.

Prevention for potato poisoning:

  1. Before cooking, it is advisable to soak the potatoes in salted or acetic water for a few minutes.
  2. Old, soft tubers are best thrown away.
  3. For cooking food from potatoes for children and pregnant women, it is better to give preference to vegetable varieties with a low content of solanine.

Despite the seeming harmlessness, potatoes can cause serious poisoning. To avoid intoxication, you can observe simple precautions.

What is the danger of green potatoes?

After harvesting, the storage rules should be observed. If you do not protect the vegetable from sunlight, then the plant absorbs carbon dioxide in the air and chlorophyll is released. It is a green pigment, which is why the potato is green. Simultaneously with the greening, the formation of solanine (poison) occurs, and therefore the green potato is poisonous to humans.

Toxin is dangerous to health:

  • violation of the gastrointestinal tract,
  • complication of respiratory function,
  • nervous system disorder
  • disorders of the cardiac system,
  • destruction of red blood cells
  • convulsions
  • with severe poisoning, death is possible.

Is it possible to eat green potatoes

It is necessary to act promptly, and therefore it is necessary to know about the symptoms and methods of first aid.

The appearance of the toxin is the natural protection of potatoes against pests, in order to eat green potatoes it was inevitable pests. Ripe potatoes are safe due to the low solanine content (0.05%). After 6 months the level of poison rises. Care should be with sprouted and unripe potatoes (0.5% solanine).

Even 20 mg of a substance can cause mild poisoning, a lethal dose of poison 200-400 mg. In the blood poison is found 2 hours after consuming the product. First of all, the gastrointestinal tract is affected, then the heart, nervous (excitation and depression), respiratory and urinary systems suffer. It becomes difficult for a person to breathe, weakness and headache are felt, dizziness occurs.

Cases of green potato poisoning

There is a large% of poisoning with solanine among animals, because raw unpeeled potatoes get into their food. However, there are cases of serious poisoning among people, despite the heat treatment of vegetables before consumption.

  1. In 1979, about 80 schoolchildren were hospitalized with the same symptoms. Pupils complained of vomiting, diarrhea, abdominal pain. Doctors diagnosed depression of the nervous system. Doctors had to contend with coma, convulsions, and hallucinations. The canteen workers boiled stale potatoes for the children, which was the cause of the poisoning.
  2. In 1899, 56 German soldiers ingested poisonous potatoes (0.24 mg / 1 g product). As a result, men were affected by partial paralysis.
  3. In 1918, the death of a child was recorded as a result of solanine poisoning. Together with the boy 61 people were poisoned. People were connected only by the fact that they purchased potatoes in one store.
  4. In 1983, Canadian schoolchildren suffered from poisoning. In the dining room they were served baked potatoes with a green patina and bitter taste.

Good public awareness of the problem led to the almost complete absence of solanine poisoning after eating potatoes today.

Is green potato edible after removing the poisonous part and heat treatment? Of course, the content of toxic substances in this case will significantly decrease, but experts recommend not to eat such a product in food unless absolutely necessary. Observe the storage conditions of potatoes and be careful when buying. The probability of poisoning is not great, but this is not a reason to risk your health.

Every hostess faced green potatoes. Is it possible to eat green potatoes or the product does not bear much harm to the body? The danger lies in the high content of solanine, accumulated under the action of direct sunlight. This is a toxic glycoalkaloid. The toxin negatively affects the nervous system, destroys red blood cells, becomes a provocateur of dehydration, fever, seizures and other consequences. Let's try to understand in detail why you can not eat green potatoes?

Is it possible to eat potatoes if it has turned green a little?

Ingestion of poison can cause severe poisoning. It is necessary to act promptly, and therefore it is necessary to know about the symptoms and methods of first aid.

The appearance of the toxin is the natural protection of potatoes against pests, in order to eat green potatoes it was inevitable pests. Ripe potatoes are safe due to the low solanine content (0.05%). After 6 months the level of poison rises. Care should be with sprouted and unripe potatoes (0.5% solanine).

Even 20 mg of a substance can cause mild poisoning, a lethal dose of poison 200-400 mg. In the blood poison is found 2 hours after consuming the product. First of all, the gastrointestinal tract is affected, then the heart, nervous (excitation and depression), respiratory and urinary systems suffer. It becomes difficult for a person to breathe, weakness and headache are felt, dizziness occurs.

Why do potatoes turn green

Even 20 mg of a substance can cause mild poisoning, a lethal dose of poison 200-400 mg. In the blood poison is found 2 hours after consuming the product. First of all, the gastrointestinal tract is affected, then the heart, nervous (excitation and depression), respiratory and urinary systems suffer. It becomes difficult for a person to breathe, weakness and headache are felt, dizziness occurs.

Why do potatoes turn green and can they be eaten

Doctors diagnosed depression of the nervous system. Doctors had to contend with coma, convulsions, and hallucinations. The canteen workers boiled stale potatoes for the children, which was the cause of the poisoning.

