Potatoes are basically nature’s starch bombs. When raw, that starch is tough for your stomach to handle quickly. It’s like trying to digest a rubber tire—your system will work, but it might grumble a bit.
You know how your grandma always said to cook potatoes to “break down the starch”? She was right. Cooking makes the starch more digestible and releases more energy for your body.
The “Solanine” Factor (Don’t Freak Out)
Here’s the real reason your mom told you to avoid raw potatoes: a natural compound called solanine. It’s a mild toxin that potatoes produce to protect themselves from bugs and sunlight.
But here’s the good news: you’d have to eat a lot of raw potatoes to feel sick—like, a whole bag of green-tinted ones. A normal human bite at dinner? You’re fine.
The real warning is about green potatoes. If that skin looks like it’s blushing, it has more solanine. Avoid those raw, and you’ll avoid a potential upset stomach.
