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October 2008 Issue

Green Spuds? Cut It Out

GA are always present in potatoes, triggering toxic effects in humans only if consumed in large amounts. Symptoms can include headaches, dizziness, abdominal pain, nausea, vomiting, confusion, even hallucinations. You can’t destroy GA by cooking, but since they lie just under the skin, cutting away any green is enough to make potatoes safe to eat. Chips and fries, which are typically peeled before cooking, are usually low in GA. However, fried potato skins in restaurants can contain large amounts—up to seven times the safe limit—according to one report.

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