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

Is there poison in your kitchen? Can not 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? Because it never occurs to anyone to cook green or sprouted potatoes. The glycoalkaloid solanine is present in the tops, green peel, sprouts and berries of a potato plant, and of course you do not eat them. The solanine content in tubers is much lower than in the rest of the plant and amounts to about 0.01%.

Eggplant

The alkaloid solanine is especially fond of eggplant. It is 0.3% contained in eggplants that give the fruit bitterness. It is not difficult to determine the presence of solanine in eggplants - the poisonous pulp has a brown tint. Even more toxic substance is present in the peel. Especially dangerous are old, crumpled, overripe fruits, the content of solanine in them increases significantly. When frying in oil and soaking in salt water, the poisonous substance is destroyed.

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

Tomatoes

Solanine in green tomatoes

Solanine is only found 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 tint and grow to their normal size, the solanine almost leaves them. And for lovers of salted green tomatoes, there is also a saving argument - when salting, heat treatment associated with pickling, solanine is destroyed.

More representatives

It is impossible not to list the rest of the plants in which solanine is present. It:

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

About doses and 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 the fall the amount of solanine in potatoes increases. For example, in a tuber prepared for planting and openly green, the solanine content reaches 500 mg in just 100 grams of the product. In the peel, 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 turned green in the light, you can easily get poisoned. If we determine the amount of solanine in dishes prepared from unusable potatoes, then a dose sufficient for severe intoxication will already be present in 400 grams of the finished product. And this portion is sometimes not enough for an adult large man to eat!

Rule! Do not use vegetables that are not edible! These include green potatoes, raw beans, overripe eggplants, and green tomatoes.

Symptoms of Solanine Poisoning

Solanine Poisoning Symptoms

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

• sharp abdominal pain;
• nausea;
• vomit;
• diarrhea;
• heat;
• headache.

With a severe degree of intoxication, there are signs of damage to the central nervous system:

• dilated pupils;
• inability to navigate normally.

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

Basics of treatment

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

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

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

For lovers of traditional medicine

Potato juice

The beneficial properties of vegetables, herbs, fruits are widely used in folk medicine. The medicinal properties of raw vegetable juices are also widely advertised and applied. In particular, raw potato juice is proposed to treat peptic ulcers, colitis and gastritis, hemorrhoids and various wounds. Here are how many useful things there are 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. Observe dosages exactly. Read carefully in the recipe how much juice and how long you can consume. And strictly follow the directions;
2. Start treatment gradually, observe the allergic mood of your body. After all, even seemingly harmless recipes can cause individual intolerance;
3. When juicing potatoes, do not use green or 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.

The beneficial properties of eggplant are also known. It is recommended to use it for gout, obesity, problems with blood vessels and heart, anemia. However, it is still not consumed in its raw form. And rightly so.

Tomato juice

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 list. However, the beneficial properties are inherent only in ripe fruits, remember. And drink tomato juice daily - proven to improve your mood. And pickle green tomatoes with solanine with garlic. And neutralize the poison, and diversify the menu.

For lovers of summer cottages and villagers

Solanin has insecticidal and fungicidal properties. Therefore, it is widely used in agriculture as a part of fertilizers and special poisons from pests. Use it, but do not forget about caution.
We will also give advice to zealous owners: you should not give the potatoes left over from planting for feed to pets. They, too, are 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 - solanine is not destroyed during cooking!

Is potato poisoning possible? Corned beef is a dangerous natural poison that is formed in the fruit of the potato. Can sprouted potatoes be eaten?

Potato poisoning

Potatoes are one of the most important foods in our life, because they are easy to cook and quite tasty. But few know that it can be dangerous. Are you aware of cases of potato poisoning? They are infrequent, but they can carry serious consequences and even death.

Potato poisoning occurs due to a dangerous poison - corned beef, which is produced naturally and is found in any of its fruits.

Can sprouted potatoes be eaten? How to protect yourself from poisoning with this product? In this article, we will give you comprehensive answers to these questions.

Poison in potatoes

A little bit about corned beef

Corned beef is a natural poison that is produced in the fruits of potatoes, tomatoes and eggplants. It is needed to protect plant shoots from animals.

In large quantities, it damages the central nervous system, red blood cells and kidneys. It can hinder the functioning of the digestive system and the heart, as well as lead to death.

It follows from this that sprouting potatoes for consumption is not allowed. In small quantities, corned beef is almost harmless.

Corned beef in potatoes

Sprouted potatoes contain corned beef

Corned beef is found in any potato fruit, but in small quantities - about 0.05%. Sending such a small dose is not possible. Why is corned beef capable of adversely affecting human health? The answer is simple. The amount of this poison in potatoes increases when exposed to the following factors:

• Incorrect planting of potatoes. You cannot plant it too low in the ground and it is necessary to huddle in a timely manner.
• Excessive exposure to sunlight for more than 3-4 days.
• Excessive moisture.
• Washing potatoes (it is unacceptable to do this long before cooking).
• Infection of the fetus with viruses and bacteria.
• Mechanical damage to potatoes.

But the largest amount of corned beef is found in sprouted potatoes, which must be planted. In this case, the poison can exceed the permissible rate many times. Such fruits, when consumed, will cause serious harm to human health. Germinating potatoes is unacceptable.

Inappropriate dose of corned beef

Let's clarify that a person receives a small dose of corned beef when consuming any fruit of a potato. How much do you need to eat to get poisoned by them?

The life-threatening dose of corned beef is 20 mg. A normal fetus contains about 0.05% of this poison, which reduces the likelihood of poisoning to a minimum.

But green potatoes contain far more toxins. It will be enough just to have dinner with her and food poisoning is guaranteed. So, the most correct solution for such a fruit is to plant it.

Potato Poisoning Symptoms

Potato Poisoning Symptoms

Corned beef is a toxic substance that first affects the digestive system. If you ate the germinated fruits of potatoes, then after a few hours the poison will begin to penetrate into the blood.

The following symptoms will appear:

• nausea and vomiting;
• dilated pupils;
• severe shortness of breath;
• high body temperature;
• bitterness in the mouth;
• cramps in the abdomen.

