𝕋ℍ𝔼 ℙ𝕆𝕋𝔸𝕋𝕆
-(Solanum tuberosum) Nightshade family (Solanaceae)

Toxins:
- Solanine-(glycoalkaloid)
- Chaconine-(glycoalkaloid)

Glycoalkaloids are plant defense chemicals to protect the potato from insects and diseases.

A crop that has helped prevent millions from starving and became a symbol of survival during history's greatest famines somehow found its way into the food pyramid (of course) guidelines as a "staple."

It's almost as if we don't know any better. The elites considered it a novelty while making sure the plebeians got their fill along with the pigs. Anyway, due to the toxins called glycoalkaloids, potatoes can cause nausea, vomiting, and diarrhea, which are sometimes accompanied by a bitter taste.

I also mentioned earlier how glycoalkaloids are heat-resistant and are not completely destroyed by cooking. Additionally, the countries with the highest consumption of fried potatoes also have the highest rates of IBD (Irritable Bowel Disease).

Beyond these natural plant chemicals, your ultimate comfort food is quietly triggering metabolic effects.

To simplify, potatoes are rich in starch, especially amylopectin, which the body can rapidly break down into glucose. This can cause a quick rise in blood sugar, followed by an increase in insulin release from the pancreas. When repeated frequently over time, frequent blood sugar spikes may contribute to metabolic problems such as insulin resistance and an increased risk of type 2 diabetes.

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