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Solanine is a glycoalkaloid poison found in species of the nightshade family within the genus Solanum, such as the potato (Solanum tuberosum). It can occur naturally in any part of the plant, including the leaves, fruit, and tubers. Solanine has pesticidal properties, and it is one of the plant's natural defenses.
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Immunity is generally only possible with biologically complex types which the immune system can respond to. Depending on the toxin, the practice can lead to the lethal accumulation of a poison in the body. Results depend on how each poison is processed by the body, i.e. on how the toxic compound is metabolized or passed out of the body. [9]
Storing potatoes and onions together isn't the best idea. Onions produce a high level of ethylene gas, which will cause potatoes to ripen—and go bad—before you're ready to use them. However ...
Poisoning from cultivated potatoes occurs very rarely, however, as toxic compounds in the potato plant are generally concentrated in the green portions of the plant and in the fruits, and cultivated varieties contain smaller concentrations than wild plants.
The new Netflix documentary, 'Poisoned: The Dirty Truth About Your Food' is shining a light on food poisoning. Here's what to know about foodborne illnesses.
Special Baked Potatoes. For a nifty way to spice up plain old potatoes, try Tressa Surdick's recipe. To make them, she slices the spuds, then seasons them before baking.
Ergotism (pron. / ˈ ɜːr ɡ ə t ˌ ɪ z ə m / UR-gət-iz-əm) is the effect of long-term ergot poisoning, traditionally due to the ingestion of the alkaloids produced by the Claviceps purpurea fungus—from the Latin clava "club" or clavus "nail" and -ceps for "head", i.e. the purple club-headed fungus—that infects rye and other cereals, and more recently by the action of a number of ...