Nightshades...

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Some people have a factor that can neutralize solanine in their

digestive systems but others seem to suffer terribly from eating

nightshade foods.

Sources:

http://www.ncbi.nlm.nih.gov/pubmed/6338654

http://www.worldshealthiestfoods.org/genpage.php?tname=george & dbid=62

http://chemweb.calpoly.edu/cbailey/377/PapersF2000//

" Potatoes, tomatoes, sweet and hot peppers, eggplant, tomatillos,

tamarios, pepinos, pimentos, paprika, cayenne, and Tabasco sauce are

classified as nightshade foods.

A particular group of substances in these foods, called alkaloids, can

impact nerve-muscle function and digestive function in animals and

humans, and may also be able to compromise joint function.

Interesting facts about Solanine

Solanine acts to cause destruction in two different ways. It is a

gastrointestinal irritant. It directly irritates the mucous membranes of

the gastrointestinal tract and if absorbed into the bloodstream, will

cause the hemolysis of erythrocytes(3).

In addition to directly causing cellular damage, it causes neurological

effects. Unlike atropine and scopolamine, solanine affects the enzyme

that breaks down acetylcholine. Like the organophosphates, it inhibits

the breakdown of the parasympathetic neurotransmitter, acetylcholine.

Solanine neural effects are characterized by excessive stimulation of

the parasympathetic nervous system. Signs of solanine poisoning are

apathy, excessive salivation, diarrhea, anda decrease in heart rate and

respiration which can lead to cardiac arrest.

Effects on animals: Tomatoes are prized by humans for their

cancer-fighting antioxidants. People eat these to gain their benefits

and may try to extend this benefit to their pets.

A cat can be fatally poisoned by just 100g of ripe tomato(11)! that

someone carelessly left out or if unknowing of the danger,tries to feed

their animal.

Even though cats will not normally eat tomatoes,bored animals or young

animals will. This cat was in the hospital for two weeks, excessively

vomiting, continuous diarrhea, dehydration, and the inability to move.

The cat barely recovered even after such a small dose.

Potato farmers harvest their crop before ripening to prevent the spread

of viruses. The green vines are often used as animal feed. Yet if cattle

or pigs are fed the peeling of unripe or spoiled potatoes, the poisoning

and death rates will increase dramatically. This is because the toxins

more concentrated in the fruit (or the reproductive portion of the

plant, such as the eye of the potato).

In the 1960's, the search for a new potato was completed.The United

States has interested in producing a potato strictly for French fry

production. Lenape was an excellent candidate. This crossbred potato had

all the qualities of a great French fry potato. After commercial

production, it was found that Lenape had very high levels of Solanine.

Fourteen mg/100g causes a bitter taste and above twenty mg/100g causes a

burning in the mouth and throat. Lenape was found to have 30mg/100g.

This created a new standard that all potatoes had to be tested for

levels of Solanine prior to production (2).

Your mom was right; don't eat green potatoes or old potatoes! Exposure

to light or stress (or even aging) causes transformation of a potato's

amyloplasts to chloroplasts, followed by the synthesis of the green

pigment, chlorophyll. Light, stress, and aging also cause the potato to

produce chaconine and Solanine. The appearance of chlorophyll is thus a

warning that something is wrong with the potato. About 30% to 80%of the

glycoalkaloid content of a potato is in its peel with the remainder in

the flesh of the tuber(15). And don't think that just cooking the green

potato will deactivate the toxin. Boiling, microwaving, or freezing as

no effect on the toxin.Deep-frying (my favorite) has been shown to

reduce the levels of toxin (15).

Points to Ponder:

The Nightshade family members make two distinctly different categories

of toxins. No one plant has both kinds of toxins since the toxins have

opposite effects.

The Atropine side of the family makes cholinergic antagonists, causing

depression of the parasympathetic system, while the Solanine producers

make cholinesterase inhibitors, causing stimulation of the

parasympathetic branch of the central nervous system.

One question remains; why does the plant produce these toxins in the

first place?

These toxins could be serving as a defense mechanism. Since the

alkaloids cause the plant to be bitter tasting and the effects of low

dose consumption are uncomfortable to an animal, these poisons could

prevent the plants from being grazed on and destroyed. They could also

serve as a fungicide or an insecticide to prevent damage to the plant. "