Potato tubers turn green after being dug out of the ground in sunlight. The process produces the pigment chlorophyll, which is responsible for the color change.

When exposed to direct sunlight, the amount of solanine in potato fruits simultaneously increases. Chlorophyll and solanine accumulate especially actively if the tubers are washed to remove dirt.

Solanine is a toxic organic compound, which in turn consists of solanoidin and glucose. The structure is crystals. Solanine is insoluble in water, but is easily diluted with alcohol. This substance is produced by plants of the Solanaceae family. Found in all parts: leaves, stems, fruits. However, it is found in the least amount in tubers.

Solanine in potatoes was discovered back in 1820. Then it was not clear what the reasons for the appearance were. It turns out that the substance is insecticidal and fungicidal. 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. Potatoes contain little of it, so it is safe.

But purely theoretically, poisoning is possible if:

• do not peel potato tubers, but rather sprouted vegetables;
• eat green vegetables;
• eat sprouted root vegetables in large quantities along with the peel.

But this is not the case in real life. There is not a single recorded case of solanine intoxication from potato tubers. More likely, poisoning is from 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, unlike a young, green or sprouted vegetable. In large doses, consumption of solanine leads to the destruction of red blood cells and disruption of the functions of the central nervous system. If the immune system is weakened, the consequences of solanine poisoning can be fatal..

According to scientists from Australia, the amount of 200-400 mcg of solanine in the body is considered critical. In autumn, 100 g of vegetable contains 2-10 mcg of the substance.

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

The FBI press service said that textbooks from Afghan terrorists were confiscated detailed instructions obtaining solanine. It was this poison that was needed to create weapons mass destruction.

Symptoms of intoxication

The process of a toxic substance entering the body is directly related to the toxic effect on tissue. The digestive system will be affected first. Signs of corned beef poisoning:

1. nausea;
2. vomit;
3. diarrhea;
4. cramps in the intestines;
5. sharp pain in the stomach.

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

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

At severe poisoning the following symptoms are noticeable:

1. rapid pulse;
2. decreased blood pressure;
3. dilated pupils;
4. drying of mucous membranes.

First aid for victims

If the above symptoms are detected, immediate medical action should be taken.

1. First of all you need to call ambulance and at this time rinse your stomach yourself.
2. You can use a weak solution of potassium permanganate or saline solution (2 tablespoons per 5 liters of water) sea ​​salt).
3. She also recommends cleansing the intestines with an enema or laxatives.

Sorbents that help cope with poisoning:

• Activated carbon.
• Sorbex.
• Smecta.

How to determine the presence of poison in a root vegetable?

When asked: “Is it possible to eat green potatoes? The answer is clear: “No.” It is in such a product, which is more than 6 months old, that there is the highest level of solanine concentration.

The accumulation of poison in corned beef is affected by:

• Potato variety.

  Some varieties contain more toxic substances, others less. At the time of buying planting material It is important to familiarize yourself with the characteristics of this type.

• Incorrect planting technology.

  If the root crop is not planted deeply, then new tubers will form quite close to the soil surface.

  When exposed to sunlight, potato tubers change color and acquire a bitter taste. This is why it is important to hill up potatoes.

• High concentration of mineral fertilizers.

  Frequent and intensive feeding of root crops during growth adversely affects its quality. Excess synthetic substances are deposited in vegetable tubers.

• The alkaloid is more actively formed in weak fruits.

  When a plant is damaged by diseases or harmful insects, the likelihood of solanine accumulation is much higher.

• Young root vegetable.

  The level of the toxic substance increases during the growing season, and after the fruit is ripe, it decreases.

• Long-term storage.

As for sprouts, they can also be medicinal. Read more about medicinal properties potato sprouts can be recognized.
There is an opinion that potatoes grown in sandy soil have more solanine in their composition than, for example, in black soil.

In our country, potatoes are mainly sold in nets, and in this form they are maximally exposed to sunlight. In other developed countries such storage is prohibited. They don't even buy potatoes that have a shelf life of more than 90 days. And they buy recently harvested root vegetables 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 a basement or cellar. A cool, dark room inhibits the production of solanine. So during storage, you need to observe the light and heat conditions so that the potatoes do not turn green.

It is important for health to properly preserve the root crop until the next harvest. To do this, after digging, the potatoes are dried under a canopy for several weeks. And then they are lowered into the cellar.

The main thing is to maintain the required parameters:

1. air humidity 80-90%;
2. temperature +2-3°C;
3. the presence of wooden boxes 1.5 meters high.

Vegetables spoil and rot if the cellar is humid, hot and there is no ventilation.

Today it is difficult to imagine our diet without potatoes. Everyone loves this vegetable. And how many dishes can be prepared from it? It has become an integral part national cuisine. Giving up potatoes, even temporarily, is quite difficult. To avoid getting poisoned, it is better to choose the right conditions potato storage. Avoid warm and bright places.

Useful video

We invite you to watch a video about what corned beef on potatoes is and why it is dangerous for human health:

The organic compound solanine is a steroid-related glycoalkaloid (glycoside) produced by plants belonging to the nightshade family. Is a contaminant, that is, polluting food products a substance that has a negative effect on the human body. May pose a serious threat to human health and life.

