What Happens If You Eat Too Much Solanine?
Consuming potatoes with high levels of solanine can cause food poisoning symptoms, although this is relatively rare.
Possible symptoms include:
- Nausea
- Vomiting
- Stomach cramps
- Diarrhea
- Headache
- Dizziness
In severe cases, extremely high doses could affect the nervous system, though such cases are uncommon and usually involve eating large quantities of heavily green potatoes.
Fortunately, the bitter taste of high-solanine potatoes usually discourages people from eating them.
Does Cooking Destroy the Toxins?
Unfortunately, normal cooking methods do not fully eliminate glycoalkaloids.
Boiling, baking, frying, or microwaving potatoes may reduce the amount slightly, but these toxins are relatively heat-stable. That’s why removing green sections or discarding severely affected potatoes is important for safety.
Peeling the potato can help reduce glycoalkaloid content because most of these compounds are concentrated near the skin.
How to Store Potatoes to Prevent Greening and Sprouting
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