Solanine in potatoes: what is it, why is this poison dangerous, first aid for poisoning, as well as tips for proper storage of the root vegetable

Many people have heard that corned beef in potatoes is dangerous to health . But not everyone can say exactly which tubers are dangerous and how much of this substance must enter the body for poisoning to occur. You can still find quite contradictory opinions. Some experts claim that after heat treatment the poison is completely neutralized, others say that this toxin can be used to treat certain diseases.

Symptoms of poisoning

In large doses, solanine depresses the central nervous system and causes hemolysis of red blood cells; in small concentrations it leads to acute poisoning.
Symptoms of intoxication are nonspecific:

general malaise, lethargy and drowsiness;
loss of appetite;
nausea, vomiting;
bloating, cramping pain in the umbilical area;
loose stool.

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The poison in green potatoes can cause poisoning, which primarily affects the digestive system. Intoxication of the body is manifested by the following unpleasant symptoms:

a feeling of nausea, which almost always turns into vomiting;
severe diarrhea;
cramping pain in the abdomen;
bitterness in the mouth;
a sore throat feeling.

A couple of hours after eating a large amount of green potatoes or berries from them, the absorption of the toxin into the blood begins. At this time, dangerous signs of effects on the cardiovascular system, as well as the nervous, urinary and respiratory systems, appear. There is difficulty breathing, general weakness in muscles and joints, lethargy, migraine, dizziness and a decrease in the volume of urine excreted. If you do a urine test, you can detect a large amount of protein, some of which is hemoglobin.

If solanine poisoning is too severe, the following life-threatening symptoms appear:

Blood pressure drops, sometimes to critical levels.
Heart rate increases.
There may be interruptions in the functioning of the heart, which then lead to a slowdown in the rhythm.

Under the influence of the toxin, red blood cells are destroyed, all muscle groups begin to twitch, which then turns into intense cramps. This condition is followed by paresis and general paralysis. Death occurs from disruption of the respiratory center.

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, itchy skin, stomatitis, and joint pain. The suppression of immunity inherent in this type of intoxication can give impetus to the development of malignant tumors.

In history, there are cases of solanine poisoning during famine years, when people with weakened body defenses ate potatoes that had produced numerous sprouts (in the area of which the level of solanine is increased), as well as those that had lain in storage for a long time and accumulated this glycoalkaloid. Even cases of death are mentioned, but this was so long ago, around the 1920s, and now it is difficult to say how true such stories are.

Common solanine poisoning is accompanied by typical symptoms of gastrointestinal disorders: vomiting, diarrhea. Blood may be present because solanine damages the upper layer of the intestinal epithelium. As a rule, there is no temperature. The first signs develop within 4–14 hours. If you suspect such poisoning, it is better to consult a doctor immediately.

The mechanism of action of solanine is associated with a direct toxic effect on tissues upon direct contact with them - the digestive system will suffer first. The use of a toxic dose will manifest itself:

nausea;
vomiting;
loose stools;
spasmodic pain in the abdomen;
a feeling of bitterness in the mouth;
sore throat.

On average, 2 hours after eating nightshade, solanine begins to enter the blood.

Due to this, signs of toxic effects on the cardiovascular, nervous, respiratory, and urinary systems appear. There is difficulty breathing, general weakness, lethargy, headaches, dizziness, decreased urination, protein appears in the urine, part of which is hemoglobin.

Under the influence of the poison, red blood cells are destroyed, muscle twitching begins, which turns into convulsions. They are followed by paresis and paralysis. Death occurs from the cessation of the respiratory center.

nausea;
vomiting;
loose stools;
spasmodic pain in the abdomen;
a feeling of bitterness in the mouth;
sore throat.

decreased blood pressure;
heartbeat;
interruptions in heart function followed by a slowdown in rhythm.

Corned beef in potatoes

The Slavs are salivating at these similar-sounding words. Still would! Who doesn't like corned beef? Meat (beef, pork, lard), prepared for future use, helped out in the hungry winter time. Previously, every peasant house had corned beef; every housewife knew the salting recipe. When the animal was slaughtered, most of the carcass remained.