Solanaceae are a family of plants that contain the toxic substance solanine in their tissues. Despite this, many representatives of this family are eaten by humans.

Nightshades include:

1. potato;
2. eggplant;
3. tobacco;
4. tomato;
5. vegetable pepper;
6. Bell pepper;
7. Boxthorn;
8. bittersweet nightshade;
9. black nightshade.

Solanine in nightshades can be found in any part of the plant:

1. fruits;
2. leaves;
3. stems;
4. tubers, etc.

Therefore, it is important to know which parts of the plant are edible and which are dangerous and can be harmful to health.

The maximum content of solanine is found in the unripe berries of a plant called black nightshade, and high concentrations are also found in all parts of the bittersweet nightshade. Nevertheless, black nightshade is eaten. It is enough just to ensure that the berries are fully ripe.

Potatoes that are eaten by humans also contain poisonous solanine. Approximately 0.05% of this dangerous substance can be found in potato tubers. A significant increase in the solanine content in the tuber occurs when it sprouts and acquires a green color. Most of the dangerous substances are found in the peel and sprouts.

Solanine is also found in tomatoes, namely in unripe, green fruits. It is safe to eat unripe tomatoes only after the tomato fruit has grown to the size characteristic of this variety and begins to lighten, acquiring a white or pinkish tint. A change in color indicates that the solanine content is decreasing.

Solanine toxicity

The formation of solanine in plants is justified by the need to fight insects. This substance is a natural fungicide ( chemical, killing fungi) and an insecticide (a substance that can kill insects), protecting plants from pests.

Solanine is also dangerous for humans and animals. For example, even a small piece of eggplant can cause poisoning in cats. It acts on nervous system, causing excitement and then depression of its activity. Under its influence, destruction of red blood cells can occur.

Doses of 2-5 mg/kg body weight lead to intoxication and symptoms of poisoning, and doses of 3-6 mg/kg can lead to death.

Solanine is especially dangerous for children who, unknowingly, may eat fruits containing poison (nightshades or potatoes). Due to the small body weight, the dose in this case may be critical even when consuming only a few berries. It is worth limiting young children's consumption of eggplants, since children's body may not cope with large amounts of alkaloid, which will lead to solanine poisoning.

Symptoms of poisoning and first aid

Most plant poisons have similar symptoms. How quickly signs of poisoning appear and how severe they will be depends on the characteristics of the individual person’s body. Most often, symptoms begin to appear after a few hours.

The first signs of poisoning are:

1. nausea;
2. sharp pain and cramps in the stomach;
3. discomfort and pain in the intestines.

In the future, intoxication will manifest itself as a more serious disruption of the gastrointestinal tract:

1. stool disorder;
2. vomit;
3. increased pain;

Impact on the nervous and cardiovascular system expressed in:

In case of severe poisoning, convulsions and coma are possible.

At the first suspicion of poisoning, it is necessary to call a medical service and provide first aid to the victim. The first pre-medical treatment with solanine is gastric lavage with plenty of water, taking sorbents (such as activated carbon and its analogues).

It is advisable to carry out further treatment under the supervision of a doctor. In a medical facility, doctors will be able to assess the degree of intoxication of the body and prescribe appropriate therapy.

The main therapeutic measures in case of solanine poisoning will be aimed at removing the toxic substance from the body, restoring the functions of organs affected by the poison, and supportive therapy.

Precautionary measures

Plants that are eaten often contain certain chemical compounds that can cause harm to the body. Man has long learned to determine their presence and even get rid of the toxic effect of a substance or reduce the harm it causes. To do this, most often you do not need to resort to special reagents.

Solanine is not destroyed during cooking, but can go into solution. It is necessary to remember in which parts of the plant it is found and what signs indicate its high concentrations.

The main amount of solanine is found in the potato peel and the root layer directly under the skin. Cleaning reduces the amount of toxic substance to safe concentrations. This is especially true for old sprouted potatoes and tubers that have turned green. It is imperative to cut off any green areas.

And although the dose of the toxic substance even in green tubers is quite small, eating a large amount of sprouted and green potatoes can be harmful, for example, to a child’s or weakened body.

There are recipes that use unripe green tomatoes. It is important to remember what to use in cooking better tomatoes, the color of which began to lighten and from pure green to pinkish or white. A method of preparation using soaking in saline solution additionally leads to a decrease in solanine content. The content of hazardous substances in such tomatoes is not dangerous for healthy body adult.

Overripe eggplants that have not been removed from the branch for a long time are capable of accumulating a dangerous substance. Insufficient watering can contribute to a more active accumulation of solanine in eggplants. For cooking, it is better to choose fruits with shiny, evenly colored skin. The eggplant pulp should be white when cut and not change color when exposed to air. The vegetable should not taste bitter.

If the fruit is old, the surface of its peel has lost its shine and is uneven in color, and when cut, the flesh begins to turn brown over time, then the solanine content in it can be dangerous and lead to eggplant poisoning. Symptoms of such intoxication will most likely be a disorder of the gastrointestinal tract.

You can get rid of the unwanted substance by keeping finely chopped eggplants in salt water. This method removes the bitter taste from eggplants and reduces the concentration of a dangerous alkaloid.

