Talk:Solanine
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[edit] Query
i ate some potatoe with green stuff on it like 10 mintues ago well i get sick or anything like that?
- I expect you might have done. Can you let us know? Rich Farmbrough, 11:01 8 November 2006 (GMT).
[edit] Hypothermia symptom
When this symptom occurs, does the person feel cold? Recently I ate a large meal of potatoes, and soon after I felt quite cold, almost shivering, which was very strange when considering the setting and room temperature. Also had minor indigestion. Maybe this solanine poisoning is more easy to come by than thought... or maybe these symptoms were coincidental? They didn't appear discoloured or soft. The next day I ate more of the same potatoes (cooked with the originals) and felt chills again. Peoplesunionpro 19:04, 6 October 2006 (UTC)
[edit] Denaturing
Is solanine broken down by cooking at high temperatures, e.g. deep frying? Rich Farmbrough, 11:01 8 November 2006 (GMT).
- Silly me "Deep-frying potatoes at 170° C (306° F) will effectively lower glycoalkaloid levels, but microwaving is only somewhat effective and boiling is not." Rich Farmbrough, 11:02 8 November 2006 (GMT).
- However, the soft interior of French fries doesn't get heated above 100° C (else all of the water would have evaporated). Icek 21:02, 11 March 2007 (UTC)
[edit] Nicotine
If someone could find some information about the relationship between Solanine and Nicotine, this would probably not be a bad place for it. Figs 10:23, 29 November 2006 (UTC)
[edit] chaconine
I'm no chemist, but I wonder why there is no article for chaconine. Seems like an odd thing to miss if its a natural product of potatoes. Is it spelled right in this article? Vees 15:50, 26 March 2007 (UTC)
