Poisoned by potatoes. Symptoms of potato poisoning

Fruits and vegetables are considered safe foods. However, they can also contain compounds that are not useful and even dangerous for humans. For example, solanine is a poisonous substance that is produced in ordinary potatoes, tomatoes, eggplants and other vegetables. In order to assess the scale of its toxicity, we turned to an expert.

About whether solanine is really dangerous and how to neutralize it, we were told by Professor, Doctor of Medical Sciences, Leading Researcher at the Laboratory of Nutritional Epidemiology and Gene Diagnosis of Nutritionally Dependent Diseases of the Federal Research Center for Nutrition, Biotechnology and Food Safety Arseniy Nikolaevich Martinchik:

Solanine is chemically classified as a glycoalkaloid. He and his analogues are found in potatoes, tomatoes, eggplants. In nature, plants need these compounds to protect themselves from pests and diseases. For humans, this substance is toxic, but it is worth remembering that in tomatoes, eggplants, as well as peeled potatoes, the concentration of solanine is so insignificant that it practically cannot harm a person.

Where is the most solanine?

Most of all solanine is in potatoes, but not in the tuber itself, but in the peel, sprouts, and especially in the tops and stems. There are known cases of poisoning with potato leaves - people ate them as green vegetables. The tops are not used even in the feeding of farm animals. If you do not take into account the stems and foliage, then the most solanine is on damaged potatoes (around the damage site), as well as in green areas.

Green color on potato tubers appears under the influence of sunlight. In these places, the concentration of chlorophyll responsible for photosynthesis increases (often sprouts appear from them). During these processes, the production of solanine is also activated. Therefore, such areas must be cleaned along with the peel.

How to "neutralize" solanine?

The concentration of solanine may increase, for example, in overwintered potatoes. Over time, the skin becomes thicker and the content of the substance increases. Therefore, it is better to cut the skin thoroughly from an old potato, removing the top layer of the tuber along with it. It is believed that cooking is the best way to destroy all unwanted compounds. However, this is not always the case. For example, when potatoes are fried, they dehydrate and solanine concentrations may increase slightly, but even then it does not become dangerous to health. And when cooking, on the contrary, the compound goes into a decoction.

Read about the study of potatoes by Roskachestvo experts

Symptoms of poisoning

In history, there are cases of solanine poisoning in the famine years, when people with weakened body defenses ate potatoes that gave numerous sprouts (in the area of ​​\u200b\u200bwhich the level of solanine is elevated), and also lain in storage for a long time and accumulated this glycoalkaloid. Even deaths are mentioned, but that was so long ago, around the 1920s, and now it is difficult to say how true such stories are.

Ordinary solanine poisoning is accompanied by typical symptoms of gastrointestinal upset: vomiting, diarrhea. Blood impurities are possible, because solanine damages the upper layer of the intestinal epithelium. Usually no temperature. The first signs develop within 4-14 hours. If you suspect such poisoning, it is better to immediately consult a doctor. In severe cases, there may be clouding of consciousness and convulsions. But in order to get so seriously poisoned, you need to eat really a lot of solanine - from stems and leaves, from green-skinned potatoes. A frying pan of fried potatoes cannot lead to such a state.

Does solanine have any health benefits?

According to some reports, it is able to inhibit (oppress) cancer cells. But all these studies were carried out in vitro, that is, in vitro. There have been no clinical trials involving humans, and in animal trials, solanine has not shown a significant therapeutic effect. In any case, in the amount in which the substance is found in potatoes and other vegetables, it cannot have either a toxic or a therapeutic effect (if the latter were indeed proven).

Is solanine in tomatoes and eggplant dangerous?

Some nightshades also contain glycoalkaloids that repel pests. But in these vegetables, their content is less than in peeled, intact potatoes, so it is pointless to be afraid of fresh tomatoes. Unless in an unripe form, being green, they contain a slightly increased concentration. But even if you eat one or two green tomatoes, nothing bad will happen.

