Ini mungkin wowo suka berhalusinasi (halucination) dan ber mimpi mengerikan (nightmares) karena tubuh nya gemuk dan mau diet jadi kebanyakan (overdosis) makan kentang! Yang angka glycemic index nya Rendah!
Makanya Wowo jangan dengerin Rizal Ramli punya bicara yang tamu dateng ke Indonesia di suruh kasih keripik kentang (Potato Chip) bikin malu wajah Indonesia saja, ketika tamu dateng di sodorin makanan yang mengandung racun Solanine!
Solanine poisoning is primarily displayed by gastrointestinal and neurological disorders. Symptoms include nausea, diarrhea, vomiting, stomach cramps, burning of the throat, cardiac dysrhythmia, nightmares, headache, dizziness, itching, eczema, thyroid problems, and inflammation and pain in the joints. In more severe cases, hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils, hypothermia, and death have been reported.
Ingestion of solanine in moderate amounts can cause death. One study suggests that doses of 2 to 5 mg/kg of body weight can cause toxic symptoms, and doses of 3 to 6 mg/kg of body weight can be fatal.
Symptoms usually occur 8 to 12 hours after ingestion, but may occur as rapidly as 10 minutes after eating high-solanine foods.
Potatoes naturally produce solanine and chaconine, a related glycoalkaloid, as a defense mechanism against insects, disease, and herbivores. Potato leaves, stems, and shoots are naturally high in glycoalkaloids.
When potato tubers are exposed to light, they turn green and increase glycoalkaloid production. This is a natural defense to help prevent the uncovered tuber from being eaten. The green colour is from chlorophyll, and is itself harmless. However, it is an indication that increased level of solanine and chaconine may be present. In potato tubers, 30–80% of the solanine develops in and close to the skin, and some potato varieties have high levels of solanine.
Some potato diseases, such as late blight, can dramatically increase the levels of glycoalkaloids present in potatoes. Tubers damaged in harvesting and/or transport also produce increased levels of glycoalkaloids; this is believed to be a natural reaction of the plant in response to disease and damage.
In the 1970s, solanine poisoning affected 78 schoolboys in Britain. Due to immediate and effective treatments, no one died.
Green colouring under the skin strongly suggests solanine build-up in potatoes, although each process can occur without the other. A bitter taste in a potato is another, potentially more reliable indicator of toxicity. Because of the bitter taste and appearance of such potatoes, solanine poisoning is rare outside conditions of food shortage. The symptoms are mainly vomiting and diarrhea, and the condition may be misdiagnosed as gastroenteritis. Most potato poisoning victims recover fully, although fatalities are known, especially when victims are undernourished or do not receive suitable treatment. Fatalities are also known from solanine poisoning from other plants in the nightshade family, such as the berries of Solanum dulcamara (woody nightshade).
The United States National Institutes of Health's information on solanine strongly advises against eating potatoes that are green below the skin.
Home processing methods (boiling, cooking, frying) have small and variable effects on glycoalkaloids. For example, boiling potatoes reduces the α-chaconine and α-solanine levels by only 3.5% and 1.2% respectively, though microwaving causes a reduction by 15%. Deep-frying at 150 °C (302 °F) does not result in any measurable change, though significant degradation of the glycoalkaloids starts at ∼170 °C (338 °F), and deep-frying at 210 °C (410 °F) for 10 min causes a loss of ∼40%. Freeze-drying or dehydration has little effect.
Kisah kisah mengerikan keracunan kentang
Pastinya WHO sudah menganjurkan secara tidak langsung kepada masyarakat dunia untuk tidak makan kentang dan umbi umbian!
5 A Day is any of various national campaigns in countries such as the United States, the United Kingdom, France, and Germany, to encourage the consumption of at least five portions of fruit and vegetables each day, following a recommendation by the World Health Organization that individuals consume "a minimum of 400g of fruit and vegetables per day (excluding potatoes and other starchy tubers)." A meta-analysis of the many studies of this issue was published in 2017 and found that consumption of double the minimum recommendation – 800g or 10 a day – provided an increased protection against all forms of mortality.