Is it possible to get poisoned by eggplants, potatoes, green tomatoes, considering that all these plants contain solanine? Most likely not, since there is not so much of it in those parts of plants that are usually eaten.

Use in folk medicine

It is believed that solanine has healing properties. How the substance affects the body, whether solanine will bring benefit or harm, depends on the dosage of the drug. The product obtained from plants containing this substance can be used as:

1. painkiller;
2. diuretic;
3. anti-inflammatory;
4. antiallergic;
5. antispasmodic;
6. wound healing agent.

It is believed that a tincture containing solanine may also:

1. suppress the activity of viruses and fungi;
2. inhibit the growth of Staphylococcus aureus;
3. promote the cure of cancerous tumors;
4. help treat stomach ulcers;
5. cure liver pathologies;
6. treat diseases of the upper respiratory tract;
7. help in the treatment of tuberculosis and diabetes;
8. have a general rejuvenating effect on the body.

However, even supporters of such treatment note that the medicine, obtained mainly from potatoes, can act as a strong poison if taken uncontrolled.

Solanine is a poison contained in the fruits, leaves, and flowers of plants of the nightshade family. It is well known from history lessons that people used to consider potatoes, tomatoes, and eggplants to be poisonous plants.

It happened quite often at that time. The reason for this harmful substance, which is part of them.

So what is solanine, and why is it dangerous for humans?

What kind of poison

Solanine is a toxic alkaloid formed in plants and protects them from various pests. This is its benefit in the plant world.

In dry form it is a crystalline substance. It does not dissolve in aqueous solutions, but, on the contrary, is highly soluble in alcohol solutions.

Solanine belongs to the group of glycoalkaloids, a class of steroids. Therefore, this substance also has certain beneficial features. Steroid medications are often used to treat serious illnesses. Solanine, as part of medications, for correct use reduces inflammatory processes, has an antiallergic effect, tones the cardiac system.

As a rule, medicines containing such a substance do not have side effects. But still, you shouldn’t use them yourself. After all, solanine can cause quite serious harm to the body.

Where is solanine found?

Where is solanine found? These are any plants of the nightshade family - potatoes, eggplants, tomatoes, Bell pepper, Bay leaf and others. The poison is distributed throughout the plant. Most of it is in the stem, leaves, and unripe fruits.

There is little solanine in root vegetables. Potatoes become dangerous if the tubers grow in the sun. In addition, improper storage of this vegetable in the light also leads to the formation of solanine. The amount of poison also increases with the age of potatoes; older ones contain more of it. In addition, such tubers form another dangerous poison for humans - chaconine.

Overripe eggplant also contains solanine; unripe tomatoes are very dangerous. high content there is poison in them.

How does poisoning occur?

Solanine intoxication occurs as a result of ingestion of a dosage in the body ranging from 200 to 400 mg of a toxic substance. It is worth knowing that if potatoes are stored improperly, the amount of poison in the tubers can be up to 500 mg per hundred grams of product.

That's a lot. Therefore, potatoes that have turned green during storage should not be eaten, otherwise quite serious poisoning may occur. You should also not think that heat-treated potatoes will be safe. The poison does not change its properties in any way.

People often give bad food to animals. There are frequent cases of solanine poisoning in pigs.

What happens in the body during solanine poisoning?

This substance has negative impact on the human nervous system, disruption of the digestive system occurs. In this case, changes occur in the blood, red blood cells are destroyed.

The poison is removed through genitourinary system, also having a destructive effect on it.

It should be borne in mind that solanine has the ability to accumulate in the body when it is constantly consumed in food in small doses. This can cause diseases of the bones and joints.

In addition, there is scientific evidence that this poison can provoke the occurrence of malignant tumors.

Signs and symptoms of poisoning

How does solanine intoxication manifest? Determining poisoning will not cause difficulties due to the fairly rapid onset of symptoms.

Symptoms:

• Nausea, vomiting,
• Bitterness in the mouth
• Diarrhea,
• Pain in the abdomen,
• Sore throat,
• Weakness, lethargy,
• Respiratory dysfunction
• The occurrence of dizziness,
• Decreased urine output
• Decrease in pressure,
• Disturbance of the cardiac system,
• Paralysis, convulsions.

Severe poisoning leads to fatal outcome as a result of complete disruption of respiratory function.

First aid and treatment

If signs of intoxication are detected, it is necessary to provide first aid to the victim and call a doctor.

Help:

• A poisoned person needs to rinse his stomach with a weak solution of potassium permanganate.
• After washing, the person is given sorbents to drink to quickly remove toxins from the body.
• You can use various laxatives for the same purpose.
• The victim must be kept at rest.

Treatment is carried out in hospitals. Depending on the severity of the poisoning, doctors select the necessary treatment methods. Various are used medicines to restore the activity of body systems.

Precautionary measures

What to do to avoid solanine poisoning? To do this, it is enough to follow a number of certain rules.

Rules:

• Green, unripe tomatoes should not be eaten.
• It is better to throw away any green potatoes.
• Potatoes should be stored in a cool, dark place, away from light.
• Most of this vegetable can be eaten before the New Year, and then its consumption must be reduced. The longer it is stored, the more solanine accumulates in the tubers.
• You should not eat potatoes with sprouts.
• You need to peel the eggplants.