The word "corned beef" has Slavic roots and comes from "salt". This is explained by the way the dish is prepared. What is “corned beef”, what is the etymology of this word? It comes from Latin. Solanum is a nightshade. And the substance corned beef accumulates in all plants of this family. Therefore, nightshades are considered poisonous.

Some plants are able to protect themselves from pests. They accumulate glycoalkaloid glycoside in their tissues. This toxic organic compound was named solanine because its highest concentration is found in the nightshade family. The leader in toxicity is Solanum dulcamara. All parts of bittersweet nightshade are toxic - roots, stems, leaves, and fruits.

The killer portion of corned beef is found in unripe berries. Black nightshade is also a poisonous plant. But what is corned beef and how does this substance affect the body? It causes a sharp excitation of the nervous system, and then its rapid depression. Red blood cells decompose in the blood. Poisoning is manifested by nausea and vomiting, abdominal pain, headache, diarrhea, dilated pupils, disorientation, and fever. In severe cases, convulsions and coma are observed.

The nightshade family is quite large and includes many plant species. Do you know what the scientific name is for our “second bread”, potatoes? Nightshade tuberous! So it is not surprising that peasants who did not know how to eat potatoes were often poisoned by the above-ground parts of the plant.

There is especially a lot of poisonous corned beef in the berries. But even then, when peasants began to eat potato tubers, poisoning continued to occur. Why? If the root vegetable is exposed to light, it begins to accumulate corned beef. Especially a lot of toxic substance accumulates in the peel, in green areas.

Tomatoes also belong to the nightshade family. But with tomatoes the situation is simpler. Corned beef accumulates only in unripe fruits, small and green. As soon as the tomato grows to the size of its variety and turns white, the concentration of the toxic substance in it decreases sharply. This fruit can already be salted or pickled.

But there is no toxic substance in ripe red tomatoes. “Solanum Melongena” – this scientific name hides the well-known eggplant. It turns out that he is also nightshade. But the toxic substance of corned beef goes away along with the bitterness if you cut the eggplant, salt it, press down with pressure and leave for ten minutes.

Corned beef is a poison of plant origin, which consists of glucose and solanoidin. This is a crystalline substance that is almost insoluble in water, but quickly dissolves in alcohols. Corned beef is found in all vegetation that belongs to the nightshade family.

This toxic substance is found in all parts of plants, but the least amount of it is found in potato tubers. It is also found in eggplants and tomatoes. There is little of it in potatoes only if the tubers are stored correctly and the shelf life does not exceed 3 months. Six months later, corned beef is added to potato tubers, and most of it is in sprouted or greened fruits.

Critical dose

The critical dose of solanine that causes human poisoning is 200-400 mg of the toxic substance. Considering that potato tubers contain 0.05% solanine, it can be calculated that the critical dose of potatoes (which can cause poisoning) is from 2 to 4 kilograms of unpeeled tubers.

It is important to know that when peeling, the amount of solanine is reduced by 80%, because most of the toxic substance is concentrated in the peel.

With such calculations we show that it is almost impossible to get poisoned by fresh autumn potatoes.

The amount of solanine in potatoes reaches critical values when storing tubers in the light. At the same time, they accumulate up to 500 mg per 100 g of potatoes. Even taking into account that 80% of solanine is removed with the peel, 100 mg of solanine per 100 g of pulp remains in the pulp. This means that for poisoning it is enough to eat a good portion of boiled or fried potatoes (400 g).

It is important to know: heat treatment does not neutralize the poison. Therefore, no amount of boiling can make a green tuber edible.

As for tomatoes, their fruits are poisonous only when unripe. A ripe red tomato contains almost no solanine.

How does a toxic substance affect the human body?

Poison in potatoes

Emergency care should begin to be provided at the first suspicion of intoxication, when the bulk of the toxic substance has not had time to be absorbed into the blood. Help is provided in the following order:

The stomach cavity is washed with a weak solution of potassium permanganate. The procedure is carried out until the waste water does not contain food impurities.

Rinse the intestines with a weak saline solution or a solution of pharmaceutical rehydron.
They give the poisoned person adsorbents - activated carbon, polysorb or enterosgel.
They give the patient astringents - tannin or a decoction of oak bark.
It is recommended to give the victim enveloping foods - mashed ripe bananas, jelly, full-fat milk or butter.

