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My Solanine story goes for 2 years and involves visits to a urologist and even a quick look up the old fella with a camera...day surgery of course, not a handy cam!!

Other than digestive issues  I found that I experienced very irritable and highly sensitive (not of the pleasant type) symptoms in my penis and testicles and surrounding areas. At times it was painful and made me feel like I did not have full bladder control. Urinating was uncomfortable, not unlike when you have a bladder infection. It had a negative effect on the bedroom activities too. Not pleasant.

My research taught me thatback in Shakespeare's day they used solanine if they wanted to bump someone off. The levels of solanine are dependent upon whether the plant had late blight, the level of green coloured flesh, how roughly it was treated from harvesting to cooking. Even dropping and bumping down a conveyor belt sets off a reaction in the potato causing an increase in solanine. Deep frying is supposed to reduce the levels of solanine. I cannot confirm this as we do not eat fried food. Rubbing the shoots of a potato is not good. Once they get to this stage the solanine is increasing.

I remember as a kid and even a teenager having these same issues. Mum grew her own potatoes and would frequently rub off the shoots, so this was bad news for me.

Happily, simply not eating potatoes did the trick. If I have a few crunchy chips, I can notice the sensitive symptoms coming back within hours. - by email, Tasmania

Sue's comment: Never eat potatoes that are green beneath the skin or taste bitter and unpleasant. Never eat the sprouts of potatoes.Some people are obviously more sensitive to solanine than others. There may be another possible explanation: to be failsafe (low in salicylates), potatoes must be large, old, white-fleshed and brown or pale skinned -  not red or other colours - and thickly peeled. Even potatoes with cream-coloured rather than white flesh are moderate in salicylates and if eaten regularly or in large amounts can contribute to an overdose of salicylates in sensitive failsafers. More information: http://www.abc.net.au/science/articles/2010/04/28/2884467.htm and http://en.wikipedia.org/wiki/Solanine

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