Following these rules will help you avoid getting poisoned.

Consequences of intoxication

Solanine has a negative effect on the human nervous system. In the future this is fraught various diseases. Constant consumption of such a substance causes diseases of the joints and bones. In this case, exacerbation of various chronic ailments is possible. The most serious consequence is the death of a person.

Solanine is a poison that has a rather negative effect on the human body. It’s easy to get poisoned by it; you should especially carefully monitor children who like to taste everything. If signs of poisoning are detected, the person must be helped and taken to the hospital. To avoid this, you should adhere to certain rules.

Video: solanine instructions for use

Potatoes are not a native crop to Europe. At one time, Christopher Columbus brought it from America. There is also a legend that initially people did not know that they needed to eat ripened tubers. Instead, they ate the leaves and were often victims of poisoning.

Potatoes became notorious because it was believed that after intoxication the patient began to experience hallucinations. Identical signs were observed in misuse eat tomatoes, peppers and eggplants. All these vegetables familiar to modern people belong to the nightshade category. What unites them general property– contains the poison solanine. Due to inexperience, many people have often fallen victim to solanine poisoning in the past.

Studied features of solanine

It has been proven that solanine is distributed unevenly in different representatives of the nightshade family. The highest concentration is found in potato berries and green tubers that have already sprouted. But in regular potatoes, which people consume daily, the poison is contained in minimal quantities.

Initially, potatoes and tomatoes were not classified as agricultural crops in Europe. They were planted as decorative elements garden Florists used their flowers to create seasonal bouquets.

Through trial and error, it was found that solanine poisoning can be avoided if you follow the recommended diet. After ordinary people were shown how to properly eat such a useful product in all respects, poisoning almost disappeared.

• glucose,
• solanoidin.

The structure of the poison resembles crystals that are almost insoluble in water. But in alcohol, dissolution occurs almost instantly. Solanine is an integral part of the entire nightshade family and is found in large doses in:

• potatoes,
• unripe tomatoes,
• ripe eggplants.

Moreover, in the third case, a significant dose of poison can be detected only in the peel.

Despite this, it is not recommended to neglect eggplants and other listed vegetables in the seasonal diet. If the potatoes are properly ripened and stored according to regulations for no more than three months, then they are considered safe for consumption. And after six months of storage in the cellar, the dose of poison gradually increases.

Approximate content of hazardous substance in different parts potato looks like this:

• unripe tubers – up to 1%;
• flowers – up to 0.7%;
• peel – up to 0.06%;
• sprouts – up to 0.5%;
• tops – up to 0.25%;
• ripe tuber – up to 0.007%.

In the course of numerous studies, scientists have come to the conclusion that several factors can affect the poison content in green potatoes:

• variety,
• climate,
• weather.

The amount of alkaloid can increase significantly if the tuber is constantly exposed to direct influences. ultraviolet rays, or experienced a significant drop in temperature. Nematode damage and root rotting also negatively affect the content of hazardous substances.

In the spring, potatoes begin to “exacerbate”. This is due to the fact that preparations for the growing season begin in February. To prevent the vegetable from spoiling, nature provided it with a mechanism for solanine synthesis. It is responsible for stimulating the metabolic process, which guarantees the germination of sprouts.

In spring, the amount of poison in tubers increases approximately five times. Experienced way it was found that the longer the sprout of the tuber, the more dangerous the product itself.

The concentration of solanine in eggplants is slightly different. The most dangerous area here is the peel. And the pulp contains only about 0.03%. You can feel the poison of corned beef here due to its characteristic bitter taste. To determine how much substance there is in a particular fruit, you need to cut it. The browner the cut is, the more poison it contains.

Solanine can even be found in green tomatoes, which many people like to eat salted. Here the maximum concentration of poison is no more than 0.008%. As the tomato ripens, the danger decreases. A ripened vegetable no longer poses any threat to humans.

Where to look for solanine?

In addition to the above-mentioned crops, poison can be found in other products familiar to European people. It's about O:

• tobacco,
• nightshade,
• bay leaf,
• dope,
• henbane.

The last two plants are famous for their poisoning abilities. completely poisonous. Seeds are especially dangerous.

But while people have heard about henbane since childhood, many are hearing about the dangers of vegetables for the first time. To avoid the consequences of severe intoxication, you need to be very careful when choosing vegetables when purchasing.

Besides his negative impact effect on the body, solanine is widely used in medicine. Doctors use two main properties of this poison:

• insecticidal,
• fungicidal.

Among gardeners, the insecticidal property of the nightshade family has received positive reviews. Using an infusion of potato tops, gardeners get rid of aphids on the site.

But corned beef is generally not found in carrots, since it belongs to the Umbelliferae family. But experienced gardeners warn that if the root crop is left on the surface for a long time in bright light, it begins to turn green. To avoid this, it is recommended to hill up the future harvest.

The body's elimination mechanism

The main problem that solanine poses is its ability to depress the nervous system. In addition, it upsets the organs digestive tract and has a destructive effect on red blood cells. If you take urine for analysis during the period of intoxication, the result will definitely show a high amount of protein. This will only confirm the hypothesis about the removal of a large number of red blood cells that have already died.

The kidneys and skin covering. This is especially clear if the patient receives intoxication on a regular basis.

Another negative aspect of poison is the ability to accumulate in the body. This means that even after eating dangerous dose solanine in products, it will not make itself felt instantly. Most likely, it will simply manifest itself gradually. This will be expressed in the exacerbation of various joint diseases.

In the approved nutrition menu for cancer patients, potatoes are kept to a minimum. The reason for this is solanine and its complicity in. But even if a person is completely healthy and neglects the advice of nutritional culture, he can earn himself black bile.

Signs of solanine intoxication

If ingested, symptoms of poisoning will immediately occur. gastrointestinal tract. This will be expressed in the following signs:

• nausea,
• vomit,
• loose stools,
• bitterness in the mouth,
• sore throat,
• pain in the abdomen.

If poisoning occurs after eating nightshade, the substance will begin to enter the blood within a couple of hours after the meal. The following organ and tissue systems begin to suffer:

• cardiovascular,
• nervous,
• respiratory,
• urinary.

The patient has problems with a normal breathing rhythm, as well as weakness and headache.

At the same time, a decrease in urine output is recorded, and protein is detected in the urine itself.

If the poisoning is severe, the patient will experience a rapid drop in blood pressure and a slowdown in heart rate. Due to the fact that a person's red blood cells begin to break down, he experiences uncontrollable muscle twitching. Later it turns into real convulsions. If nothing is done at this stage, the poisoned person will face paralysis or even death.

First aid to the victim

Once the ambulance is called, you can begin to carry out first aid:

• Remove the substance from the digestive system. For this, a standard gastric lavage procedure is used. It is necessary to give the patient about two liters of slightly warm, pre-boiled water and artificially. If possible, the victim is given an enema. It is also filled with warm boiled water in an amount of no more than two liters. It is lightly salted beforehand.
• Make a wrap. To get rid of the solanine that still remains in the blood, you will need a wet sheet. It is used to wrap the poisoned person.
• Reception of sorbents. Usually by this stage the ambulance has already arrived and the patient is treated in a hospital setting. Here he is prescribed glucose drips, as well as sorbents recommended in such cases.

How to avoid becoming a victim of poisoning?

It is much easier to carry out a number of preventive measures to avoid intoxication than to spend money on treatment later.

Methods for preventing poisoning include the following points:

• Avoid eating sprouted potatoes.
• If green spots appear on the tubers, cut them deeply.
• Store winter supplies properly. Before sending the potatoes to the cellar, they should be thoroughly dried. Optimal conditions storage humidity is no higher than 90% and the temperature is around 3 degrees Celsius.
• Peel the eggplants.
• Use green tomatoes exclusively as a marinade. In this case, acetic acid will act as a poison neutralizer.

In conclusion, remember that solanine can be destroyed by heat treatment only when the heating temperature exceeds 250 degrees. This means that frying or even boiling at home will not destroy the poison.

Is potato poisoning possible? Corned beef is a dangerous natural poison that is formed in the potato fruit. Is it possible to eat sprouted potatoes?

Potato poisoning

Potatoes are one of the most important products in our lives, because it is easy to prepare and quite tasty. But few know that it can be dangerous. Do you know any cases of potato poisoning? They are uncommon, but can have serious consequences and even death.

Potato poisoning occurs due to a dangerous poison - corned beef, which is produced in a natural way and is contained in any of its fruits.

Is it possible to eat sprouted potatoes? How to protect yourself from poisoning with this product? In this article we will give you comprehensive answers to these questions.

Poison in potatoes

A little about corned beef

Corned beef is a natural poison that is produced in potatoes, tomatoes and eggplants. It is needed to protect plant shoots from animals.

In large quantities, it damages the central nervous system, red blood cells and kidneys. Can interfere with the functioning of the digestive system and heart, and also lead to death.

It follows that sprouting potatoes for consumption is not allowed. In small quantities, corned beef is almost harmless.

Corned beef in potatoes

Sprouted potatoes contain corned beef

Corned beef is found in any potato fruit, but in small quantities- about 0.05%. Sending such a small dose is impossible. Why can corned beef have a detrimental effect on human health? The answer is simple. The amount of this poison in potatoes increases when exposed to the following factors:

• Incorrect planting of potatoes. You can’t plant it too low in the ground and you need to hill it up in a timely manner.
• Exposure to excessive amounts of sunlight for more than 3-4 days.
• Excess moisture.
• Washing potatoes (it is unacceptable to do this long before cooking).
• Infection of the fetus with viruses and bacteria.
• Mechanical damage to potatoes.

But the largest amount of corned beef is found in sprouted potatoes, which need to be planted. In this case, the poison may exceed permissible norm in many times. Such fruits, if consumed, will cause serious harm to human health. It is unacceptable to sprout potatoes.

Unacceptable dose of corned beef

Let us clarify that a person receives a small dose of corned beef when consuming any potato fruit. How much do you need to eat to get poisoned by it?

The life-threatening dose of corned beef is 20 mg. A normal fetus contains about 0.05% of this poison, which reduces the likelihood of poisoning to a minimum.

