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Poisons Arounds US

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Sometimes we eat not realize they are toxic if we not handle properly it become toxic and led to tragedy or see ornament plant look beautiful and look harmless but the truth they are very poisonus and toxic!

*Report of  poisonus  Potato!






Edited by Daimond25
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Potatoes naturally produce solanine and chaconine, a related glycoalkaloid, as a defense mechanism against insects, disease, and herbivores. Potato leaves, stems, and shootsare naturally high in glycoalkaloids.

When potato tubers are exposed to light, they turn green and increase glycoalkaloid production. This is a natural defense to help prevent the uncovered tuber from being eaten. The green colour is from chlorophyll, and is itself harmless. However, it is an indication that increased level of solanine and chaconine may be present. In potato tubers, 30–80% of the solanine develops in and close to the skin, and some potato varieties have high levels of solanine.

Some potato diseases, such as late blight, can dramatically increase the levels of glycoalkaloids present in potatoes. Tubers damaged in harvesting and/or transport also produce increased levels of glycoalkaloids; this is believed to be a natural reaction of the plant in response to disease and damage.

In the 1970s, solanine poisoning affected 78 schoolboys in Britain. Due to immediate and effective treatments, no one died.[9]

Green colouring under the skin strongly suggests solanine build-up in potatoes, although each process can occur without the other. A bitter taste in a potato is another, potentially more reliable indicator of toxicity. Because of the bitter taste and appearance of such potatoes, solanine poisoning is rare outside conditions of food shortage. The symptoms are mainly vomiting and diarrhea, and the condition may be misdiagnosed as gastroenteritis. Most potato poisoning victims recover fully, although fatalities are known, especially when victims are undernourished or do not receive suitable treatment.[9]Fatalities are also known from solanine poisoning from other plants in the nightshade family, such as the berries of Solanum dulcamara (woody nightshade).[10]

The United States National Institutes of Health's information on solanine strongly advises against eating potatoes that are green below the skin.[11]

Home processing methods (boiling, cooking, frying) have small and variable effects on glycoalkaloids. For example, boiling potatoes reduces the α-chaconine and α-solanine levels by only 3.5% and 1.2% respectively, though microwaving causes a reduction by 15%. Deep-frying at 150 °C (302 °F) does not result in any measurable change, though significant degradation of the glycoalkaloids starts at ∼170 °C (338 °F), and deep-frying at 210 °C (410 °F) for 10 min causes a loss of ∼40%.[12] Freeze-drying or dehydration has little effect.[13]



History of Poison Potatao


Most people can easily cope with the solanine in the average portion of potato and show no symptoms of poisoning because the body can break it down and rapidly and excrete the products in the urine. But if the level of solanine is as high as 40 mg per 100 g of potato, symptoms include diarrhea…even coma.



Edited by Daimond25

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5 A Day is any of various national campaigns in countries such as the United States, the United Kingdom, France, and Germany, to encourage the consumption of at least five portions of fruit and vegetables each day, following a recommendation by the World Health Organization that individuals consume "a minimum of 400g of fruit and vegetables per day (excluding potatoes and other starchy tubers)."[1] A meta-analysis of the many studies of this issue was published in 2017 and found that consumption of double the minimum recommendation – 800g or 10 a day – provided an increased protection against all forms of mortality.[2][3]



Who inderect said the strach tuber not save to eat by human!



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