With especially severe poisoning, problems arise with the work of the heart and blood pressure changes. Paralysis and death are possible.

First aid for poisoning

Did the person eat the germinated fruits and feel the first symptoms of poisoning? The first step is to flush the intestines. This is easily done with a potassium permanganate solution. But mix it according to the instructions so as not to harm the body. Then she is drunk and neutralizes toxins inside the intestines. Vomiting will appear, which will cleanse the body even better.

Next, you need to take some activated charcoal or any other remedy for poisoning. And you also need to drink a laxative in order to quickly get rid of the corned beef poison. The patient is advised to drink jelly or milk, which are good enveloping drinks.

The above methods can only be used with mild poisoning. In any case, an ambulance must be called. If necessary, the patient will be transferred to the hospital.

The hospital will use any available means to remove toxins from the body: they wash the stomach, put in droppers, if necessary, hemodialysis. Follow-up treatment is prescribed, which will be aimed at normalizing the functioning of the kidneys and heart. Possibly short-term use of antibiotics.

Remember that self-medication can harm your body.

Prevention of sending potatoes

How to identify quality potatoes

The above tells us that corned beef in green potatoes is very difficult to get rid of.

How to prevent its appearance? Observe the following precautions:

• If shoots appear on the potato, then they must be immediately removed along with the peel.
• Keep fruits in proper conditions. Be sure to dry the potatoes before placing them in the cellar. Make sure to maintain a temperature of 2-3 C.
• Avoid mechanical damage to the fetus.

If the potatoes are stored for too long (more than 8-9 months) and germinate, then it is better to simply plant them. But in no case give such fruits to animals. They act on them even worse than on humans.

Let's summarize

Potato poisoning is an infrequent but dangerous thing that can be fatal. It occurs due to corned beef, which is produced in the fetus due to external factors. Green potatoes should be planted, not eaten. If you store potatoes correctly and get rid of them in a timely manner, then you will save your health from this ailment.

Potatoes are dangerous to the human body. What is the reason? Why can you get poisoned by one of the most popular vegetables?

Source: https://otravleno.ru/otravlenie-produktami/otravlenie-kartofelem.html

Potato poisoning - symptoms, first aid, treatment, consequences

Potatoes are one of the most popular cultivated plants in many nations of the world. Due to their high nutritional value, potato tubers are of great importance for all mankind, and the population of Russia considers them "second bread".

Hundreds of different dishes can be prepared from potatoes. But it is also a healthy food product. It contains B vitamins and ascorbic acid, as well as valuable inorganic and organic compounds.

Starch obtained from potato tubers is widely used in food and other industries.

Few people think that such a popular product can be hazardous to health.

Source: depositphotos.com

How does potato poisoning happen?

All plants in the nightshade family, which include potatoes, contain a poisonous substance called solanine. Solanin is a glycoside (glycoalkoloid) that has a chemical affinity for steroids.

The toxic dose of solanine for humans is 200-400 mg.

Fresh potato tubers contain about 0.05% - in order for clinical symptoms of poisoning to appear, an adult must eat about three kilograms of potatoes at a time.

But if potatoes are stored in the light, then more and more solanine gradually accumulates in it. Closer to spring in such potatoes the concentration of the toxic substance reaches 100-150 mg for every 100 grams of product.

Even after peeling, during which up to 80% of the solanine is removed along with the peel, the poison content is still high.

In this case, a serving of mashed potatoes or fried potatoes can lead to poisoning.

Solanin has a depressing effect on the nervous system. In addition, it causes damage to the cell wall of erythrites, which leads to their destruction (hemolysis).

With hemolysis, the blood supply in the renal vascular system is disturbed, the epithelium of the tubules is damaged and they are blocked by hemolytic products, which ultimately leads to the development of prerenal acute renal failure.

Solanin has the ability to accumulate in the human body, causing chronic potato poisoning. It is manifested by damage to the articular apparatus and an increased risk of developing malignant neoplasms.

Poisoning symptoms

Symptoms of acute potato poisoning are similar to those of any other food poisoning. These include:

• cramping pain in the abdomen;
• nausea;
• vomit;
• severe weakness;
• diarrhea, in which stool becomes offensive.

Solanin has a pronounced bitter taste, so potato poisoning is often accompanied by a burning sensation and bitterness in the mouth.

Neurological disorders in solanine poisoning are manifested by dilated pupils, increased salivation, superficial irregular breathing, arrhythmia, and convulsions. If the victim is not urgently provided assistance, he may lose consciousness, and then fall into a coma.

Chronic potato poisoning is manifested by frequent headaches, drowsiness, itching, stomatitis, and joint pain. The suppression of immunity, characteristic of this type of intoxication, can give an impetus to the development of malignant tumors.

Source: depositphotos.com

First aid for potato poisoning

When the first signs of acute potato poisoning appear, first of all, you should rinse the stomach.

This allows you to remove the poison that has got into it from the body and thereby reduce the severity of poisoning, prevent the development of complications.

To lavage the stomach, the patient is given about a liter of salted water to drink, and then they vomit, irritating the root of the tongue. The procedure is repeated several times.

Then you should take any drug with a sorbing effect. It can be Smecta, Activated carbon or Polysorb MP.

The next step should be rehydration - drinking plenty of fluids in order to eliminate dehydration. The patient can be given plain or mineral water without gas, weak tea without sugar, Peditral's or Regidron's solution. You need to drink very often, but in small sips, so as not to provoke vomiting.

If you find signs of chronic potato poisoning, you should consult a doctor, first aid measures in this case are ineffective.

When is medical attention needed?

If, after providing first aid, the victim does not feel better, you should definitely consult a doctor. Medical assistance is also needed when potato poisoning occurs in a pregnant woman, child or elderly person.

Treatment is carried out in the conditions of the department of toxicology. There is no specific antidote to solanine, therefore, only symptomatic treatment is carried out, that is, aimed at eliminating the symptoms of poisoning, and not at its cause. Detoxification therapy is prescribed, the introduction of vitamins and medical nutrition are indicated.