After first aid is provided, an ambulance must be called. If necessary, the victim is hospitalized and, in a hospital setting, the body is cleansed of toxins by all available methods. The gastric cavity is repeatedly washed, an accelerated diuresis procedure is carried out, various solutions are administered intravenously and hemodialysis is performed according to indications.

Symptomatic treatment is mandatory, which is aimed at normalizing breathing and stabilizing the functioning of the kidneys and heart. Patients with severe forms of corned beef poisoning are prescribed antibacterial drugs to prevent the development of infection.

For some, intoxication can pass without unnecessary complications, but for others it can cost their health or life. Therefore, if you have the appropriate symptoms, you should go to the clinic or call an ambulance.

Solanine in the blood is confirmed by red blood cells destroyed during hemolysis. In urine analysis, this is reflected by an increased protein content.

If there are symptoms of toxemia in a child. The younger the baby, the more quickly you need to act.
If there are signs of poisoning in a pregnant woman. It is necessary to prevent the possible effect of the poison on the fetus and the weakened body of the expectant mother as soon as possible.
In the presence of blood in the vomit and stool of an adult. These signs indicate deeper damage.
When the patient's condition is rapidly deteriorating.

While waiting for an ambulance, you need to take all possible measures:

Induce vomiting if this does not occur naturally.
Do not try to stop natural vomiting and loose stools. The body cleanses itself.
Since a large amount of fluid is released with vomiting and feces, it is necessary to maintain the water-salt balance by drinking plenty of fluids to prevent dehydration.
Take any enterosorbent. Enterosgel and activated carbon are also suitable.

Severe alkaloid poisoning is dealt with by resuscitators and toxicologists. There is no antidote, so treatment consists of maintaining the functions of vital organs and systems.

Important information about poisonous solanine

If you suspect intoxication, but the symptoms are mild, you should see a therapist. The doctor will competently assess your current condition, ask you to take the necessary tests and refer you to a more specialized specialist.

We know how to use corned beef. We are also aware that sprouts and berries should not be eaten in potatoes. But do we know how to grow root vegetables that contain negligible amounts of solanine? Potatoes need to be planted deep and the bush should be hilled. Then the sun's rays will not penetrate deep and the roots will not turn green.

You should not plant potatoes in sandy soil - this will increase the concentration of corned beef. Young juicy tubers are very tasty. And you will probably be upset by the information that they contain more toxic substances than potatoes harvested in the fall. Vegetables generally cannot be stored for a long time. And potatoes – so especially. The concentration of corned beef in sprouted and greened tubers increases fourfold. In the store, choose undamaged potatoes.

First aid for solanine poisoning comes down to emptying the intestines of the poison. To do this, the stomach is washed with a weak solution of potassium permanganate. Then they give activated carbon or other drugs from the group of sorbents. It is recommended to drink enveloping drinks: jelly, milk, egg white. They give laxatives and astringents (tannin, oak bark). All this is done at an early stage if intoxication is suspected and in the shortest possible time. Then you need to call an ambulance.

In case of severe poisoning, treatment should be carried out in a hospital.

In this case, the hospital makes efforts to remove the poison from the intestines and blood by all available means. Gastric lavage is repeated, diuresis stimulation is prescribed, solutions are administered intravenously, hemosorption is carried out, and if necessary, hemodialysis. Symptomatic treatment is prescribed, aimed at maintaining normal breathing, heart and kidney function. In seriously ill patients, antibiotics are used to prevent infectious complications.

Carry out gastric lavage by drinking 1-1.5 liters of warm water or a weak solution of potassium permanganate, then induce vomiting by pressing on the root of the tongue.
Take enterosorbent (Enterosgel, Polysorb, Polyphepan, Laktofiltrum).
Take a saline laxative (Magnesium sulfate) if there is no diarrhea.
Ensure adequate hydration to aid detoxification and prevent dehydration.
In case of neuropsychic agitation, take a herbal-based sedative (tincture of valerian, motherwort, lily of the valley).

Medical attention is needed if:

despite the provision of first aid, the victim’s condition worsens or there is no positive dynamics;
there is an admixture of blood in the vomit or stool;
the victim is unconscious;
convulsive syndrome developed;
delirious syndrome developed;
a child, an elderly person or a pregnant woman was injured.