  • In 1899, 56 German soldiers ingested poisonous potatoes (0.24 mg / 1 g product). As a result, men were affected by partial paralysis.
  • In 1918, the death of a child was recorded as a result of solanine poisoning. Together with the boy 61 people were poisoned. People were connected only by the fact that they purchased potatoes in one store.
  • In 1983, Canadian schoolchildren suffered from poisoning. In the dining room they were served baked potatoes with a green patina and bitter taste.
  • Good public awareness of the problem led to the almost complete absence of solanine poisoning after eating potatoes today.

    Is green potato edible after removing the poisonous part and heat treatment? Of course, the content of toxic substances in this case will significantly decrease, but experts recommend not to eat such a product in food unless absolutely necessary. Observe the storage conditions of potatoes and be careful when buying. The probability of poisoning is not great, but this is not a reason to risk your health.

    Every hostess faced green potatoes. Is it possible to eat green potatoes or the product does not bear much harm to the body? The danger lies in the high content of solanine, accumulated under the action of direct sunlight.

    Is it possible to eat green potatoes

    Stay in the sun leads to the greening of those parts of the root, which fell light. They should be cut before use.

    Usually, people stock up on potatoes for the future, buy it in bulk. It makes life easier, at least for a few days.

    Potatoes - a traditional product on the table. It is easy to cook, it fits almost all dishes as a side dish. Unfortunately, the use of stored potatoes for the future can damage health.

    Potatoes are a root vegetable that grows in the ground. When it is dug, under the influence of air and sunlight in the potato begin to form toxic compounds - glycoalkaloids. In order not to get poisoned by potatoes, you should know a few rules.

    Signs by which you learn that potatoes need to be thrown away:

    2. Potatoes germinate.

    If the potatoes do not use more than two days, he begins to let

    sprouts, in the composition of which there are two toxic substances - solanine and hakonin. Organic potatoes sprout faster than those treated with chemicals.

    Sprouted potatoes are of two types - hard and soft. The first can still be consumed, but only after you pruned the sprouts. Soft is better to throw.

    3. There are green areas on the potatoes.

    The longer the potato is exposed to sunlight, the more it produces solanine, which in large quantities is a poison for the body.

    Having been in the sun, some areas of the potatoes can turn green, which means solanine has accumulated in them. In this case, you do not need to throw out all the potatoes, it is enough to trim the green areas before cooking.

    Here are some of the symptoms of potato poisoning:

    • vomiting
    • abdominal pain,
    • diarrhea,
    • fever,
    • delirium,
    • dilated pupils
    • hallucinations,
    • headache,
    • loss of sensation
    • low body temperature (hypothermia),
    • paralysis,
    • shock,
    • slow pulse
    • slow breathing
    • vision problems.

    Be careful when you buy potatoes. Try not to keep it for a long time. If you buy potatoes for future use, watch out for his condition so that he will not recover.

    Have you had any cases of potato poisoning? Share your experiences in the comments.

    What will happen if you eat green potatoes and is it harmful?

    If you make a dish of green potato tubers and eat it, the worst thing that can happen is gastrointestinal upset.

    Green potatoes are not suitable for cooking

    If this substance enters the human or animal body in an amount 300 - 400 mgmaybe the most tragic outcome will happen.

    In order to get poisoned by solanine, you need to eat not less than two kilograms of fresh, green, unpeeled potatoes. The constant use of such potatoes also negatively affects the body, accumulating the concentration of solanine in the blood.

    If there are green parts in the potato, they can be cut. When cooking, the action of solanine decreases due to the fact that part of the poison goes into the water. But if there is an opportunity, it is better not to risk your health, and the health of your loved ones, why not use potatoes of dubious quality for food.

    Solanine is more dangerous for children, elderly people, pregnant women and people with chronic diseases.

    Always cull green tubers

    The first symptoms, in case of poisoning with green potatoes, can be:

    • irritation of the gastric mucosa, which leads either to nausea and vomiting, or to cramps in the stomach and diarrhea,
    • the work of the heart muscle is disturbed, which is accompanied by heavy breathing, a decrease in pressure and an arrhythmic pulse,
    • happens depression of the nervous system, disorientation,
    • dilated pupils,
    • temperature increase and decomposition of red blood cells
    • in some cases convulsions and even coma.

    How to avoid toxin poisoning in potatoes

    The only way to avoid solanine poisoning is to avoid eating potentially dangerous vegetables. If the potatoes are green and the eggplants are stale in the fridge, then they should be thrown away. No need to eat green tomatoes. If the appearance of the vegetable is suspicious, it is better to get rid of it.

    When cooking in the peel only young potatoes are safe. The longer the tubers are stored, the higher the risk of intoxication! When boiled peeled potatoes, the toxic substance goes into the broth, dishes from it are safe to eat.

    Poisoning with a dangerous solanine is easier to prevent than to cure the consequences. Observe the measure of consuming potatoes. Perhaps the cause of diarrhea or nausea is overeating, rather than intoxication. And the results are similar - abdominal pain or diarrhea.

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