Possible consequences

In severe potato poisoning against the background of massive hemolysis, the patient may develop acute renal failure. This is a very dangerous complication that can lead to the formation of chronic renal failure, and in severe cases, death.

Neurological complications leading to breathing disorders often contribute to the onset of pneumonia, which requires additional treatment.

Prophylaxis

Immediately after the ripening of potatoes, the content of solanine in its tubers is minimal, but by spring its concentration increases sharply, especially under the influence of sunlight. Therefore, for the prevention of potato poisoning, it is recommended to follow the rule: before the New Year, you can eat potatoes without restrictions, and then reduce its presence in the diet.

In the spring, you should give up fried and baked potatoes, mashed potatoes, potato pies and add potatoes only to the first courses. At the same time, it is important when cleaning to remove all eyes, areas of a greenish color, and cut off the skin with a thick layer.

After cleaning, it is advisable to soak the tubers either in a weak solution of vinegar or in salt water, this promotes the destruction of solanine and reduces the risk of poisoning.

Store potatoes without access to light, which reduces the formation of solanine in it. If the surface of the tuber is more than a quarter green, then it is strictly forbidden to use it for food. Such potatoes cannot be used in animal nutrition either.

There are now varieties of potatoes on sale with a reduced solanine content. For growing on a personal plot, preference should be given to these particular developments of breeders.

with on the topic of the article:

Elena Minkina Doctor anesthesiologist-resuscitator About the author

Education: graduated from the Tashkent State Medical Institute, specializing in general medicine in 1991. Repeatedly passed refresher courses.

Work experience: anesthesiologist-resuscitator of the city maternity complex, resuscitator of the hemodialysis department.

The information is generalized and provided for informational purposes only. At the first sign of illness, see your doctor. Self-medication is hazardous to health!

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Solanine poison or can green potatoes be eaten?

The toxic properties of sprouted green potatoes are written in every school textbook of botany, but solanine poisoning occurs with surprising consistency.

This comes from the carelessness of choosing potatoes in the store, when it is visually noticeable that there were sprouts on the flabby tubers, but they were broken off during packing.

Or there are one or two green spots on the skin of the tubers, but a person believes that if they sell, then you can eat.

Or poisoning with old potatoes from the pantry happens in the spring because, in order to save, the skin of the root crops was not removed with a thick enough layer, and the eyes that gave small sprouts were not cut out neatly enough.

How to prevent solanine poisoning? Do not eat unripe, overripe fruits of the nightshade genus: peppers, tomatoes, eggplants, as well as green potatoes, where toxic solanine forms and accumulates during long-term storage.

In addition, it is necessary to exclude damaged (crumpled, rotten, blackened) roots and vegetables from the diet, since they always contain much more poison than whole foods with a strong, smooth skin.

What is known about the toxicity of solanine

Solanine is a poison that forms in the flowers, sprouts, foliage, roots of nightshade plants to prevent their destruction by all sorts of pests.

What is a safe consumption rate for a person is from 2 - 10 mg (per 100 g of products).

A constant excess of the norm leads to the accumulation of a toxic substance in the body, signs of food poisoning appear.

Long-term or single intake of more than 200 mg into the body causes an instant reaction of rejection: vomiting, diarrhea, convulsions and even confusion, since the poison destroys the nervous system.

Sprouted and green potatoes are unsuitable for food

Plants in which the content of the alkaloid solanine can be many times higher than the norm:

• overripe eggplants with blue skin;
• green potatoes and sprouts;
• unripe bell peppers;
• Bay leaf;
• nightshade;
• tobacco;
• henbane;
• dope;
• a lot of green tomatoes.

In potatoes, the distribution of the alkaloid is uneven; in each part of the plant, solanine exists in different quantities. In addition, the degree of toxicity of root crops depends on many other factors: variety, agricultural technology, period and storage conditions.

Why vegetables become poisonous

The saying "Each vegetable has its own time" most of all reflects the quality indicators of potatoes. The reasons for the excess formation of solanine are manifold:

• green potatoes are obtained with a shallow planting, as well as if they are not spud in time (until the tops have grown);
• during transportation and storage in a place unprotected from light, it often happens that the potatoes turn green after 4 - 5 days;
• washed roots turn green faster and contain more toxic substances;
• the alkaloid solanine is more actively formed inside tubers infected with diseases and pests, as well as with a surface wounded during digging and processing;
• the higher the concentration of synthesized mineral fertilizers applied under the potatoes, the more toxin subsequently accumulates;
• the level of solanine in potatoes is high during the growing season (germination, immaturity of young tubers). Then it decreases when ripe, and again increases dangerously after 6 months of storage.

Tomatoes and unripe peppers are also high in alkaloids as long as they are pure green, but once the fruit is milky, they can be preserved as the toxicity level drops sharply.

Eggplants become poisonous after they are overripe. Consuming the peels and seeds of these vegetables poses a high risk.

What threatens alkaloid poisoning

Can you eat small amounts of unpeeled boiled green potatoes? The unequivocal answer to this question is no. The poison is hardly soluble, so most of it remains under the skin after boiling.

1. After the penetration of solanine into the stomach and intestines, indigestion begins, the flow of toxins into the blood vessels. This leads to the destruction of red blood cells, depression of the functions of the nervous system.
2. Long-term poisoning with solanine leads to damage to the kidneys, gastrointestinal tract, liver, joints, as well as difficult-to-treat skin dermatitis.
3. Boiled potatoes without a peel are partially freed from the poison, but the broth becomes highly toxic. If the potatoes have even turned a little green, heat treatment does not guarantee the destruction of solanine, so it is better to refuse to use it not only for people, but also for pets.
4. Dishes from overwintered flabby potatoes should not be eaten by pregnant women and babies, since alkaloids can cause severe pathologies in the development of a child.

In addition, potato juice squeezed from the root crops of last year's harvest in spring and summer is very dangerous for human health, since it is poisonous due to the high concentration of not only solanine, but also nitrates.

