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17 days agoMaybe the glycoalkaloid content differs between potatoe sorts? I have used sprouted potatoes my whole life without any issues whatsoever. Might have been just lucky that our potatoes are low on glycoalkakoids?
Ok – this is the official statement of the German Federal Agency for Risk Assessment.
TL;DR
- there have been only a couple of reports of glycoalkaloid poisoning through potatoe consumption during the last 100 years.
- sprouts, green parts and the skin of potatoes contain glycoalcaloids.
- cooking reduces glycoalcaloids.
- peeled and cooked potatoes are safe to eat.
Culinary preferences might make the difference: in Germany potatoes are eaten peeled = very low risk of poisoning, while my Canadian host family ate potatoes with their skin = slightly higher risk of poisoning, especially if you cut out sprouts but leave the skin.
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