"zxcvbob" > wrote in message
...
> White Monkey wrote:
> > Hi all,
> >
> > "Everybody knows" that sprouting potatoes are poisonous. But what degree
is
> > "sprouting"? I have one here, a large blue truffle potato, from each eye
of
> > which was growing a 1/2 cm long cluster of sprouts. I scraped them off
and
> > dug out the first few mm of flesh under them, and the potato under there
> > looks fine. Is this safe to cook with, specifically boiling and cubing
it
> > for use in a leftover-lamb-roast pie? Is it only safe for adult-type
humans?
> > I'm breastfeeding a six-month-old; does that make any difference, or are
we
> > talking a strictly safe potato here?
> >
> > Thanks,
> > Katrina
> >
> >
>
>
> Sunscalded potatoes that have turned green are poisonous (the poison is
> called solanine.) The green color is actually chlorophyl, which is
> harmless, but it forms at the same time as solanine. Cooking destroys
> about a third of the solanine. I would not eat potato sprouts, but you
> said the sprouts are only .5 cm and you cut them off. I don't see a
> problem unless the potato was green. I eat slightly sprouted potatoes
> all the time with no ill effects at all, but I always peel them if they
> are sprouted.
>
> That being said, solanine is fat-soluble, so I supposed it could be
> transmitted in breast milk, but probably not in dangerous levels. It's
> just a potato; if you are concerned at all (and you are, otherwise you
> wouldn't have written here) throw it out, or let someone else eat it, or
> pick around the potatoes when you eat the pie. Your gonna have to make
> your own risk assessment and decision.
>
> I would peel it and eat it and try to find something else to worry about
;-)
>
> Bob

Thank you!
--Katrina