But in green potatoes contains much large quantity toxins. It will be enough just to give her dinner and food poisoning is guaranteed. So, the most correct solution for such a fruit is to plant it.

Symptoms of potato poisoning

Symptoms of potato poisoning

Corned beef is a toxic substance that first affects digestive system. If you eat sprouted potatoes, then after a few hours the poison will begin to penetrate the blood.

The following symptoms will occur:

• nausea and vomiting;
• dilated pupils;
• severe shortness of breath;
• high body temperature;
• bitterness in the mouth;
• cramps in the abdominal area.

With particularly severe poisoning, problems with the functioning of the heart occur and changes in arterial pressure. Paralysis and death are possible.

First aid for poisoning

Did a person eat sprouted fruits and feel the first symptoms of poisoning? First of all, it is necessary to rinse the intestines. This is easily done using a solution of potassium permanganate. But mix it according to the instructions so as not to harm the body. Then it is drunk and neutralizes toxins inside the intestines. Vomiting will occur, which will cleanse the body even better.

Next, you need to take a little activated carbon or any other anti-poisoning remedy. You also need to drink a laxative to quickly get rid of the poison from corned beef. The patient is recommended to drink jelly or milk, which are good enveloping drinks.

The above methods can only be used for mild poisoning. In any case, you must call an ambulance. If necessary, the patient will be transferred to a hospital.

The hospital will use any available funds to remove toxins from the body: wash the stomach, put in IVs, and if necessary, hemodialysis. Subsequent treatment is prescribed, which will be aimed at normalizing the functioning of the kidneys and heart. Short-term use of antibiotics is possible.

Remember that self-medication can harm your body.

Prevention of ingestion with potatoes

How to identify quality potatoes

The above tells us that corned beef in green potatoes is very difficult to get rid of.

How to prevent it from appearing? Observe the following precautions:

• If sprouts appear on the potatoes, they must be removed immediately along with the peel.
• Keep fruits in proper conditions. Before placing the potatoes in the cellar, be sure to dry them. Make sure that the temperature will be maintained at 2-3 C.
• Avoid mechanical damage to the fetus.

If potatoes are stored too for a long time(more than 8-9 months) and germinates, it is better to simply plant it. But under no circumstances give such fruits to animals. They act even worse on them than on humans.

Let's sum it up

Potato poisoning is uncommon but dangerous and can be fatal. It occurs due to corned beef, which is produced in the fruit due to exposure to external factors. Potatoes that have turned green should be planted, not eaten. If you store potatoes correctly and get rid of them in a timely manner, you will protect your health from this disease.

Potatoes are dangerous for the human body. What is the reason? Why can you get poisoned by one of the most popular vegetables?

Source: https://otravleno.ru/otravlenie-produktami/otravlenie-kartofelem.html

Potato poisoning - symptoms, first aid, treatment, consequences

Potatoes are one of the most popular cultivated plants among many peoples of the world. Potato tubers due to their high nutritional value are of great importance for all humanity, and the population of Russia considers them “second bread”.

Potatoes can be used to make hundreds of variety of dishes. But this is also useful product nutrition. It contains B vitamins and ascorbic acid, as well as valuable inorganic and organic compounds.

Starch obtained from potato tubers is widely used in food and other industries.

Few people think about the fact that so popular product may be hazardous to health.

Source: depositphotos.com

How does potato poisoning occur?

All plants in the nightshade family, which includes potatoes, contain a toxic substance called solanine. Solanine is a glycoside (glycoalkoloid) that has a chemical affinity for steroids.

The toxic dose of solanine for humans is 200–400 mg.

Fresh potato tubers contain about 0.05% - in order for clinical symptoms of poisoning to appear, an adult must eat about three kilograms of potatoes at a time.

But if potatoes are stored in the light, then more and more solanine gradually accumulates in them. Closer to spring, in such potatoes the concentration of a toxic substance reaches 100–150 mg for every 100 grams of product.

Even after cleaning, during which up to 80% of solanine is removed along with the peel, the poison content still remains high.

In this case, the portion mashed potatoes or fried potatoes can lead to poisoning.

Solanine has a depressant effect on the nervous system. In addition, it causes damage to the cell membrane of erythritols, which leads to their destruction (hemolysis).

During hemolysis, the blood supply to the renal vascular system is disrupted, the tubular epithelium is damaged and they become clogged with hemolytic products, which ultimately leads to the development of prerenal acute renal failure.

Solanine has the ability to accumulate in the human body, causing chronic potato poisoning. It is manifested by damage to the articular apparatus and an increased risk of developing malignant neoplasms.

Symptoms of poisoning

Symptoms of acute potato poisoning are similar to those of any other food poisoning. These include:

• cramping abdominal pain;
• nausea;
• vomit;
• severe weakness;
• diarrhea, in which the stool becomes foul-smelling.

Solanine has a pronounced bitter taste, so potato poisoning is often accompanied by a burning sensation and bitterness in the mouth.

Neurological disorders in solanine poisoning are manifested by dilated pupils, increased salivation, shallow irregular breathing, arrhythmia, and convulsions. If the victim is not given immediate help, he may lose consciousness and then fall into a coma.

