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Potatoes sprout when conditions, whether inside the soil or out, reach around 68 degrees F, according to The Irish Times. In other words, that nice, stable temperature inside your house tricks potatoes into thinking it's spring — and time to sprout. The part of the potato plant we eat is its tubers, which store excess nutrients until spring, when they convert those nutrients into energy and start growing sprouts. Sprouted potatoes do have the potential to be toxic because of a chemical called solanine.
Potatoes and other nightshades, such as eggplant, tomatoes, and peppers, are naturally predisposed to produce solanine, which is toxic to humans if it's ingested in large enough quantities. When potatoes are dormant, solanine isn't an issue, but if potatoes aren't stored properly or kept in ideal growing conditions, they start producing solanine in their sprouts.
Some people may also experience headache, flushing, confusion, and fever. There have been a few cases of death from eating toxic potatoes. The onset of symptoms is typically within a few hours but can be as delayed as long as a day. The majority of patients with mild symptoms can remain at home.
If symptoms are severe and persistent or if you are unable to hold down fluids, medical attention might be needed. Glycoalkaloid toxicity from potatoes can be minimized by only buying potatoes as you need them, storing them in a cool and dry place, and peeling them before eating them.
Do not store potatoes and onions together as gasses from onions can speed up potato sprouting. The advice for avoiding any type of foodborne illness applies to potatoes: when in doubt, throw them out. If you suspect someone is having symptoms from eating a bad potato, get help from Poison Control online at poison. Diana M. Call or. Case 1. A husband and wife had green potatoes for breakfast. Three hours later, the wife had diarrhea and nausea while the husband remained fine.
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