Unless you’re a fan of the taste, you’ll likely have a hard time convincing yourself to eat raw potatoes. You might think that they’re too high in calories, and besides, it’s not a food you want to make a habit of. In fact, eating raw potatoes could be harmful to your health. But what are the dangers?
Resistant starch
Resistant starch in raw potatoes can be beneficial to your health. This prebiotic fiber helps promote the growth of beneficial bacteria in your gut. It can also help to regulate blood sugar levels and decrease your risk of developing digestive ailments.
Resistant starch in raw potatoes contains a number of bioactive compounds. These include vitamin C, polyphenols, and mineral compounds. Some of these compounds have antioxidant properties, which can reduce oxidative stress and reduce the risk of cancer.
Another factor affecting the level of resistant starch in potatoes is cooking. Cold potatoes contain more resistant starch than hot ones. Researchers have also found that eating cold potatoes can increase the amount of dietary fiber in your colon.
In addition to being a source of vitamins, minerals, and fibre, resistant starch can also boost your metabolism. Studies have shown that it can increase your ability to burn fat and lower your cholesterol. The starch also increases the amount of butyrate, a short-chain fatty acid, which is beneficial to your overall health.
However, you should only eat a few servings of these healthy starches a day. Overconsumption can be harmful to your body, as it can lead to a variety of chronic metabolic disorders.
For instance, it is known that frequent blood sugar spikes can increase your risk of cardiovascular disease and obesity. One of the best ways to prevent these diseases is to eat a healthy diet. A balanced diet will increase the variety of health-promoting bacteria in your intestines.
Potatoes and other popular root vegetables should never be eaten uncooked. Instead, try using them in a healthy meal such as a chicken and vegetable stew or a Herby No-Mayo Potato Salad.
Solanine
Solanine is a toxin that may be found in many foods, including potatoes. It is an alkaloid that produces a bitter taste. Symptoms of solanine poisoning include vomiting, headaches, gastrointestinal problems, and nervous syndrome.
In addition to its alkaloid properties, solanine also acts as a natural pesticide. The plant uses solanine to prevent insect infestation and protect itself from herbivory. Moreover, solanine has been shown to be present in some of the major organs of the human body.
One of the main causes of solanine poisoning is eating potatoes that are green. Potatoes have been known to produce solanine, a glycoalkaloid, when exposed to excessive heat or sunlight. As a result, the skin of potatoes turn green.
If you have a family member or friend who is a frequent potato eater, you may want to monitor their health. If they show symptoms of solanine poisoning, avoid feeding them any more potatoes.
To reduce the risk of solanine toxicity, you should never eat raw potatoes. Instead, store them in a cool, dark place. Also, don’t leave them out for a long period of time.
However, if you do eat a raw potato, make sure it isn’t green. Green potatoes indicate that the potato has been exposed to more light.
Solanine is also present in eggplants, tomatoes, and some berries. A high level of solanine can be dangerous, causing severe neurological disorders and fatalities.
Some people can tolerate solanine in small amounts, but when ingested in large quantities, it can be fatal. Symptoms of solanine poisoning may include: vomiting, diarrhea, headache, nervous system symptoms, and nausea. Moreover, solanine can cause hallucinations and loss of sensation.
Lectins
Raw potatoes are a very good source of carbohydrates, but they can also contain lectins. These proteins are naturally occurring in plants, and they bind to certain carbohydrates. They are also known to affect the immune system and other cells.
Lectins are natural protein molecules found in legumes, grains, and some fruits. Although they can be healthy, some people find that they cause digestive problems. Depending on your diet, you may want to avoid lectin-rich foods.
Potatoes are a rich source of vitamins C and B6, and potassium. Vitamin C is essential for wound healing and immune system function. It’s also important for heart health.
Potassium is associated with a lower blood pressure. Moreover, it supports brain and muscle health. However, it can be dangerous when eaten in high amounts. For this reason, it’s best to avoid eating raw potato.