Chronic potato poisoning is manifested by frequent headaches, drowsiness, skin itching, stomatitis, joint pain. The suppression of immunity inherent in this type of intoxication can give impetus to the development of malignant tumors.

Source: depositphotos.com

First aid for potato poisoning

When the first signs of acute potato poisoning appear, first of all, you should rinse your stomach.

This allows you to remove the poison that has entered it from the body and thereby reduce the severity of poisoning and prevent the development of complications.

To lavage the stomach, the patient is given about a liter of salted water to drink, and then vomited, irritating the root of the tongue. The procedure is repeated several times.

Then you should take any medicinal product with a sorbing effect. This could be Smecta, Activated Carbon or Polysorb MP.

The next step should be rehydration - drinking plenty of fluids to eliminate dehydration. The patient can be given regular or mineral water without gas, weak tea without sugar, Peditral or Regidron solution. You need to drink very often, but in small sips, so as not to provoke vomiting.

If signs of chronic potato poisoning are detected, you should consult a doctor; first aid measures are ineffective in this case.

When is medical help needed?

If after first aid the victim does not feel better, you should definitely consult a doctor. Medical assistance is also necessary when potato poisoning occurs in a pregnant woman, child or elderly person.

Treatment is carried out in the toxicology department. There is no specific antidote to solanine, so only symptomatic treatment is carried out, that is, aimed at eliminating the symptoms of poisoning, and not at its cause. Detoxification therapy is prescribed, administration of vitamins and nutritional therapy are indicated.

Possible consequences

In case of severe potato poisoning against the background of massive hemolysis, the patient may develop acute renal failure. This is a very dangerous complication that can lead to the formation of chronic renal failure, and in severe cases, death.

Neurological complications leading to breathing problems often contribute to the occurrence of pneumonia, which requires additional treatment.

Prevention

Immediately after potato ripening, the content of solanine in its tubers is minimal, but by spring its concentration increases sharply, especially under the influence of sunlight. Therefore, to prevent potato poisoning, it is recommended to follow the rule: until the New Year, potatoes can be eaten without restrictions, and then reduce their presence in the diet.

In spring you should give up fried and baked potatoes, puree, potato pies and add potatoes only to first courses. When cleaning, it is important to remove all eyes and greenish areas, and cut off the skin in a thick layer.

After cleaning, it is advisable to soak the tubers either in a weak solution of vinegar or in salt water, this helps to destroy solanine and reduces the risk of poisoning.

Potatoes should be stored out of light, which reduces the formation of solanine in them. If the surface of the tuber is more than a quarter green, then it is strictly prohibited to use it as food. Such potatoes cannot be used in animal feed.

There are now varieties of potatoes on sale with a reduced solanine content. For cultivation on a personal plot, preference should be given to these developments of breeders.

on the topic of the article:

Elena MinkinaAnesthesiologist-reanimatologist About the author

Education: graduated from the Tashkent State Medical Institute with a degree in general medicine in 1991. Repeatedly took advanced training courses.

Work experience: anesthesiologist-resuscitator at a city maternity complex, resuscitator at the hemodialysis department.

The information is generalized and is provided for informational purposes. At the first signs of illness, consult a doctor. Self-medication is dangerous to health!

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Solanine poison or can you eat green potatoes?

The toxic properties of green sprouted potatoes are written in every school botany textbook, but solanine poisoning occurs with surprising regularity.

This comes from the carelessness of choosing potatoes in the store, when it is visually noticeable that there were sprouts on the flabby tubers, but they were broken off during packaging.

Or there are one or two green spots on the skin of the tubers, but the person thinks that if they sell it, it means they can eat it.

Or poisoning from old potatoes from the pantry happens in the spring because, in order to save money, the skin of the root vegetables is not removed in a thick enough layer, and the eyes that gave rise to small sprouts are not cut out carefully enough.

How to prevent solanine poisoning? Do not eat unripe or overripe fruits of the nightshade family: peppers, tomatoes, eggplants, as well as green potatoes, where at long-term storage toxic solanine is formed and accumulates.

In addition, it is necessary to exclude damaged (crumpled, rotten, blackened) root vegetables and vegetables from the diet, since they always contain much more poison than whole products with strong, smooth skin.

What is known about the toxicity of solanine

Solanine is a poison formed in the flowers, sprouts, foliage, and roots of nightshade plants to prevent their destruction by various types of pests.

What's happened safe standard consumption for humans is from 2 – 10 mg (per 100 grams of products).

Constant excess of the norm leads to the accumulation toxic substance in the body, signs of food poisoning appear.

Long-term or single intake of more than 200 mg into the body causes an immediate rejection reaction: vomiting, diarrhea, convulsions and even confusion, since the poison destroys the nervous system.

Sprouted and green potatoes are unsuitable for food.

Plants in which the content of solanine alkaloid can be many times higher than the norm:

• overripe blue-skinned eggplants;
• green potatoes and sprouts;
• unripe sweet pepper;
• Bay leaf;
• nightshade;
• tobacco;
• henbane;
• dope;
• there are a lot of green tomatoes.

In potatoes, the distribution of the alkaloid is uneven; in each part of the plant, solanine exists in different quantities. In addition, the degree of toxicity of root vegetables depends on many other factors: variety, agricultural technology, period and storage conditions.

