Potatoes are a staple in many Australian households. They are often featured in our beloved meat pies, as a side of chips, or mashed to perfection with a Sunday roast. But did you know these humble spuds can turn into silent killers if not stored or handled correctly? It's a startling fact that many of us at the Seniors Discount Club may not be aware of, but it's crucial to understand the risks associated with old or improperly stored potatoes.

Dr Samuel Choudhury, a GP from Singapore, has raised the alarm on a subtle yet potentially deadly sign that our potatoes could harbour a dangerous toxin. In a video shared with his 216,000 Instagram followers, Dr Choudhury warns against consuming potatoes that have sprouted shoots or turned green. While many of us know that green patches on potatoes are a no-go, indicating the presence of the toxin solanine, the danger doesn't stop there.

Warning issued that sprouted or green-patched potatoes may contain solanine, a deadly toxin. Credit: Shutterstock

Solanine is a natural pesticide produced by potatoes as a defence mechanism. When potatoes are exposed to light and humidity, they can make this toxin in higher quantities, developing green patches and sprouts. The symptoms of solanine poisoning are not to be taken lightly, as they can include painful digestive issues, hallucinations, paralysis, and, in severe cases, even death.

The cautionary tale of Maria Harless from Denver, Colorado, serves as a stark reminder of the risks. After indulging in a late-night craving for mashed potatoes, Maria woke up with severe vomiting and a pounding headache. It turned out that a sprouting potato was the culprit behind her solanine poisoning.

It's a chilling thought that something as innocuous as a potato could lead to such dire consequences. Dr Choudhury recounts a tragic incident where a family of seven became a family of five due to solanine poisoning. This is a sobering reminder to all of us to be vigilant regarding our food.

So, what can we do to prevent solanine poisoning? Firstly, it's important to inspect your potatoes before consumption. Look out for sprouts, green colouration, and a bitter taste, as these are signs that solanine may be present. If your potato is firm and the sprouts are small, you can remove them to eliminate most of the toxin. Peeling the potatoes is also beneficial, as solanine is most concentrated beneath the skin.

Store your potatoes in a cool, dark place, slightly warmer than the fridge, to keep them safe and fresh. This will prevent them from sprouting and turning green. Remember, it's always better to err on the side of caution. If in doubt, compost the questionable spuds and buy fresh ones.

At the Seniors Discount Club, we care about the well-being of our members, and we urge you to share this life-saving information with your friends and family. Potatoes are a delicious and nutritious part of our diet but deserve our respect and caution.

Key Takeaways

• A doctor warns that sprouted potatoes or those with green patches can contain solanine, a deadly toxin.
• Symptoms of solanine poisoning include digestive upset, hallucinations, paralysis, and potentially death.
• Potatoes should be stored in dark, calm, and dry conditions to prevent solanine formation.
• Removing sprouts and peeling potatoes can reduce solanine levels, making them safer to consume.

Have you ever encountered a sprouting or green potato in your pantry? What did you do with it? Please share your experiences and tips in the comments below to help keep our community informed and safe.

 

[Trina G]

It’s hard not to get sprouting spuds. They have such a short shelf life by the time they get to the supermarket shelf. I just remove the shoots and have done so for years and haven’t had any health issues. I definitely throw out green spuds though.

 

[richmich.4422@gmail]

Strike-a- light, here we go again. If eating sprouted spuds is bad for us, how many millions of us shouldn't, because of, as mentioned in the post, be here anymore by suffering from "Dire Consequences".

I've lost count on how many sprouted spuds I've consumed. What about you out there?

Just by any chance, is this a bit more scaremongerelling by an "Expert" ?

NOVEZAR.

 

[Nevertiki]

Same here. I also eat the skins —not the green parts — especially on oven baked potatoes. Any ‘eyes’ get the flick first of course. I have always understood the skin to be particularly nutritious. Perhaps the answer lies in the soil? That’s something my dear old dad used to say!