evans@mhuxt.UUCP (crandall) (07/20/85)
I found my copy of the "Handbook of Poisoning" by Dreisbach (Lange
Medical Publication,'83). People most often get solanine poisoning from
the leaves and fruit of both blue and black nightshade, and of jerusalem
cherry, and from the green tubers and new sprouts of potatoes. Typical
reactions are: abdominal pain, vomiting, diarrhea, mental and respitory
depression, hypothermia or fever, slow or fast pulse, and shock.
This book is a highly recommended reference for keeping one's family
safer. Also, remember that when there is doubt call poison control
beforehand.
Sukie Crandalllevy@ttrdc.UUCP (Daniel R. Levy) (07/21/85)
From: evans@mhuxt.UUCP (crandall) Message-ID: <1019@mhuxt.UUCP>: >[ discussion of solanine sources ] >cherry, and from the green tubers and new sprouts of potatoes. Typical > > Sukie Crandall > What do you readers suggest as the best way to keep potatoes from developing sprouts (which as mentioned contain the poisonous solanine) during a period of storage? I find it impossible to keep potatoes for even a few days at room temperature without getting sprouts all over them. Even if the sprouts are periodically cut off, the result very soon is a shriveled spud which is not good for much except boiling. Is there something (safe) I can apply to the potato to suppress this? I've heard that refrigeration is bad for potatoes and have not tried that. Would an airtight bag help? (Potatoes usually come in ventilated bags, I suppose for a reason.) I have been storing them in a dark moderate room temperature place (under the kitchen counter) in the original bag. Thanks much for any hints. -Dan- -- Typo of the month: _______________________________ ______________ | yvel nad | | ------------ | | @ rekcah a | || $ rm *>tmp || | noisivid smetsys retupmoc t&ta | || || | sionilli eikoks | || || | "go for it" | ||____________|| -------------------------------- -------------- /ooooooooooooo/ | /ooooooooooooo/ | -----------------
jeff@rtech.UUCP (Jeff Lichtman) (07/25/85)
> > What do you readers suggest as the best way to keep potatoes from developing > sprouts (which as mentioned contain the poisonous solanine) during a period of > storage? I find it impossible to keep potatoes for even a few days at room > temperature without getting sprouts all over them. Most of the potatoes in grocery stores have been treated with a chemical to keep them from sprouting. If you get your potatoes from health-food stores they may not have applied this chemical. Of course, this is also true if you grow your own. > Even if the sprouts are > periodically cut off, the result very soon is a shriveled spud which is not > good for much except boiling. > ... > -Dan- Old, shriveled potatoes are great for frying. A lot of the starches turn to sugars when the potatoes get old, which helps them turn brown and crisp when you fry them. Just cut off the sprouts and you'll be OK. -- Jeff Lichtman at rtech (Relational Technology, Inc.) aka Swazoo Koolak {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff