台灣專家不可信，還是看美國專家怎麼說： 重點摘錄: 約翰霍普金斯醫院急診醫學部毒理學家兼急診醫師Andrew Stolbach醫師說 馬鈴薯發芽代表毒素含量已經過高，這顆馬鈴薯已不再適合食用。最安全的做法就 是直接丟掉有綠色斑塊或已經發芽的馬鈴薯。如果只發現少部分發芽或有綠色痕跡 ，你可以用銳利的水果刀切除該部位，再烹煮剩下的部分——但必須強調，這種做法 並不被推薦。切掉芽眼和綠皮只能減少、但無法完全消除毒素暴露風險。 https://reurl.cc/M2m8ln Why It's Not Safe to Eat Sprouted Potatoes 為什麼發芽的馬鈴薯不安全食用 Sprouting means that the toxin levels are too high, and the potato is no longer safe for consumption. 發芽代表毒素含量已經過高，這顆馬鈴薯已不再適合食 用。 According to Andrew Stolbach, M.D., M.P.H., a toxicologist and emergency physician with the Department of Emergency Medicine at Johns Hopkins Hospital, the glycoalkaloids in sprouted potatoes can cause some pretty uncomfortable symptoms. 根據約翰霍普金斯醫院急診醫學部毒理學家兼急診醫師 Andrew Stolbach醫師（醫學博士、公共衛生碩士）表示，發芽馬鈴薯中的糖生物鹼會引 起相當不舒服的症狀。 Glycoalkaloids cause gastrointestinal upset—cramps, diarrhea, nausea and vomiting," Stolbach says. Stolbach說：「糖生物鹼會造成腸胃不適——包括腹痛、腹 瀉、噁心和嘔吐。」 "In theory, people can lose their blood pressure, have fever, neurological symptoms and even die, but this is extraordinarily rare. Most people will just experience mild gastrointestinal upset." 「理論上，人可能會出現血壓下降、 發燒、神經症狀，甚至死亡，但這極為罕見。大多數人只會出現輕微的腸胃不適。」 There have been a few rare cases of death after eating toxic potatoes, according to a 2024 study in the Journal of Experimental and Basic Medical Sciences. 根據2024年發表於《Journal of Experimental and Basic Medical Sciences 》期刊的一項研究，曾有少數因食用有毒馬鈴薯而死亡的罕見案例。 The onset of symptoms is typically within a few hours, but it can take up to a day in some cases. 症狀通常在食用後幾小時內出現，但有些案例可能延遲至一天。 Generally, poisoning from toxic potatoes can be treated at home. With that said, it wouldn't hurt to at least speak with your health care practitioner, as they may recommend being seen. 一般來說，毒馬鈴薯中毒可以在家中處理。但仍建 議至少咨詢醫療人員，他們可能會建議就醫檢查。 How to Reduce Toxicity 如何降低毒性 Ultimately, the best way to protect yourself is to toss out potatoes with green patches or sprouting. 最終，最安全的做法就是直接丟掉有綠色斑塊或已經發芽 的馬鈴薯。 However, if you do notice sprouting or a green tint in some areas, you can try and remove them with a sharp paring knife and still cook the rest of the potato—although it's important to note that this isn't recommended. 然而，如 果只發現少部分發芽或有綠色痕跡，你可以用銳利的水果刀切除該部位，再烹煮剩下的部 分——但必須強調，這種做法並不被推薦。 "These natural chemicals are not removed by frying, baking, microwaving or boiling," Stolbach says. Stolbach指出：「油炸、烘烤、微波或水煮都無法去除這些 天然化學物質。」 "Cutting off the sprouts and green skin will decrease, but not eliminate, your exposure." 「切掉芽眼和綠皮只能減少、但無法完全消除毒素暴露風險。」 We should also note that while eating the potato skin provides more nutrients, including fiber, the skin is where the majority of the toxins reside when there are sprouts or green spots. 另外還要提醒，雖然馬鈴薯皮含有較 多纖維等營養素，但在有發芽或綠斑的情況下，毒素大多集中在皮層。 "I use a paring knife to dig out the eyes once I have snapped off the sprout, and if there is more than a small area that looks green, I throw away the potato," says Harris-Pincus. 「我會先把芽折斷，再用小刀挖掉芽眼；如果綠色區域 超過一小塊，我就會整顆丟掉。」Harris-Pincus說。 -- ※ 發信站: 批踢踢實業坊(ptt.cc), 來自: 223.137.128.56 (臺灣) ※ 文章網址: https://webptt.cc/bbs/Gossiping/M.1779761886.A.502.html