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Solanine in potatoes appears when the root crop has contact with the sun's rays - and not necessarily direct. In the spring, when nature wakes up, potato supplies lying in a place that is not cold and dark enough begin to sprout. Together with the access of the sun, the peel of the tubers becomes green, and the shoots only add color. Everyone knows from grandmothers that you can’t eat green potatoes. The harm of solanine is overgrown with legends: it is believed that if you peel off the green layer, you can still be poisoned, since an invisible poison has soaked the root crop through and through. Is solanine so terrible and how can they be poisoned?

Solanine poisoning in potatoes

Since Peter I introduced the cultivation of potatoes into Russian culture, disputes about its benefits and harms have not subsided. History remembers a lot of evidence of death - people were poisoned by the fruits of this plant, not realizing that only tubers are suitable for food.

Potato is a very useful vegetable containing a large amount of trace elements, carbohydrates, proteins and starch. It also contains fiber, potassium, carotene, vitamins, indispensable for good digestion, as well as a high content of folic and organic acids.

Solanine is contained in all potatoes and its content in tubers directly depends on the quality of transportation and maintenance.

Solanine is a plant alkaloid, its content in the root crop is distributed on the peel and the cambium layer underneath. Closer to the middle of the potato, the concentration of solanine, even with the green appearance of the root crop, is insignificant. A small amount of it can have a healing effect on the body. In addition, eating this vegetable in finished form along with the peel will lead to better absorption of its components, since the peel will help digestion, and the maximum content of nutrients is located right next to it.

But you should not eat green peel - even a very strong stomach may not be able to cope with a high concentration of alkaloid and poisoning is inevitable. The green peel can be peeled off, after which it is safe to eat the vegetable.

The maximum amount of solanine toxin is found in berries and potato leaves, which are poisonous and unsuitable for food. To get a lethal dose, it is enough to eat a few of these berries. The potato, if it grew underground, as it should be for a root crop, and not on the surface of the earth, does not contain a dangerous dose of a deadly substance.

However, when cultivating this culture, oversight and negligence are possible. What happens if the "green" potato, which during growth and ripening was above the ground and grew with access to sunlight, was then used in production and released from a chip or other product factory? Can they be poisoned?

Solanine is poorly absorbed in the gastrointestinal tract, in order to be poisoned, they need such a concentration that the body cannot cope with. A seemingly hazardous product will contain a green pigment. When peeling a layer of potatoes with a green pigment, which indicates the presence of solanine, the dose of the toxin is reduced significantly. But still, it is not safe to overeat such potatoes, even peeled and after thermal treatment - cases of minor gastrointestinal upset with stool disorders and other unpleasant symptoms are not excluded.

Potato poisoning in a child is possible if from 2 to 5 mg of a dangerous substance per kilogram of body weight enters his body. At this dose, a toxic effect begins to be observed, and its excess is critical for life. Therefore, do not give green potatoes to your children.

Solanine poisoning in other foods

Solanine poisoning is possible when this poison is consumed along with plants in which it is contained.- potatoes, eggplant, unripe tomatoes. The amount eaten by mistake or ignorance can cause significant harm to health in the event that the critical concentration of poison in the body is exceeded, which is approximately 300 mg.

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Vladimir
61 years old

solanine in tomatoes

A high concentration of solanine in tomatoes is also found in the unripe form of this vegetable. Barrel green tomatoes, salads with their addition and other dishes can often be found in Russian cuisine. The properties of this delicacy are such that solanine is significantly reduced if the product is soaked in warm water. And the process of preparing all kinds of preservation from green tomatoes is accompanied by the use of water-based salting. It is important to know that foods containing solanine - including tomatoes - can cause an allergic reaction in people who are prone to food allergies.

The product is not recommended for those who have a weak and sensitive stomach. Children should also be wary of foods containing solanine, as children's bodies may not be able to digest this potent alkaloid.

Solanine in tomatoes can cause severe poisoning, in which drowsiness, lethargy and respiratory rhythm are disturbed, since this alkaloid acts on the central nervous system. The action on the gastrointestinal tract is due to nausea, vomiting, diarrhea. General intoxication of the body can lead to headaches.

Pregnant and lactating women should also refrain from eating unripe tomatoes so that there is no risk to the development of the child.