Potatoes contain a lot of fiber, which helps keep you regular. Fiber is also important for lowering your cholesterol levels. You should consume at least 15 grams of fiber daily. If you are already suffering from gastrointestinal disorders, it’s best to avoid lectin-rich foods.
Aside from fiber and potassium, potatoes are also a good source of vitamin B6. Vitamin B6 is necessary for your brain and immune functions. Also, it plays a vital role in hemoglobin formation.
However, some people may be allergic to lectins. For those who are sensitive, lectins in raw potatoes can cause diarrhea, stomach upset, and nausea. Similarly, they can lead to gastroenterological disorders and inflammatory conditions.
The bitter flavor of raw potatoes is caused by a naturally-occurring alkaloid compound called solanine. Solanine is a toxic compound that can cause vomiting, nausea, and headaches. In addition, it can paralyze the central nervous system in extreme cases.
Carcinogens
Many countries around the world rely on potatoes as a staple food. However, there is little scientific evidence to support the claim that eating raw or fried potatoes increases your risk of disease.
While some studies have found an association between potato consumption and gastrointestinal cancer, others have not. This lack of data means more research is needed to determine whether potato consumption contributes to overall health.
Potatoes are high in glycaemic index, meaning that they contain more sugar in the bloodstream than other foods. They are also very rich in resistant starch. Resistant starch is a prebiotic that helps the gut to produce gas. Therefore, they should not be eaten in large quantities.
In addition to carbohydrates, potatoes are rich in asparagine, a substance that reacts with starch to form acrylamide. Acrylamide is a known carcinogen, and has been shown to cause cancer in laboratory animals.
Researchers believe that the higher the glycaemic index, the higher the production of acrylamide. Fried potatoes are known to increase acrylamide levels. Whether the dietary pattern associated with the higher risk of pancreatic cancer is due to high glycaemic index or other factors is unclear.
One study conducted by the Swedish National Institute of Health and Welfare (HELGA) evaluated a population of 221 men and women who developed pancreatic cancer. The study included 24-h dietary recalls. The participants were followed up for a period of 10 years.
Another study looked at the relationship between potato consumption and risk of bladder cancer. It found that a high intake of potatoes was protective for both men and women.
A separate study, done by a team at Stockholm University, compared the effects of potatoes on the development of cancer in rats. Interestingly, it did not find a link between potato consumption and cardiovascular disease.
Taste
The taste of eating raw potatoes is quite different from the taste of eating cooked potatoes. Raw potatoes have a chalky, bitter, and unappealing texture. Their nutritional value is also different from that of cooked potatoes.
Unlike baked potatoes, which have a higher amount of protein and potassium, raw potatoes have a starchy and bland taste. They may also contain harmful ingredients, such as solanine, which can cause bloating, nausea, and headaches.
However, while eating raw potatoes may not be the best choice for your health, they can offer you some benefits. In particular, they are high in vitamin C, which promotes iron absorption, wound healing, and an immune system boost.
Potatoes also have a unique flavor, attributed to a chemical reaction called the Maillard reaction. This reaction occurs when amino acids and reducing sugars are heated to produce a distinctive flavor.
Raw potatoes can also contain a substance called resistant starch. It acts as a prebiotic in the intestine, similar to fiber. When the starch in potatoes is exposed to heat, the molecules undergo gelation, allowing them to be digested.
Butyric acid is another substance found in potatoes. It has been shown to help with irritable bowel syndrome symptoms and reduce inflammation in the gut. While it has a positive effect on colon diseases, its effects are weakened when consumed in large amounts.
If you do eat a lot of raw potatoes, it is a good idea to wash them before eating them. Not only can this help remove potential pathogens, it can also make the potatoes easier to digest.
However, despite the many benefits, raw potatoes can pose a number of health risks, such as solanine poisoning, which can cause nausea, vomiting, and hallucinations. Also, consuming large quantities of resistant starch can lead to a number of health issues, including gas and bloating.
