TIL that in late 2013, an 8 year old girl was orphaned after her entire family died because of a batch of old potatoes that her family had let rot in their cellar. Under the right circumstances, potatoes contain a toxin known as Glycoalkaloids, and this was released in gas form as they rotted.

Read more: http://www.hoaxorfact.com/health/entire-family-dies-after-young-woman-makes-a-simple-mistake-in-the-kitchen.html

What do you think?

12 Points
Upvote Downvote


Leave a Reply
  1. Potatoes are one of the few common vegetables we eat that will make you sick if you eat raw. Super sick? No. Green ones or ones that have begun to bud? More sick.

    Solanine I believe it’s called. Grab a common bitter nightshade plant from your yard and rub it’s leaves and smell them. Smells like potatoes.

    Edit: also it should be noted that solanine is a type of glycoalkaloid and is most likely what killed them. Also like I stated above green potatoes contain more of it. Which the article states.

    Alright since OP seems to think I’m saying any raw potato contact will kill you I’m not. I just said they will make you sick. I even stated not super sick. But anyways since they’re saying there is no science that potatoes can make you sick here ya go:

    [Potatoes, particularly green potatoes, contain two types of glycoalkaloids: solanine and chaconine. When potatoes are exposed to sunlight, they produce chlorophyll, a type of plant pigment that causes the potatoes to turn green. Not to mention, sunlight exposure can also increase the production of glycoalkaloids, which is why it’s generally recommended to limit consumption of green potatoes to help minimize your intake of these harmful chemicals (16Trusted Source). If consumed in high doses, symptoms of glycoalkaloid toxicity can include drowsiness, itchiness, increased sensitivity and digestive issues (17Trusted Source). According to one test-tube study, boiling, baking and microwaving potatoes can substantially reduce the total concentration of glycoalkaloids (18Trusted Source). Peeling your potatoes, avoiding potatoes that have turned green and ensuring proper storage to avoid sunlight exposure can also reduce your risk of side effects (19Trusted Source).](https://www.healthline.com/nutrition/raw-potatoes#toxic-compounds)

  2. We were smelling something horrible in the kitchen, but couldn’t identify where it was coming from. Finally tracked it to one rotting potato in an unopened bag. I was in my mid forties and had never experienced a potato going bad. Man, that is one very bad odor.

Leave a Reply