There is no specific antidote. Treatment of severe solanine poisoning includes detoxification, maintaining vital functions, primarily breathing and cardiac activity, and restoring water-salt balance. Symptomatic therapy is carried out aimed at eliminating nervous system dysfunction.

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 drug 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 plain or still mineral water, weak tea without sugar, a solution of Peditral or Regidron. 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.

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.

Potatoes are one of the most important products in our lives, because they are 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.

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.

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 contained 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 can exceed the permissible limit many times. Such fruits, if consumed, will cause serious harm to human health. It is unacceptable to sprout potatoes.

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?

Precautionary measures

Nightshade plants form the basis of our diet. Potatoes have the glory of second bread, tomatoes and sweet peppers are the basis of any summer salads. Giving up nightshades is difficult and not always possible. What should I do? How to eat the fruits of the nightshade family correctly?

The amount of solanine in freshly dug tubers rarely exceeds 10 mg per 100 g of potatoes (this is 0.01%). By spring, the solanine content in tubers increases (the plant is preparing to germinate) three to four times, and often exceeds the threshold of 0.04-0.05%. In this case, the poison is concentrated under the skin and in the skin of the tubers. Therefore, make it a rule to eat a lot of potatoes only before the New Year. In spring, limit the amount of potatoes to first courses, while peeling off at least 0.5 cm of the skin.
The green parts of potatoes contain a dangerous dose of solanine. They cannot be eaten. But according to sanitary standards, the greening of 1/4 of the surface of the tuber makes it unsuitable for food for both humans and animals.
Potatoes must be stored in a dark place. This will ensure the minimum amount of solanine in the tubers.
Selection achievements provide us with varieties with a reduced solanine content. Grow them in your garden.
Solanine is destroyed by acetic acid, and its amount decreases when the vegetable is soaked in salt water.
You can determine the amount of solanine in eggplants by visually assessing the color of the pulp. There is little solanine in the light green pulp of young eggplants. There is a lot of solanine in the yellow-brown pulp of old, overripe fruits.

Solanine causes joint inflammation and itchy skin. Solanine poisoning can be acute or chronic (occur over several years). Knowledge of the concentrations of poison in different parts of nightshade plants helps to maintain health and prevent poisoning.

Solanine is a toxic glycoalkaloid formed in plants of the nightshade family (tomatoes, eggplants, potatoes). In plants it performs a protective function, having fungicidal and insecticidal properties.

Source: depositphotos.com

The solanine content in different parts of potatoes varies: in unripe tubers up to 1%, in flowers 0.6–0.7%, sprouts up to 0.5%, tuber peel 0.03–0.06%, tops 0.25%, the least amount is in mature tubers - 0.002–0.007%. The amount of alkaloid also depends on the variety, weather conditions and geographic area of growth.

The toxin content in potatoes increases significantly if the tubers are exposed to direct sunlight, sub-zero temperatures, are affected by nematodes, or have rotting areas.

Especially a lot of alkaloids accumulate in potato tubers in the spring, since preparation for the growing season begins in February. To prevent rotting, in order to stimulate metabolic processes and sprout germination in tubers, the synthesis of solanine is activated. In the spring, during storage, its level in tubers increases 4-5 times and reaches 40–70 mg%. Most of all it accumulates in green areas, in the peel, around the eyes and especially in sprouts. The longer the sprouts of a potato, the more dangerous it is to eat.

In eggplants, solanine is concentrated mainly in the peel, although the pulp also contains at least 0.03%, which gives the fruit a characteristic bitter taste. The higher the solanine content in the eggplant, the more intense the brown tint it acquires when cut.

The alkaloid is also found in unripened green tomatoes, where its concentration does not exceed 0.008%. As the fruit ripens and grows, the amount of solanine decreases significantly, becoming practically undetectable by the time the tomato becomes suitable for consumption.

What is corned beef

Corned beef is a toxic substance that theoretically can cause poisoning. But this is only possible if the following conditions are met:

Boiled sprouted potatoes along with the peel are eaten.
A man eats green potatoes.
Unripe tomatoes are consumed fresh.
Eggplants are not peeled before cooking.

