Why potatoes grow germs are toxic to the body

When potatoes sprout, starch transforms into solanine and chaconine-alpha, which can cause poisoning to humans.

>>>Simple way to remove toxins in potatoes

How the potato grows poisonous

When a potato is too old, the starch in the potato is converted into sugars. This sugar will transform into alcaloids called solanine and chaconine-alpha. The alcaloids are usually concentrated in potato stems, leaves, sprouts as well as the green skin of the tubers. The number of alcohols depends on the storage conditions and the age of the potatoes.

If the tubers have green pods and sprout when purchased, this type of potato can poison you. It is advisable to peel off the sprouts of potatoes to make sure the starch in the potato has not been converted into toxic alcaloids and that the potatoes are safe. It is best not to eat this potato.

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Symptoms of potato poisoning

Potato poisoning can happen if you eat green pods or potato germs. If eaten with small amounts, solanine and alpha-chaconine in potatoes cause mild gastrointestinal problems such as abdominal pain, vomiting and diarrhea. Severe poisoning, the symptoms will be more severe and painful. You may have serious neurological problems with digestive problems such as delirium, diarrhea, mydriasis, fever fever, hallucinations, headaches, shock, hypothermia, paralysis, slow slow, slow breathing, abdominal pain, poor vision, vomiting .

The recovery time after potato poisoning depends on the amount of alkaloids as well as the level of treatment and medical assistance. The symptoms of potato poisoning can last 1-3 days. Some people have to be hospitalized, even death from potato poisoning has been recorded, although very rare.

How to avoid potato poisoning?

Potato poisoning can be easily avoided by properly stored, eaten early as soon as purchased, peeled and dropped green sprout. Don't eat old, soft potatoes and sprout.

Should choose potatoes still solid, firm hands, no germ when buying at markets and supermarkets.

Potatoes sprout due to warmth, moisture and light. So, you should keep the unwashed potatoes in a cool, dark, dry place if you can not eat immediately.

Put potatoes in a well-ventilated container and not get wet.

Cooking potatoes also determines the concentration of solanine and chaconine-alpha. The best way to reduce these toxins is to fry at high temperatures (170 degrees C).

If you accidentally eat potatoes that contain toxins, see a doctor immediately.