Symptoms

The initial signs of alkaloid poisoning with solanine practically do not differ from the characteristics of food poisoning caused by other poisons. If you accidentally eat green potatoes (tomatoes, peppers), where the norm of solanine exceeds 200-400 mg, in large quantities, almost immediately, after 3-4 hours (or after 8-9 hours) the following symptoms will appear:

• acute pains and cramps in the stomach, intestines,
• vomiting, drooling,
• increased body temperature,
• dyspnea,
• headaches
• tachycardia, arrhythmia,
• diarrhea with excruciating urging and fetid stool,
• eye pupils dilate.

Boiling or frying does not destroy solanine

A high degree of intoxication is expressed by the occurrence of seizures, confusion, and even loss of consciousness, respiratory depression.

After eating foods where the solanine content is in a proportion of more than 10 mg (based on 100 g), a bitter aftertaste will remain in the mouth, perspiration and itching form in the larynx region.

A lethal dose for a child is a one-time intake of solanine from peelings of sprouted (or green) potatoes from 2 to 4 mg. glycoalkaloid per kilogram of body weight. For an adult - up to 3 to 6 mg. solanine.

Urgent care

Neither boiling water during boiling, nor overcooking the product in a pan does not prevent the action of the poison, therefore, the skin from old (9-12 months of storage) root crops should be peeled in spring and summer, and the green potatoes should be discarded completely. What to do if symptoms of poisoning appear?

1. Call a doctor immediately. The sooner medical assistance is provided, the more favorable the prognosis;
2. Rinse the stomach with 5 - 6 liters of water, two (three) of which with the addition of potassium permanganate;
3. You can use a solution of sea salt to cleanse the stomach (for 5 liters of water 2 tablespoons);
4. Make a cleansing enema;
5. Take Smecta, Enterosgel, Activated Carbon, Polysorb, and other absorbent (adsorbent) drugs recommended by doctors for use in case of poisoning.

If symptoms of solanine poisoning appear (heart, pulmonary failure), you need to be prepared for resuscitation.

Prophylaxis

You can not cook food from sprouted, rotten, blue, green potatoes - there is a lot of solanine in it. It is better to boil even healthy roots at the end of the storage season (in spring, early summer), first removing the skin with a thick layer (not less than 0.5 cm), since it is in it that the content of alkaloids is the highest.

How to check fruits for excess solanine:

• make small indentations (1mm) near the eyes,
• apply 1 drop of acetic acid (80%) to the sections,
• drop a drop of sulfuric acid,
• apply hydrogen peroxide on top (3 drops of a 5% solution).

If there is an excess of solanine in the tuber, the potato cut will take on a dark raspberry (burgundy) shade. A weak color intensity (a pale pink color has become) indicates the norm of its content.

It is important to know: the longer the potatoes are stored, moreover, they turn green, the more toxins in the tubers.

Greenish potatoes, as well as with sprouts, cannot be eaten categorically, but they are better suited for planting, since a high concentration of solanine protects roots from diseases, pests do not eat them.

Corned beef is a natural poison that is formed in plants of the nightshade family. A manifestation of its presence is green spots on the potato. This poison is destroyed by exposure to vinegar or a temperature of 250 degrees Celsius.

Once in the body, the poison solanine inhibits the nervous system and upsets the digestive tract. It has a destructive effect on red blood cells in the blood. A high protein content in the urine after testing indicates intoxication. With this poisoning, the kidneys and skin are affected.

The poison tends to accumulate in the body, which is very dangerous. If you eat an unripe product or a sprouted product, then signs of poisoning are not immediately observed. The presence of solanine does not appear instantly, but gradually, with painful sensations in the joints. Cancer patients are advised to minimize the consumption of potatoes, since the poisonous substance promotes the formation of new cancer cells.

Glycoalkaloid in other plants

Corned beef is found not only in potatoes, but also in other vegetables of the Solanaceae family. It is abundant in green tomatoes and ripe eggplant peels. Accumulating in unripe small and green tomatoes, the amount of the substance decreases as the fruit ripens. When they turn white, they have a much lower concentration of the toxic substance. As soon as they become ripe, the poison in them disappears.

There are also plants in which the corned beef content can exceed the permissible limits. These include:

• eggplants with blue discarded skin;
• underripe red pepper;
• Bay leaf;
• tobacco;
• dope;
• henbane.

The last two plants are known to many of us for their highly toxic effects. The most dangerous are their seeds.

Signs and symptoms of poisoning

Eating unripe potatoes or sprouted root crops, the body receives a dose of poison, which leads to poisoning. This substance causes great harm to the digestive system. General intoxication manifests itself in different symptoms:

• severe diarrhea;
• nausea leading to vomiting;
• paroxysmal pain in the abdomen;
• sore throat and bitterness in the mouth.

After about 2 hours, the toxic substances are absorbed by the blood. Many vital organs begin to suffer from this: the heart and blood vessels, the respiratory, nervous and urinary systems. The person experiences shortness of breath and is sluggish, dizzy. There is also weakness in the joints and muscles, a decrease in the volume of urine excreted.

With severe poisoning with solanine, you can notice more severe symptoms of poisoning, which are life-threatening. Pressure begins to drop, sometimes to a critical level. The victim's heart rate increases, as well as disruptions leading to a slowdown in the heart rate.

Toxins have a destructive effect on red blood cells, after which convulsions occur and general paralysis can occur. Dysfunction of the respiratory center is fatal.

Giving help

At the first sign of solanine poisoning, the victim needs to flush the intestines. The organ needs to get rid of the poison. With the help of a light solution of potassium permanganate, it is necessary to wash the stomach. After that, various sorbents are usually taken, for example, activated carbon. And it is also recommended to drink drinks with an enveloping effect - jelly, milk, egg white. A decoction of oak bark and tannin helps a lot. With a slight manifestation of intoxication, such measures help if they are carried out immediately. Then you should definitely seek medical attention.

If the body has suffered severely, then assistance is provided in a hospital setting. In this case, doctors use various means to remove the toxic substance from the intestines. Usually gastric lavage, diuresis stimulation, intravenous drip solutions are injected. Symptomatic treatment is reduced to maintaining normal breathing, kidney and heart function. Sometimes critically ill patients take antibiotics.

