A doctor has issued a worrying warning for those who would rather eat an old potato.
According to Singapore GP Dr Samuel Choudhury, potatoes that have been hiding in the cupboard for a while could harbor a potentially deadly toxin.
In a clip shared with his 216,000 Instagram followers, Dr Choudhury advised staying away from potatoes that have sprung up, as well as those that have turned green.
It is well known that green spots on potatoes indicate the presence of the toxin solanine, which can cause Painful digestive symptoms, as well as hallucinations, paralysis and even death in severe cases.
But Dr. Choudhry says the poison can also become trapped in the sprouts that form on potatoes that are exposed to a bright, humid environment for a week or two.
In his social media video, Dr. Choudhury recounted the warning of Maria Harless, a young woman from Denver, Colorado, who had “a sudden craving for mashed potatoes.”
But after eating them and going to sleep, he “got worse” and woke up in the middle of the night vomiting and suffering from a throbbing headache.
When he arrived at the emergency department, doctors realized the cause was a sprouted potato, Dr. Choudhury explained.
Watch out for sprouts and green bits on potatoes: they indicate the presence of the toxin solanine, which can cause painful digestive symptoms, as well as hallucinations, paralysis, and even death in severe cases.
«I was suffering from solanine poisoning, a neurotoxin that comes from potatoes, but not from normal potatoes. These (green and sprouted potatoes) are not.
“When a large amount of these (green or sprouted potatoes) is consumed it can cause diarrhea, vomiting, headache, irregular heartbeat and, in severe cases, death.”
“In one case, a family of seven became a family of five, so if you see this, you would err on the side of caution and throw them in the compost and just buy new ones,” he added.
Sprouts, green color, and bitter taste can be a sign that the toxin is present.
Potatoes turn green and start sprouting if not kept in the dark, explains Dr Choudhury.
When potatoes are stored in conditions that are too warm, bright, or humid, their dormant growth nodules, called eyes, begin to grow.
Estimates of how much solanine is poisonous vary, but a toxic dose is thought to be 1 mg or more of solanine per kilogram of body weight, depending on the European Food Safety Authority.
However, if the potato is firm and the sprouts are small, removing them can help eliminate the toxin.
Similarly, peeling potatoes can also help reduce solanine levels, as the compound is more concentrated just under the skin.
To keep potatoes fresh, it is best to store them in a cupboard that is a little warmer than the refrigerator.