Potatoes are often called the "second bread" and are considered one of the basic foods in the diet of Ukrainians. They contain fiber, potassium, B vitamins, and other nutrients. At the same time, nutritionists warn that for some people, this popular vegetable can become a factor in the exacerbation of chronic diseases.
The main reason for caution is the high glycemic index of potatoes. The starch, which the tubers are rich in, is quickly broken down into glucose. This can cause sharp fluctuations in blood sugar levels.
People with diabetes and those who are overweight are at the greatest risk. Frequent consumption of large portions of potatoes can lead to fat accumulation and make glycemic control more difficult.
For people with cardiovascular disease, the method of preparation is important. Fried potatoes with a lot of oil and salt can contribute to high blood pressure and cholesterol levels.
Additionally, potatoes are in the nightshade family, which can cause allergic reactions in sensitive people, ranging from rashes to breathing problems.
Green tubers or potatoes with sprouts are particularly dangerous. In such cases, the product accumulates solanine, a natural toxin.
Signs of possible solanine poisoning:
nausea and vomiting,
severe headache,
digestive disorders.
Children, pregnant women, and people with gastritis or peptic ulcer disease should be especially careful. Eating green or heavily sprouted potatoes can cause serious complications.
Experts advise choosing high-quality, undamaged tubers without green spots. The best option is baked or boiled potatoes without excess fat and salt, in moderate portions.
Thus, potatoes are not harmful in themselves, but excessive or improper consumption may pose a risk to people with certain medical conditions. Moderation and proper cooking remain key principles of a safe diet.