Precautionary measures

In order not to expose the body to the danger of solanine poisoning, you should adhere to some rules for the use of potatoes. And also you need to pay attention to root crops when buying.

It must be remembered that sprouted potatoes are unsuitable for food. When green spots appear on the tubers, they must be cut deeper. After buying stocks of vegetables for the winter, you need to properly store them. It is recommended to dry the potatoes well before sending them to the cellar.

It is necessary to provide root crops harvested for the winter with normal conditions for their storage:

• humidity not more than 90%;
• temperature is about +3 o C.

Eggplants need to be peeled, and tomatoes should only be eaten when ripe. Green fruits can be pickled as acetic acid neutralizes corned beef. During heat treatment, it is destroyed when the temperature reaches 250 ° C, so the usual home cooking methods from potatoes will not be able to destroy the poison that is dangerous to health.

Poison corned beef and starch. POTATO contains many unfavorable
health consequences,
entails! ! ! Who knew?

Physiological consequences of eating potatoes
Published on January 4, 2018 - 17:04 KRAMOLA.INFO

Potatoes are mostly starch, which is essentially the same glucose, but whose molecules are linked in a slightly different way. Starch can be converted into simple sugars only under the influence of certain enzymes, which are found in the skin of the potato and in the thin surface layer directly under the skin of the tuber.

Enzymes of the gastrointestinal tract only excite the enzymes of the living product, thereby including the mechanism of "self-digestion". By cutting off the peel and depriving the potato of the enzymes that convert starch, we make it indigestible or difficult to digest.

The body simply does not know how to assimilate starches, for this a large number of chemical reactions must occur to convert starch into simple sugars that the body can assimilate.

Moreover, the technology of converting starch into simple sugars assimilated by the body is not only difficult, time consuming, but also significantly extended in time (from 2 to 4 hours). It requires a lot of energy and biologically active substances (vitamins B1, B2, B3, PP, C, etc.). Without a sufficient amount of vitamins and minerals, starch is practically not assimilated.

Starch contains two fractions of polysaccharides: amylase and amylopectin, which differ sharply in properties. Amylases in starch are 15-25%. It dissolves in hot water (80 ° C), forming a clear colloidal solution.

Amylopectin makes up 75-85% of starch grains. Thus, when starch is exposed to hot water, an amylase solution is formed, which is strongly thickened by swollen amylopectin. The resulting thick and viscous mass is called a paste, which is formed in the human gastrointestinal tract. It sticks together, clogs the absorbing microvilli of the duodenum and the underlying parts of the small intestine, turning them off from digestion, first partially, and then almost completely.

This is where the reason for the poor absorption of vitamins, trace elements and nutrients from food lies. Insufficient absorption of iodine leads to many diseases (up to cancer), but the most specific disease is hypothyroidism, that is, insufficient function of the thyroid gland. And the reason is still the same - "waterlogging" of the connective tissue with starches and other slags, the proliferation of the thyroid gland itself.

In the large intestine, starch, when dehydrated, adheres to the walls of the large intestine, forming fecal stones. These long-term deposits literally turn off the work of the corresponding parts of the intestine, interfere with the supply of nutrients to the human body and block the normal functioning of the immune system. At the same time, the smallest particles of starch entering the bloodstream clog the capillary vessels, which prevents the transfer and assimilation of nutrients at the cellular level.

In connection with the above, attention should be paid to the well-known jelly to each of us, which is prepared on the basis of starch with the addition of various berries. In the process of cooking jelly in hot water, a paste is immediately formed, which, as we already know, clogs the absorbing microvilli of the duodenum and the underlying parts of the small intestine, thereby preventing the normal functioning of the intestine. This never happens when using fruit drinks, compotes and various herbal tinctures.

In addition, in the process of cooking fried potatoes, potato casseroles, potato chips, baked goods, etc., fats are chemically combined with polysaccharides. In the process of digestion, polysaccharides are broken down in the stomach, and fats - in the duodenum, so the digestive juices of the stomach are not able to break down polysaccharides combined with fats. Once in this form in the intestines, they form toxic compounds with disastrous consequences for digestion and health in general.

The combination of concentrated starch with fats, sugar and salt is a real "atomic bomb" inside the human body, which leads to obesity, diabetes, asthma, diseases of the hematopoietic organs, endocrine system, etc. This is one of the main reasons for the formation of tumors, both benign and malignant.

Therefore, if your body has become unsteady, flabby or saggy, know that you have destroyed your connective tissue and health as a result of the consumption of overcooked and overcooked starches. Unfortunately, at present, in addition to potatoes, starches are also present in many other food products - in sausages, cakes, cheeses, etc.

Overweight

Potatoes have a very high glycemic index (the glycemic index is the ability of carbohydrates to cause an increase in blood sugar). This means that eating potatoes raises blood sugar very quickly. This promotes the release of insulin into the blood, the main function of which is to lower sugar levels, as well as the production of fat cells from glucose that is not used for energy production.

For this reason, potatoes can help athletes recover faster after significant physical exertion, but if physical activity is low or absent at all, then glucose is processed into fat, which is deposited in the form of subcutaneous layers, as well as visceral fat on internal organs.

In small quantities, fat is necessary for the body and performs the useful function of a store of energy and a protective membrane of internal organs. But with an increase in its amount, obesity develops, blood pressure rises, there is a risk of ischemic disease, myocardial infarction, stroke, diabetes, as well as disruption of the performance of all systems of the human body.

The release of large amounts of insulin into the bloodstream also leads to a rapid onset of hunger, which interferes with feeling full and directly leads to overeating, as the feeling of hunger continues to send signals to the brain to eat more. Therefore, the cycle of eating potatoes is repeated, which ultimately entails an increase in weight.

For this reason, fast food businesses will never stop selling potatoes, as this would mean lower profits.