Poisoning with tomatoes is dangerous because you can miss the moment of critical production of the toxin, because the concentration of solanine in tomatoes is much lower than in potatoes or eggplants, and for this reason they do not taste bitter. When eating a completely edible product, a person may not realize that it is dangerous to his health. In addition, there is a possibility of intolerance to this alkaloid.

solanine in eggplant

If the presence of solanine in potatoes and tomatoes is due to their immaturity, then the opposite is true with eggplant. An overripe vegetable that has been hanging on a branch for a long time accumulates a dangerous toxin.. This vegetable is a carrier of solanine, which is assigned the category "M", which means its special properties and greater toxic effect. Its maximum concentration in a vegetable occurs when eggplant grows in the wild. Due to the lack of regular watering and the hot climate in which the wild crop grows, eggplant poisoning most often occurs.

In addition, eggplants are not recommended to be eaten when the fruit has hung on the bush for a long time and has lost its original luster of the peel. The dullness of eggplants indicates their old age and there is a high probability that they contain a large dose of solanine.

To determine whether eggplant is suitable for food, you can do it by the following signs:

• if after cutting the product its flesh remains white, then such an eggplant is suitable for food. If the place of the cut is slightly greenish, and after being in the air it begins to turn brown, then this is a clear sign of the presence of solanine in it;
• bitterness, concentrated solanine tastes very bitter;
• when buying eggplant, you should pay attention to their appearance: the vegetable should be young - this can be seen from the sheen of the shell, without brownness and yellowness.

The solanine in eggplant can be reduced by rubbing the cut pieces with salt or soaking in a saline solution for a few minutes.. This folk method helps to get rid of bitterness and, therefore, from the cause of its cause - solanine.

Initially, eggplant became popular as a medicinal product, and only later learned to cultivate it for human consumption. This vegetable contains elements indispensable for a healthy diet, it has an antibacterial effect, normalizes cholesterol levels, and is able to remove toxins from the body.

Therefore, in addition to the usual use in food, it can also be used to prevent cancer, apply to open wounds for disinfection and fight with it with other health problems.

Symptoms of solanine poisoning and first aid

Poisoning with any plant poisons has similar symptoms. Symptoms begin to appear after an average of 4 hours and are characterized by acute pain and cramps in the stomach and intestines. Then there are other signs of gastrointestinal upset - vomiting, stool disorder. The effect of solanine on the nervous system leaves signs of intoxication in the form of headaches, dilated pupils, confusion, convulsions. From the side of the cardiovascular system, tachycardia, arrhythmia and shortness of breath are noted.

Solanine has a sharp bitter taste, so bitterness can remain in the mouth for a long time.

After the discovery of the first symptoms, you should immediately call a doctor, since the nature of the course of poisoning can become unpredictable and it is not known how the body will react to this poison.

Before the arrival of the ambulance, you should drink more fluids and take enterosorbents - activated charcoal, etc. It is important to remember that only a doctor in a hospital can provide qualified assistance in case of poisoning, where all the necessary equipment necessary for treatment is present for this. Therefore, it is impossible to refuse hospitalization if it is established that solanine poisoning has occurred.

In answer to the question of whether green tomatoes, old potatoes or eggplants are harmful, there is no definite answer. From any product you can get both benefit and harm. We should be aware of the hazardous substances that surround us in everyday life in order to be ready to competently respond to the threat that has arisen. At the same time, there is no particular harm from products containing solanine, if they do not look like they are heavily affected by phytophthora and if you are confident in the strength of your stomach.

Now potatoes have firmly entered the national cuisine of Russia, and other countries. It is hard to imagine that entire popular riots were raised against the introduction of this root crop. It seems: what did the peasants have against tasty potatoes? Why didn’t they thank Tsar Peter the Great, who brought the plant to Russia? The fact is that the planting of potatoes was introduced by order, and explanatory work was not carried out. The peasants ate and fed the ground parts of the plant for livestock. As a result, they got sick and even died. The death of livestock, the death of people - and for this it was necessary to give acreage for potatoes? Naturally, this led to riots. But the government, instead of explanatory work, suppressed the unrest with the help of troops. The last riots took place in Russia in the 1840s. And the cause of frequent poisoning was the substance corned beef. The meaning of the word, a description of the action of the component on the body are given in this article.

