Sprouted Potatoes: The Silent Enemy in Your Kitchen That Can Harm Your Health, Be Careful
Potatoes are among the most demolished foods. Fried, mashed, or roasted, they are available on every table. But beware: when germs show on their skin, danger quietly creeps in. Behind their harmless appearance lies a health threat. Too many people are still unaware of this.
Certain natural toxins can grow in tubers as they start to sprout. This phenomenon is not trivial. It can cause digestive upset, nausea, or even more dangerous symptoms. Such a popular food should never be taken lightly.
Why Sprouted Potatoes Are Toxic
When a potato starts to sprout, it creates solanine, a toxic chemical. This molecule happens naturally in the plant as a defense against insects and disease. The problem? It becomes harmful to humans when ingested in large quantities.
Solanine is concentrated primarily in the green parts of the potato, in the sprouts, and just under the skin. Simply peeling the potato isn’t always enough to get rid of the danger. High-temperature cooking doesn’t damage the toxin either. Eating this type of potato can therefore cause vomiting, diarrhea, abdominal pain, and, in some cases, neurological disorders.
Children and the elderly are specifically vulnerable. Their digestive systems react more quickly and strongly. It only takes a few polluted mouthfuls for symptoms to appear.
How to notice and avoid danger
The first rule is simple: discover potatoes carefully before cooking them. Visible sprouts, greenish skin, or a strange odor should promptly alert you. Even if the food still looks firm, this does not confirm its safety.
Solanine is concentrated originally in the green parts of the potato, in the sprouts, and just under the skin. Simply peeling the potato isn’t always enough to get rid of the danger. High-temperature cooking doesn’t ruin the toxin either. Consuming this type of potato can therefore cause vomiting, diarrhea, abdominal pain, and, in some cases, neurological disorders.
Children and the elderly are particularly vulnerable. Their digestive systems react more quickly and strongly. It only takes a few contaminated mouthfuls for symptoms to appear.
How to spot and avoid danger
The first rule is simple: observe potatoes carefully before cooking them. Visible sprouts , greenish skin, or a strange odor should immediately alert you. Even if the food still seems firm, this does not guarantee its safety.