The doctor told about the dangers of green potatoes

The content of harmful substances in potatoes increases several times under the influence of sunlight and a storage temperature of more than 4 ° C. She told the Newspaper about this on September 6.Ru" Associate Professor of the Department of Veterinary and Sanitary Expertise and Biological Safety of RosBioTech Polina Kulach.

"The longer the tubers are exposed to the light, the higher the concentration of the poison. Even 2-5 mg of [toxic glycoalkaloid] solanine per 1 kg of body weight can cause poisoning," the doctor explained.

The expert drew attention to the fact that boiling and frying cannot destroy the toxin completely, so the danger remains.

"Once in the blood, solanine has a toxic effect on the cardiovascular, nervous, respiratory, and urinary systems. In large quantities, it can cause shortness of breath, general weakness, dizziness, and headaches," Kulach said.

To minimize the risks, the doctor recommends storing potatoes in a dark, cool place. If the potatoes are slightly green, then it is necessary to cut off the areas with the peel and 1-2 cm of pulp under it. Tubers that have undergone extensive greening can be used for planting, but not for food.

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Earlier, on September 5, dietitian, PhD Elena Solomatina pointed out the danger of canned mushrooms, fish and stewed meat to health. She said that poisoning can manifest itself in different ways: not always with diarrhea and vomiting, sometimes it looks like a neurological disease — double vision, slurred speech, dilated pupils may occur, which resembles a stroke or ischemia.

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