Corned beef and corned beef: etymology of terms

The Slavs salivate at these close-sounding words. Still would! Who doesn't like corned beef? Meat (beef, pork, lard), harvested for the future, helped out in the hungry winter. Previously, in every peasant house there was corned beef, any housewife knew the recipe for salting. When the animal was slaughtered, most of the carcass remained. How to store meat when there were no refrigerators and freezers yet? It was cut into pieces and dipped in salt. It stayed there for a long time. Tasty meat was then taken out as needed and soaked in fresh water. Salt left, and beef was eaten.

The word "corned beef" has Slavic roots and comes from "salt". This is due to the way the food is prepared. And what is "corned beef", what is the etymology of this word? It comes from Latin. Solanum is nightshade. And the substance corned beef accumulates in all plants of this family. Therefore, nightshades are considered poisonous.

Some plants are able to defend themselves against pests. They accumulate glycoalkaloid glycoside in their tissues. This poisonous organic compound was named solanine, since its highest concentration is observed in the nightshade family. The leader in toxicity is Solanum dulcamara. In bittersweet nightshade, all parts are toxic - roots, stems, leaves, and fruits. A lethal portion of corned beef is found in unripe berries. Black nightshade is also a poisonous plant. But what is corned beef and how does this substance affect the body? It causes a sharp excitation of the nervous system, and then its rapid oppression. RBCs are broken down in the blood. Poisoning is manifested by nausea and vomiting, abdominal cramps, headache, diarrhea, dilated pupils, disorientation, and fever. In severe cases, convulsions, coma are observed.

The nightshade family is quite extensive and includes many plant species. Do you know what the scientific name of our "second bread", potatoes? Tuberous nightshade! So it is not surprising that the peasants, who did not know how to eat potatoes, often poisoned the ground parts of the plant. Especially a lot of poisonous corned beef in the berries. But even then, when the peasants began to eat food poisoning continued to happen. Why? If the root crop is kept in the light, it begins to accumulate corned beef. Especially a lot of poisonous substance accumulates in the peel, in green areas. But cleaning and heat treatment of tubers reduces the content of corned beef in potatoes at times. Even in a raw root crop without a peel, only five percent of the original amount of the substance remains.

Corned beef in other foods

Tomatoes also belong to the nightshade family. But with tomatoes, things are easier. Corned beef accumulates only in unripe fruits, small and green. As soon as the tomato grows to the size of its variety and turns white, the concentration of the toxic substance in it decreases sharply. Such a fruit can already be salted or pickled. And there is no poisonous substance in ripe red tomatoes. "Solanum Melongena" - under this scientific name hides the well-known eggplant. He, it turns out, is also a nightshade. But the poisonous substance corned beef leaves along with bitterness, if you cut the eggplant, salt it, press down with oppression and leave for ten minutes. All toxins will go away with the secreted juice. By the way, unlike tomatoes, the concentration of corned beef in eggplant increases as the berry ripens. Young fruits are edible.

How to choose the right potatoes

We know how to use corned beef. We are also aware that shoots and berries cannot be eaten in potatoes. But do we know how to grow such root crops in which there would be an insignificant amount of solanine? Potatoes need to be planted deep and spud bush. Then the sun's rays will not penetrate deep and the roots will not turn green. Do not plant potatoes in sandy soil - this will increase the concentration of corned beef. Young juicy tubers are very tasty. And you will certainly be upset by the information that they contain more toxic substances than potatoes harvested in the fall. Vegetables generally cannot be stored for a long time. And the potatoes are so special. The concentration of corned beef in germinated and green tubers increases four times. In the store, choose intact potatoes.