But no one does this, so in practice, poisoning with corned beef from potatoes or other vegetables does not occur. But cases of poisoning with a toxic substance from other sources are quite possible. This can happen if you accidentally or intentionally eat berries from potato tops or green nightshades. The poison content in such berries is very high.

Theoretically, the likelihood of solanine intoxication appears if you eat boiled sprouted potatoes with skins, green potato sedums, unripe tomatoes, and unpeeled eggplants. But since practically no one does this, not a single case of solanine poisoning from potatoes and other root vegetables has been recorded.

Poisoning with toxin from other sources, especially berries from potato tops, green nightshade - this is more likely due to the high concentration of poison in them.

Toxic dose

Ripe potatoes contain only 0.05% solanine. But in old, green, sprouted potatoes, its concentration increases noticeably.

To get mild poisoning, it is enough to eat 20 mg of solanine contained in green potatoes, especially sprouted ones.

If 200–400 mg of poison enters the bloodstream, it is fatal. And since the absorption of the toxin does not occur completely, in order to cause such a content of toxin in the blood, even more solanine must enter the intestines. But eating such an amount of solanine is quite problematic.

Poisoning with toxin from other sources, especially berries from potato tops, green nightshade - this is more likely due to the high concentration of poison in them.

Toxic dose

To get mild poisoning, it is enough to eat 20 mg of solanine contained in green potatoes, especially sprouted ones.

If 200–400 mg of poison enters the bloodstream, it is fatal. And since the absorption of the toxin does not occur completely, in order to cause such a content of toxin in the blood, even more solanine must enter the intestines. But eating such an amount of solanine is quite problematic.

The body's elimination mechanism

The main problem that solanine poses is its ability to depress the nervous system. In addition, it upsets the 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 are seriously affected. 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 an extremely dangerous dose of solanine in foods, 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 assistance in the formation of new cancer cells. But even if a person is completely healthy and neglects the advice of nutritional culture, he can earn himself black bile.

What dosage is considered dangerous?

Potatoes that have ripened well contain only 0.05% of the poison. However, in old, sprouted or greened root vegetables, its concentration increases greatly and poses a danger to humans.

In order to get mild poisoning, it is enough to eat 20 mg of corned beef, which is found in sprouted and green potatoes. Most often, such poisonings are observed in the spring, when people eat up last year's potato supplies.

But, it is worth noting that this toxic substance is not completely absorbed in the intestines, therefore, in order for such an amount of poison to enter the blood, it is necessary to eat an order of magnitude more of this dangerous substance. It is very difficult to realize this in life.

To answer this question, you should think about why plants of the nightshade family accumulate this substance. Solanine has insecticidal and fungicidal properties. This way the plant is protected from pests. And since in nature the difference between poison and medicine is only in the dosage, why not use the properties of solanine for good?

Traditional medicine gives us many recipes for potato treatment. The solanine contained in it perfectly heals purulent wounds, eliminates boils, softens and soothes the skin from burns. To do this, you need to grate the raw tuber on a fine grater, and put the pulp with a few drops of vegetable oil in a gauze compress.

Some nightshades also contain glycoalkaloids that repel pests. But in these vegetables their content is less than in peeled, undamaged potatoes, so there is no point in being afraid of fresh tomatoes. Unless in their unripe form, being green, they contain a slightly increased concentration. But even if you eat one or two green tomatoes, nothing bad will happen.

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How to understand that solanine poisoning has occurred, and what to do? Who and how can get poisoned by it? Answers to pressing questions for people who value the health of their loved ones.

Solanine poisoning is still common. The reason for such sad statistics, like a couple of centuries ago, is the lack of knowledge about this substance. Fortunately, to get a lethal dose from common foods, you need to try very hard.

What is solanine?

Steroids

Potato glycoalkaloid is an aglycone with a steroid structure and a sugar molecule. The glycoalkaloid belongs to the class of steroids. This is a necessary group, including hormones, bile acids, etc. Steroid drugs are used to treat serious diseases (arthritis, osteoporosis, etc.). There are also benefits from solanine. This glycoalkaloid has anti-inflammatory, antiallergic and cardiotonic effects.