Poison in a saucepan

If you keep potatoes for more than three to four months, then they can harm the body. Potato tubers, especially those that lay in the light, turn green, they accumulate the strongest poison - solanine. There is a lot of solanine in sprouted potatoes. In large doses, solanine destroys red blood cells and has a depressing effect on the central nervous system. Ingestion of solanine in the body causes headaches, dizziness, shortness of breath, nausea, seizures, and other signs of malaise. For a weakened organism, all this can turn out to be fatal. No heat treatment helps to neutralize such a poison. In the fall, in 100 grams of freshly dug potatoes, solanine is no more than 10 milligrams. In spring, it may turn out to be three times more, and it is concentrated mainly in the green areas of the tuber and closer to the peel. To the touch, such potatoes are usually lethargic, not hard, wrinkled.

Particular attention should be paid to the use of potatoes for expectant mothers, because solanine is one of the most powerful teratogens and belongs to the group of substances that can cause the development of congenital malformations in the fetus.

About the thinking and will of man

As we have already found out, the consumption of potatoes poses a certain danger to human health. This danger can be minimized, but it cannot be completely eliminated. Even with properly cooked young potatoes "in their uniforms", the starch contained in the tubers does not disappear anywhere and therefore, when ingested, it will inevitably turn into a paste, which will lead to disruptions in the functioning of the intestines and the body as a whole. As a result, this leads to disturbances in the metabolism and normal functioning of human organs and systems, weakness appears, which eventually becomes chronic, interest in life begins to disappear, mood worsens, apathy and unwillingness to do anything appear. Together, this begins to negatively affect the physical and psycho-emotional state of a person.

Another danger when eating potatoes is associated with the ingestion of the strongest poison solanine. Even in small quantities, it has a depressing effect on the central nervous system, as a result of which the speed of thinking slows down, the clarity of perception of what is happening decreases, uncertainty in one's actions appears, the ability to make correct decisions becomes difficult, and the will of a person is weakened.

As a result of long-term storage of potatoes, the amount of solanine in the tubers increases significantly, which begins to pose a serious danger not only to mental, but also to physical health of a person. In large doses, solanine leads to serious disorders of the central nervous system, a person loses the ability to adequately respond to what is happening, dizziness, convulsions, fainting and other signs of poisoning may occur. Plus, the risks of congenital malformations of the fetus during pregnancy increase significantly.

Thus, a seemingly insignificant change in the diet by introducing potatoes into it entails the appearance of numerous negative consequences - a weakening of human health, the creation of favorable conditions for the development of various diseases, and also leads to the appearance of negative changes in the psycho-emotional state of a person and the suppression of his volitional qualities , which creates favorable conditions for manipulating and controlling a person, and therefore his enslavement, since it is easy to control a sick and weak-willed person.

Such changes in a person do not occur quickly, but they are inexorable. And since such changes are extended over time, a person does not have a feeling of a clear direct connection between the use of "harmless" potatoes that have already become familiar to many and the resulting negative changes in health, mood and life in general.

About longevity and meaningful nutrition

If you strive not only to maintain and improve your health, but also think about active longevity, then in this regard, it will be useful to think about the advisability of using potatoes. As you know, the ability to prolong life is, first of all, the ability not to shorten it, i.e. not to shorten life by following any erroneous beliefs, bad habits and any other actions that lead to negative health consequences, as a result of which a person's life is shortened. Thus, the key to a long, healthy and happy life is the need for the exercise of common sense, through which it becomes possible to choose and form viable behaviors and habits.

Moving through life meaningfully, it is important not only to learn to ask yourself the questions "What am I doing now?", "For what purpose am I doing this?", "Why am I doing it this way?" etc., but also learn to be honest with oneself, so that when receiving answers you do not have to “hide your head in the sand”, justifying your action or inaction by the fact that “everyone does it”, but instead you need to learn to draw the right conclusions and be guided by them when moving through life. Therefore, if the mind says that alcohol is poison, smoking is poison, food with preservatives is poison, etc., and the body at the same time confirms this through illness, then it would be logical to think about what is happening and draw the necessary conclusions, in accordance with with which in the future you should build your life.

The same applies equally to the well-known potatoes. In our long-term practice, many examples have accumulated when, in order to improve health, it was sufficient to just exclude potatoes from the diet, due to which a gradual self-healing of the body took place and a significant improvement in human well-being and mood in just 2-3 weeks. These are the facts.
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Of course, there will be many people who will be active supporters of the potato and will not even think that it is possible to completely abandon it. We in no way aim to dissuade them, since we respect the opinions and views of everyone and believe that human freedom of will is inviolable.

At the same time, I would like to remind you that many bad habits were purposefully implanted with the help of violence and various sophisticated methods, while in every possible way the truth about the negative consequences of following these or those bad habits was hidden. And this means that such habits were imposed by deception and a person was deprived of reliable information for making an independent decision, therefore, one of the fundamental principles was violated - the principle of a person's freedom of choice.

For these reasons, it is never too late to rethink the habits that everyone has and impartially assess them from the standpoint of common sense. Moreover, this approach is universal and applies not only to changes in the diet. As soon as a person becomes honest with himself and begins to live in harmony with his conscience and sanity, he begins to make meaningful decisions and acts in accordance with them, as a result of which a real transformation of himself becomes possible, and along with this, a transformation of the world around him occurs.

Indeed, sometimes it is very difficult to make a decision to change something in oneself, since the force of habit is great, and in some cases one does not want to stand out among others, so as not to seem like a “black sheep”. On the other hand, no one will do this work for us. Therefore, if there is a firm intention to change something in ourselves, then we can help in solving this difficult task. As our experience shows, the solution of such tasks is within the power of everyone, you just need to have the appropriate knowledge and develop certain skills.

How to replace potatoes?

Such a question will inevitably arise among those who decide to stop eating potatoes. Removing it from your diet, but still not getting rid of the gustatory habit to it, you can at first prepare "potato dishes" from other more useful vegetables and root crops.

Some vegetables are good substitutes for boiled potatoes, others fried, etc.

For example, mashed potatoes are best made from cauliflower. Especially if you add some aromatic spices to the puree so that the cabbage smell is invisible. Fresh butter or ghee is very good at masking the smell of cabbage.

"Fried potatoes" are obtained very well from white turnips.

Stewed potatoes are good made from parsnips. It is not as juicy as turnips and the pieces do not lose their shape when stewed. You can also replace potatoes with parsley or celery roots. It should be borne in mind that these roots are very fragrant.