Treatment for poisoning

We already know what corned beef is and that it can be seriously poisoned. Now such varieties of potatoes have been bred in which the concentration of this substance is extremely low. Therefore, cases of poisoning have become rare. Mild signs of intoxication are possible when eating a kilogram of unpeeled young and raw tubers. Animal poisoning occurs much more often, especially those who like to eat potato peels (rabbits, guinea pigs, less often dogs and cats). What to do at the first symptoms of intoxication? It is necessary to immediately do a gastric lavage, give activated charcoal tablets and a laxative. This is first aid. As soon as possible, you need to contact a specialist. You may need intravenous rehydration, which can only be done in a hospital (or veterinary clinic).

Is solanine really that dangerous?

To answer this question, you should think about why the plants of the nightshade family accumulate this substance in themselves. Solanine has insecticidal and fungicidal properties. Thus, the plant is protected from pests. And since in nature the difference between poison and medicine is only in dosage, why not turn the properties of solanine for good? Traditional medicine gives us many recipes for treating potatoes. The solanine contained in it perfectly heals purulent wounds, eliminates boils, softens and soothes the skin with burns. To do this, rub the raw tuber on a fine grater, and put the gruel with a few drops of vegetable oil into a gauze compress. Candles are made from raw potatoes for hemorrhoids. The juice squeezed from the tubers is a mild laxative, diuretic, antimicrobial and pain reliever. Steam inhalation of freshly boiled potatoes helps with coughing.

Everyone has heard that green potatoes cannot be eaten. Allegedly, it contains poison. Popular opinion is justified, and even confirmed by science. The poison in green tubers is called solanine, but not only potatoes contain it. The poison solanine is found in green tomatoes, as well as in overripe eggplants. Solanine poisoning in humans is almost never found, because. for this you need to make some efforts - to eat a sufficiently large amount of a product containing the alkaloid solanine.

Poison in your kitchen? Can't be!

Let's figure out under what conditions a familiar product can be dangerous.

Potato

solanine in potatoes

If there is solanine in potatoes, then why is everyone still healthy? Yes, because it never occurs to anyone to cook green or sprouted potatoes. Glycoalkaloid solanine is present in the tops, green peel, in the sprouts and berries of the potato plant, and of course you do not eat them. The content of solanine in tubers is much lower than in other parts of the plant, and is about 0.01%.

Eggplant

The alkaloid solanine is especially fond of eggplant. It is 0.3% contained in eggplant that gives bitterness to the fruits. Determining the presence of solanine in eggplant is easy to carry out - the poisonous pulp has a brown tint. Even more toxic substance is present in the peel. Especially dangerous are old, wrinkled, overripe fruits, the content of solanine in them increases significantly. When frying in oil and soaking in salt water, the toxic substance is destroyed.

Interesting! But did you know that eggplant is not a vegetable, but a berry, to be biologically accurate? And that in Asian countries it is customary to cook eggplant, peeling from a beautiful and smooth peel?

tomatoes

Solanine in green tomatoes

Solanine is present only in green tomatoes. 0.004-0.008% are not able to add bitterness to the fruit, and you will not eat a frankly green tomato. As soon as the tomatoes begin to sing, acquire a whitish hue and grow to normal size, solanine almost leaves them. And for lovers of salty green tomatoes, there is also a saving argument - during salting, heat treatment associated with pickling, solanine is destroyed.

More representatives

It is impossible not to list other plants in which solanine is present. This:

• Bell pepper;
• Bay leaf;
• tobacco;
• nightshade;
• dope;
• henbane.

About doses and about caution

solanine in eggplant

Poisoning occurs if 200 to 400 mg of solanine is ingested. In terms of kilograms, this is 2 - 4 kg of potatoes, eggplant - a little less. However, it should be borne in mind that fresh benign vegetables contain less poison, but in autumn the amount of solanine in potatoes increases. For example, in a tuber prepared for planting and frankly green, the content of solanine reaches 500 mg in just 100 grams of the product. In the skin, of course. And in 100 grams of the same peeled tubers there are already 100 mg.

As you can see, if it suddenly came to mind to cook food from potatoes that have turned green in the light, you can easily get poisoned. If we determine the amount of solanine in dishes prepared from unsuitable potatoes, then a dose sufficient for severe intoxication will already be present in 400 grams of the finished product. And sometimes this portion is not enough for an adult large man to eat!