Potatoes are the favorite food of Russians

Medicines containing this glycoalkaloid have no side effects. The steroidal glycoalkaloid is used for the synthesis of hormones, and solanine is suitable for these purposes. Therefore, potatoes are both food and a way to obtain medicines necessary for humanity. However, this glycoalkaloid can be dangerous.

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.

Most often, mild toxemia passes without consequences for human health. But severe intoxication can cause problems with the digestive system, such as gastritis, gastroenteritis, irritable bowel syndrome.

The body's excretory system, which is under attack, can also malfunction. Cases of kidney failure and liver inflammation are common.

Against the background of solanine poisoning, reactive inflammation of the pancreas, liver tissue, biliary tract, acute renal failure, acute gastritis, gastroenteritis, and irritable bowel syndrome are possible.

Prevention of solanine poisoning

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, mashed potatoes, 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.

Solanine during heat treatment is destroyed only after heating above 250 °C. That is, boiling and even frying (the boiling point of the oil does not exceed 180 °C) does not destroy the natural toxin. What to do?

So, solanine is a complex plant poison found in the nightshade family. The toxin is resistant to temperature influences, so it is not destroyed by heat treatment of products at home. The toxin is not currently used for medicinal purposes. Just 20 mg of poison is enough to cause symptoms of poisoning. Therefore, you should not listen to the advice of those who like to undergo non-traditional treatment and take it for the sake of imaginary recovery.

Intoxication often occurs not from vegetables, but from eating green berries or other parts of the plant where the level of poison is high. Symptoms of poisoning develop gradually, which is associated with the absorption characteristics of solanine. Acidic drinks and, to a certain extent, a weak solution of potassium permanganate neutralize the poison, which helps in the treatment of such poisoning. Otherwise, the treatment does not differ from the general algorithm of actions for intoxication.

Thoroughly peel potatoes from eyes before eating.
Do not eat sprouted or green potatoes.
Do not store potatoes in nets or clear plastic bags.
Do not expose stored potatoes to direct sunlight.
Do not eat tomatoes and eggplants that are not yet ripe or overripe.
Remember about the toxicity of potato sprouts and their peels when treating with unconventional methods.

It is not recommended to eat sprouted potatoes.
If green areas appear on the tubers, you need to cut them off along with the peel.
It is important to know how to store potatoes correctly. Before wintering, the dug crop is well dried and kept in a cellar, basement or other place. It is important that it is cool, dry, and has ventilation - the tubers begin to deteriorate in heat and dampness. When conditions for germination are created, the amount of solanine in such root vegetables increases greatly. Potatoes are stored in boxes 1.5 meters high at a temperature of 2–3⁰ C, humidity no more than 90%.
Peeling the vegetables will get rid of solanine in eggplants.
Unripe tomatoes can only be used for pickling (acetic acid neutralizes the poison).

Video

After watching this video, you will be much more careful when choosing vegetables. Be careful, common foods may contain the poison solanine!

Potatoes are our second bread. Potato dishes are popular at any time of the year. It can be eaten in the form of puree, fried, boiled, and even in. But not everyone knows that this wonderful root vegetable can, under certain conditions, be very dangerous to our health.

Potatoes were brought to Europe by the Spaniards in the 16th century. At first, this strange plant was an inhabitant only of botanical gardens. The “groundnut” began to be used as food later, and even then, out of ignorance, ordinary people tried to use the leaves and fruits for food. The strongest poison of corned beef found in green fruits caused severe poisoning, making one suspicious of this overseas plant. In general, at the beginning, our current second bread did not enjoy any love. In the 18th century, fearing famine in their countries, the governments of Germany, France and some other countries forcibly forced peasants to plant potatoes, although their benefits were already explained. Potato bread was cheap and was the main food of the poor in those hungry times.

Potatoes contain proteins, starch - which contain almost all the mineral salts, vitamins (C, PP, K, group B) and amino acids necessary for the body. In addition to nutritional value, potato tubers also have healing properties. For example, for anemia and joint disease, a potato diet is prescribed. Potato juice is used to treat gastritis and stomach ulcers. Baked potatoes with skin are recommended for cardiovascular diseases.

What are the dangers of corned beef?