Let's revive our traditions

For a long time, our ancestors ate healthy turnips, rutabagas, pumpkin and prepared a variety of dishes from them. For example, you can eat turnips not only raw in the form of salads, but also baked, boiled or steamed, used as a filling for pies, cook various dishes from it, and even make kvass. Young turnip leaves can be fermented, and in winter, cabbage soup and stews can be cooked from them.

In domestic folk medicine, turnip is considered a remedy. In the North, it has long been used as an antiscorbutic agent. Turnip juice with honey is considered a cardiovascular stimulant. A decoction or juice of turnips is drunk with a severe cold cough and hoarseness. In scientific medicine, turnip is widely used as a dietary food product for a number of diseases.

Fans of fried potatoes are not prevented from frying turnips with onions and carrots, as a result of which such a dish will practically not differ in taste from fried potatoes prepared in a similar way. At the same time, turnip, unlike potatoes, contains an extremely small amount of starch and for this reason does not pose a health hazard.

By the way, you can cook fried pumpkin in the same way, only in this case you should choose a denser variety of pumpkin. And instead of potatoes, you can fry Jerusalem artichoke, which is very useful and contains practically no starch, while the finished dish will also taste little different from fried potatoes:

Another common way to cook vegetables is to steam them. Therefore, a turnip that is already well known to us can be steamed with other vegetables, for example, with beets, after which it can be used to prepare various salads or dishes.

Unfortunately, at present, turnips can not be found in all city shops or supermarkets, so in this case it is better to visit the markets where you can probably buy turnips. Well, if someone has their own summer cottage or plot, then it will be possible to grow turnips on their own.

In fact, there are a huge number of different tasty and healthy dishes that can be prepared without using potatoes. In the spring, for example, when there can be no talk of any potato (the young one is not yet ripe, and last year's one has become hazardous to health), you can cook very hearty and great-tasting dumplings.

As can be seen from the examples given, if you wish, you can really live without potatoes that pose a certain health hazard and, thanks to the use of useful vegetables and root crops known to us since ancient times, preserve and strengthen your health and the health of your loved ones. Reviving the traditions of Russia, including in terms of nutrition, we thereby contribute to the acquisition of good health for each of us, and therefore contribute to the revival of our people as a whole.

Tomatoes have been widely used in the cuisine of many European and Latin American countries for several centuries. Traditionally, ripe red or yellow fruits are eaten.

However, in Russia, the cultivation period for a crop is short, so the owners of personal plots are faced with a problem: how to use the fruits that did not have time to ripen.

You can take them off and leave to ripen at home. Or you can use green tomatoes without waiting for them to ripen. This is actual at the end of the season, when the fruits do not ripen due to late blight diseases.

Heat treatment and preparation of green fruits will prevent the development of disease and prevent the loss of the harvest. But the question remains: is it not dangerous to eat unripe fruits, whether the benefits and harms of green tomatoes balance each other. Read about this in the article:

The benefits and harms of green tomatoes

The tomato belongs to the nightshade family, whose fruits are known for their toxic properties, due to the content of toxic substances that are absent in ripe fruits. Unripe tomatoes are distinguished by their hardness and unpleasant taste.

Therefore, eating unripe tomatoes in their raw form is not only not tasty, but also dangerous. In Russia and in Europe, the plant was grown exclusively as an ornamental crop; the use of unripe vegetables often ended in severe poisoning.

After discovering the way to properly use these vegetables, they have firmly taken their place among other, more familiar crops.

Chemical composition and useful properties

The chemical composition and nutritional value of unripe fruits differs from their ripened counterparts. Tomatoes are less caloric than red ones - 100 gr. the product contains 23 kcal. Most of them are carbohydrates (up to 5.1 g) in the form of mono- and disaccharides. Proteins are contained in insignificant amounts (up to 1.2 g), dietary fiber up to 1.1 g, fats are almost absent (up to 0.2 g).

Green tomatoes, properly cooked, retain their beneficial properties. They are composed of B vitamins, ascorbic acid, amino acids, potassium, copper, magnesium and iron. Fruits differ in the content of specific substances that determine their characteristic properties: solanine, lycopene and tomato.

Solanin Is a poisonous glycoalkoloid. Its high content in unripe tomatoes is due to the natural protection of the fruit from moldy fungi. After ripening, the concentration of this element is sharply reduced, therefore even light green tomatoes entering the ripening stage are safer than fruits with a dark green color.

In small doses, solanine is able to have a beneficial effect on the cardiovascular system, has antiviral, antispasmodic and diuretic properties. However, when a safe dose is exceeded, it adversely affects red blood cells, which leads to a deterioration in their functions for carrying oxygen.

It has a negative effect on the nervous system. Its concentration in green fruits is such that for serious poisoning it is enough to eat 5-6 tomatoes. Pronounced symptoms of solanine poisoning are nausea, abdominal cramps, diarrhea, headache.

In severe cases, poison overdose can be fatal. If, after eating green tomatoes, symptoms of poisoning appear, you need to take activated charcoal and consult a doctor.

Tomatin- Another potentially toxic substance related to glycoalkaloids and found in green tomatoes. Its concentration is low, for serious poisoning it is required to eat at least several kilograms of the product, which is unlikely for anyone to do.

In small doses, it has a beneficial effect on the body, since it has immunomodulatory and antioxidant properties. There is evidence that tomato accelerates muscle building during exercise and promotes the breakdown of fats. The substance is the basis of a drug such as cortisone.

Lycopene- a substance that affects the color of the fruit. This substance is a powerful antioxidant and protects DNA from oncogenic mutations, inhibits the development of cancer cells and their effect on DNA.

Prevents changes in the lens and the development of cataracts, reduces the risk of atherosclerosis. Lycopene is able to normalize blood pressure and lower cholesterol levels, which is important for vascular and heart disease.

Unlike solanine and tomato, it is non-toxic, the only possible harm in an overdose is a change in skin color, which returns to normal after excluding foods containing lycopene from the diet.

An overdose is possible only when consuming a large amount of ripe tomatoes or products from them, such as juice. In unripe vegetables, its amount is not enough for such an overdose.