Rule! Do not use vegetables that are unsuitable for food! These include - green potatoes, raw beans, overripe eggplant, green tomatoes.

Symptoms that are characteristic of solanine poisoning

Symptoms of solanine poisoning

The first symptoms are very difficult to differentiate from ordinary food poisoning. The first signs are:

• sharp pains in the abdomen;
• nausea;
• vomit;
• diarrhea;
• heat;
• headache.

With a severe degree of intoxication, signs of CNS damage are observed:

• pupil dilation;
• inability to navigate normally.

If left untreated, the patient develops delirium, convulsions, and a coma.

Fundamentals of treatment

Therapeutic methods for this poisoning differ little from the general principles of assistance with food poisoning. Required:

• gastric lavage;
• receiving activated charcoal;
• the appointment of laxatives in order to speed up the release of the body from the poison.

A patient with severe poisoning is hospitalized in the intensive care or toxicology department, where rehydration therapy and forced diuresis are carried out.

Folk medicine lovers

potato juice

Useful properties of vegetables, herbs, fruits are widely used in traditional medicine. The medicinal properties of raw vegetable juices are also widely advertised and used. In particular, raw potato juice is proposed to treat peptic ulcer, colitis and gastritis, hemorrhoids and various wounds. That's how many useful things in an ordinary product! However, so that the beneficial properties of potato juice are not lost, do not become harmful, or even poisonous, follow certain rules when choosing this treatment:

1. Follow dosages exactly. Carefully read the recipe how much juice and for how long you can use. And strictly follow the prescriptions;
2. Start treatment gradually, watch your body's allergic response. After all, even seemingly harmless recipes can cause individual intolerance;
3. For the preparation of juice from potatoes, do not use green and old tubers. Treat with potato juice only from September to January, because. during long-term storage, potatoes lose their beneficial properties, and the amount of solanine in it increases.

Useful properties of eggplant are also known. It is recommended to use it for gout, obesity, problems with blood vessels and the heart, anemia. However, they are not consumed raw. And they do it right.

Tomato juice

Entire volumes have been written about the benefits of tomatoes. In folk medicine, tomatoes are used for such a list of diseases that it is difficult to enumerate. However, useful properties are inherent only in ripe fruits, remember. And drink tomato juice daily - it has been proven to improve your mood. And pickle green tomatoes with solanine with garlic. And neutralize the poison, and diversify the menu.

For cottage lovers and villagers

Solanine has insecticide and fungicide properties. Therefore, it is widely used in agriculture as part of fertilizers and special poisons from pests. Use it, but remember to be careful.
We will also give advice to zealous owners: you should not give the potatoes left over from planting for pet food. They are also capable of poisoning with solanine. No matter how many poor-quality tubers you have left, throw them away without regret. Take care of those you have tamed.
And remember - when cooking, solanine is not destroyed!

Many people have heard that corned beef in potatoes is dangerous to health.. But not everyone can say for sure which tubers are dangerous and how much of this substance must enter the body for poisoning to occur. You can still meet quite conflicting opinions. Some experts argue that after heat treatment, the poison is completely neutralized, others say that this toxin can be used to treat certain diseases.

What is corned beef

Corned beef is a poison of plant origin, which consists of glucose and solanoidin.. This is a crystalline substance that is almost insoluble in water, but quickly diluted in alcohols. Corned beef is found in all vegetation that belongs to the nightshade family.

This toxic substance is found in all parts of plants, but it is found least of all in potato tubers. It is also found in eggplant and tomatoes. There is little of it in potatoes, only if the tubers are stored correctly and the shelf life does not exceed 3 months. Six months later, corned beef in potato tubers is added, and most of all in sprouted or green fruits.

Is it possible to get poisoned with corned beef

Corned beef is a toxic substance that theoretically can be poisoned. But this is possible only if the following conditions are met:

• Boiled sprouted potatoes are eaten along with the peel.
• Man eats green potatoes.
• Unripe tomatoes are consumed fresh.
• Eggplants are not peeled before cooking.