Why vegetables become poisonous

The saying “Every vegetable has its time” best reflects the quality characteristics of potatoes. The reasons for excess solanine formation are varied:

• green potatoes are obtained when planted shallowly, and also if they are not hilled in time (before the tops grow);
• when transporting and storing in a place unprotected from light, it often happens that potatoes turn green after 4–5 days;
• washed root vegetables turn green faster and contain more toxic substances;
• the alkaloid solanine is more actively formed inside tubers infected with diseases and pests, as well as with a surface damaged during digging and processing;
• the higher the concentration of mineral synthesized fertilizers applied to the potatoes, the more toxin subsequently accumulates;
• the level of solanine in potatoes is high during the growing season (sprouting, immaturity of young tubers). Then it decreases during ripening and increases dangerously again after 6 months of storage.

Tomatoes and unripe peppers are also different high content alkaloids while they are pure green, but as soon as the fruits reach milky ripeness, they can be preserved, since the level of toxicity decreases sharply.

Eggplants become poisonous once they are overripe. Consumption of the peels and seeds of these vegetables poses a high risk.

What are the dangers of alkaloid poisoning?

Is it possible to eat unpeeled boiled green potatoes in small quantities? The clear answer to this question is no. The poison is poorly soluble, so most of it remains under the skin after boiling.

1. After solanine penetrates the stomach and intestines, indigestion begins and toxins enter the blood vessels. This leads to the destruction of red blood cells and suppression of the functions of the nervous system.
2. Long-term solanine poisoning leads to damage to the kidneys, gastrointestinal tract, liver, joints, as well as difficult-to-treat skin dermatitis.
3. Boiled potatoes without peel are partially freed from poison, but the broth becomes highly toxic. If the potatoes turn even a little green, heat treatment does not guarantee the destruction of solanine, so it is better not only for people to eat it, but also for pets.
4. Dishes made from overwintered flabby potatoes should not be eaten by pregnant women and babies, since alkaloids can cause severe pathologies in the development of the child.

In addition, potato juice squeezed from last year’s root crops in spring and summer is also very dangerous for human health, since it is poisonous due to the high concentration of not only solanine, but also nitrates.

Symptoms

The initial signs of poisoning with the alkaloid solanine practically do not differ from the features food poisoning caused by other poisons. If you accidentally eat green potatoes (tomatoes, peppers), where the solanine norm exceeds 200 - 400 mg, large quantities, almost immediately, after 3-4 hours (or after 8-9 hours), the following symptoms will appear:

• sharp pains and cramps in the stomach, intestines,
• vomiting, drooling,
• increase in body temperature,
• dyspnea,
• headaches,
• tachycardia, arrhythmia,
• diarrhea with painful urges and foul-smelling stools,
• the eye pupils dilate.

Boiling or frying does not destroy solanine

A high degree of intoxication is expressed by the occurrence of convulsions, confusion, and even loss of consciousness, and respiratory depression.

After consuming products containing solanine in a proportion greater than 10 mg (per 100 g), a bitter aftertaste will remain in the mouth, and soreness and itching will form in the larynx.

The lethal dose for a child is a one-time intake of solanine from the peelings of sprouted (or green) potatoes from 2 to 4 mg. glycoalkaloid per kilogram of body weight. For an adult – up to 3 to 6 mg. solanine.

Urgent Care

Neither boiling water during boiling nor overcooking the product in a frying pan prevents the action of the poison, so the skins of old (9-12 months of storage) root vegetables must be peeled in spring and summer, and green potatoes should be completely discarded. What to do if symptoms of poisoning appear?

1. Call a doctor immediately. The sooner it is provided health care, the more favorable the prognosis;
2. Rinse the stomach with 5 - 6 liters of water, two (three) of which with the addition of potassium permanganate;
3. You can use a solution of sea salt to cleanse the stomach (2 tablespoons per 5 liters of water);
4. Do a cleansing enema;
5. Take Smecta, Enterosgel, Activated carbon, Polysorb, and other absorbent (adsorbent) drugs recommended by doctors for use in cases of poisoning.

If symptoms of solanine poisoning appear (heart, pulmonary failure), you need to be prepared to carry out resuscitative actions.

Prevention

You cannot cook food from sprouted, rotten, blue or green potatoes - they contain a lot of solanine. It is better to boil even healthy root vegetables at the end of the storage season (spring, early summer), first removing the skin in a thick layer (at least 0.5 cm), since it is in it that the content of alkaloids is the highest.

How to test fruits for excess solanine:

• Make small indentations (1mm) near the eyes,
• Apply 1 drop of acetic acid (80%) to the sections.
• drop a drop of sulfuric acid,
• Apply hydrogen peroxide (3 drops of 5% solution) on top.

If there is an excess of solanine in the tuber, the potato cut will acquire a dark crimson (burgundy) hue. The weak intensity of the staining (the color has become pale pink) indicates that its content is normal.

It is important to know: the longer the potatoes are stored, and they turn green, the more toxins there are in the tubers.

Greenish potatoes, as well as those with sprouts, cannot be eaten categorically, but they are better suited for planting, since the high concentration of solanine protects the root crops from diseases and pests do not eat them.