Serotonin. In addition to the above three components, tomatoes contain serotonin, known as the "happiness hormone". It not only increases the level of the emotional state, but also has a beneficial effect on the functioning of the brain, normalizing the process of transmission of nerve impulses.

Phytoncides, included in vegetables, reduce inflammation. A complex of vitamins and microelements maintains the general tone of the body.

External use of unripe tomatoes can also be beneficial. So, applying tomato slices to the skin, folk medicine is recommended to cure varicose veins.

How to minimize the harm of tomatoes and neutralize solanine

Scientists agree that green tomatoes contain too much organic acids, much more than ripe ones. In case of an overdose, they adversely affect the work of the pancreas and gallbladder. They are contraindicated for gallstone disease, as well as for gout and arthritis.

The content of nitrates in green fruits is also overestimated (about 10-11 mg per 100 g of pulp), while small micro doses are found in red ones. And nitrates are harmful because, acting on oxygen, they deprive it of all activity. The result of this influence is expressed in a deficiency of hemoglobin in the blood, which disrupts the liver. And even poisoning of the body may occur.

It is believed that more than 5 eaten green tomatoes lead to poisoning of the body, and more than 10 pieces can cause death.

What to do? Do not eat or blanch green tomatoes, which will greatly reduce nitrate levels. Besides. Solanine must be detoxified to prevent the harm they can cause to the body when eating green tomatoes. This is achieved by heat treatment of the fruits or soaking them in a saline solution for several hours.

In the first case, the vegetables are blanched for several minutes, or they are doused with boiling water two or three times. When soaking, it is advisable to change the saline solution several times. These simple measures significantly reduce the solanine concentration in tomatoes and make them safe to eat.

The restriction is imposed on the use of pickled or salted tomatoes, they can harm people with gastrointestinal problems. It is not advisable to use them during pregnancy and lactation.

It must be remembered that a green tomato can cause individual intolerance and allergic rashes.

Several healthy green tomato recipes

The most famous method of culinary processing of green tomatoes is to prepare various blanks from them for the winter. The fruits that did not have time to ripen are pickled, salted, caviar, salad and even jam are prepared from them. They can be stewed and even fried.

Nutritionists say that eating tomatoes with vegetable oil is most beneficial and advise eating them separately with meat, fish, eggs and bread.

Salted tomatoes

Put whole strong fruits in a glass container, shifting with herbs and seeds to taste (horseradish, coriander, hot pepper, garlic, etc.). Pour cold, unboiled brine (2 tablespoons of salt per liter of water) and remove to a cold place. Pickles will be ready in 2 months.

Pickled green tomatoes

Wash healthy fruits and after making three cuts (two side and one at the bottom), insert thin slices of garlic into the side cuts, and a slice of carrots into the bottom. The tomatoes prepared in this way are placed in three-liter cylinders and poured with boiling water for 15 minutes.

Then the water is drained. A brine is prepared from fresh water at the rate of 100 grams. salt and 400 gr. sugar per liter of water. Bringing it to a boil, pour the tomatoes and add directly to the jars according to Art. l. vinegar and roll up. If desired, you can put peppercorns and lavrushka in the jar along with the tomatoes.

Pickled tomatoes

• 3 kg. tomato
• A pair of carrots
• One or two sweet peppers
• Condiments: dill, parsley, garlic, horseradish, hot pepper (to taste).

Smooth, strong fruits, cut about the same size crosswise, but so that they do not disintegrate. Put vegetables (carrots, garlic, peppers) chopped in a meat grinder or blender into the cuts.

Put the stuffed tomatoes in a saucepan, layering them with seasonings and herbs, and pour over hot, but not boiling brine, after dissolving sugar and salt in it (respectively, 2 and 1 tablespoon of art. Per liter jar). Press down the vegetables with a slight pressure so that they do not float, and keep at room temperature for several days. After that, remove the foam formed during the salting process and put it in a cold place.

Caviar

Depending on the desired consistency of future caviar, unripe tomatoes, bell peppers, carrots and onions are passed through a meat grinder or finely chopped. To make the carrots softer, you can first boil it slightly, but it is better to fry it.

Sugar and salt are added to the vegetables to your taste and left for a short time so that the juice stands out. Then it is cooked over low heat, stirring so as not to burn, for about 1.5 hours. 10-15 minutes before readiness, half a glass of vegetable oil and a little vinegar are poured into the caviar. Ready caviar is packaged in jars and rolled up.

Green tomato salad

• 5-6 kg. tomato
• 2 kg. bell pepper
• 300 gr. garlic

Cut the tomatoes lengthwise, into medium-sized slices. Prepare the brine from a glass of salt and 5 liters of water, boil and pour over the chopped tomatoes. When the brine has cooled down, it must be drained, and put in the tomatoes, passed through a meat grinder, bell peppers and garlic. Add 0.5 l. vegetable oil, one glass of 9% vinegar and sugar, salt to your taste and cook for up to 20 minutes.

Stewed tomatoes

Cut vegetables - tomatoes, carrots, bell peppers, onions, garlic. Cut vegetables into slices, not very finely, onions into rings. Finely chop the garlic. Fry in vegetable oil in turn: first the onion, then the garlic, then all the other vegetables.

Simmer the dish over low heat, stirring occasionally. You do not need to add water - vegetables will give juice, which will not have time to boil over low heat. Before being ready, add herbs, salt, a little sugar and seasonings to taste.

Make jam or preserves

Chop the tomatoes and freeze, and then let them thaw at room temperature. The juice released as a result is drained, and the tomato slices are mixed with lemon twisted in a meat grinder. Add one kilogram of sugar to the mixture and put it on low heat, cook after boiling in three steps, 10-15 minutes each. Between brews for infusion, you need to take one and a half hour breaks.

The benefits and harms of green tomatoes are not known to most people. They perceive them rather as a way to preserve an unripe crop, than as a product that has an independent value.

But in small amounts, eating green tomatoes can be just as beneficial as red ones. Also, this is a great opportunity to diversify the menu. It is only necessary to remember that when using them, it is important to observe the measure.

Good luck, dear readers!

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