But no one does this, therefore, in practice, poisoning with corned beef from potatoes or other vegetables does not occur. But cases of poisoning with a toxic substance from other sources are quite possible. This can occur through accidental or deliberate ingestion of berries from potato leaf or green nightshade. In such berries, the content of poison is very high.

Green tomatoes can only be used for preservation; under the action of acetic acid, the poison is completely neutralized.

What dosage is considered dangerous

Poison in a well-ripened potato contains only 0.05%. However, in old, sprouted or green root crops, its concentration greatly increases and is dangerous to humans.

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Vladimir
61 years old

In order to get mild poisoning, it is enough to eat 20 mg of corned beef, which is found in sprouted and green potatoes. Most often, such poisonings are observed in the spring, when people eat up last year's potato stocks..

The lethal dose of corned beef is 200-400 mg. The dosage depends on the person's weight and health.

But, it is worth noting that this toxic substance is not completely absorbed in the intestines, therefore, in order for such an amount of poison to enter the bloodstream, it is necessary to eat an order of magnitude more of this dangerous substance. It is very difficult to implement this in real life.

The main symptoms of solanine poisoning

The poison in green potatoes can cause poisoning, which will primarily affect the digestive system. Intoxication of the body is manifested by such unpleasant symptoms:

• a feeling of nausea, which almost always turns into vomiting;
• severe diarrhea;
• cramping pains in the abdomen;
• bitterness in the mouth;
• feeling of itching in the throat.

A couple of hours after eating a large amount of green potatoes or berries from it, the absorption of the toxin into the blood begins. At this time, dangerous signs of exposure to the cardiovascular system, as well as the nervous, urinary and respiratory systems, appear. Difficulty breathing, general weakness in muscles and joints, lethargy, migraine, dizziness and a decrease in urine output are observed. If you do a urine test, you can find a large amount of protein, part of which is hemoglobin.

If solanine poisoning is too severe, then life-threatening symptoms appear:

• Blood pressure drops, sometimes to critical levels.
• The heartbeat quickens.
• Possible heart failure, which then lead to a slowing of the rhythm.

Under the influence of the toxin, red blood cells are destroyed, all muscle groups begin to twitch, which then turns into intense convulsions. This condition is followed by paresis and general paralysis. The lethal outcome comes from disruption of the respiratory center.

First aid to the victim

Emergency care should be started at the first suspicion of intoxication, when the bulk of the toxic substance did not have time to be absorbed into the blood. Assistance is provided in the following order:

• The stomach cavity is washed with a weak solution of potassium permanganate. The procedure is performed until the waste water does not contain food impurities.

At home, it is allowed to wash the stomach for adults and children over 7 years old. For young children and unconscious patients, washing is performed only in a hospital setting.

• The intestines are washed with a weak saline solution or a solution of pharmacy rehydron.
• They give the poisoned person adsorbents - activated carbon, polysorb or enterosgel.
• They give the patient astringents - tannin or a decoction of oak bark.
• It is recommended to give the victim enveloping products - mashed ripe bananas, jelly, fatty milk or butter.

After providing first aid, be sure to call an ambulance. If necessary, the victim is hospitalized and in a hospital, the body is cleansed of toxins by all available methods. The stomach cavity is washed again, accelerated diuresis is performed, various solutions are administered intravenously, and according to indications, hemodialysis is performed.

Symptomatic treatment is mandatory, which is aimed at normalizing breathing, stabilizing the work of the kidneys and heart. Patients with severe forms of corned beef poisoning are prescribed antibacterial drugs to prevent the development of infection.

Preventive measures

During heat treatment, corned beef is completely destroyed only at temperatures above 250 degrees. That is, during cooking and frying, it remains in the final product. To protect yourself and your loved ones from this toxic substance, you should follow these rules:

• You can not eat sprouted potatoes.
• Green areas on potato tubers are cut off along with part of the pulp.
• Potatoes need to be stored properly. Before storage, the tubers are well dried and stored in cool and dry places that are equipped with ventilation.

It is worth remembering that Tuber growth begins at elevated temperature and humidity. Under such conditions, the volume of the toxic substance in the potato increases dramatically and it becomes unfit for human consumption.