The danger of potatoes is that their tubers, left for some time in the light, turn green, as chlorophyll is formed in them. And at the same time, under the influence of direct or diffuse sunlight, the amount of the toxic substance corned beef

. Therefore, green potatoes cannot be used either for food or as livestock feed. The same goes for sprouted potatoes.

Sprouted tubers contain solanine

Corned beef mainly accumulates in the tops and skins. Therefore, when cleaning the tubers, the bulk of the corned beef is cut off. But, in any case, if the tuber is more than a quarter green, it is not suitable for food. The corned beef content is high in unripe, young and small potatoes. When it ripens, by autumn, the amount of solanine decreases, and increases again with prolonged (until spring and summer) or improper storage.

Signs of corned beef poisoning

Corned beef is not destroyed either by boiling or frying potatoes. Therefore, poisoning is possible when eating boiled or fried green potatoes. In case of poisoning, heaviness in the stomach, nausea, and vomiting appear. Breathing becomes heavy, pulse uneven. To help with severe poisoning, gastric lavage and laxative enemas are necessary. For mild forms of poisoning, drink cold, strong tea or coffee.

In very small doses, solanine even has medicinal properties (depending on the health, age, well-being and weight of the person). Severe solanine poisoning occurs if you immediately eat a kilogram of green potatoes, directly with the peel.

If you are purchasing potatoes for winter storage, it is better to buy one that is offered in canvas bags rather than in nylon nets. In a tight bag, potatoes do not see light and solanine does not form in it. Potatoes must be stored in dark rooms without access to light.

But for seed potatoes, landscaping is useful. Since rodents do not use such potatoes for food, they are less susceptible to disease. And the yield of green potatoes is higher.

Where is the most solanine?

Most solanine is in potatoes, but not in the tuber itself, but in the peel, sprouts and especially in the tops and stems. There are known cases of poisoning from potato leaves - people ate them as green vegetables. The tops are not even used in feeding farm animals. If you do not take into account the stems and foliage, then the most solanine is on damaged potatoes (around the site of damage), as well as in green areas.

The green color on potato tubers appears when exposed to sunlight. In these places, the concentration of chlorophyll, which is responsible for photosynthesis, increases (sprouts often appear from them). During these processes, the production of solanine is also activated. Therefore, such areas need to be peeled off along with the peel.

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 high in alkaloids while they are pure green, but once the fruit reaches milky ripeness, they can be canned as toxicity levels drop dramatically.

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

Preventive measures

During heat treatment, corned beef is completely destroyed only at temperatures above 250 degrees. That is, during cooking and frying, it remains in the final product. To protect yourself and your family from this toxic substance, you should adhere to the following rules:

You should not eat sprouted potatoes.
Green areas on potato tubers are cut off along with part of the pulp.
Potatoes must be stored correctly. Before storing, the tubers are well dried and stored in cool and dry places that are equipped with ventilation.

It is worth remembering that tuber growth begins at elevated temperatures and humidity. Under such conditions, the volume of toxic substance in potatoes increases sharply and it becomes unsuitable for consumption.

What is solanine?

Solanine: benefits and harm

Has antifungal and insecticidal effects. It has been proven that the content of the substance in potato tubers increases if the plant is attacked by mold or insects underground. We can say that this representative of the nightshade family is trying to heal itself.

Sources of Solanine Poisoning

The benefits of this unique glycoalkaloid have not yet been fully revealed. It is now known that its structure is close to cortisone of animal origin and cardiac glycosides. Based on a close relative of solasodin, cortisone was synthesized at the dawn of the use of hormonal drugs.

Only thanks to this method are they available in pharmacies. This plant glycoside plays a special role in the agrotechnological field. It is used to make powerful insecticides.

But the benefits and harms here are equivalent. Do not forget that this is a powerful poison. Any doctor will confirm that you should not self-medicate with this highly toxic drug under any circumstances.

Solanine is found in green potatoes

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?

Call a doctor immediately. The sooner medical assistance is provided, the more favorable the prognosis;
Rinse the stomach with 5 - 6 liters of water, two (three) of which with the addition of potassium permanganate;
You can use a solution of sea salt to cleanse the stomach (2 tablespoons per 5 liters of water);
Do a cleansing enema;
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.