Science suggests that heat does not eliminate the toxin from potatoes with sprouts

Being in the kitchen, opening the pantry and finding some potatoes at the back that we had forgotten about is a scene that can be common in Spanish kitchens. As time goes by, it is common for ‘eyes’ or small sprouts appear on the tubers with greenish areas. And this is where we divide ourselves into two banks: those who cut the ugly piece and cook the rest, and those who throw everything away out of fear.

The risk. In order to know which side is the most suitable, in this case, you have to understand the chemistry that the potato hides inside. The tuber naturally produces compounds called glucoalkaloids, mainly two: α-solanine and α-chaconine.

They are not compounds that are there to bother us humans, but rather they are an evolutionary defense system that it has. The problem is that under certain conditions of stress this concentration skyrockets and that is where is becoming a red flag for humans.

The stress. Among the stimuli that can increase the production of these stimuli we find light, which stimulates chlorophyll synthesis, but also blows and cuts. But the most striking thing is the appearance of sprouts on the surface of the potato that mobilize these compounds. AND according to toxicological data While a normal potato has safe levels, green or sprouting parts can accumulate up to 1 mg of the compound per gram of potato.

The dose makes the poison. Taking a little of this compound is not fatal, but the problem is reaching the toxic doses that It is calculated between 2 and 5 mg per kg of body weight. This means that for a 70 kg adult, the dangerous intake would begin between 140 and 350 mg of solanine.

It seems like a high amount, but if we consume very green potatoes or those with many sprouts (where the concentration is maximum), it is not impossible to achieve it. And even when both compounds are combined, the effect is much more powerful than when they are ingested separately.

The symptoms. Most mild poisonings go unnoticed because they are confused with common gastroenteritis. And it is quite similar because the symptoms appear between 30 minutes and 12 hours after ingesting this compound, presenting nausea, vomiting, diarrhea and abdominal pain.

However, in high doses, solanine is a neurotoxin and that is why we have documented cases where serious neurological disorders or cardiovascular complications have occurred. And it is no wonder, since the EFSA (European Food Safety Authority) places special emphasis on the vulnerability of children, since due to their lower body weight, reaching the toxic threshold is much easier for them with few potatoes.

The boiling myth. This is perhaps the most important point and where the most people make mistakes. There is a belief that by boiling or frying the potato, we “kill” the poison and the short answer is no. The reason centers on the great stability of solanine against the high temperatures of domestic cooking. This is why boiling a potato with sprouts will not degrade solanine, although frying at very high temperatures can partially degrade it. But in no case is it a guarantee of total security.

What should be done. What you should try to do in these cases is quite clear.: If the potato is hard and the sprouts are incipient, it can be consumed. Although logically you have to remove the sprout and the surrounding area generously.

But the problem comes when there are green spots on a large part of the potato, it has large sprouts or it is very wrinkled. Here you have to throw it away, since the solanine could have spread throughout the tuber and the risk is not worth it in these cases. Especially when we talk about the little ones in the house.

The flavor rules. And although it is something strange to see in our society, there is the possibility of detecting the presence of a large amount of solanine thanks to its bitter taste. Here, if when you taste a dish of potatoes you notice a persistent bitterness, it is best to stop eating immediately.

Images | Bekky Bekks

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