Consuming Sprouted Onions, Garlic, and Potatoes

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Consuming sprouted onions, garlic, and potatoes has different implications for human health:

Sprouted Onions:

• Generally Safe: Sprouted onions are generally safe to eat. The sprouting process is a natural part of the onion's growth cycle.
• Taste and Texture Changes: The onion might become softer and develop a slightly more bitter taste as it sprouts because the sugars are converted to fuel the new growth.
• How to Use: It's best to use sprouted onions in cooked dishes where the change in texture and slight bitterness will be less noticeable. You can also chop the green sprouts and use them like green onions.
• When to Discard: If the onion is mushy, smells bad, or shows signs of mould, it should be thrown away.

Sprouted Garlic:

• Safe to Eat: Sprouted garlic is also safe to eat.
• Flavour May Change: The green sprout in the centre of the clove can taste bitter. Some people recommend removing it to reduce bitterness, especially in raw dishes. The garlic clove itself might also have a sharper or more intense flavour.
• Potential Benefits: Some studies suggest that sprouted garlic may have higher levels of antioxidants.
• How to Use: Sprouted garlic can be used in cooked dishes. The sprouts themselves can be used in pesto, dressings, or as a garnish.
• When to Discard: Garlic should be discarded if it has a sour smell, soft yellow or brown spots, or mould.

Sprouted Potatoes:

• Potential Health Risks: Sprouted potatoes can be bad for humans due to the increased concentration of glycoalkaloids, such as solanine and chaconine. These are natural toxins found in potatoes and other nightshade vegetables.
• Increased Toxin Levels: Sprouting indicates a significant rise in these compounds, especially in the sprouts, eyes, and green parts of the potato.
• Symptoms of Toxicity: Consuming high levels of glycoalkaloids can lead to gastrointestinal issues (nausea, vomiting, diarrhoea, abdominal pain), headaches, fever, confusion, and in rare, severe cases, even death. Pregnant women are advised to avoid sprouted potatoes due to the potential risks of birth defects.
• Reducing Toxicity: Removing the sprouts, eyes, and any green skin can help reduce the levels of glycoalkaloids. Peeling and frying might also help, but boiling, baking, and microwaving appear to have little effect.
• Recommendation: It is generally recommended to discard potatoes that have sprouted significantly or have turned green, as it's unclear if these methods are consistently effective in removing enough toxins to make them safe. Small sprouts (eyes) on a firm potato without green spots can be cut away, and the rest of the potato might be safe to eat. However, if you are unsure, it is best to err on the side of caution and discard the sprouted potato. 

In summary:

• Sprouted onions and garlic are generally safe to eat, although their taste and texture might be altered.
• Sprouted potatoes pose a potential health risk due to increased levels of toxins and are generally best avoided, especially if they have large sprouts or green colouration.

Now you know why.

Eat safe and bon appétit.